Essid I - Search Results

1

Characterization and technological properties of Staphylococcus xylosus strains isolated from a Tunisian traditional salted meat.

Essid I, Ben Ismail H, Bel Hadj Ahmed S, Ghedamsi R, Hassouna M. Essid I, et al. Meat Sci. 2007 Oct;77(2):204-12. doi: 10.1016/j.meatsci.2007.03.003. Epub 2007 Mar 13. Meat Sci. 2007. PMID: 22061592

2

Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat.

Essid I, Medini M, Hassouna M. Essid I, et al. Meat Sci. 2009 Jan;81(1):203-8. doi: 10.1016/j.meatsci.2008.07.020. Epub 2008 Jul 26. Meat Sci. 2009. PMID: 22063983

3

Use of pomegranate peel and artichoke leaf extracts to improve the quality of marinated sardine (Sardinella aurita) fillets.

Essid I, Tajine S, Gharbi S, Bellagha S. Essid I, et al. J Food Sci Technol. 2020 Feb;57(2):713-722. doi: 10.1007/s13197-019-04104-x. Epub 2019 Sep 13. J Food Sci Technol. 2020. PMID: 32116380 Free PMC article.

4

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. Among authors: essid i. Molecules. 2020 Oct 27;25(21):4975. doi: 10.3390/molecules25214975. Molecules. 2020. PMID: 33121144 Free PMC article.

5

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: essid i. 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

6

Rehabilitation of Barbarine cull ewes using rosemary residues and linseed: effect on weight gain, carcass characteristics and meat quality.

Ben Abdelmalek Y, Smeti S, Mekki I, Hajji H, Essid I, Atti N. Ben Abdelmalek Y, et al. Among authors: essid i. Animal. 2019 Apr;13(4):879-887. doi: 10.1017/S175173111800215X. Epub 2018 Aug 22. Animal. 2019. PMID: 30131087 Free article.

7

Effects of Drying Methods on Chemical Composition, Lipid Oxidation, and Fatty Acid Profile of a Traditional Dried Meat Kaddid.

Zioud A, Hajji W, Lobón S, Joy M, Bertolin JR, Smeti S, Chabbouh M, Bellagha S, Essid I. Zioud A, et al. Among authors: essid i. Foods. 2023 Oct 20;12(20):3837. doi: 10.3390/foods12203837. Foods. 2023. PMID: 37893730 Free PMC article.

8

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. Among authors: essid i. 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.

9

Phosphorus-Containing Bis-allenes: Synthesis and Heterocyclization Reactions Mediated by Iodine or Copper Dibromide.

Essid I, Laborde C, Legros F, Sevrain N, Touil S, Rolland M, Ayad T, Volle JN, Pirat JL, Virieux D. Essid I, et al. Org Lett. 2017 Apr 7;19(7):1882-1885. doi: 10.1021/acs.orglett.7b00648. Epub 2017 Mar 30. Org Lett. 2017. PMID: 28357865

10

[Characteristics of pregnancy and delivery in women with rheumatic heart valve disease].

Ben Aissia N, Essid I, Gara Med Faouzi. Ben Aissia N, et al. Among authors: essid i. Tunis Med. 2003 May;81(5):334-8. Tunis Med. 2003. PMID: 12934455 French.

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