Publications by authors named "Mehdi Triki"

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Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein's powders.
Ahmed Zouari, Valérie Briard-Bion, Frédéric Gaucheron, Pierre Schuck, Claire Gaiani, Mehdi Triki

Food Chem· December 2020

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Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage.
Imen Trabelsi, Sirine Ben Slima, Naourez Ktari, Mehdi Triki, Rania Abdehedi

Meat Sci· August 2019

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Toward the enhancement of sensory profile of sausage "Merguez" with chickpea protein concentrate.
Abir Mokni Ghribi, Amal Ben Amira, Ines Maklouf Gafsi, Massara Lahiani, Marwa Bejar, Mehdi Triki

Meat Sci· September 2018

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Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage.
Mehdi Triki, Ana M Herrero, Francisco Jiménez-Colmenero, Claudia Ruiz-Capillas

Foods· August 2018

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Physicochemical, techno-functional, and antioxidant properties of a novel bacterial exopolysaccharide in cooked beef sausage.
Imen Trabelsi, Naourez Ktari, Mehdi Triki, Intidhar Bkhairia, Sirine Ben Slima

Int J Biol Macromol· May 2018

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A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil.
Ibtissem Ben Hammouda, Mehdi Triki, Bertrand Matthäus, Mohamed Bouaziz

J Agric Food Chem· April 2018

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Evaluation of dermal wound healing activity and in vitro antibacterial and antioxidant activities of a new exopolysaccharide produced by Lactobacillus sp.Ca.
Imen Trabelsi, Naourez Ktari, Sirine Ben Slima, Mehdi Triki, Sana Bardaa

Int J Biol Macromol· October 2017

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Extraction, partial purification and characterization of amylase from parthenocarpic date (Phoenix dactylifera): effect on cake quality.
Hanen El Abed, Bassem Khemakhem, Imen Fendri, Mouna Chakroun, Mehdi Triki

J Sci Food Agric· August 2017

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Structure, functional and antioxidant properties in Tunisian beef sausage of a novel polysaccharide from Trigonella foenum-graecum seeds.
Naourez Ktari, Amal Feki, Imen Trabelsi, Mehdi Triki, Hana Maalej

Int J Biol Macromol· May 2017

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Antioxidant and hemolytic activities, and effects in rat cutaneous wound healing of a novel polysaccharide from fenugreek (Trigonella foenum-graecum) seeds.
Naourez Ktari, Imen Trabelsi, Sana Bardaa, Mehdi Triki, Intidhar Bkhairia

Int J Biol Macromol· February 2017

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Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix.
Mehdi Triki, Ana M Herrero, Francisco Jiménez-Colmenero, Claudia Ruiz-Capillas

Meat Sci· August 2013

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Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gel.
Claudia Ruiz-Capillas, Mehdi Triki, Ana M Herrero, Francisco Jiménez-Colmenero

J Agric Food Chem· September 2012

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Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation.
Gonzalo Delgado-Pando, Susana Cofrades, Claudia Ruiz-Capillas, Maria Teresa Solas, Mehdi Triki

Meat Sci· September 2011

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