| Microbial and enzymatic technologies used for the production of natural aroma compounds: Synthesis, recovery modeling, and bioprocesses NB Akacha, M Gargouri Food and Bioproducts Processing 94, 675-706, 2015 | 155 | 2015 |
| Mechanical strategies to increase nutritional and sensory quality of virgin olive oil by modulating the endogenous enzyme activities ML Clodoveo, RH Hbaieb, F Kotti, GS Mugnozza, M Gargouri Comprehensive Reviews in Food Science and Food Safety 13 (2), 135-154, 2014 | 146 | 2014 |
| Development of a bio-electrochemical assay for AFB1 detection in olive oil IB Rejeb, F Arduini, A Arvinte, A Amine, M Gargouri, L Micheli, C Bala, ... Biosensors and Bioelectronics 24 (7), 1962-1968, 2009 | 108 | 2009 |
| Use of Geotrichum candidum for olive mill wastewater treatment in submerged and static culture N Asses, L Ayed, H Bouallagui, IB Rejeb, M Gargouri, M Hamdi Bioresource Technology 100 (7), 2182-2188, 2009 | 107 | 2009 |
| Fungus β-glycosidases: immobilization and use in alkyl-β-glycoside synthesis M Gargouri, I Smaali, T Maugard, MD Legoy, N Marzouki Journal of Molecular Catalysis B: Enzymatic 29 (1-6), 89-94, 2004 | 82 | 2004 |
| Particle size distribution of soy flour affecting the quality of gluten free starch cakes GM 53. Dhen N, Román L, Ben Rejeb I, Martínez MM, Garogouri M LWT - Food Sci. Technol. 66, 179-185, 2016 | 79* | 2016 |
| Monitoring endogenous enzymes during olive fruit ripening and storage: Correlation with virgin olive oil phenolic profiles RH Hbaieb, F Kotti, R García-Rodríguez, M Gargouri, C Sanz, AG Pérez Food chemistry 174, 240-247, 2015 | 79 | 2015 |
| Amperometric biosensor based on Prussian Blue-modified screen-printed electrode for lipase activity and triacylglycerol determination IB Rejeb, F Arduini, A Amine, M Gargouri, G Palleschi Analytica chimica acta 594 (1), 1-8, 2007 | 75 | 2007 |
| Physicochemical and sensory properties of wheat-Apricot kernels composite bread N Dhen, IB Rejeb, H Boukhris, C Damergi, M Gargouri LWT 95, 262-267, 2018 | 59 | 2018 |
| Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile RH Hbaieb, F Kotti, M Gargouri, M Msallem, S Vichi Food chemistry 203, 548-558, 2016 | 54 | 2016 |
| Synthesis of a novel macrolactone by lipase-catalyzed intra-esterification of hydroxy-fatty acid in organic media M Gargouri, P Drouet, MD Legoy Journal of biotechnology 92 (3), 259-266, 2002 | 52 | 2002 |
| Hydroperoxide-lyase activity in mint leaves: Volatile C6-aldehyde production from hydroperoxy-fatty acids M Gargouri, P Drouet, MD Legoy Journal of biotechnology 111 (1), 59-65, 2004 | 48 | 2004 |
| Chemical and thermal characterization of Tunisian extra virgin olive oil from Chetoui and Chemlali cultivars and different geographical origin F Kotti, E Chiavaro, L Cerretani, C Barnaba, M Gargouri, A Bendini European Food Research and Technology 228, 735-742, 2009 | 44 | 2009 |
| Improvement of butanol production from a hardwood hemicelluloses hydrolysate by combined sugar concentration and phenols removal F Mechmech, H Chadjaa, M Rahni, M Marinova, NB Akacha, M Gargouri Bioresource technology 192, 287-295, 2015 | 40 | 2015 |
| Ethanol production from halophyte Juncus maritimus using freezing and thawing biomass pretreatment N Smichi, Y Messaoudi, N Moujahed, M Gargouri Renewable Energy 85, 1357-1361, 2016 | 39 | 2016 |
| Thermolysin entrapped in a gold nanoparticles/polymer composite for direct and sensitive conductometric biosensing of ochratoxin A in olive oil F Dridi, M Marrakchi, M Gargouri, A Garcia-Cruz, S Dzyadevych, ... Sensors and Actuators B: Chemical 221, 480-490, 2015 | 39 | 2015 |
| Nanomaterial-based electrochemical biosensors for food safety and quality assessment F Dridi, M Marrakchi, M Gargouri, J Saulnier, N Jaffrezic-Renault, ... Nanobiosensors, 167-204, 2017 | 36 | 2017 |
| Production, purification, and biochemical characterization of two β-glucosidases from Sclerotinia sclerotiorum SM Issam, G Mohamed, L Farid, F Sami, M Thierry, LM Dominique, ... Applied biochemistry and biotechnology 111, 29-39, 2003 | 36 | 2003 |
| Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high … RH Hbaieb, F Kotti, N Cortes-Francisco, J Caixach, M Gargouri, S Vichi Food chemistry 210, 631-639, 2016 | 34 | 2016 |
| Influence of formulation on the oxidative stability of water-in-oil emulsions W Dridi, W Essafi, M Gargouri, F Leal-Calderon, M Cansell Food chemistry 202, 205-211, 2016 | 34 | 2016 |
