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Ines Essid

Observed names: ESSID Ines, I Essid, I. Essid, INES ESSID, Ines ESSID, Iness Essid
ORCID: 0000-0003-2793-8114
Observed ORCID: 0000-0003-2793-8114
OpenAlex ID: A5045208651
Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage
2013 · Ines Essid, Mnasser Hassouna · Food Control · 152
Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat
2008 · Ines Essid, Maher Medini, et al. · Meat Science · 74
Characterization and technological properties of Staphylococcus xylosus strains isolated from a Tunisian traditional salted meat
2007 · Ines Essid, Hanen Ben Ismail, et al. · Meat Science · 51
Effect of commercial starter cultures on physicochemical, microbiological and textural characteristics of a traditional dry fermented sausage reformulated with camel meat and hump fat
2016 · Lobna Mejri, Amira Ziadi, et al. · Journal of Food Measurement & Characterization · 43
Use of pomegranate peel and artichoke leaf extracts to improve the quality of marinated sardine (Sardinella aurita) fillets
2019 · Ines Essid, Sabrine Tajine, et al. · Journal of Food Science and Technology · 28
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Microbiological, Biochemical and Textural Characteristics of a T unisian Dry Fermented Poultry Meat Sausage Inoculated With Selected Starter Cultures
2014 · Sabrine El Adab, Ines Essid, et al. · Journal of Food Safety · 27
The effect of Rosemary ( Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat
2020 · Yomna Ben Abdelmalek, Samir Smeti, et al. · Journal of Animal Physiology and Animal Nutrition · 22
Effects of Drying Methods on Chemical Composition, Lipid Oxidation, and Fatty Acid Profile of a Traditional Dried Meat Kaddid
2023 · Amira Zioud, Wafa Hajji, et al. · Foods · 20
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Characterisation, Identification and Technological Properties of Psychotrophic Lactic Acid Bacteria Originating From Tunisian Fresh Fish
2012 · MOUNA BOULARES, CHEDIA AOUADHI, et al. · Journal of Food Safety · 20
Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues
2020 · Souha Tibaoui, Samir Smeti, et al. · Molecules · 18
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Rehabilitation of Barbarine cull ewes using rosemary residues and linseed: effect on weight gain, carcass characteristics and meat quality
2018 · Y. Ben Abdelmalek, S. Smeti, et al. · animal · 14
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The anti-oxidant and antimicrobial effect of Rosmarinus officinalis L. distillation residues’ intake on cooked sausages from ewes fed linseed
2018 · Y. Ben Abdelmalek, I. Essid, et al. · Small Ruminant Research · 14
Effect of starter cultures on microbial and physicochemical parameters of a dry fermented poultry meat sausage
2014 · El ADAB Sabrine, ESSID Ines, et al. · AFRICAN JOURNAL OF BIOTECHNOLOGY · 9
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Food spoilage and packaging solutions: key Mediterranean case studies
2026 · Maria Lucia Valeria de Chiara, Ines Essid, et al. · Food Research International · 7
Improving quality of smoked sardine fillets by soaking in cuttlefish ink
2022 · Ines ESSID, Hassen AROUSSIA, et al. · Food Science and Technology · 7
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Phenotypic and Genotypic Characterization of Carnobacterium divergens Isolated from Refrigerated Tunisian Minced Raw Beef Meat
2018 · Thouraya Mokrani, Ines Essid, et al. · Gene Technology · 7
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Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle (Myrtus communis) leaves’ intake
2020 · Souha Tibaoui, Ines Essid, et al. · International Journal of Food Science & Technology · 6
Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods
2026 · Sabrine Alebidi, Hana Mallek, et al. · Microorganisms · 5
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Effect of myrtle leaves integration in sheep diet and its addition as powder on leg meat' oxidative stability, physicochemical, microbiological and sensory properties during storage
2023 · Souha Tibaoui, Ines Essid, et al. · Food Science & Nutrition · 4
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Effects of distillated myrtle (Myrtus communis L.) leaves’ intake on cull ewes’ body weight gain, carcass composition and meat quality
2020 · Souha Tibaoui, Hadhami Hajji, et al. · Spanish Journal of Agricultural Research · 4
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Assessing the Physiochemical and Sensorial Quality of Pea Sauce Canned in Plastic Trays vs. Metal Cans
2024 · Hedi Abdelaali, Wafa Hajji, et al. · Processes · 3
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Physico-chemical and Microbial Caracteristics of Traditional and Industrial Kaddid
2011 · A Zaier, Ines Essid, et al. · 3
Valorization of brewery waste as bait attractant for the Mediterranean Fruit fly Ceratitis capitata (Diptera, Tephritidae)
2024 · Synda Boulahia Kheder, Ines Essid, et al. · International Journal of Tropical Insect Science · 2
Assessment of the preparation and preservation practices of kaddid, a Tunisian dried meat
2024 · A Zioud, M Chabbouh, et al. · African Journal of Food Agriculture Nutrition and Development · 2
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Sun-Dried and Convective-Dried Octopus vulgaris Quality Parameters and Estimated Shelf Life During Ambient Temperature Storage
2024 · Wafa Hajji, Ines Essid, et al. · Journal of Aquatic Food Product Technology · 2
Works count: 33
Citation count: 545
H-index: 12
I10-index: 12
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