Publications by authors named "Ines Essid"

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Effects of Drying Methods on Chemical Composition, Lipid Oxidation, and Fatty Acid Profile of a Traditional Dried Meat Kaddid.
Amira Zioud, Wafa Hajji, Sandra Lobón, Margalida Joy, Juan R Bertolin, Ines Essid

Foods· October 2023

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Effect of myrtle leaves integration in sheep diet and its addition as powder on leg meat' oxidative stability, physicochemical, microbiological and sensory properties during storage.
Souha Tibaoui, Ines Essid, Samir Smeti, Naziha Atti

Food Sci Nutr· April 2023

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Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues.
Souha Tibaoui, Samir Smeti, Ines Essid, Juan Ramón Bertolín, Margalida Joy

Molecules· October 2020

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The effect of Rosemary (Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat.
Yomna Ben Abdelmalek, Samir Smeti, Ines Essid, Yathreb Yagoubi, Souha Tibaoui

J Anim Physiol Anim Nutr (Berl)· September 2020

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Use of pomegranate peel and artichoke leaf extracts to improve the quality of marinated sardine () fillets.
Ines Essid, Sabrine Tajine, Sonia Gharbi, Sihem Bellagha

J Food Sci Technol· February 2020

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Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat.
Ines Essid, Maher Medini, Mnasser Hassouna

Meat Sci· January 2009

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Characterization and technological properties of Staphylococcus xylosus strains isolated from a Tunisian traditional salted meat.
Ines Essid, Hanen Ben Ismail, Sami Bel Hadj Ahmed, Rahik Ghedamsi, Mnasser Hassouna

Meat Sci· October 2007

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