Journal of Food Processing & Technology

Achouri N, Kharrat N, Smichi N, Miled N, Gargouri Y, Fendri A. Nutritional properties, oxidative stability, and in vitro digestibility of oils extracted from muscles of wild and breeding eels (Anguilla anguilla). Journal of Food Processing and Preservation. 2018 Feb;42(2):e13519.

Achouri N, Smichi N, Gargouri Y, Miled N, Fendri A. The smooth-hound lipolytic system: Biochemical characterization of a purified digestive lipase, lipid profile and in vitro oil digestibility. International journal of biological macromolecules. 2017 Sep 1;102:1120-9.

Achouri N, Smichi N, Kharrat N, Rmili F, Gargouri Y, Miled N, Fendri A. Characterization of liver oils from three species of sharks collected in Tunisian coasts: In vitro digestibility by pancreatic lipase. Journal of Food Biochemistry. 2018 Feb;42(1):e12453.

Kamani MH, Amani H, Yeganehshakib A, Khaneghah AM. Novel and Emerging Technologies (Benefits and Limitations). InFood Aroma Evolution 2019 Nov 15 (pp. 307-334). CRC Press.

Carmen J, Gutierrez R, Armando J, Rosas P, Torres G, Ulises P. Utilization of fish and mango wastes on biological silage production. Current Research in Agricultural Sciences. 2018;5(1):6-14.

Humoud MS, Intrchom W, Roy S, Mitra S. Water Research & Technology.

Cravotto G, Binello A. Impact of microwave irradiation on food composition. InEffect of emerging processing methods on the food quality 2019 (pp. 147-161). Springer, Cham.

Ceylan Z, Meral R, Cavidoglu I, Yagmur Karakas C, Tahsin Yilmaz M. A new application on fatty acid stability of fish fillets: Coating with probiotic bacteria?loaded polymer?based characterized nanofibers. Journal of food safety. 2018 Dec;38(6):e12547.

Nguyen LT, Ahmad I, Jayanath NY. Dielectric Properties of Selected Seafood and their Products. Encyclopedia of Marine Biotechnology. 2020 Aug 11:2867-80.

Sahraie P, Mostaghim T, Rahman A. Steammicrowave on reduction of microbial level of red pepper and compared with gamma irradiation. IJSRST. 2016;2:49-57.

Vaucher S, Yakovlev VV, Yeung H. Materials with required dielectric properties: Computational development and production of polymer?ceramic composites. Polymer Engineering & Science. 2018 Mar;58(3):319-26.

Yildiz E, Sumnu SE, ?ahin S. Effects of microwave-assisted baking on quality of gluten-free cakes and breads.

Odely Cintya ZR. Effect of the partial substitution of wheat flour (Triticum aestevium) by tarwi flour (Lupinus mutabilis sweet) on the physicochemical and sensory properties of cupcakes.

Jeong JY, Lim ST, Kim CJ. The quality characteristics of salted ground pork patties containing various fat levels by microwave cooking. Korean journal for food science of animal resources. 2016;36(4):538.

Elowni EE, Ahmad MF, Abdelnabi GH, Badawi RM. Potential Application of Hibiscus sabdariffa L. (Malvaceae) Aqueous Extract for Assessment of Viability of Protoscolices from Hydatid Cysts. Open Access Library Journal. 2020 Jun 1; 7 (6): 1-8.

Guiamba IR. Nutritional value and quality of processed mango fruits. Chalmers University of Technology; 2016.

Hmar BZ, Kalita D, Srivastava B. Optimization of microwave power and curing time of turmeric rhizome (Curcuma Longa L.) based on textural degradation. LWT-Food Science and Technology. 2017 Mar 1;76:48-56.

Humoud MS, Intrchom W, Roy S, Mitra S. Reduction of scaling in microwave induced membrane distillation on a carbon nanotube immobilized membrane. Environmental Science: Water Research & Technology. 2019;5(5):1012-21.

?tef?noiu GA, T?nase EE, Mitelu? AC, Popa ME. Unconventional treatments of food: microwave vs. radiofrequency. Agriculture and Agricultural Science Procedia. 2016 Jan 1;10:503-10.

Fadel SS. Change Total Flavonoid and Some Trace Elements Contents of two Iraqi Wheat Species after Spraying Pallas 45 OD Herbicide. Annals of the Romanian Society for Cell Biology. 2021 Mar 19:4327-34.