Fatma Châari

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing

Active coating based on carboxymethyl cellulose and flaxseed mucilage, containing burdock extract, for fresh-cut and fried potatoes

Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties

Polysaccharide from garlic straw: extraction, structural data, biological properties and application to beef meat preservation