Rheological and Thermal Properties of Levan from Bacillus mojavensis.
- Published in:
- Journal of Polymers & the Environment, 2022, v. 30, n. 2, p. 741, doi. 10.1007/s10924-021-02237-9
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- Publication type:
- Article
Works by Ellouz-Chaabouni, Semia
Results: 21
1
2
Glycolipid Biosurfactants, Main Classes, Functional Properties and Related Potential Applications in Environmental Biotechnology.
- Published in:
- Journal of Polymers & the Environment, 2018, v. 26, n. 5, p. 2192, doi. 10.1007/s10924-017-1076-4
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- Publication type:
- Article
3
Sulfated Polysaccharides from Tunisian Fish Skins: Antioxidant, DNA Damage Protective Effect and Antihypertensive Activities.
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- Journal of Polymers & the Environment, 2016, v. 24, n. 2, p. 166, doi. 10.1007/s10924-016-0759-6
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- Publication type:
- Article
4
Antibacterial and antioxidant properties of mixed linkage beta-oligosaccharides from extracted β-glucan hydrolysed by Penicillium occitanis EG L lichenase.
- Published in:
- Natural Product Research, 2016, v. 30, n. 12, p. 1353, doi. 10.1080/14786419.2015.1056185
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- Publication type:
- Article
5
Production of xylooligosaccharides from garlic straw xylan by purified xylanase from Bacillus mojavensis UEB-FK and their in vitro evaluation as prebiotics.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 94, p. 536, doi. 10.1016/j.fbp.2014.07.012
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- Publication type:
- Article
6
Effects of almond gum as texture and sensory quality improver in wheat bread.
- Published in:
- International Journal of Food Science & Technology, 2017, v. 52, n. 1, p. 205, doi. 10.1111/ijfs.13268
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- Publication type:
- Article
7
Watermelon Rind Dietary Fibers as Natural Source to Enhance Texture of Wheat Bread.
- Published in:
- Foods, 2024, v. 13, n. 18, p. 2909, doi. 10.3390/foods13182909
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- Publication type:
- Article
8
Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread.
- Published in:
- Foods, 2020, v. 9, n. 6, p. 737, doi. 10.3390/foods9060737
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- Publication type:
- Article
9
Preventive effect of Bacillus mojavensis levan against carbon tetrachloride and cisplatin toxicity: in vivo study.
- Published in:
- Environmental Science & Pollution Research, 2021, v. 28, n. 36, p. 50117, doi. 10.1007/s11356-021-14147-3
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- Publication type:
- Article
10
Production of Mixed-Linkage Beta-Oligosaccharides from Lichenan Using Immobilized Bacillus licheniformis UEB CF Lichenase.
- Published in:
- Applied Biochemistry & Biotechnology, 2012, v. 168, n. 3, p. 616, doi. 10.1007/s12010-012-9804-7
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- Publication type:
- Article
11
Optimization of enzymatic hydrolysis and fermentation of bleached garlic straw for bioethanol production.
- Published in:
- Journal of Material Cycles & Waste Management, 2024, v. 26, n. 5, p. 2880, doi. 10.1007/s10163-024-02016-3
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- Publication type:
- Article
12
Valorisation of smooth hound ( Mustelus mustelus) waste biomass through recovery of functional, antioxidative and antihypertensive bioactive peptides.
- Published in:
- Environmental Science & Pollution Research, 2016, v. 23, n. 1, p. 366, doi. 10.1007/s11356-015-5244-6
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- Publication type:
- Article
13
Anionic lipopeptides from Bacillus mojavensis I4 as effective antihypertensive agents: Production, characterization, and identification.
- Published in:
- Engineering in Life Sciences, 2017, v. 17, n. 12, p. 1244, doi. 10.1002/elsc.201700020
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- Publication type:
- Article
14
Effect of Extraction Methods on Chemical Composition, Angiotensin I-Converting Enzyme Inhibitory and Antioxidant Activity of Coffee Residue.
- Published in:
- Journal of Food Processing & Preservation, 2017, v. 41, n. 2, p. n/a, doi. 10.1111/jfpp.12768
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- Publication type:
- Article
15
Characterization and production optimization of biosurfactants by Bacillus mojavensis I4 with biotechnological potential for microbial enhanced oil recovery.
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- Biodegradation, 2019, v. 30, n. 4, p. 235, doi. 10.1007/s10532-018-9844-y
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- Publication type:
- Article
16
By-product of prickly pear juice industry: a novel ingredient to improve the physicochemical, texture and sensory properties of cake.
- Published in:
- Journal of Food Measurement & Characterization, 2024, v. 18, n. 9, p. 7656, doi. 10.1007/s11694-024-02756-8
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- Publication type:
- Article
17
Levan produced by Bacillus subtilis AF17: Thermal, functional and rheological properties.
- Published in:
- Journal of Food Measurement & Characterization, 2022, v. 16, n. 1, p. 440, doi. 10.1007/s11694-021-01172-6
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- Publication type:
- Article
18
Perspective of garlic processing wastes as low-cost substrates for production of high-added value products: A review.
- Published in:
- Environmental Progress & Sustainable Energy, 2017, v. 36, n. 6, p. 1765, doi. 10.1002/ep.12649
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- Publication type:
- Article
19
Antimicrobial and antioxidant activities of Bacillus mojavensis I4 lipopeptides and their potential application against the potato dry rot causative Fusarium solani.
- Published in:
- Archives of Microbiology, 2022, v. 204, n. 8, p. 1, doi. 10.1007/s00203-022-03098-z
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- Publication type:
- Article
20
Assessment of pectinase production by Bacillus mojavensis I4 using an economical substrate and its potential application in oil sesame extraction.
- Published in:
- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7710, doi. 10.1007/s13197-015-1964-3
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- Publication type:
- Article
21
Antioxidant and antimicrobial properties of water soluble polysaccharide extracted from carrot peels by-products.
- Published in:
- Journal of Food Science & Technology, 2015, v. 52, n. 11, p. 6953, doi. 10.1007/s13197-015-1831-2
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- Publication type:
- Article