Salma Saoudi

Combined effect of carnosol, rosmarinic acid and thymol on the oxidative stability of soybean oil using a simplex centroid mixture design.

M. Hamdi, J. Lorenzo-Morales, J. Piñero, 2017, Journal of the science of food and agriculture.

Influence of Tunisian aromatic plants on the prevention of oxidation in soybean oil under heating and frying conditions.

M. Hamdi, M. Bronze, Sandra D. Silva, 2016, Food chemistry.

Anti-Acanthamoeba activity of Tunisian Thymus capitatus essential oil and organic extracts.

M. Hamdi, A. López-Arencibia, J. Lorenzo-Morales, 2017, Experimental parasitology.

Improvement of vegetable oils quality in frying conditions by adding rosemary extract

M. Hamdi, F. Moussa, I. Sifaoui, 2015 .

Combined effect of carnosol, rosmarinic acid and thymol on the oxidative stability of soybean oil using a simplex centroid mixture design.

M. Hamdi, J. Lorenzo-Morales, J. Piñero, 2017, Journal of the science of food and agriculture.