GHNIMI Sami

Spécialité :

Génie des Procédés Alimentaires

Compétences :

Encapsulation, procédés durables

Bureau : G231

Téléphone : 04 72 43 18 56

EMail

44 documents

  • Wei Liao, Abdelhamid Elaissari, Sami Ghnimi, Emilie Dumas, Adem Gharsallaoui. Effect of pectin on the properties of nanoemulsions stabilized by sodium caseinate at neutral pH. International Journal of Biological Macromolecules, Elsevier, 2022, 209, pp.1858-1866. ⟨10.1016/j.ijbiomac.2022.04.160⟩. ⟨hal-03702715⟩
  • Fatemeh Baghi, Adem Gharsallaoui, Emilie Dumas, Sami Ghnimi. Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation. Foods, MDPI, 2022, 11 (5), pp.760. ⟨10.3390/foods11050760⟩. ⟨hal-03609518⟩
  • Wei Liao, Emilie Dumas, Sami Ghnimi, Abdelhamid Elaissari, Adem Gharsallaoui. Effect of emulsifier and droplet size on the antibacterial properties of emulsions and emulsion‐based films containing essential oil compounds. Journal of Food Processing and Preservation, Wiley, 2021, 45 (12), ⟨10.1111/jfpp.16072⟩. ⟨hal-03508537⟩
  • Sami Ghnimi, Urmila Khulal, Nikola Stevanovic, Andreja Rajkovic, Tanja Cirkovic Velickovic. Aggregability and digestibility study of fruit juice fortified camel milk powder proteins. LWT - Food Science and Technology, Elsevier, 2021, 152, pp.112250. ⟨10.1016/j.lwt.2021.112250⟩. ⟨hal-03360860⟩
  • Sami Ghnimi, Amin Nikkhah, Sam van Haute, Vesna Jovanovic, Heejung Jung, et al.. Life cycle assessment of edible insects (Protaetia brevitarsis seulensis larvae) as a future protein and fat source. Scientific Reports, Nature Publishing Group, 2021, 11 (1), ⟨10.1038/s41598-021-93284-8⟩. ⟨hal-03360821⟩
  • Sami Ghnimi, Mohammad Joardder, Azharul Karim. Editorial: Retaining Quality When Drying Food: Challenges and Solutions. Frontiers in Sustainable Food Systems, Frontiers Media, 2021, 5, ⟨10.3389/fsufs.2021.754603⟩. ⟨hal-03360825⟩
  • Wei Liao, Waisudin Badri, Emilie Dumas, Sami Ghnimi, Abdelhamid Elaïssari, et al.. Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview. Applied Sciences, MDPI, 2021, pp.5778. ⟨10.3390/app11135778⟩. ⟨hal-03267284⟩
  • Marija Perusko, Sami Ghnimi, Ana Simovic, Nikola Stevanovic, Mirjana Radomirovic, et al.. Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying. LWT - Food Science and Technology, Elsevier, 2021, 143, pp.111091. ⟨10.1016/j.lwt.2021.111091⟩. ⟨hal-03154630⟩
  • Carlo Ingrao, Amin Nikkhah, Jo Dewulf, Valentina Siracusa, Sami Ghnimi, et al.. Introduction to the special issue “Sustainability Issues of Food Processing and Packaging: the Role of Life Cycle Assessment”. International Journal of Life Cycle Assessment, Springer Verlag, 2021, 26 (4), pp.726-737. ⟨10.1007/s11367-021-01906-0⟩. ⟨hal-03216425⟩
  • Muneeba Alam, Maryam S.R. Alhebsi, Sami Ghnimi, Afaf Kamal-Eldin. Inability of total antioxidant activity assays to accurately assess the phenolic compounds of date palm fruit (Phoenix dactylifera L.). NFS Journal, 2021, 22, pp.32-40. ⟨10.1016/j.nfs.2021.01.001⟩. ⟨hal-03120312⟩