Author

Maissa Khemakhem

Observed name: M. Khemakhem

Institution: Higher Institute of Food Industries of Tunis

Observed institutions: Tunis University, Yahoo (United Kingdom), University of Carthage, Tunisia Private University, Higher Institute of Food Industries of Tunis, Université Tunis Carthage, Centre of Biotechnology of Sfax, Tunis El Manar University

ORCID: 0000-0003-4040-5179

Observed ORCID: 0000-0003-4040-5179

OpenAlex ID: A5039541342

The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel

2018 · Maissa Khemakhem, Hamadi Attia, et al. · Food Hydrocolloids · 146

Effect of Moderate Spray Drying Conditions on Functionality of Dried Egg White and Whole Egg

2008 · M.A. Ayadi, M. Khemakhem, et al. · Journal of Food Science · 88

Physicochemical characterization of oil, antioxidant potential, and phenolic profile of seeds isolated from Tunisian pomegranate ( Punica granatum L.) cultivars

2021 · Maissa Khemakhem, Youkabed Zarroug, et al. · Journal of Food Science · 30

Melanin and humic acid-like polymer complex from olive mill waste waters. Part I. Isolation and characterization

2016 · Maissa Khemakhem, Vassiliki Papadimitriou, et al. · Food Chemistry · 16

Optimization of barley flour and inulin addition for pasta formulation using mixture design approach

2021 · Youkabed Zarroug, Kais Djebali, et al. · Journal of Food Science · 11

Melanin and humic acid-like polymer complex from olive mill waste waters. Part II. Surfactant properties and encapsulation in W/O microemulsions

2016 · Maissa Khemakhem, Georgios Sotiroudis, et al. · Journal of Molecular Liquids · 11

Exploratory assessment of rancidity intensity in blended olive oils using an electronic nose and its potential for quality grading

2025 · Fedi Landoulsi, António M. Peres, et al. · Food Control · 4

Influence of household conditions on the shelf-life and polyphenolic-related health claim of Cobrançosa extra virgin olive oil

2025 · Siwar Alimi, Nuno Rodrigues, et al. · European Food Research and Technology · 4

Tunisian Acorn (Quercus ilex): An Alternative Source of Flour in Cereal and Gluten-Free Products

2026 · Youkabed Zarroug, Mouna Boulares, et al. · Advances in Science, Technology & Innovation/Advances in science, technology & innovation

Physicochemical characterization, antioxidant activity and phenolic acids profile of Tunisian whole cereal grains

2022 · Youkabed Zarroug, Dorra Sfayhi Terras, et al. · Journal of Food Safety and Hygiene

Works count: 10

Citation count: 310

H-index: 6

I10-index: 6