| Influence of high pressure on the color and microbial quality of beef meat S Jung, M Ghoul, M de Lamballerie-Anton LWT-food science and technology 36 (6), 625-631, 2003 | 322 | 2003 |
| Solubility of flavonoids in organic solvents L Chebil, C Humeau, J Anthoni, F Dehez, JM Engasser, M Ghoul Journal of chemical & engineering data 52 (5), 1552-1556, 2007 | 267 | 2007 |
| High pressure freezing and thawing of foods: a review A LeBail, D Chevalier, DM Mussa, M Ghoul International Journal of Refrigeration 25 (5), 504-513, 2002 | 261 | 2002 |
| Effect of heat processing on thermal stability and antioxidant activity of six flavonoids H Chaaban, I Ioannou, L Chebil, M Slimane, C Gérardin, C Paris, ... Journal of food processing and preservation 41 (5), e13203, 2017 | 253 | 2017 |
| Prevention of enzymatic browning in fruit and vegetables I Ioannou European Scientific Journal 9 (30), 2013 | 246 | 2013 |
| Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour I Ioannou, I Hafsa, S Hamdi, C Charbonnel, M Ghoul Journal of Food Engineering 111 (2), 208-217, 2012 | 242 | 2012 |
| Enzymatic acylation of flavonoids L Chebil, C Humeau, A Falcimaigne, JM Engasser, M Ghoul Process Biochemistry 41 (11), 2237-2251, 2006 | 241 | 2006 |
| Effects of high pressure treatment (100–200 MPa) at low temperature on turbot (Scophthalmus maximus) muscle D Chevalier, A Le Bail, M Ghoul Food Research International 34 (5), 425-429, 2001 | 192 | 2001 |
| Influence of water activity and water content on sugar esters lipase-catalyzed synthesis in organic media F Chamouleau, D Coulon, M Girardin, M Ghoul Journal of Molecular Catalysis B: Enzymatic 11 (4-6), 949-954, 2001 | 186 | 2001 |
| Corrosion inhibition of carbon steel in acidic medium by orange peel extract and its main antioxidant compounds N M’hiri, D Veys-Renaux, E Rocca, I Ioannou, NM Boudhrioua, M Ghoul Corrosion Science 102, 55-62, 2016 | 171 | 2016 |
| Mechanisms for the selective rejection of solutes in nanofiltration membranes PY Pontalier, A Ismail, M Ghoul Separation and purification technology 12 (2), 175-181, 1997 | 168 | 1997 |
| Effect of different operating conditions on the extraction of phenolic compounds in orange peel N M’hiri, I Ioannou, NM Boudhrioua, M Ghoul Food and bioproducts processing 96, 161-170, 2015 | 167 | 2015 |
| Changes in lysosomal enzyme activities and shear values of high pressure treated meat during ageing S Jung, M Ghoul, M de Lamballerie-Anton Meat science 56 (3), 239-246, 2000 | 154 | 2000 |
| Phytochemical characteristics of citrus peel and effect of conventional and nonconventional processing on phenolic compounds: A review N M’hiri, I Ioannou, M Ghoul, N Mihoubi Boudhrioua Food Reviews International 33 (6), 587-619, 2017 | 147 | 2017 |
| Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophthalmus maximus): Evaluation of pressure shift freezing vs. air-blast freezing D Chevalier, A Sequeira-Munoz, A Le Bail, BK Simpson, M Ghoul Innovative Food Science & Emerging Technologies 1 (3), 193-201, 2000 | 133 | 2000 |
| Enzymatic acylation of flavonoids: Effect of the nature of the substrate, origin of lipase, and operating conditions on conversion yield and regioselectivity L Chebil, J Anthoni, C Humeau, C Gerardin, JM Engasser, M Ghoul Journal of Agricultural and Food Chemistry 55 (23), 9496-9502, 2007 | 128 | 2007 |
| Effect of acyl donor chain length and substitutions pattern on the enzymatic acylation of flavonoids M Ardhaoui, A Falcimaigne, S Ognier, JM Engasser, P Moussou, G Pauly, ... Journal of biotechnology 110 (3), 265-272, 2004 | 128 | 2004 |
| Extraction methods of citrus peel phenolic compounds N M’hiri, I Ioannou, M Ghoul, NM Boudhrioua Food Reviews International 30 (4), 265-290, 2014 | 120 | 2014 |
| Effects of freezing treatments on viscoelastic and structural behavior of frozen sweet dough S Meziani, J Jasniewski, C Gaiani, I Ioannou, JM Muller, M Ghoul, ... Journal of Food Engineering 107 (3-4), 358-365, 2011 | 116 | 2011 |
| Freezing and ice crystals formed in a cylindrical food model: part I. Freezing at atmospheric pressure D Chevalier, A Le Bail, M Ghoul Journal of Food Engineering 46 (4), 277-285, 2000 | 116 | 2000 |
