His main research concerns Food science, Botany, Oleuropein, Antioxidant and Hydroxytyrosol. His study looks at the relationship between Food science and topics such as Ethyl acetate, which overlap with Very low-density lipoprotein and Flavonoid. His work on Essential oil as part of general Botany research is frequently linked to Composition, thereby connecting diverse disciplines of science.
His Oleuropein research includes elements of Biphenyl compound, Phenols, Olive leaf, Polyphenol and Olea. His Antioxidant research is under the purview of Biochemistry. His work deals with themes such as Peroxide value, Vegetable oil and Hydrolysate, which intersect with Hydroxytyrosol.
Mohamed Bouaziz mainly investigates Food science, Antioxidant, Chromatography, Botany and Hydroxytyrosol. The Food science study combines topics in areas such as Phenols and Cultivar. His Antioxidant study necessitates a more in-depth grasp of Biochemistry.
His Chromatography research includes elements of Pomace and Rutin. His biological study spans a wide range of topics, including Kaempferol, Peroxide value and Sterol. His Hydroxytyrosol study incorporates themes from Oleuropein and Tyrosol.
His scientific interests lie mostly in Food science, Ingredient, Antioxidant, Chromatography and Pomace. His work on Syneresis as part of his general Food science study is frequently connected to Sensory system, thereby bridging the divide between different branches of science. His Ingredient research is multidisciplinary, relying on both Insoluble fiber and Insoluble dietary fiber.
His Antioxidant research is multidisciplinary, incorporating elements of Endocrinology, Phytochemical, Internal medicine, Functional food and Extraction methods. His study in the fields of Chemometrics, Sonication, Ultrasound assisted and Response surface methodology under the domain of Chromatography overlaps with other disciplines such as Osmotic dehydration. Mohamed Bouaziz has researched Pomace in several fields, including Oleuropein, Olive leaf and Olive leaf extract.
His primary scientific interests are in Food science, Antioxidant, Ingredient, Punica and Chromatography. The Food science study combines topics in areas such as Acorn, Extraction and Food waste. His Antioxidant study integrates concerns from other disciplines, such as Anabolism, Functional food and Extraction methods.
The concepts of his Ingredient study are interwoven with issues in Wheat flour and Anthocyanin. His Chromatography study combines topics in areas such as Campesterol, Pomace and Hydroxytyrosol. His studies deal with areas such as DPPH and Polyphenol as well as Chemometrics.
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Hypolipidimic and antioxidant activities of oleuropein and its hydrolysis derivative-rich extracts from Chemlali olive leaves
Hedya Jemai;Mohamed Bouaziz;Ines Fki;Abdelfattah El Feki.
Chemico-Biological Interactions (2008)
Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves
Mohamed Bouaziz;Ines Fki;Hedya Jemai;Mohamed Ayadi.
Food Chemistry (2008)
Isolation and evaluation of antioxidants from leaves of a tunisian cultivar olive tree
Mohamed Bouaziz;Sami Sayadi.
European Journal of Lipid Science and Technology (2005)
Identification and antioxidant potential of flavonoids and low molecular weight phenols in olive cultivar chemlali growing in Tunisia.
Mohamed Bouaziz;Renee J Grayer;Monique S J Simmonds;Mohamed Damak.
Journal of Agricultural and Food Chemistry (2005)
Comparative study on phenolic content and antioxidant activity during maturation of the olive cultivar Chemlali from Tunisia.
Mohamed Bouaziz;Mohamed Chamkha;Sami Sayadi.
Journal of Agricultural and Food Chemistry (2004)
Oil from pumpkin ( Cucurbita pepo L.) seeds: evaluation of its functional properties on wound healing in rats
Sana Bardaa;Nihed Ben Halima;Fatma Aloui;Riadh Ben Mansour.
Lipids in Health and Disease (2016)
Lipid-lowering and antioxidant effects of hydroxytyrosol and its triacetylated derivative recovered from olive tree leaves in cholesterol-fed rats.
Hedya Jemai;Ines Fki;Mohamed Bouaziz;Zouhaier Bouallagui.
Journal of Agricultural and Food Chemistry (2008)
Disinfectant properties of essential oils from Salvia officinalis L. cultivated in Tunisia.
Mohamed Bouaziz;Thabèt Yangui;Sami Sayadi;Abdelhafidh Dhouib.
Food and Chemical Toxicology (2009)
Hypocholesterolemic effects of phenolic-rich extracts of Chemlali olive cultivar in rats fed a cholesterol-rich diet
Ines Fki;Mohamed Bouaziz;Zouhair Sahnoun;Sami Sayadi.
Bioorganic & Medicinal Chemistry (2005)
Hypoglycemic and antioxidant effects of leaf essential oil of Pelargonium graveolens L’Hér. in alloxan induced diabetic rats
Maher Boukhris;Mohamed Bouaziz;Ines Feki;Hedya Jemai.
Lipids in Health and Disease (2012)
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