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Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes.
J Food Sci Technol. 2015 Oct;52(10):6749-55. doi: 10.1007/s13197-015-1736-0. Epub 2015 Jan 21.
J Food Sci Technol. 2015.
PMID: 26396425
Free PMC article.
Proteomic profiling of camel and cow milk proteins under heat treatment.
Felfoul I, Jardin J, Gaucheron F, Attia H, Ayadi MA.
Felfoul I, et al.
Food Chem. 2017 Feb 1;216:161-9. doi: 10.1016/j.foodchem.2016.08.007. Epub 2016 Aug 4.
Food Chem. 2017.
PMID: 27596405
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Optimization of gluten-free sponge cake fortified with whey protein concentrate using mixture design methodology.
Ammar I, Gharsallah H, Ben Brahim A, Attia H, Ayadi MA, Hadrich B, Felfoul I.
Ammar I, et al. Among authors: felfoul i.
Food Chem. 2021 May 1;343:128457. doi: 10.1016/j.foodchem.2020.128457. Epub 2020 Oct 24.
Food Chem. 2021.
PMID: 33153810
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Characterization of nettle leaves (Urtica dioica) as a novel source of protease for clotting dromedary milk by non-destructive methods.
Bouazizi A, Felfoul I, Attia H, Karoui R.
Bouazizi A, et al. Among authors: felfoul i.
Colloids Surf B Biointerfaces. 2022 Mar;211:112312. doi: 10.1016/j.colsurfb.2021.112312. Epub 2021 Dec 29.
Colloids Surf B Biointerfaces. 2022.
PMID: 34979497
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Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design.
Ammar I, Sebii H, Aloui T, Attia H, Hadrich B, Felfoul I.
Ammar I, et al. Among authors: felfoul i.
Heliyon. 2022 Dec 15;8(12):e12164. doi: 10.1016/j.heliyon.2022.e12164. eCollection 2022 Dec.
Heliyon. 2022.
PMID: 36582690
Free PMC article.
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