Ayadi, Mohamed Ali

Effect of Spirulina platensis Fortification on Physicochemical, Textural, Antioxidant and Sensory Properties of Yogurt during Fermentation and Storage

Barkallah, M., Dammak, M., Louati, I., Hentati, F., Hadrich, B., Mechichi, T., Ayadi, M. A., Fendri, I., Attia, H., & Abdelkafi, S. (2017) · LWT

Probiotics and Fermented FoodsFood Nutrient Composition and Product Development

Cited by 274

Cladodes from prickly pear as a functional ingredient: effect on fat retention, oxidative stability, nutritional and sensory properties of cookies

Msaddak, L., Siala, R., Fakhfakh, N., Ayadi, M. A., Nasri, M., & Zouari, N. (2015) · International Journal of Food Sciences and Nutrition

Botanical Research and ApplicationsFood composition and properties

Cited by 54