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Bchir Brahim

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Main Referenced Co-authors
Blecker, Christophe  (13)
Attia, Hamadi (10)
Paquot, Michel  (8)
Besbes, Souhail (7)
Karoui, Romdhane (4)
Main Referenced Keywords
Pomegranate (4); Osmotic dehydration (3); Antioxidant activity (2); Drying (2); osmotic dehydration (2);
Main Referenced Unit & Research Centers
University of Liege, Gembloux Agro-Bio Tech, Laboratory of Food Sciences and Formulation (5)
Main Referenced Disciplines
Food science (11)
Agriculture & agronomy (5)
Chemistry (1)

Publications (total 15)

The most downloaded
474 downloads
Bouchat, I., Wymeersch, N., Bchir, B., Destrée, C., Burette, A., & Olive, G. (2013). Encres anciennes: utilisation non conventionnelle d'aliments. In Septième symposium du GCNAS: Vendredi 6 décembre, Louvain-La-Neuve (pp. 1). https://hdl.handle.net/2268/159547

The most cited

84 citations (Scopus®)

Bchir, B., Rabetafika, H.-N., Paquot, M., & Blecker, C. (2013). Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality. Food and Bioprocess Technology. doi:10.1007/s11947-013-1148-y https://hdl.handle.net/2268/152372

Rabetafika, H.-N., Bchir, B., Blecker, C., Paquot, M., & Wathelet, B. (2014). Comparative study of alkaline extraction process of hemicelluloses from pear pomace. Biomass and Bioenergy, 61, 254-264. doi:10.1016/j.biombioe.2013.12.022
Peer Reviewed verified by ORBi

Bouchat, I., Wymeersch, N., Bchir, B., Destrée, C., Burette, A., & Olive, G. (2013). Encres anciennes: utilisation non conventionnelle d'aliments. In Septième symposium du GCNAS: Vendredi 6 décembre, Louvain-La-Neuve (pp. 1).
Peer reviewed

Bchir, B., Rabetafika, H.-N., Paquot, M., & Blecker, C. (2013). Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality. Food and Bioprocess Technology. doi:10.1007/s11947-013-1148-y
Peer Reviewed verified by ORBi

Bchir, B., Besbes, S., Attia, H., Paquot, M., & Blecker, C. (30 May 2013). Osmotic dehydration of pomegranate seeds (PUNICA GRANATUM L.) [Poster presentation]. Knowledge for Growth is organized by FlandersBio, Gent, Belgium.

Abbès, F., Besbes, S., Bchir, B., Kchaou, W., Attia, H., & Blecker, C. (2013). Effect of concentration temperature on some bioactive compounds and antioxidant proprieties of date syrup. Food Science and Technology International, 19. doi:10.1177/1082013212452477
Peer Reviewed verified by ORBi

Rabetafika, H.-N., Bchir, B., Aguedo, M., Paquot, M., & Blecker, C. (2013). Effects of Processing on the Compositions and Physicochemical Properties of Fibre Concentrate from Cooked Fruit Pomaces. Food and Bioprocess Technology. doi:10.1007/s11947-013-1073-0
Peer Reviewed verified by ORBi

Bchir, B., Besbes, S., Karoui, R., Attia, H., Paquot, M., & Blecker, C. (01 June 2012). Effect of air-drying conditions on physical and nutritional properties of osmotically pre-treated pomegranate seeds [Poster presentation]. sixième symposium du GCNAS.

Bchir, B. (2011). Contribution to pomegranate seeds conservation (Punica granatum L.) by osmotic dehydration [Doctoral thesis, ULiège - Université de Liège]. ORBi-University of Liège. https://orbi.uliege.be/handle/2268/82405

Bchir, B., Besbes, S., Giet, J.-M., Attia, H., & Blecker, C. (15 January 2011). Synthèse des connaissances sur la déshydratation osmotique. Biotechnologie, Agronomie, Société et Environnement, 15 (1), 129-142.
Peer Reviewed verified by ORBi

Bchir, B., Besbes, S., Karoui, R., Attia, H., Blecker, C., & Paquot, M. (2010). Effect of Air-Drying Conditions on Physico-chemical Properties of Osmotically Pre-treated Pomegranate Seeds. Food and Bioprocess Technology. doi:10.1007/s11947-010-0469-3
Peer Reviewed verified by ORBi

Bchir, B., Besbes, S., Karoui, R., Paquot, M., Attia, H., & Blecker, C. (14 October 2010). Utilisation du jus de datte comme milieu d’immersion pour la déshydratation osmotique des graines de grenade [Poster presentation]. Journée scientifique de la Société Royale de Chimie sur le thème « Chimie verte », Gembloux, Belgium.

Bchir, B., Besbes, S., Karoui, R., Paquot, M., Attia, H., & Blecker, C. (2010). Osmotic Dehydration Kinetics of Pomegranate Seeds Using Date Juice as an Immersion Solution Base. Food and Bioprocess Technology. doi:10.1007/s11947-010-0442-1
Peer Reviewed verified by ORBi

Bchir, B., Souhail, B., Attia, H., & Blecker, C. (2010). OSMOTIC DEHYDRATION OF POMEGRANATE SEEDS (PUNICA GRANATUM L.): EFFECT OF FREEZING PRE-TREATMENT. Journal of Food Process Engineering. doi:10.1111/j.1745-4530.2010.00591.x
Peer Reviewed verified by ORBi

Bchir, B., Souhail, B., Attia, H., & Blecker, C. (2009). Osmotic dehydration of pomegranate seeds: mass transfer kinetics and differential scanning calorimetry characterization. International Journal of Food Science and Technology, 44, 2208-2217. doi:10.1111/j.1365-2621.2009.02061.x
Peer Reviewed verified by ORBi

Bchir, B., Roiseux, O., Attia, H., Deroanne, C., & Blecker, C. (11 October 2007). Contribution to the valorisation of pomegranate (Punica granatum L.) [Poster presentation]. 11ème édition du BioFrorum.

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