MB
Mouna Boulares
University of Carthage, Higher Institute of Food Industries of Tunisia (ESIAT), Higher Institute of Food Industries of Tunisia (ESIAT)
0000-0003-0282-0961
Employment
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University of Carthage, Higher Institute of Food Industries of Tunisia (ESIAT) Associate Professor (HDR)
Education
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Higher Institute of Food Industries of Tunisia (ESIAT) Associate-Professor (PhD
Projects & Funding
Projects & funding information is unavailable.
Publications (32)
- Valorization of Tunisian Acorn “Quercus suber L.” Starch in Stirred Yogurt Save
- Stabilization of organic extra virgin olive oil using maceration and ultrasound-assisted extraction of natural antioxidants from Artemisia absinthium leaves Save
- Preservation of poultry meat using Tetraclinis articulata essential oil during refrigerated storage Save
- Production and stabilization of functional butter with Artemisia absinthium essential oil incorporation Save
- Anti-Listerial Activity of Oregano and Cinnamon Essential Oils in Vacuum Packed Ground Ovine Meat during Refrigerated Storage Save
- Characterization of Primary Action Mode of Eight Essential Oils and Evaluation of Their Antibacterial Effect against Extended-Spectrum β-Lactamase (ESBL)-Producing Escherichia coli Inoculated in Turkey Meat Save
- Structural and Physicochemical Properties of Tunisian Quercus suber L. Starches for Custard Formulation: A Comparative Study Save
- Optimization of barley flour and inulin addition for pasta formulation using mixture design approach Save
- Improvement of Tunisian Chemlali extra virgin olive oil stability by rosemary and Laurel herbs and essential oils Save
- Chemical composition and biological activities of fennel (Foeniculum vulgare Mill.) essential oils and ethanolic extracts of conventional and organic seeds Save