| 1 |
Effect of different drying processes on functional properties of industrial lemon byproduct
M'hiri N, Ghali R, Ben Nasr I, Boudhrioua N
Process Safety and Environmental Protection, 116, 450, 2018 |
| 2 |
Influence of sugar composition on water sorption isotherms and on glass transition in apricots
Mrad ND, Bonazzi C, Boudhrioua N, Kechaou N, Courtois F
Journal of Food Engineering, 111(2), 403, 2012 |
| 3 |
Study of moisture and salt transfers during salting of sardine fillets
Boudhrioua N, Djendoubi N, Bellagha S, Kechaou N
Journal of Food Engineering, 94(1), 83, 2009 |
| 4 |
Drying of Tunisian sardine (Sardinella aurita) experimental study and three-dimensional transfer modeling of drying kinetics
Hadrich B, Boudhrioua N, Kechaou N
Journal of Food Engineering, 84(1), 92, 2008 |
| 5 |
Modelling of moisture and salt transport in gelatine gels during drying at constant temperature (vol 81, pg 657, 2007)
Broyart B, Boudhrioua N, Bonazzi C, Daudin JD
Journal of Food Engineering, 87(2), 301, 2008 |
| 6 |
Moisture and salt transfers during constant temperature drying of gelatin gels: Effects of composition and of water flux intensity
Boudhrioua N, Bonazzi C, Daudin JD
Chemical Engineering Research & Design, 81(9), 1113, 2003 |
| 7 |
Influence of ripeness and air temperature on changes in banana texture during drying
Boudhrioua N, Michon C, Cuvelier G, Bonazzi C
Journal of Food Engineering, 55(2), 115, 2002 |
