|Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review|
FJ Barba, Z Zhu, M Koubaa, AS Sant'Ana, V Orlien
Trends in Food Science & Technology 49, 96-109, 2016
|Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high …|
E Rosello-Soto, M Koubaa, A Moubarik, RP Lopes, JA Saraiva, ...
Trends in Food Science & Technology 45 (2), 296-310, 2015
|Current and New Insights in the Sustainable and Green Recovery of Nutritionally Valuable Compounds from Stevia rebaudiana Bertoni|
M Koubaa, E Rosello-Soto, J Šic Žlabur, A Režek Jambrak, M Brncic, ...
Journal of Agricultural and Food Chemistry 63 (31), 6835-6846, 2015
|Landmarks in the historical development of twenty first century food processing technologies|
NN Misra, M Koubaa, S Roohinejad, P Juliano, H Alpas, RS Inacio, ...
Food Research International 97, 318-339, 2017
|Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties|
S Roohinejad, M Koubaa, FJ Barba, S Saljoughian, M Amid, R Greiner
Food Research International 99, 1066-1083, 2017
|Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review|
FJ Barba, M Koubaa, L do Prado-Silva, V Orlien, A de Souza Sant’Ana
Trends in Food Science & Technology 66, 20-35, 2017
|Oilseed treatment by ultrasounds and microwaves to improve oil yield and quality: An overview|
M Koubaa, H Mhemdi, FJ Barba, S Roohinejad, R Greiner, E Vorobiev
Food Research International 85, 59-66, 2016
|Application of non-conventional extraction methods: Toward a sustainable and green production of valuable compounds from mushrooms|
E Roselló-Soto, O Parniakov, Q Deng, A Patras, M Koubaa, N Grimi, ...
Food Engineering Reviews 8 (2), 214-234, 2016
|Ultrasound-assisted green solvent extraction of high-added value compounds from microalgae Nannochloropsis spp.|
O Parniakov, E Apicella, M Koubaa, FJ Barba, N Grimi, N Lebovka, ...
Bioresource technology 198, 262-267, 2015
|Recent insights for the green recovery of inulin from plant food materials using non-conventional extraction technologies: A review|
Z Zhu, J He, G Liu, FJ Barba, M Koubaa, L Ding, O Bals, N Grimi, ...
Innovative Food Science & Emerging Technologies 33, 1-9, 2016
|HPLC-DAD-ESI-MS2 analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction|
Z Zhu, Q Guan, M Koubaa, FJ Barba, S Roohinejad, G Cravotto, X Yang, ...
Food chemistry 215, 391-400, 2017
|Efficiency of almond gum as a low-cost adsorbent for methylene blue dye removal from aqueous solutions|
F Bouaziz, M Koubaa, F Kallel, F Chaari, D Driss, RE Ghorbel, ...
Industrial Crops and Products 74, 903-911, 2015
|An overview of the impact of electrotechnologies for the recovery of oil and high-value compounds from vegetable oil industry: Energy and economic cost implications|
E Puertolas, M Koubaa, FJ Barba
Food Research International 80, 19-26, 2016
|Recovery of colorants from red prickly pear peels and pulps enhanced by pulsed electric field and ultrasound|
M Koubaa, FJ Barba, N Grimi, H Mhemdi, W Koubaa, N Boussetta, ...
Innovative food science & emerging technologies 37, 336-344, 2016
|Bioavailability of glucosinolates and their breakdown products: impact of processing|
FJ Barba, N Nikmaram, S Roohinejad, A Khelfa, Z Zhu, M Koubaa
Frontiers in nutrition 3, 24, 2016
|Efficiency of ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp. viride) spices|
SMB Hashemi, N Nikmaram, S Esteghlal, AM Khaneghah, M Niakousari, ...
Innovative food science & emerging technologies 41, 172-178, 2017
|Multistage recovery process of seaweed pigments: Investigation of ultrasound assisted extraction and ultra-filtration performances|
Z Zhu, Q Wu, X Di, S Li, FJ Barba, M Koubaa, S Roohinejad, X Xiong, ...
Food and Bioproducts Processing 104, 40-47, 2017
|Purification, structural data and biological properties of polysaccharide from Prunus amygdalus gum|
F Bouaziz, M Koubaa, CB Helbert, F Kallel, D Driss, I Kacem, R Ghorbel, ...
International Journal of Food Science & Technology 50 (3), 578-584, 2015
|Structural data and biological properties of almond gum oligosaccharide: Application to beef meat preservation|
F Bouaziz, CB Helbert, MB Romdhane, M Koubaa, F Bhiri, F Kallel, ...
International journal of biological macromolecules 72, 472-479, 2015
|Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties|
F Bouaziz, M Koubaa, M Neifar, S Zouari-Ellouzi, S Besbes, F Chaari, ...
LWT-Food Science and Technology 65, 800-807, 2016