N. B. Othman

Improvement of fermentative decolorization of olive mill wastewater by Lactobacillus paracasei by cheese whey's addition

H. Gannoun, M. Hamdi, L. Ayed, 2009 .

Quantification of total phenols, flavonoides and tannins from Ziziphus jujuba (mill.) and Ziziphus lotus (l.) (Desf). Leaf extracts and their effects on antioxidant and antibacterial activities

M. Hajlaoui, A. Ennajah, Nada Ben Othman, 2016 .

Antioxidant phenolic compounds loss during the fermentation of Chétoui olives

P. Thonart, M. Hamdi, Nada Ben Othman, 2009 .

Tunisian table olive phenolic compounds and their antioxidant capacity.

P. Thonart, M. Hamdi, D. Roblain, 2008, Journal of food science.