D. Roblain

Antioxidant phenolic compounds loss during the fermentation of Chétoui olives

Nada Ben Othman, D. Roblain, Nadia Chammen et al. · Food Chemistry · 2009 · 192 citations

Food Chemistry, Phytochemistry, Phytochemical +3

Improvement of lipase production from Yarrowia lipolytica

Jacqueline Destain, D. Roblain, Philippe Thonart · Biotechnology Letters · 1997 · 93 citations

Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages

Noreddine Benkerroum, Ahmed Daoudi, T. Hamraoui et al. · Journal of Applied Microbiology · 2004 · 75 citations · Full text

Tunisian Table Olive Phenolic Compounds and Their Antioxidant Capacity

Norfizah Othman, D. Roblain, P. Thonart et al. · Journal of Food Science · 2008 · 49 citations

Food Chemistry, Nutrition, Food Preservatives +14

Biocontrol of <i>Listeria monocytogenes</i> in a model cultured milk (lben) by <i>in situ</i> bacteriocin production from <i>Lactococcus lactis</i> ssp. <i>lactis</i>

Noreddine Benkerroum, Yasmine Ghouati, Hakim Ghalfi et al. · International Journal of Dairy Technology · 2002 · 39 citations · Full text

Food Processing Facilities, Bacterial Pathogens, Microbial Hazard +19