| A fundamental approach and its experimental validation to simulate density as a function of moisture content during drying processes S Khalloufi, C Almeida-Rivera, P Bongers Journal of Food Engineering 97 (2), 177-187, 2010 | 43 | 2010 |
| A mapping approach to assess the evolution of pores during dehydration B Thibault, C Ratti, S Khalloufi Food Research International 160, 111710, 2022 | 2 | 2022 |
| A mathematical tool for estimating the efficiency of pore formation during dehydration B Thibault, C Ratti, S Khalloufi Journal of Food Engineering 323, 110981, 2022 | 4 | 2022 |
| A review on the heavy metal adsorption capacity of dietary fibers derived from agro-based wastes: Opportunities and challenges for practical applications in the food industry Z Raji, A Karim, A Karam, S Khalloufi Trends in Food Science & Technology 137, 74-91, 2023 | 24 | 2023 |
| A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: Opportunities and challenges for their application … A Karim, Z Raji, Y Habibi, S Khalloufi Critical Reviews in Food Science and Nutrition, 1-35, 2023 | 4 | 2023 |
| A straightforward method for disaccharide characterization by a simplified version of time domain nuclear magnetic resonance A Sultana, A Asghari, S Khalloufi | | 2024 |
| A Straightforward Method for Disaccharide Characterization by a Simplified Version of Time Domain Nuclear Magnetic Resonance S Khalloufi, A Sultana, A Asghari Available at SSRN 4913893, 0 | | |
| A theoretical model and its experimental validation to predict the porosity as a function of shrinkage and collapse phenomena during drying S Khalloufi, C Almeida-Rivera, P Bongers Food Research International 42 (8), 1122-1130, 2009 | 71 | 2009 |
| Adsorption of heavy metals: mechanisms, kinetics, and applications of various adsorbents in wastewater remediation—a review Z Raji, A Karim, A Karam, S Khalloufi Waste 1 (3), 775-805, 2023 | 73 | 2023 |
| AGFD 11-Adsorption behavior of flaxseed gum on whey protein-stabilized emulsion droplets S Khalloufi, HD Goff, M Corredig, M Alexander ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY 234, 2007 | | 2007 |
| Assessment of artificial intelligence for predicting porosity of dehydrated food products B Thibault, M Zeynoddin, H Bonakdari, C Ratti, S Khalloufi Computers and Electronics in Agriculture 221, 108934, 2024 | | 2024 |
| Characteristics of Open and Closed Pores, Their Measurement Techniques and Exploitation in Dehydrated Food Products B Thibault, S Aghajanzadeh, A Sultana, C Ratti, S Khalloufi Food Engineering Reviews, 1-33, 2024 | 3 | 2024 |
| Composition comprising an oil phase HTWM Van der Hijden, J Nijsse, R Vreeker, JHT Verbeek, S Khalloufi US Patent App. 15/767,684, 2018 | | 2018 |
| Composition comprising an oil phase HTWM Van der Hijden, R Vreeker, JHT Verbeek, S Khalloufi US Patent App. 15/767,687, 2018 | | 2018 |
| Dispersibility and morphology of spray-dried soy powders depending on the spraying system O Syll, S Khalloufi, P Schuck Dairy Science & Technology 93, 431-442, 2013 | 28 | 2013 |
| Effect of electro-activated ascorbate solution on physico-chemical properties of processed meat made with xanthan-canola protein Pickering emulsion as animal fat replacer M Rezaee, S Khalloufi, M Aider Food Chemistry Advances 4, 100703, 2024 | 1 | 2024 |
| Effect of viscosity and rheological behavior on selective mass transfer during osmotic dehydration of mango slices in natural syrups AP Zongo, S Khalloufi, C Ratti Journal of Food Process Engineering 44 (7), e13745, 2021 | 12 | 2021 |
| Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review A Sultana, S Aghajanzadeh, B Thibault, C Ratti, S Khalloufi Comprehensive Reviews in Food Science and Food Safety 23 (3), e13347, 2024 | 2 | 2024 |
| Flaxseed gums and their adsorption on whey protein-stabilized oil-in-water emulsions S Khalloufi, M Corredig, HD Goff, M Alexander Food hydrocolloids 23 (3), 611-618, 2009 | 107 | 2009 |
| Food Engineering and Physical Properties-Quality Deterioration of Freeze-dried Foods as Explained by their Glass Transition Temperature and Internal Structure S Khalloufi, C Ratti Journal of Food Science 68 (3), 892-903, 2003 | | 2003 |
