| Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep‐fat frying process AM Ziaiifar, N Achir, F Courtois, I Trezzani, G Trystram International journal of food science & technology 43 (8), 1410-1423, 2008 | 368 | 2008 |
| Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products A Sinela, N Rawat, C Mertz, N Achir, H Fulcrand, M Dornier Food Chemistry 214, 234-241, 2017 | 220 | 2017 |
| Degradation of β-carotene during fruit and vegetable processing or storage: Reaction mechanisms and kinetic aspects: A review C Pénicaud, N Achir, C Dhuique-Mayer, M Dornier, P Bohuon Fruits 66 (6), 417-440, 2011 | 190 | 2011 |
| Kinetic study of β‐carotene and lutein degradation in oils during heat treatment N Achir, VA Randrianatoandro, P Bohuon, A Laffargue, S Avallone European journal of lipid science and technology 112 (3), 349-361, 2010 | 173 | 2010 |
| Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage H Remini, C Mertz, A Belbahi, N Achir, M Dornier, K Madani Food chemistry 173, 665-673, 2015 | 141 | 2015 |
| Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing A Fardet, E Rock, J Bassama, P Bohuon, P Prabhasankar, C Monteiro, ... Advances in Nutrition 6 (6), 629-638, 2015 | 130 | 2015 |
| Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile N Achir, C Dhuique-Mayer, T Hadjal, K Madani, JP Pain, M Dornier Innovative Food Science & Emerging Technologies 33, 397-404, 2016 | 120 | 2016 |
| Thermal degradation kinetics of xanthophylls from blood orange in model and real food systems T Hadjal, C Dhuique-Mayer, K Madani, M Dornier, N Achir Food chemistry 138 (4), 2442-2450, 2013 | 59 | 2013 |
| Exploration of reaction mechanisms of anthocyanin degradation in a roselle extract through kinetic studies on formulated model media AM Sinela, C Mertz, N Achir, N Rawat, K Vidot, H Fulcrand, M Dornier Food Chemistry 235, 67-75, 2017 | 45 | 2017 |
| How to meet nutritional recommendations and reduce diet environmental impact in the Mediterranean region? An optimization study to identify more sustainable diets in Tunisia M Perignon, C Sinfort, J El Ati, P Traissac, S Drogue, N Darmon, MJ Amiot, ... Global Food Security 23, 227-235, 2019 | 43 | 2019 |
| Direct observation of the surface structure of French fries by UV–VIS confocal laser scanning microscopy N Achir, O Vitrac, G Trystram Food research international 43 (1), 307-314, 2010 | 40 | 2010 |
| Insight into β-carotene thermal degradation in oils with multiresponse modeling N Achir, C Pénicaud, S Avallone, P Bohuon Journal of the American Oil Chemists' Society 88 (12), 2035-2045, 2011 | 38 | 2011 |
| Fermented mare milk product (Qymyz, Koumiss) A Kondybayev, G Loiseau, N Achir, C Mestres, G Konuspayeva International Dairy Journal 119, 105065, 2021 | 31 | 2021 |
| Simulation and ability to control the surface thermal history and reactions during deep fat frying N Achir, O Vitrac, G Trystram Chemical Engineering and Processing: Process Intensification 47 (11), 1953-1967, 2008 | 31 | 2008 |
| Improving the nutritional quality of pulses via germination L Avezum, E Rondet, C Mestres, N Achir, Y Madode, O Gibert, C Lefevre, ... Food Reviews International 39 (9), 6011-6044, 2023 | 28 | 2023 |
| A “fork-to-farm” multi-scale approach to promote sustainable food systems for nutrition and health: a perspective for the Mediterranean region EO Verger, M Perignon, J El Ati, N Darmon, MC Dop, S Drogué, S Dury, ... Frontiers in nutrition 5, 30, 2018 | 26 | 2018 |
| Heat and mass transfer during frying N Achir, O Vitrac, G Trystram, S Sahin, SG Sumnu | 26 | 2008 |
| A kinetic study of carotenoid degradation during storage of papaya chips obtained by vacuum frying with saturated and unsaturated oils M Soto, C Dhuique-Mayer, A Servent, N Jiménez, F Vaillant, N Achir Food Research International 128, 108737, 2020 | 22 | 2020 |
| Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients C Dhuique-Mayer, A Servent, A Descalzo, C Mouquet-Rivier, MJ Amiot, ... Food Chemistry 210, 182-188, 2016 | 20 | 2016 |
| Bioaccessibility of biofortified sweet potato carotenoids in baby food: Impact of manufacturing process C Dhuique-Mayer, A Servent, C Messan, N Achir, M Dornier, Y Mendoza Frontiers in nutrition 5, 98, 2018 | 19 | 2018 |
