Effects of the Ripening Stage on Phenolic Profile, Phytochemical Composition and Antioxidant Activity of Date Palm Fruit von Amira, El Arem, Behija, Saafi Emna, Beligh, Mechri, Lamia, Lahouar, Manel, Issaoui, Mohamed, Hammami, Lotfi, Achour

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Contribution of Tocols to Food Sensorial Properties, Stability, and Overall Quality von Issaoui, Manel, Durazzo, Alessandra, Wit, Maryna De, Ramadan, Mohamed Fawzy, Al-Hamimi, Said, Delgado, Amélia, Nyam, Kar Lin

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Volatile compounds and compositional quality of virgin olive oil from Oueslati variety: Influence of geographical origin von Youssef, Ouni, Guido, Flamini, Manel, Issaoui, Youssef, Nabil Ben, Luigi, Cioni Pier, Mohamed, Hammami, Daoud, Douja, Mokhtar, Zarrouk

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Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils von Issaoui, Manel, Flamini, Guido, Brahmi, Faten, Dabbou, Samia, Hassine, Kaouther Ben, Taamali, Amani, Chehab, Hechmi, Ellouz, Myriem, Zarrouk, Mokhtar, Hammami, Mohamed

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Removal of the Highly Toxic Anticoccidial Monensin Using Six Different Low-Cost Bio-Adsorbents von Hamdi, Samiha, Issaoui, Manel, Hammami, Sonia, Míguez-González, Ainoa, Cela-Dablanca, Raquel, Barreiro, Ana, Núñez-Delgado, Avelino, Álvarez-Rodríguez, Esperanza, Fernández-Sanjurjo, María J

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Polyphenols and the Mediterranean Diet von Issaoui, Manel, Delgado, Amélia Martins, Iommi, Candela, Chammem, Nadia

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Compositional quality of virgin olive oils from cultivars introduced in Tunisian arid zones in comparison to Chemlali cultivars von Dabbou, Samia, Rjiba, Imed, Nakbi, Amel, Gazzah, Noureddine, Issaoui, Manel, Hammami, Mohamed

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Effects of olive oil and its fractions on oxidative stress and the liver's fatty acid composition in 2,4-Dichlorophenoxyacetic acid-treated rats von Nakbi, Amel, Tayeb, Wafa, Grissa, Abir, Issaoui, Manel, Dabbou, Samia, Chargui, Issam, Ellouz, Meriem, Miled, Abdelhedi, Hammami, Mohamed

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Analysis of Main and Healthy Phenolic Compounds in Foods von Delgado, Amélia Martins, Issaoui, Manel, Chammem, Nadia

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Hypolipidimic and antioxidant activities of virgin olive oil and its fractions in 2,4-diclorophenoxyacetic acid–treated rats von Nakbi, Amel, Ph.D, Tayeb, Wafa, Ph.D, Dabbou, Samia, Ph.D, Chargui, Issam, Ph.D, Issaoui, Manel, Ph.D, Zakhama, Abdelfattah, Dr, Miled, Abdelhedi, Ph.D, Hammami, Mohamed, Ph.D

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Sustainability Opportunities for Mediterranean Food Products through New Formulations Based on Carob Flour (Ceratonia siliqua L.) von Issaoui, Manel, Flamini, Guido, Delgado, Amélia

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Impact of Production Location, Production System, and Variety on the Volatile Organic Compounds Fingerprints and Sensory Characteristics of Tomatoes von van Ruth, Saskia M., Koot, Alex, Heenan, Samuel, Muilwijk, Mirthe

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Dietary olive oil effect on antioxidant status and fatty acid profile in the erythrocyte of 2,4-D- exposed rats von Nakbi, Amel, Tayeb, Wafa, Dabbou, Samia, Issaoui, Manel, Grissa, Abir K, Attia, Nabil, Hammami, Mohamed

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Food Composition Databases: Does It Matter to Human Health? von Delgado, Amélia, Issaoui, Manel, Vieira, Margarida C, Saraiva de Carvalho, Isabel, Fardet, Anthony

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Evaluation of hydrocarbon contaminants in olives and virgin olive oils from Tunisia von Gharbi, Ines, Moret, Sabrina, Chaari, Olfa, Issaoui, Manel, Conte, Lanfranco S., Lucci, Paolo, Hammami, Mohamed

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Tetracycline adsorption/desorption by raw and activated Tunisian clays von Hamdi, Samiha, Gharbi-Khelifi, Hakima, Barreiro, Ana, Mosbahi, Mohamed, Cela-Dablanca, Raquel, Brahmi, Jihen, J. Fernández-Sanjurjo, María, Núñez-Delgado, Avelino, Issaoui, Manel, Álvarez-Rodríguez, Esperanza

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Analysis of Main and Healthy Phenolic Compounds in Foods von Delgado, Amélia Martins, Issaoui, Manel, Chammem, Nadia

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Phenols, Flavors, and the Mediterranean Diet von Issaoui, Manel, Delgado, Amélia Martins, Caruso, Giorgia, Micali, Maria, Barbera, Marcella, Atrous, Hager, Ouslati, Amira, Chammem, Nadia

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Fortification of wheat white bread: assessing the suitability of Beta vulgaris trough technological, nutritional, and sensory evaluation von Issaoui, Manel, Oueslati, Samia, Flamini, Guido, Delgado, Amélia M., Romano, Anabela

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Enrichment of white flour with spices positively impacts safety and consumer acceptance of bread von Issaoui, Manel, Nesrine, Mahfoudhi, Flamini, Guido, Delgado, Amélia

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