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2020 | 3 |
2021 | 1 |
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Page 1
Effects of myrtle (Myrtus communis L.) essential oils as dietary antioxidant supplementation on carcass and meat quality of goat meat.
J Anim Physiol Anim Nutr (Berl). 2021 May;105(3):452-461. doi: 10.1111/jpn.13483. Epub 2020 Dec 30.
J Anim Physiol Anim Nutr (Berl). 2021.
PMID: 33377570
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.
Tibaoui S, Essid I, Smeti S, Atti N.
Tibaoui S, et al.
Food Sci Nutr. 2023 Jan 6;11(4):1860-1871. doi: 10.1002/fsn3.3219. eCollection 2023 Apr.
Food Sci Nutr. 2023.
PMID: 37051336
Free PMC article.
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Fatty Acid and Multi-Isotopic Analysis (C, H, N, O) as a Tool to Differentiate and Valorise the Djebel Lamb from the Mountainous Region of Tunisia.
Smeti S, Camin F, Bontempo L, Tibaoui S, Yagoubi Y, Pianezze S, Piasentier E, Ziller L, Atti N.
Smeti S, et al. Among authors: tibaoui s.
Molecules. 2023 Feb 15;28(4):1847. doi: 10.3390/molecules28041847.
Molecules. 2023.
PMID: 36838834
Free PMC article.
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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.
Ben Abdelmalek Y, Smeti S, Essid I, Yagoubi Y, Tibaoui S, Atti N.
Ben Abdelmalek Y, et al. Among authors: tibaoui s.
J Anim Physiol Anim Nutr (Berl). 2020 Sep;104(5):1294-1304. doi: 10.1111/jpn.13383. Epub 2020 May 14.
J Anim Physiol Anim Nutr (Berl). 2020.
PMID: 32406578
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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.
Tibaoui S, Smeti S, Essid I, Bertolín JR, Joy M, Atti N.
Tibaoui S, et al.
Molecules. 2020 Oct 27;25(21):4975. doi: 10.3390/molecules25214975.
Molecules. 2020.
PMID: 33121144
Free PMC article.
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