Salem Hamdi - Concepedia

Author

Salem Hamdi

Higher Institute of Food Industries of Tunis

Also Known As

Salem HAMDI, Salem Hamdi

Publications

1.8K

Citations

H-Index

Concepts

All Affiliations

Higher Institute of Food Industries of Tunis University of Salerno Biopolymères Interactions Assemblages

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	8	8	313
2	Health Sciences	7	7	423
3	Medicine	3	3	62
4	Natural Sciences	2	2	142
5	Biochemistry	2	2	142

Salem Hamdi

Publications

1.7K

Citations

H-Index

Page 1

	Year	Citations
Chemical composition and profile characterisation of pumpkin (Cucurbita maxima) seed oil Leila Rezig, Moncef Chouaibi, Kamel Msaâda, Industrial Crops and Products Food ChemistryChemical CompositionFood AnalysisProfile CharacterisationSeed Oil	2012	259
Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia Amel Boussaid, Moncef Chouaibi, Leila Rezig, Arabian Journal of Chemistry	2014	249
Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour Irina Ioannou, Ines Hafsa, Salem Hamdi, Journal of Food Engineering Food ChemistryNutritionFood Bioactive CompoundFood AnalysisPhytochemical	2012	204
Use of Almond Gum and Gum Arabic as Novel Edible Coating to Delay Postharvest Ripening and to Maintain Sweet Cherry (<i>P</i> <i>runus avium</i>) Quality during Storage Nesrine Mahfoudhi, Salem Hamdi Journal of Food Processing and Preservation	2014	129
Pumpkin (Cucurbita maxima) Seed Proteins: Sequential Extraction Processing and Fraction Characterization Leila Rezig, Farhat Chibani, Moncef Chouaibi, Journal of Agricultural and Food Chemistry NutritionSequential Extraction ProcessingTunisian Pumpkin SeedsEngineeringFood Analysis	2013	111
Chemical characteristics and compositions of red pepper seed oils extracted by different methods Moncef Chouaibi, Leila Rezig, Salem Hamdi, Industrial Crops and Products Food ChemistryChemical CompositionFood AnalysisChemical CharacteristicsPhytochemical	2018	94
Assessment of emulsifying ability of almond gum in comparison with gum arabic using response surface methodology Nesrine Mahfoudhi, Mariarenata Sessa, Moncef Chouaibi, Food Hydrocolloids Almond GumResponse Surface MethodologyGum ArabicFood ProcessingFood Quality	2013	90
Chemical composition and bioactive compounds of Cucurbitaceae seeds: Potential sources for new trends of plant oils Leila Rezig, Moncef Chouaibi, Wiem Meddeb, Process Safety and Environmental Protection Food ChemistryChemical CompositionCucurbitaceae SeedsPhytochemistryPhytochemical	2019	90
Effectiveness of almond gum trees exudate as a novel edible coating for improving postharvest quality of tomato (<i>Solanum lycopersicum</i> L.) fruits Nesrine Mahfoudhi, Moncef Chouaibi, Salem Hamdi Food Science and Technology International	2013	60
Experimental study of quercetin microencapsulation using water-in-oil-in-water (W1/O/W2) double emulsion Moncef Chouaibi, Jamel Mejri, Leila Rezig, Journal of Molecular Liquids Food ColloidDouble EmulsionMicro-encapsulationEmulsion	2018	56

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