Author

Ines Essid

Ma

Biography

Dr Ines Essis is working as an Assistant professor in Food Technologies at the National Agronomic Institute of Tunisia (Department of food technologies). Her contribution to ARTISANEFOOD project: Co-supervision of PhD thesis dealing with Process validation and optimization of traditional manufacturing of a fermented beef meat ‘Kaddid’. Effect of biopreservation approach on the quality of the product.
Title
Cited by
Year
Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry …
I Essid, M HassounaFood Control 32 (2), 707-714, 2013201
154
2013
Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat
I Essid, M Medini, M HassounaMeat Science 81 (1), 203-208, 2009200
87
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 HassounaMeat science 77 (2), 204-212, 2007200
67
2007
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 HassounaJournal of Food Safety 35 (1), 75-85, 2015201
40
2015
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 HassounaJournal of Food Measurement and Characterization 11, 758-767, 2017201
31
2017
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 HassounaJournal of Food Safety 32 (3), 333-344, 2012201
17
2012
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 BellaghaJournal of food science and technology 57, 713-722, 2020202
14
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 AttiSmall ruminant research 168, 87-93, 2018201
13
2018
Effect of starter cultures on microbial and physicochemical parameters of a dry fermented poultry meat sausage
S El Adab, I Essid, M HassounaAfrican Journal of Biotechnology 13 (43), 2014201
12
2014
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 AttiAnimal 13 (4), 87-887, 20120
9
2019
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 AttiJournal of animal physiology and animal nutrition 104 (5), 1294-1304, 2020202
8
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 AttiMolecules 25 (21), 4975, 2020202
8
2020
Effect of rosemary powder on the quality of dry ewe sausages
I Essid, S Smeti, N AttiItalian Journal of Food Science 30 (4), 2018201
7
2018
Physico-chemical and microbial caracteristics of traditional and industrial kaddid
A Zaier, I Essid, M Chabbouh, S Bellagha, A SahliEuropean Drying Conference. Palma. Balearic Island, Spain, 2011201
7
2011
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 AttiInternational Journal of Food Science & Technology (3), 111-1161, 2020202
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 AbdeljalilGene Technol 7 (1), 2, 2018201
4
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 AttiSpanish Journal of Agricultural Research 18 (), e0613-e0613, 2020202
4
2020

Referred From: https://scholar.google.com/citations?user=fOzm1GMAAAAJ&hl=fr

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Citations 487
h-index 9
i10-index 9
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