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Environmental Science and Pollution Research International|March 3, 2026
Valorization of agrifood wastes as sustainable bioadsorbents for pesticide removal from contaminated water: mechanisms, critical factors, challenges, and promising perspectivesMasud Parvez, Sara Aghajanzadeh, Seddik Khalloufi
Food Research International (Ottawa, Ont.)|September 9, 2022
A mapping approach to assess the evolution of pores during dehydrationBruno Thibault, Cristina Ratti, Seddik Khalloufi
Colloids and Surfaces. B, Biointerfaces|November 26, 2008
Interactions between flaxseed gums and WPI-stabilized emulsion droplets assessed in situ using diffusing wave spectroscopySeddik Khalloufi, Milena Corredig, Marcela Alexander
Journal of Food Science|November 29, 2022
Sugar profiles modulation of mangoes during osmotic dehydration in agave syrup solutionsAssana Pingdwendé Zongo, Seddik Khalloufi, Cristina Ratti
Heliyon|February 17, 2025
Innovative strategies for valorization of byproducts from soybean industry: A review on status, challenges, and sustainable approaches towards zero-waste processing systemsAhasanul Karim, Emmanuel Freddy Osse, Seddik Khalloufi
Chemosphere|November 23, 2024
Artificial intelligence-driven assessment of critical inputs for lead adsorption by agro-food wastes in wastewater treatmentZarifeh Raji, Isa Ebtehaj, Hossein Bonakdari, et al.
Critical Reviews in Food Science and Nutrition|August 11, 2023
A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industryAhasanul Karim, Zarifeh Raji, Youssef Habibi, et al.
Molecules (Basel, Switzerland)|May 27, 2023
Valorization of Fibrous Plant-Based Food Waste as Biosorbents for Remediation of Heavy Metals from Wastewater-A ReviewAhasanul Karim, Zarifeh Raji, Antoine Karam, et al.
Journal of Food Science|November 8, 2025
Behavior of Dissociated Salts in Aqueous Solution: Insights From T<sub>2</sub> Relaxation Time and Signal Intensity Using a LF-NMRAfroza Sultana, Ali Asghari, Christophe Cordella, et al.
Food Chemistry|May 27, 2026
Gelatinization and Retrogradation of isolated potato starch and potato flour: Effect of time and storage temperature assessed by LF-NMRSara Aghajanzadeh, Aziz Belarroud, Ali Asghari, et al.
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