Dalel Mechi

Bioavailability of Phenolic Compounds in Californian-Style Table Olives with Tunisian Aqueous Olive Leaf Extracts

D. Martín-Vertedor, Leila Abaza, B. Baccouri, 2023, Molecules.

Evaluation of Tunisian Olive Leaf Extracts to Reduce the Bioavailability of Acrylamide in Californian-Style Black Olives

D. Martín-Vertedor, Leila Abaza, B. Baccouri, 2023, Antioxidants.

Addition of ‘Chetoui’ olive leaf extract to reduce acrylamide in Californian-style black olive

D. Martín-Vertedor, Leila Abaza, B. Baccouri, 2022, Food Bioscience.

Tunisian Wild Olive Leaves: Phenolic Compounds and Antioxidant Activity as an Important Step Toward Their Valorization

I. Rajhi, B. Baccouri, D. M. Vertedor, 2022, Food Analytical Methods.