| Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry … I Essid, M Hassouna Food Control 32 (2), 707-714, 2013 | 191 | 2013 |
| Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat I Essid, M Medini, M Hassouna Meat Science 81 (1), 203-208, 2009 | 101 | 2009 |
| Characterization and technological properties of Staphylococcus xylosus strains isolated from a Tunisian traditional salted meat I Essid, HB Ismail, SBH Ahmed, R Ghedamsi, M Hassouna Meat science 77 (2), 204-212, 2007 | 78 | 2007 |
| Effect of commercial starter cultures on physicochemical, microbiological and textural characteristics of a traditional dry fermented sausage reformulated with camel meat and … L Mejri, A Ziadi, S El Adab, M Boulares, I Essid, M Hassouna Journal of Food Measurement and Characterization 11, 758-767, 2017 | 45 | 2017 |
| Microbiological, Biochemical and Textural Characteristics of a T unisian Dry Fermented Poultry Meat Sausage Inoculated With Selected Starter Cultures S El Adab, I Essid, M Hassouna Journal of Food Safety 35 (1), 75-85, 2015 | 44 | 2015 |
| Use of pomegranate peel and artichoke leaf extracts to improve the quality of marinated sardine (Sardinella aurita) fillets I Essid, S Tajine, S Gharbi, S Bellagha Journal of food science and technology 57, 713-722, 2020 | 27 | 2020 |
| Characterisation, identification and technological properties of psychotrophic lactic acid bacteria originating from Tunisian fresh fish M Boulares, C Aouadhi, M Mankai, OB Moussa, I Essid, M Hassouna Journal of Food Safety 32 (3), 333-344, 2012 | 23 | 2012 |
| The effect of Rosemary (Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and … Y Ben Abdelmalek, S Smeti, I Essid, Y Yagoubi, S Tibaoui, N Atti Journal of animal physiology and animal nutrition 104 (5), 1294-1304, 2020 | 20 | 2020 |
| Physicochemical characteristics, fatty acid profile, alpha-tocopherol content, and lipid oxidation of meat from ewes fed different levels of distilled myrtle residues S Tibaoui, S Smeti, I Essid, JR Bertolín, M Joy, N Atti Molecules 25 (21), 4975, 2020 | 17 | 2020 |
| The anti-oxidant and antimicrobial effect of Rosmarinus officinalis L. distillation residues’ intake on cooked sausages from ewes fed linseed YB Abdelmalek, I Essid, S Smeti, N Atti Small ruminant research 168, 87-93, 2018 | 15 | 2018 |
| Effect of starter cultures on microbial and physicochemical parameters of a dry fermented poultry meat sausage S El Adab, I Essid, M Hassouna African Journal of Biotechnology 13 (43), 2014 | 14 | 2014 |
| Effects of Drying Methods on Chemical Composition, Lipid Oxidation, and Fatty Acid Profile of a Traditional Dried Meat Kaddid A Zioud, W Hajji, S Lobón, M Joy, JR Bertolin, S Smeti, M Chabbouh, ... Foods 12 (20), 3837, 2023 | 9 | 2023 |
| Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle (Myrtus communis) leaves’ intake S Tibaoui, I Essid, S Smeti, JR Bertolin, M Joy, N Atti International Journal of Food Science & Technology 55 (3), 1151-1161, 2020 | 9 | 2020 |
| Physico-chemical and microbial caracteristics of traditional and industrial kaddid A Zaier, I Essid, M Chabbouh, S Bellagha, A Sahli European Drying Conference. Palma. Balearic Island, Spain, 2011 | 8 | 2011 |
| Rehabilitation of Barbarine cull ewes using rosemary residues and linseed: Effect on weight gain, carcass characteristics and meat quality Y Ben Abdelmalek, S Smeti, I Mekki, H Hajji, I Essid, N Atti Animal 13 (4), 879-887, 2019 | 7 | 2019 |
| Effect of rosemary powder on the quality of dry ewe sausages I Essid, S Smeti, N Atti Italian Journal of Food Science 30 (4), 2018 | 6 | 2018 |
| Effects of distillated myrtle (Myrtus communis L.) leaves’ intake on cull ewes’ body weight gain, carcass composition and meat quality S Tibaoui, H Hajji, S Smeti, I Mekki, I Essid, N Atti Spanish journal of agricultural research 18 (4), 6, 2020 | 5 | 2020 |
| Phenotypic and genotypic characterization of Carnobacteriumi-solated from refrigerated Tunisian minced raw beef meat T Mokrani, I Essid, M Hassouna, L Jihene, G Abdeljalil Gene Technol 7 (144), 2, 2018 | 5 | 2018 |
| Improving quality of smoked sardine fillets by soaking in cuttlefish ink I Essid, H Aroussia, E Soufi, N Bouriga, S Gharbi, S Bellagha Food Science and Technology 42, e65020, 2022 | 4 | 2022 |
| Rehabilitation of Barbarine cull ewes using rosemary residues and linseed: effect on weight gain, carcass characteristics and meat quality YB Abdelmalek, S Smeti, I Mekki, H Hajji, I Essid, N Atti animal 13 (4), 879-887, 2019 | 4 | 2019 |
