Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages by Lamia Ayed, Sana M’hir, Moktar Hamdi

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Mixture of whey-milk and palm sap for novel kefir beverage using simplex-centroid mixture design by Sana M'hir, Manel Ziadi, Asma Mejri, Lamia Ayed

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Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice by Sana M’hir, Asma Mejri, Hajer Atrous, Lamia Ayed

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Formulation Design and Functional Characterization of a Novel Fermented Beverage with Antioxidant, Anti-Inflammatory and Antibacterial Properties by Ameni Abdi, Emna Gatri, Pasquale Filannino, Sana M’Hir, Lamia Ayed

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