Ines Essid
4PUBLICATIONS
8CO-AUTHORS
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Publications (4)
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|Feb 27, 2026
Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods.Sabrine Alebidi, Hana Mallek, Mariagiovanna Fragasso
|Oct 28, 2023
Effects of Drying Methods on Chemical Composition, Lipid Oxidation, and Fatty Acid Profile of a Traditional Dried Meat Kaddid.Amira Zioud, Wafa Hajji, Sandra Lobón
|Apr 13, 2023
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.Souha Tibaoui, Ines Essid, Samir Smeti
|Mar 03, 2020
Use of pomegranate peel and artichoke leaf extracts to improve the quality of marinated sardine (Sardinella aurita) fillets.Ines Essid, Sabrine Tajine, Sonia Gharbi
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