| Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics C Ruiz-Capillas, M Triki, AM Herrero, L Rodriguez-Salas, ... Meat science 92 (2), 144-150, 2012 | 151 | 2012 |
| Quality assessment of fresh meat from several species based on free amino acid and biogenic amine contents during chilled storage M Triki, AM Herrero, F Jiménez-Colmenero, C Ruiz-Capillas Foods 7 (9), 132, 2018 | 147 | 2018 |
| Healthy oil combination stabilized in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausages F Jiménez-Colmenero, M Triki, AM Herrero, L Rodríguez-Salas, ... LWT-Food Science and Technology 51 (1), 158-163, 2013 | 125 | 2013 |
| Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed S Cofrades, I López-López, C Ruiz-Capillas, M Triki, ... Meat Science 87 (4), 373-380, 2011 | 123 | 2011 |
| Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and … G Delgado-Pando, S Cofrades, C Ruiz-Capillas, MT Solas, M Triki, ... Meat Science 89 (1), 65-71, 2011 | 116 | 2011 |
| Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters T Pintado, AM Herrero, C Ruiz-Capillas, M Triki, P Carmona, ... Food Science and Technology International 22 (2), 132-145, 2016 | 94 | 2016 |
| Evaluation of dermal wound healing activity and in vitro antibacterial and antioxidant activities of a new exopolysaccharide produced by Lactobacillus sp. Ca6 I Trabelsi, N Ktari, SB Slima, M Triki, S Bardaa, H Mnif, RB Salah International journal of biological macromolecules 103, 194-201, 2017 | 90 | 2017 |
| Critical behavior in Sr-doped manganites La0. 6Ca0. 4− xSrxMnO3 M Nasri, M Triki, E Dhahri, EK Hlil Journal of alloys and compounds 546, 84-91, 2013 | 90 | 2013 |
| Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage M Triki, AM Herrero, F Jiménez-Colmenero, C Ruiz-Capillas Meat science 93 (3), 351-360, 2013 | 85 | 2013 |
| Antioxidant and hemolytic activities, and effects in rat cutaneous wound healing of a novel polysaccharide from fenugreek (Trigonella foenum-graecum) seeds N Ktari, I Trabelsi, S Bardaa, M Triki, I Bkhairia, RBSB Salem, M Nasri, ... International journal of biological macromolecules 95, 625-634, 2017 | 82 | 2017 |
| Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix M Triki, AM Herrero, L Rodríguez-Salas, F Jiménez-Colmenero, ... Food Control 31 (1), 158-165, 2013 | 71 | 2013 |
| Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage I Trabelsi, SB Slima, N Ktari, M Triki, R Abdehedi, W Abaza, H Moussa, ... Meat science 154, 29-36, 2019 | 68 | 2019 |
| Structure, functional and antioxidant properties in Tunisian beef sausage of a novel polysaccharide from Trigonella foenum-graecum seeds N Ktari, A Feki, I Trabelsi, M Triki, H Maalej, SB Slima, M Nasri, IB Amara, ... International journal of biological macromolecules 98, 169-181, 2017 | 63 | 2017 |
| Optimisation of a chromatographic procedure for determining biogenic amine concentrations in meat and meat products employing a cation-exchange column with a post-column system M Triki, F Jiménez-Colmenero, AM Herrero, C Ruiz-Capillas Food Chemistry 130 (4), 1066-1073, 2012 | 62 | 2012 |
| Toward the enhancement of sensory profile of sausage “Merguez” with chickpea protein concentrate AM Ghribi, AB Amira, IM Gafsi, M Lahiani, M Bejar, M Triki, A Zouari, ... Meat science 143, 74-80, 2018 | 56 | 2018 |
| Effect of annealing temperature on structural, morphology and dielectric properties of La0. 75Ba0. 25FeO3 perovskite FB Abdallah, A Benali, M Triki, E Dhahri, MPF Graca, MA Valente Superlattices and Microstructures 117, 260-270, 2018 | 52 | 2018 |
| Effect of partial replacement of nitrite with a novel probiotic Lactobacillus plantarum TN8 on color, physico-chemical, texture and microbiological properties of beef sausages SB Slima, N Ktari, I Trabelsi, M Triki, M Feki-Tounsi, H Moussa, I Makni, ... LWT 86, 219-226, 2017 | 47 | 2017 |
| Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix M Triki, AM Herrero, F Jiménez-Colmenero, C Ruiz-Capillas Meat Science 94 (4), 438-446, 2013 | 44 | 2013 |
| Effects of probiotic strains, Lactobacillus plantarum TN8 and Pediococcus acidilactici, on microbiological and physico-chemical characteristics of beef sausages SB Slima, N Ktari, M Triki, I Trabelsi, A Abdeslam, H Moussa, I Makni, ... LWT 92, 195-203, 2018 | 43 | 2018 |
| Enriched n− 3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage G Delgado-Pando, S Cofrades, C Ruiz-Capillas, M Triki, ... Meat Science 92 (4), 762-767, 2012 | 43 | 2012 |
Gonzalo Delgado Pando (ORCID: 000...Meat Scientist. CSIC-ICTAN在 ictan.csic.es 的电子邮件经过验证
