| 1 |
Lab-scale extraction of essential oils from Tunisian lemongrass (Cymbopogon flexuosus)
Balti MA, Hadrich B, Kriaa K, Kechaou N
Chemical Engineering and Processing, 124, 164, 2018 |
| 2 |
Chemical composition and bioactive compounds of Cucumis melo L. seeds: Potential source for new trends of plant oils
Mallek-Ayadi S, Bahloul N, Kechaou N
Process Safety and Environmental Protection, 113, 68, 2018 |
| 3 |
Kinetic study of polyphenols extraction from olive (Olea europaea L.) leaves using instant controlled pressure drop texturing
Mkaouar S, Gelicus A, Bahloul N, Allaf K, Kechaou N
Separation and Purification Technology, 161, 165, 2016 |
| 4 |
Instant controlled pressure drop texturing for intensifying ethanol solvent extraction of olive (Olea europaea) leaf polyphenols
Mkaouar S, Bahloul N, Gelicus A, Allaf K, Kechaou N
Separation and Purification Technology, 145, 139, 2015 |
| 5 |
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 |
| 6 |
A supercritical tuneable process for the selective extraction of fats and essential oil from coriander seeds
Mhemdi H, Rodier E, Kechaou N, Fages J
Journal of Food Engineering, 105(4), 609, 2011 |
| 7 |
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 |
| 8 |
Comparison of tertiary treatment by nanofiltration and reverse osmosis for water reuse in denim textile industry
Ben Amar N, Kechaou N, Palmeri J, Deratani A, Sghaier A
Journal of Hazardous Materials, 170(1), 111, 2009 |
| 9 |
Thin layer modelling of Gelidium sesquipedale solar drying process
Mohamed LA, Kane CSE, Kouhila M, Jamali A, Mahrouz M, Kechaou N
Energy Conversion and Management, 49(5), 940, 2008 |
| 10 |
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 |
