Author

Nadia Chammen

Institutions: University of Carthage, National Institute of Applied Science and Technology

Observed institutions: University of Carthage, National Institute of Applied Science and Technology

OpenAlex ID: A5073885973

Antioxidant phenolic compounds loss during the fermentation of Chétoui olives

2009 · Nada Ben Othman, Dominique Roblain, et al. · Food Chemistry · 201

Phenolic Substances in Foods and Anticarcinogenic Properties: A Public Health Perspective

2020 · Pasqualina Laganà, Maria Anna Coniglio, et al. · Journal of AOAC International · 12

Works count: 2

Citation count: 213

H-index: 2

I10-index: 2