Mondher Mejri

Effects of some additives on wheat gluten solubility: A structural approach

Mondher Mejri, Barbara Rogé, Amira Bensouissi et al. · Food Chemistry · 2004 · 110 citations

Food Chemistry, Gluten-free Nutrition, Food Analysis +5

Phenolic profile and antioxidant capacity of landraces, old and modern Tunisian durum wheat

Fatma Boukid, Margherita Dall’Asta, Letizia Bresciani et al. · European Food Research and Technology · 2018 · 46 citations

Food Chemistry, Agricultural Chemistry, Polyphenolics +8

Hydration and self-association of caffeine molecules in aqueous solution: Comparative effects of sucrose and β-cyclodextrin

Mondher Mejri, Abdelfattah Bensouissi, V. Aroulmoji et al. · Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy · 2009 · 31 citations

Food Chemistry, Biochemistry, Aqueous Solution +5

How Looking for Celiac‐Safe Wheat Can Influence Its Technological Properties

Fatma Boukid, Mondher Mejri, Nicoletta Pellegrini et al. · Comprehensive Reviews in Food Science and Food Safety · 2017 · 24 citations · Full text

Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes

Fatma Boukid, Elena Vittadini, Barbara Prandi et al. · LWT · 2018 · 22 citations

Modern Genotypes, Botany, Sustainable Agriculture +9