Rami Harkouss

Building phenomenological models that relate proteolysis in pork muscles to temperature, water and salt content.

P. Mirade, A. Lebert, P. Gatellier, 2014, Food chemistry.

Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process.

P. Mirade, A. Lebert, O. Loison, 2015, Food chemistry.

Development of a rapid, specific and efficient procedure for the determination of proteolytic activity in dry-cured ham: definition of a new proteolysis index.

P. Mirade, P. Gatellier, Rami Harkouss, 2012, Meat science.

SIDERITE AS A WEIGHTING MATERIAL IN DRILLING MUD

Khaled Abou Alfa, Rami Harkouss, Jamal Khatib, 2020, BAU Journal - Science and Technology.