Author

Ahlem Dib

Observed name: Ahlem DIB

Institution: University Frères Mentouri Constantine 1

Observed institution: University Frères Mentouri Constantine 1

OpenAlex ID: A5084305663

Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products

2020 · Anna Oniszczuk, Agnieszka Wójtowicz, et al. · Molecules · 48

Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour

2019 · Anna Oniszczuk, Gabriela Widelska, et al. · Molecules · 29

Impact of xanthan gum addition on phenolic acids composition and selected properties of new gluten-free maize-field bean pasta

2019 · Gabriela Widelska, Agnieszka Wójtowicz, et al. · Open Chemistry · 17

Optimization of Rice-field Bean Gluten-free Pasta Improved by the Addition of Hydrothermally Treated Rice Flour

2018 · Ahlem Dib, Agnieszka Wójtowicz, et al. · Italian Journal of Food Science · 14

The effect of pomegranate seed powder addition on radical scavenging activity determined by TLC–DPPH test and selected properties of gluten-free pasta

2018 · Ahlem Dib, Kamila Kasprzak, et al. · Journal of Liquid Chromatography & Related Technologies · 13

Effect of hydrothermal treated corn flour addition on the quality of corn-field bean gluten-free pasta

2018 · Ahlem Dib, Agnieszka Wójtowicz, et al. · BIO Web of Conferences · 6

The Use of Moldavian Dragonhead Bagasse Waste in Extruded Products

2017 · Tomasz ONISZCZUK, Agnieszka WÓJTOWICZ, et al. · Farm Machinery and Processes Management in Sustainable Agriculture International Scientific Symposium · 5

Effects of Almond and Tomato By-Products on a Newly Developed Gluten-Free Rice Pasta Processed via Extrusion-Cooking

2026 · Hind Benchettah, Abdallah Bouasla, et al. · Applied Sciences · 1

Works count: 8

Citation count: 133

H-index: 6

I10-index: 5