The intake of high fat diet with different trans fatty acid levels differentially induces oxidative stress and non alcoholic fatty liver disease (NAFLD) in rats

Madiha Dhibi, Faten Brahmi, Amira Mnari Bhouri, +6

Nutrition & Metabolism

Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils

Manel Issaoui, Guido Flamini, Faten Brahmi, +7

Food Chemistry

Food ChemistryChemotaxonomyBotanyArea Conditions

The efficacy of phenolics compounds with different polarities as antioxidants from olive leaves depending on seasonal variations

Faten Brahmi, Beligh Mechri, Samia Dabbou, +2

Industrial Crops and Products

Different PolaritiesBotanyWine PerceptionOlive LeavesPhenolics Compounds +4

Variations in phenolic compounds and antiradical scavenging activity of Olea europaea leaves and fruits extracts collected in two different seasons

Faten Brahmi, Beligh Mechri, Madiha Dhibi, +1

Industrial Crops and Products

Food ChemistryPhenolic CompoundsPolyphenolicsPhytochemicalPhytochemistry +3

Physicochemical composition of different varieties of raisins (Vitis vinifera L.) from Tunisia

Fatma Ghrairi, Lamia Lahouar, El Arem Amira, +4

Industrial Crops and Products

Food ChemistryPhysicochemical CompositionAgricultural ChemistryFood CompositionBotany +4

Chemical composition and biological activities of volatile fractions from three Tunisian cultivars of olive leaves

Faten Brahmi, Guido Flamini, Manel Issaoui, +4

Medicinal Chemistry Research

Volatile FractionsChemical CompositionPhytochemistryPhytochemicalVolatile Element +1

Extra Virgin Olive Oil Components and Oxidative Stability from Olives Grown in Tunisia

Samia Dabbou, Faten Brahmi, Ameni Taamali, +5

Journal of the American Oil Chemists Society

Food ChemistryOlives GrownFood Bioactive CompoundOlive CultivarsOxidative Stability +8

Changes in Volatile Compounds During Processing of Tunisian‐Style Table Olives

Samia Dabbou, Manel Issaoui, Faten Brahmi, +4

Journal of the American Oil Chemists Society

Food ChemistryVolatile CompoundsFlavoromicsAbstract TableChemical Composition +10

Nutritional quality of fresh and heated Aleppo pine (Pinus halepensis Mill.) seed oil: trans-fatty acid isomers profiles and antioxidant properties

Madiha Dhibi, Manel Issaoui, Faten Brahmi, +5

Journal of Food Science and Technology

Food ChemistryNutritionLipid NutritionHeated Aleppo PineSeed Oil +3

Effect of extraction systems and cultivar on the quality of virgin olive oils

Manel Issaoui, Samia Dabbou, Faten Brahmi, +3

International Journal of Food Science & Technology

Food ChemistryChemchali OilSuper PressVirgin Olive OilsFood Analysis +13