Imen Sellem
www.researchgate.net
0000-0002-2984-4077
Centre of Biotechnology of Sfax
14 papers found
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Total Polyphenol, Flavonoid, and Proanthocyanidin Contents and Biological Activities of Inula Graveolens Collected from Chebba (Tunisia) Salt Marsh
Harvesting season dependent variation in chemical composition and biological activities of the essential oil obtained from Inula graveolens (L.) grown in Chebba (Tunisia) salt marsh
Safety Aspect ofEnterococcus faeciumFL31 Strain and Antibacterial Mechanism of Its Hydroxylated Bacteriocin BacFL31 againstListeria monocytogenes
Statistical versus artificial intelligence -based modeling for the optimization of antifungal activity against Fusarium oxysporum using Streptomyces sp. strain TN71
Modeling-based optimization approaches for the development of Anti- Agrobacterium tumefaciens activity using Streptomyces sp TN71
The use of newly isolatedStreptomycesstrain TN258 as potential biocontrol agent of potato tubers leak caused byPythium ultimum
The use of newly isolated Streptomyces strain TN258 as potential biocontrol agent of potato tubers leak caused by Pythium ultimum
Biopreservative Efficacy of Bacteriocin BacFL31 in Raw Ground Turkey Meat in terms of Microbiological, Physicochemical, and Sensory Qualities
Anti-oxidant, antimicrobial and anti-acetylcholinesterase activities of organic extracts from aerial parts of three Tunisian plants and correlation with polyphenols and flavonoids contents
Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat
Characterization of the bacteriocin BacJ1 and its effectiveness for the inactivation of Salmonella typhimurium during turkey escalope storage
An antilisterial bacteriocin BacFL31 produced by Enterococcus faecium FL31 with a novel structure containing hydroxyproline residues
Production of Diketopiperazine Derivative Cyclo (L-Leu-L-Arg) by Streptomyces sp. TN262 After Exposure to Heat-Killed Fungus Fusarium sp
Efficient role of BacTN635 on the safety properties, sensory attributes, and texture profile of raw minced meat beef and chicken breast
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