Mohamed Ali Ayadi

Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making

Mohamed Ali Ayadi, W. Abdelmaksoud, Monia Ennouri et al. · Industrial Crops and Products · 2009 · 251 citations · Full text

Dietary Fiber, Botany, Opuntia Ficus Indica +4

Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage

Mohamed Barkallah, Mouna Dammak, Ibtihel Louati et al. · LWT · 2017 · 249 citations · Full text

Nutrition, Food Fermentation, Food Analysis +7

Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves

‪Mohamed Bouaziz, Ines Fki, Hedya Jemai et al. · Food Chemistry · 2007 · 220 citations

Food Chemistry, Chemlali Olive Leaves, Natural Antioxidants +3

Antioxidant properties and phenolic profile characterization by LC–MS/MS of selected Tunisian pomegranate peels

Mouna Abid, Héla Yaich, Salma Cheikh-Rouhou et al. · Journal of Food Science and Technology · 2017 · 158 citations · Full text

Food Chemistry, Polyphenolics, Food Preservatives +11

Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants

Mohamed Ali Ayadi, Naziha Grati-Kamoun, H. Attia · Food and Chemical Toxicology · 2009 · 133 citations · Full text

Food Chemistry, Tunisian Aromatic Plants, Physico-chemical Change +3