Mokhtar Zarrouk - Concepedia

Author

Mokhtar Zarrouk

Center of Biotechnogy of Borj Cédria

Also Known As

MOKHTAR ZARROUK, Mokhtar ZARROUK, Mokhtar Zarrouk, Mokhtar Zarrouk ., ZARROUK MOKHTAR, Zarrouk Mokhtar

106

Publications

5.3K

Citations

H-Index

Concepts

All Affiliations

Center of Biotechnogy of Borj Cédria Universidad de Granada University of Pisa Tunis El Manar University University of Sousse

About

Mokhtar Zarrouk is an author at Center of Biotechnogy of Borj Cédria specializing in food chemistry, botany, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	19	24	1.1K
2	Engineering	14	16	825
3	Medicine	13	13	942
4	Biochemistry	11	11	495
5	Natural Sciences	7	7	271

Mokhtar Zarrouk

Publications

Citations

H-Index

Page 1

	Year	Citations
Impacts of water stress on gas exchange, water relations, chlorophyll content and leaf structure in the two main Tunisian olive (Olea europaea L.) cultivars Mokhtar Guerfel, Olfa Baccouri, Dalenda Boujnah, Scientia Horticulturae Plant StressBotanyPlant-abiotic InteractionMain Tunisian OliveWater Stress	2008	340
Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening Olfa Baccouri, Mokhtar Guerfel, Béchir Baccouri, Food Chemistry Food ChemistryChemical CompositionFood AnalysisOxidative StabilityRipening	2008	248
Comparative study of cadmium effects on membrane lipid composition of Brassica juncea and Brassica napus leaves Issam Nouairi, Wided Ben Ammar, Nabil Ben Youssef, Plant Science EngineeringCadmium EffectsBotanyPhytotoxicityEnvironmental Engineering	2005	186
LC‐MS‐based metabolite profiling of methanolic extracts from the medicinal and aromatic species <i>Mentha pulegium</i> and <i>Origanum majorana</i> Amani Taamalli, David Arraéz-Román, Leïla Abaza, Phytochemical Analysis	2015	162
Use of advanced techniques for the extraction of phenolic compounds from Tunisian olive leaves: Phenolic composition and cytotoxicity against human breast cancer cells Amani Taamalli, David Arraéz-Román, Enrique Barrajón‐Catalán, Food and Chemical Toxicology Advanced TechniquesPolyphenolicsMedicineWine PerceptionTunisian Olive Leaves	2012	157
Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils Manel Issaoui, Guido Flamini, Faten Brahmi, Food Chemistry Food ChemistryChemotaxonomyBotanyArea Conditions	2009	143
Characterization of virgin olive oil from Super Intensive Spanish and Greek varieties grown in northern Tunisia Amira Allalout, Dhouha Krichène, Kawther Methenni, Scientia Horticulturae Food ChemistrySuper Intensive SpanishGreek VarietiesSeed ProcessingNorthern Tunisia	2008	130
Antioxidant defense system in leaves of Indian mustard (Brassica juncea) and rape (Brassica napus) under cadmium stress Issam Nouairi, Wided Ben Ammar, Nabil Ben Youssef, Acta Physiologiae Plantarum Indian MustardPlant Defence ActivatorBotanyAntioxidant Defense SystemCrop Protection	2008	116
Characterisation and quantification of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC–ESI-TOF MS method Youssef Ouni, Amani Taamalli, Ana María Gómez‐Caravaca, Food Chemistry Food ChemistryPhenolic CompoundsPolyphenolicsGeographical OriginExtra-virgin Olive Oils	2011	112
Volatile compounds from Chétoui olive oil and variations induced by growing area Sonia Ben Temime, Elisabetta Campeol, Pier Luigi Cioni, Food Chemistry Food ChemistryChétoui Olive OilVolatile CompoundsChemical CompositionPhytochemistry	2005	112

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