Concepedia
Statistics
Publications
8
Citations
303
H-Index
Active since
2007
Affiliations
University of Sfax(Current)
Consejo Superior de Investigaciones Científicas
Aida Lazzez is an author at University of Sfax specializing in food chemistry, food quality, and health sciences.
Top concepts
Food QualityFood ChemistryBotanyHealthEngineeringBiochemistryChromatographyMedicineBioenergyChemistry
Publications per year
2007–2017
Influence of Olive Maturity Stage and Geographical Origin on Some Minor Components in Virgin Olive Oil of the Chemlali Variety
Aida Lazzez, Enzo Perri, M. A. Caravita et al. · Journal of Agricultural and Food Chemistry · 2008 · 90 citations
Food Chemistry, Olive Maturity Stage, Minor Compounds +7
Volatile Compounds Characterizing Tunisian Chemlali and Chétoui Virgin Olive Oils
Noelia Tena, Aida Lazzez, Ramón Aparicio-Ruı́z et al. · Journal of Agricultural and Food Chemistry · 2007 · 73 citations · Full text
Physicochemical and sensory characteristics of virgin olive oils in relation to cultivar, extraction system and storage conditions
Kaouther Ben‐Hassine, Amani Taamalli, Sana Ferchichi et al. · Food Research International · 2013 · 43 citations
Food Chemistry, Storage Conditions, Virgin Olive Oils +6
A four year study to determine the optimal harvesting period for Tunisian Chemlali olives
Aida Lazzez, Stefania Vichi, Naziha Grati Kammoun et al. · European Journal of Lipid Science and Technology · 2011 · 36 citations
Food Chemistry, Nutrition, Maturity Index +14
Evolution of Sesquiterpene Hydrocarbons in Virgin Olive Oil during Fruit Ripening
Stefania Vichi, Aida Lazzez, Naziha Grati Kamoun et al. · Journal of Agricultural and Food Chemistry · 2010 · 24 citations
Olive Ripening Process, Engineering, Biochemistry +13
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