MABROUKI, SABAH
MABROUKI, SABAH
SCIENZE AGRARIE, FORESTALI E ALIMENTARI
A protocol to measure instrumental juiciness and chemical and physical parameters on meat and TVP burgers to correlate with sensory analysis
2022-01-01 S. Barbera, A. Brugiapaglia, S. Glorio Patrucco, S. Tassone, S. Mabrouki
An instrumental protocol for measuring water dynamics in meat and plant-based burgers
2022-01-01 Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone, Salvatore Barbera
Ankom DaisyII modifications to stabilise the rotation speed
2023-01-01 Barbera Salvatore, Sarnataro Chiara, Mabrouki Sabah, Glorio Patrucco Sara, Kaihara Hatsumi, Tassone Sonia
Assessing texture profile analysis in natural state versus texture profile analysis with back extrusion post-homogenization of cooked pea protein-based and meat patties: A comparative study
2024-01-01 Mabrouki Sabah, Abid Khalil, Kaihara Hatsumi, Glorio Patrucco Sara, Tassone Sonia, Barbera Salvatore
Correlation between instrumental and sensory analysis to evaluate Juiciness of plant-based burger
2022-01-01 Salvatore Barbera , Alberto Brugiapaglia, Sara Glorio Patrucco, Sonia Tassone, Sabah Mabrouki
Digestibility of plant-based and meat burgers using an in vitro protocol for swine
2022-01-01 Sara Glorio Patrucco, Salvatore Barbera, Sabah Mabrouki, Sonia Tassone
Evolution of microbiota in meat and plant-based burgers during vacuum package storage
2022-01-01 Salvatore Barbera, Luca Grispoldi, Sara Glorio Patrucco, Sabah Mabrouki, Sonia Tassone, Beniamino Terzo Cenci Goga
Fatty acids profiles and lipids health indices of plant-based burgers compared to meat burger
2022-01-01 Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone, Salvatore Barbera
Fingerprinting meat and plant-based burgers under smart-NIR rays
2022-01-01 Salvatore Barbera, Giorgio Masoero, Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone
Instrumental measurements of juiciness of meat and plant-based burgers
2023-01-01 Barbera Salvatore, Glorio Patrucco Sara, Brugiapaglia Alberto, Tassone Sonia, Mabrouki Sabah
Laboratory Analyses Used to Define the Nutritional Parameters and Quality Indexes of Some Unusual Forages
2022-01-01 Sonia Tassone, Sabah Mabrouki, Salvatore Barbera, Sara Glorio Patrucco
Meat and plant-based burgers water dynamics
2022-01-01 Sara Glorio Patrucco, Sabah Mabrouki, Elena Zucchelli, Sonia Tassone, Alberto Brugiapaglia, Salvatore Barbera
Microplastics detection in mixed hays using NIR spectroscopy
2023-01-01 Hatsumi Kaihara, Khalil Abid, Salvatore Barbera, Sara Glorio Patrucco, Sabah Mabrouki, Giorgio Masoero, Sonia Tassone
Rapid detection of microplastics in feeds using near-infrared spectroscopy
2024-01-01 Masoero Giorgio, Barbera Salvatore, Kaihara Hatsumi, Mabrouki Sabah, Glorio Patrucco Sara, Abid Khalil, Tassone Sonia
Rapid detection of microplastics in feeds using NIR Spectroscopy
2023-01-01 Masoero Giorgio, Barbera Salvatore, Mabrouki Sabah, Glorio Patrucco Sara, Tassone Sonia
Relationship between texture profile analysis on homogenized burgers (TPAH) and fatty acid composition of meat and plant based burgers
2023-01-01 Barbera Salvatore, Tassone Sonia, Glorio Patrucco Sara, Brugiapaglia Alberto, Mabrouki Sabah
Smart NIRS discrimination of freeze-dried vegan and meat burgers
2023-01-01 Masoero Giorgio, Abid Khalil, Mabrouki Sabah, Glorio Patrucco Sara, Tassone Sonia, Barbera Salvatore
Specific Fluid Content: an instrumental parameter to estimate juiciness in meat and plant-based burgers
2022-01-01 Salvatore Barbera, Sara Glorio Patrucco, Sonia Tassone, Sabah Mabrouki
Texture profile analysis of homogenized meat and plant-based patties
2023-01-01 Mabrouki Sabah, Brugiapaglia Alberto, Glorio Patrucco Sara, Tassone Sonia, Barbera Salvatore
Texture profile analysis on raw homogenized meat and plant-based burgers
2022-01-01 Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone, Salvatore Barbera
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| A protocol to measure instrumental juiciness and chemical and physical parameters on meat and TVP burgers to correlate with sensory analysis | 2022 | S. Barbera, A. Brugiapaglia, S. Glorio Patrucco, S. Tassone, S. Mabrouki | |
| An instrumental protocol for measuring water dynamics in meat and plant-based burgers | 2022 | Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone, Salvatore Barbera | |
| Ankom DaisyII modifications to stabilise the rotation speed | 2023 | Barbera Salvatore, Sarnataro Chiara, Mabrouki Sabah, Glorio Patrucco Sara, Kaihara Hatsumi, Tassone Sonia | |
| Assessing texture profile analysis in natural state versus texture profile analysis with back extrusion post-homogenization of cooked pea protein-based and meat patties: A comparative study | 2024 | Mabrouki Sabah, Abid Khalil, Kaihara Hatsumi, Glorio Patrucco Sara, Tassone Sonia, Barbera Salvatore | |
| Correlation between instrumental and sensory analysis to evaluate Juiciness of plant-based burger | 2022 | Salvatore Barbera , Alberto Brugiapaglia, Sara Glorio Patrucco, Sonia Tassone, Sabah Mabrouki | |
| Digestibility of plant-based and meat burgers using an in vitro protocol for swine | 2022 | Sara Glorio Patrucco, Salvatore Barbera, Sabah Mabrouki, Sonia Tassone | |
| Evolution of microbiota in meat and plant-based burgers during vacuum package storage | 2022 | Salvatore Barbera, Luca Grispoldi, Sara Glorio Patrucco, Sabah Mabrouki, Sonia Tassone, Beniamino Terzo Cenci Goga | |
| Fatty acids profiles and lipids health indices of plant-based burgers compared to meat burger | 2022 | Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone, Salvatore Barbera | |
| Fingerprinting meat and plant-based burgers under smart-NIR rays | 2022 | Salvatore Barbera, Giorgio Masoero, Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone | |
| Instrumental measurements of juiciness of meat and plant-based burgers | 2023 | Barbera Salvatore, Glorio Patrucco Sara, Brugiapaglia Alberto, Tassone Sonia, Mabrouki Sabah | |
| Laboratory Analyses Used to Define the Nutritional Parameters and Quality Indexes of Some Unusual Forages | 2022 | Sonia Tassone, Sabah Mabrouki, Salvatore Barbera, Sara Glorio Patrucco | |
| Meat and plant-based burgers water dynamics | 2022 | Sara Glorio Patrucco, Sabah Mabrouki, Elena Zucchelli, Sonia Tassone, Alberto Brugiapaglia, Salvatore Barbera | |
| Microplastics detection in mixed hays using NIR spectroscopy | 2023 | Hatsumi Kaihara, Khalil Abid, Salvatore Barbera, Sara Glorio Patrucco, Sabah Mabrouki, Giorgio Masoero, Sonia Tassone | |
| Rapid detection of microplastics in feeds using near-infrared spectroscopy | 2024 | Masoero Giorgio, Barbera Salvatore, Kaihara Hatsumi, Mabrouki Sabah, Glorio Patrucco Sara, Abid Khalil, Tassone Sonia | |
| Rapid detection of microplastics in feeds using NIR Spectroscopy | 2023 | Masoero Giorgio, Barbera Salvatore, Mabrouki Sabah, Glorio Patrucco Sara, Tassone Sonia | |
| Relationship between texture profile analysis on homogenized burgers (TPAH) and fatty acid composition of meat and plant based burgers | 2023 | Barbera Salvatore, Tassone Sonia, Glorio Patrucco Sara, Brugiapaglia Alberto, Mabrouki Sabah | |
| Smart NIRS discrimination of freeze-dried vegan and meat burgers | 2023 | Masoero Giorgio, Abid Khalil, Mabrouki Sabah, Glorio Patrucco Sara, Tassone Sonia, Barbera Salvatore | |
| Specific Fluid Content: an instrumental parameter to estimate juiciness in meat and plant-based burgers | 2022 | Salvatore Barbera, Sara Glorio Patrucco, Sonia Tassone, Sabah Mabrouki | |
| Texture profile analysis of homogenized meat and plant-based patties | 2023 | Mabrouki Sabah, Brugiapaglia Alberto, Glorio Patrucco Sara, Tassone Sonia, Barbera Salvatore | |
| Texture profile analysis on raw homogenized meat and plant-based burgers | 2022 | Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone, Salvatore Barbera |