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Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia
The present study was undertaken to determine the physicochemical, biochemical, and antioxidant activities of Tunisian honey samples. All the extracted honey samples appeared to con- form to theExpand
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Design of nanoemulsion-based delivery systems of natural antimicrobials: effect of the emulsifier.
This work aims at investigating the effect of the nanoemulsion delivery systems on the antimicrobial activity of different essential oil components. Carvacrol, limonene and cinnamaldehyde wereExpand
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Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods
Abstract This work focuses on the encapsulation of essential oils into nanometric delivery systems for incorporation into fruit juices, in order to enhance their antimicrobial activity whileExpand
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Essential oil nanoemulsions as antimicrobial agents in food.
The crescent interest in the use of essential oils (EOs) as natural antimicrobials and preservatives in the food industry has been driven in the last years by the growing consumers' demand forExpand
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Development of novel pea protein-based nanoemulsions for delivery of nutraceuticals.
A novel pea protein-based emulsifier was used in the production of oil in water (O/W) nanoemulsions. The regions of kinetically stabilized O/W emulsions were individuated in a pseudoternary diagramExpand
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Chemical composition and functional properties of gum exudates from the trunk of the almond tree (Prunus dulcis)
The physicochemical components and functional properties of the gum exudates from the trunk of the almond tree (Prunus dulcis) have been investigated, along with the emulsification and foamingExpand
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Pulsed electric field-assisted vinification of aglianico and piedirosso grapes.
Pulsed electric field (PEF) treatments were applied to increase the polyphenolic content of fresh red wines made from Aglianico and Piedirosso grapes. Prior to the fermentation/maceration step, theExpand
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Evaluation of the stability and antioxidant activity of nanoencapsulated resveratrol during in vitro digestion.
Resveratrol was encapsulated in oil-in-water food-grade nanoemulsions of subcellular size, produced by high-pressure homogenization. Physicochemical stability was evaluated under accelerated agingExpand
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Effect of Emulsifier Type and Disruption Chamber Geometry on the Fabrication of Food Nanoemulsions by High Pressure Homogenization
Production of food nanoemulsions by high pressure homogenization (HPH) is investigated, focusing on the effect on droplet nanonization of emulsifier type and concentration, as well as of the geometryExpand
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Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients.
Many proteins possess functional attributes that make them suitable for the encapsulation of bioactive agents, such as nutraceuticals and pharmaceuticals. This article reviews the state of the art ofExpand
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