| Sulfate groups position determines the ionic selectivity and syneresis properties of carrageenan systems S Elmarhoum, S Mathieu, K Ako, W Helbert Carbohydrate Polymers 299, 120166, 2023 | 13 | 2023 |
| Lower critical concentration temperature as thermodynamic origin of syneresis: Case of kappa-carrageenan solution S Elmarhoum, K Ako Carbohydrate Polymers 267, 118191, 2021 | 10 | 2021 |
| Dispersed synthesis of uniform Fe3O4 magnetic nanoparticles via in situ decomposition of iron precursor along cotton fibre for Sudan dyes analysis in food samples Y Bentahir, S Elmarhoum, R Salghi, M Algarra, A Ríos, M Zougagh Food Additives & Contaminants: Part A 34 (11), 1853-1862, 2017 | 10 | 2017 |
| The determination of the lower critical concentration temperature and intrinsic viscosity: The syneresis reaction of polymeric gels K Ako, S Elmarhoum, CD Munialo Food Hydrocolloids 124, 107346, 2022 | 9 | 2022 |
| Study on the impact of temperature, salts, sugars and pH on dilute solution properties of Lepidium perfoliatum seed gum A Yousefi, S Elmarhoum, S Khodabakhshaghdam, K Ako, ... Food Science & Nutrition 10 (11), 3955-3968, 2022 | 7 | 2022 |
| Rheological study of α-and κ-carrageenan expansion in solution as effects of the position of the sulfate group S Elmarhoum, K Ako International Journal of Biological Macromolecules 223, 1138-1144, 2022 | 6 | 2022 |
| Helicity degree of carrageenan conformation determines the polysaccharide and water interactions S Elmarhoum, K Ako, CD Munialo, Y Rharbi Carbohydrate Polymers 314, 120952, 2023 | 1 | 2023 |
| Dynamique des gels physiques en relation avec la synérèse S ELMARHOUM https://theses.hal.science/tel-04098844, 2023 | | 2023 |
| Caractérisation et étude de l’évolution d’un plasma entre deux contacts électriques dans un circuit électrique continu basse tension. Said ELMARHOUM, Robert HUGON, Patrick SCHWEITZER Institut Jean Lamour, Université de Lorraine, Nancy (France), 2019 | | 2019 |
Claire D MunialoHarper Adams University在 harper-adams.ac.uk 的电子邮件经过验证
