Salwa Bornaz - Concepedia

Author

Salwa Bornaz

Higher Institute of Food Industries of Tunis

Also Known As

S. Bornaz, SALWA BORNAZ, Salwa Bornaz

Publications

674

Citations

H-Index

Concepts

All Affiliations

Higher Institute of Food Industries of Tunis University of Sfax Institut National Agronomique de Tunisie Sultan Qaboos University Institut Agro Dijon

About

Salwa Bornaz is an author at Higher Institute of Food Industries of Tunis specializing in health sciences, engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	219
2	Engineering	7	7	292
3	Medicine	4	4	150
4	Education	1	1	29
5	Natural Sciences	1	1	88

Salwa Bornaz

Publications

616

Citations

H-Index

Page 1

	Year	Citations
Barrier, structural and mechanical properties of bovine gelatin–chitosan blend films related to biopolymer interactions Nasreddine Benbettaïeb, Mia Kurek, Salwa Bornaz, Journal of the Science of Food and Agriculture	2014	150
State diagram of dates: Glass transition, freezing curve and maximal-freeze-concentration condition Nejib Guizani, Ghalib Said Al-Saidi, Mohammad Shafiur Rahman, Journal of Food Engineering Freeze-thaw CyclingEngineeringPhysicsPhase EquilibriumNatural Sciences	2010	88
Physicochemical characteristics and renneting properties of camels’ milk: A comparison with goats’, ewes’ and cows’ milks Salwa Bornaz, Ali Sahli, AMIRA ATTALAH, International Journal of Dairy Technology Food ColloidCasein ConcentrationEngineeringCasein MicellesLivestock Production	2009	76
Spectroscopic analyses of the influence of electron beam irradiation doses on mechanical, transport properties and microstructure of chitosan-fish gelatin blend films Nasreddine Benbettaïeb, Thomas Karbowiak, Salwa Bornaz, Food Hydrocolloids Materials ScienceSpectroscopic AnalysesEngineeringTransport PropertiesPolymer Science	2014	55
Seasonal and regional variation in triglyceride composition of French butterfat Salwa Bornaz, Georgette Novak, Michel Parmentier Journal of the American Oil Chemists Society Food ChemistryNutritionLipid AnalysisFood CompositionBiochemistry	1992	34
Limit of the solid fat content modification of butter Salwa Bornaz, Jacques Fanni, Michel Parmentier Journal of the American Oil Chemists Society Lipid AnalysisFood ChemistryBody CompositionBioanalysisJoint Effect	1994	30
Physicochemical properties of fermented Arabian mares' milk Salwa Bornaz, Nejib Guizani, Jawher Sammari, International Dairy Journal Food ChemistryNutritionFood FermentationHealth SciencesAnimal Science	2010	29
Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes Imène Felfoul, Salwa Bornaz, Aroua Baccouche, Journal of Food Science and Technology Food ColloidSensory AttributesLow-fat Gouda CheeseFood EngineeringFood Processing	2015	28
Characterization and preference mapping of autochthonous and introduced olive oil cultivars in Tunisia Kaouther Ben Hassine, Amani Taamalli, Mourad Ben Slama, European Journal of Lipid Science and Technology Food ChemistryEngineeringFood CompositionFlavoromicsChemical Composition	2014	25
Effect of Plant Originated Coagulants and Chymosin on Ovine Milk Coagulation Salwa Bornaz, Nejib Guizani, Nizar Fellah, International Journal of Food Properties Plant PhysiologyNutritionEngineeringBotanyFood Analysis	2010	23

Page 1