Sami Ghnimi
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Explore the profile of Sami Ghnimi including associated specialties, affiliations and a list of published articles.
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Articles
14
Citations
79
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0
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Recent Articles
1.
Nikkhah A, Esmaeilpour M, Kosari-Moghaddam A, Rohani A, Nikkhah F, Ghnimi S, et al.
Integr Environ Assess Manag
. 2024 Jun;
20(5):1759-1769.
PMID: 38874269
Effective resource allocation in the agri-food sector is essential in mitigating environmental impacts and moving toward circular food supply chains. The potential of integrating life cycle assessment (LCA) with machine...
2.
Baghi F, Gharsallaoui A, Dumas E, Agusti G, Ghnimi S
Food Chem X
. 2024 Mar;
22:101261.
PMID: 38486619
In this study, polymer solution casting was utilized to fabricate a multilayer film with ethylcellulose (EC) as the outer layers and -cinnamaldehyde-loaded pectin as the inner layer. A significant increase...
3.
Nikkhah A, Ghnimi S, Blackstone N, Nikkhah F, Jacxsens L, Devlieghere F, et al.
Int J Environ Health Res
. 2023 Aug;
34(5):2353-2365.
PMID: 37621018
The life cycle assessment (LCA) methodology currently covers a limited number of human health-related impact categories. Microbiological food safety is an essential aspect for the selection of an appropriate food...
4.
Baghi F, Ghnimi S, Dumas E, Chihib N, Gharsallaoui A
Molecules
. 2023 Jun;
28(11).
PMID: 37298757
This study aimed to improve the physical, mechanical, and biological properties of a monolayer pectin (P) film containing nanoemulsified -Cinnamaldehyde (TC) by incorporating it between inner and outer layers of...
5.
Liao W, Elaissari A, Ghnimi S, Dumas E, Gharsallaoui A
Int J Biol Macromol
. 2022 Apr;
209(Pt B):1858-1866.
PMID: 35489623
The effect of different concentrations of low methoxyl pectin (LMP) on lipid oxidation and physical stability of sodium caseinate (CAS) stabilized nanoemulsions under neutral pH was investigated. The addition of...
6.
Baghi F, Gharsallaoui A, Dumas E, Ghnimi S
Foods
. 2022 Mar;
11(5).
PMID: 35267394
Food packaging plays a fundamental role in the modern food industry as a main process to preserve the quality of food products from manufacture to consumption. New food packaging technologies...
7.
Nikkhah A, Van Haute S, Jovanovic V, Jung H, Dewulf J, Cirkovic Velickovic T, et al.
Sci Rep
. 2021 Aug;
11(1):17664.
PMID: 34462522
No abstract available.
8.
Nikkhah A, Van Haute S, Jovanovic V, Jung H, Dewulf J, Cirkovic Velickovic T, et al.
Sci Rep
. 2021 Jul;
11(1):14030.
PMID: 34234157
Because it is important to develop new sustainable sources of edible protein, insects have been recommended as a new protein source. This study applied Life Cycle Assessment (LCA) to investigate...
9.
Ghnimi S, Nikkhah A, Dewulf J, Van Haute S
Sci Rep
. 2021 Jun;
11(1):13041.
PMID: 34158552
The energy balance and life cycle assessment (LCA) of ohmic heating and appertization systems for processing of chopped tomatoes with juice (CTwJ) were evaluated. The data included in the study,...
10.
Ghnimi S, Budilarto E, Kamal-Eldin A
Compr Rev Food Sci Food Saf
. 2020 Dec;
16(6):1206-1218.
PMID: 33371591
The consumption of omega-3 fatty acids provides a wide range of health benefits. However, the incorporation of these fatty acids in foods is limited because of their high oxidative instability....