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Author

Hind Belarbi

Observed name: Belarbi, Hind
ORCID: 0009-0006-5355-3014
Observed ORCID: 0009-0006-5355-3014
OpenAlex ID: A5065402495
Examining Non‐Celiac Consumers of Gluten‐Free Products: An Empirical Evidence in Spain
2017 · Tiziana de‐Magistris, Hind Belarbi, et al. · InTech eBooks · 4
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Effects of iodine, selenium, and zinc biofortification on wheat flour and dough properties for bread making
2026 · Hind Belarbi, Fassil Kebede, et al. · LWT · 2
Nutritional and toxicological trade-offs in selenium enrichment: a bioaccessibility-based comparison of biofortified and naturally enriched foods
2026 · Hind Belarbi, Vince Algoet, et al. · Food Chemistry · 1
Enhancing iodine delivery through sourdough wheat bread: influence of biofortified flour and iodized salt on iodine concentration and bioaccessibility
2025 · Hind Belarbi, Fassil Kebede, et al. · Food Chemistry · 1
Food–gut continuum of biofortified micronutrients: Influence of breadmaking processes on iodine, selenium, and zinc bioaccessibility and epithelial responses in an in vitro intestinal model
2026 · Hind Belarbi, Fassil Kebede, et al. · Food Chemistry X
Assessment of Se enrichment strategies : biofortification versus natural enrichment and associated As risks
2025 · Algoet, Vince, Neri, Joachim, et al. · Ghent University Academic Bibliography (Ghent University)
Efficacy of iodine enrichment of wheat by agronomic biofortification and salt iodization for enhancing dietary iodine intake
2024 · Belarbi, Hind, Kebede, Fassil, et al. · Ghent University Academic Bibliography (Ghent University)
Improvement of Zn, Se and Iodine concentrations in wheat flour and bread, and assessment of their bioaccessibility in the human digestive system
2023 · Belarbi, Hind, Kebede, Fassil, et al. · Ghent University Academic Bibliography (Ghent University)
Effectiveness of agronomic biofortification to enhance selenium concentrations in wheat flour and bread, and its bioaccessibility in the human gut
2023 · Belarbi, Hind, Kebede, Fassil, et al. · Ghent University Academic Bibliography (Ghent University)
Changes in concentrations and bioaccessibility of zinc and selenium in flour and bread made from agronomically biofortified wheat
2023 · Belarbi, Hind, Kebede, Fassil, et al. · Ghent University Academic Bibliography (Ghent University)
Enhancing Zinc and Selenium concentrations in flour and bread of wheat (Triticum aestivum L.) and their bioaccessibility in the human gut
2022 · Belarbi, Hind, Kebede, Fassil, et al. · Ghent University Academic Bibliography (Ghent University)
Chapter Examining Non‐Celiac Consumers of Gluten‐Free Products: An Empirical Evidence in Spain
2017 · Hellali, Wajdi, Belarbi, Hind, et al. · Directory of Open access Books (OAPEN Foundation)
Works count: 12
Citation count: 8
H-index: 2
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