Salem, A. & Abdelhedi, O. & Sebii, H. & Ben Taheur, F. & Fakhfakh, N. & Jridi, M. & Zouari, N. & Debeaufort, F. (2023)
Techno-functional characterization of gelatin extracted from the smooth-hound shark skins: Impact of pretreatments and drying methods. Heliyon, 9(9), Article e19620
DOI: 10.1016/j.heliyon.2023.e19620

Mezhoudi, M. & Salem, A. & Abdelhedi, O. & Fakhfakh, N. & Mabrouk, M. & Khorchani, T. & Debeaufort, F. & Jridi, M. & Zouari, N. (2022)
Development of active edible coatings based on fish gelatin enriched with Moringa oleifera extract: Application in fish (Mustelus mustelus) fillet preservation. Food Science & Nutrition, 10(11), 3979–3992
DOI: 10.1002/fsn3.2993

Boughriba, S. & Souissi, N. & Jridi, M. & Li, S.M. & Nasri, M. (2020)
Thermal, mechanical and microstructural characterization and antioxidant potential of Rhinobatos cemiculus gelatin films supplemented by titanium dioxide doped silver nanoparticles. Food Hydrocolloids, 103, Article 105695
DOI: 10.1016/j.foodhyd.2020.105695

Salem, A. & Fakhfakh, N. & Jridi, M. & Abdelhedi, O. & Nasri, M. & Debeaufort, F. & Zouari, N. (2020)
Microstructure and characteristic properties of dogfish skin gelatin gels prepared by freeze/spray-drying methods. International Journal of Biological Macromolecules, 162, 1–10
DOI: 10.1016/j.ijbiomac.2020.06.033

Abdelhedi, O. & Salem, A. & Souissi, N. & Nasri, R. & Nasri, M. & Jridi, M. (2019)
Physicochemical, structural and sensory properties of smooth hound autolysates-sugar conjugates formed using a glycosylation reaction. Food Bioscience, 32, Article 100481
DOI: 10.1016/j.fbio.2019.100481

Lassoued, I. & Hajji, S. & Mhamdi, S. & Jridi, M. & Bayoudh, A. & Barkia, A. & Nasri, M. (2015)
Digestive alkaline proteases from thornback ray (Raja clavata): Characteristics and applications. International Journal of Biological Macromolecules, 80, 668–675
DOI: 10.1016/j.ijbiomac.2015.07.038

Lassoued, I. & Mora, L. & Nasri, R. & Jridi, M. & Toldrá, T. & Aristoy, M.-C. & Barkia, A. & Nasri, M. (2015)
Characterization and comparative assessment of antioxidant and ACE inhibitory activities of thornback ray gelatin hydrolysates. Journal of Functional Foods, 13, 225–238
DOI: 10.1016/j.jff.2014.12.042

Lassoued, I. & Jridi, M. & Nasri, R. & Dammak, A. & Hajji, M. & Nasri, M. & Barkia, A. (2014)
Characteristics and functional properties of gelatin from thornback ray skin obtained by pepsin-aided process in comparison with commercial halal bovine gelatin. Food Hydrocolloids, 41, 309–318
DOI: 10.1016/j.foodhyd.2014.04.029