Nada Ben Othman

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

Mesophilic and Thermophilic Anaerobic Co-digestion of Olive Mill Wastewaters and Abattoir Wastewaters in an Upflow Anaerobic Filter

Hana Gannoun, Nada Ben Othman, Hassib Bouallagui et al. · Industrial & Engineering Chemistry Research · 2007 · 57 citations

Engineering, Biological Waste Treatment, Anaerobic Digestion +16

Characterization of Lactobacillus isolates from fermented olives and their bacteriocin gene profiles

Albert Hurtado, Nada Ben Othman, Nadia Chammem et al. · Food Microbiology · 2011 · 39 citations

Lactobacillus Isolates, Food Fermentation, Health Sciences +9

Improvement of fermentative decolorization of olive mill wastewater by Lactobacillus paracasei by cheese whey's addition

Fathia Aouidi, Hana Gannoun, Nada Ben Othman et al. · Process Biochemistry · 2009 · 28 citations

Engineering, Food Fermentation, Cheese Whey +12

Quantification of total phenols, flavonoides and tannins from Ziziphus jujuba (mill.) and Ziziphus lotus (l.) (Desf). Leaf extracts and their effects on antioxidant and antibacterial activities

Meriem Elaloui, Ame Ennajah, Hanene Ghazghazi et al. · International Journal of Secondary Metabolite · 2016 · 25 citations · Full text

Leaf Extracts, Medicine, Total Phenols +11