Free-sodium salts mixture and AlgySalt® use as NaCl substitutes in fresh and cooked meat products intended for the hypertensive population

by Triki, M., Khemakhem, I., Trigui, I., Ben Salah, Riadh, Jaballi, S., Ruiz-Capillas, C., Ayadi, Mohamed Ali, Attia, H., Besbes, Souhail
Published 2017

Modeling the influence of functional additives in beef sausages using a Box-Benkhen design: Effects on quality characteristics

by Ben Slima, Sirine, Trabelsi, Imen, Ktari, Naourez, Kriaa, Mouna, Abdeslam, Asehraou, Herrero, Ana M., Jiménez Colmenero, Francisco, Ruiz-Capillas, C., Ben Salah, Riadh
Published 2020

Effects of probiotic strains, Lactobacillus plantarum TN8 and Pediococcus acidilactici, on microbiological and physico-chemical characteristics of beef sausages

by Ben Slima, Sirine, Ktari, Naourez, Triki, M., Trabelsi, Imen, Abdeslam, Asehraou, Moussa, Hafedh, Makni, Iskandar, Herrero, Ana M., Jiménez Colmenero, Francisco, Ruiz-Capillas, C., Ben Salah, Riadh
Published 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

by Ben Slima, Sirine, Ktari, Naourez, Trabelsi, Imen, Triki, M., Feki-Tounsi, Molka, Moussa, Hafedh, Makni, Iskandar, Herrero, Ana M., Jiménez Colmenero, Francisco, Ruiz-Capillas, C., Ben Salah, Riadh
Published 2017