Salwa Tsouli Sarhir

Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry

Salwa Tsouli Sarhir, Armin Amanpour, Amina Bouseta et al. · Journal of Food Composition and Analysis · 2020 · 37 citations

Food Chemistry, Traditional Moroccan, Odor Activity Values +10

Characterization of Ayran Aroma Active Compounds by Solvent-Assisted Flavor Evaporation (SAFE) with Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O) and Aroma Extract Dilution Analysis (AEDA)

Salwa Tsouli Sarhir, Armin Amanpour, Serkan Selli · Analytical Letters · 2019 · 25 citations

Flavoromics, Chemical Composition, Food Analysis +18

Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis

Songül Kesen, Armin Amanpour, Salwa Tsouli Sarhir et al. · Foods · 2018 · 22 citations · Full text

Key odorants of a Moroccan fermented milk product “Lben” using aroma extract dilution analysis

Salwa Tsouli Sarhir, Armin Amanpour, Amina Bouseta et al. · Journal of Food Science and Technology · 2019 · 19 citations · Full text

Food Chemistry, Food Fermentation, Food Quality +9

Evaluation of techno-functional and biochemical characteristics of selected lactic acid bacteria (Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides subsp. mesenteroides) used for the production of Moroccan fermented milk: Lben

Salwa Tsouli Sarhir, Rajaê Belkhou, Amina Bouseta et al. · International Dairy Journal · 2023 · 17 citations

Probiotic, Biomanufacturing, Food Fermentation +10