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Chemistry

D-Index
45
Citations
5876
World Ranking
16606
National Ranking
8

Overview

Mourad Jridi is affiliated with the University of Sfax in Tunisia. Their research contributions primarily focus on the intersection of agricultural and biological sciences, with a significant number of publications in the fields of food science, biomaterials, plant science, molecular biology, and animal science and zoology.

Their main topics of study cover several specialized areas, including:

  • Nanocomposite Films for Food Packaging
  • Protein Hydrolysis and Bioactive Peptides
  • Meat and Animal Product Quality
  • Phytochemicals and Antioxidant Activities
  • Collagen: Extraction and Characterization
  • Proteins in Food Systems
  • Seaweed-derived Bioactive Compounds

Recent papers authored or co-authored by Mourad Jridi highlight their research interests through various published works:

  • Physicochemical, antioxidant and antibacterial properties of fish gelatin-based edible films enriched with orange peel pectin: Wrapping application, 2020, Food Hydrocolloids

Frequent collaborators include several researchers with whom they have multiple joint publications:

  • Nacim Zouari
  • Ola Abdelhedi
  • Monçef Nasri
  • Ali Salem
  • Nahed Fakhfakh

Mourad Jridi publishes in several notable venues with recurring contributions to journals such as:

  • Euro-Mediterranean Journal for Environmental Integration
  • Journal of Food Measurement & Characterization
  • Food Bioscience
  • Food Hydrocolloids
  • Heliyon

Their scholarly output demonstrates a focus on the physical and chemical characterization of biomaterials related to food packaging and preservation, antioxidant properties in food systems, and applications of protein hydrolysates. The integration of natural compounds, such as pectin and proteins, in functional films and bioactive materials aligns with the broader subfields they contribute to, including the study of molecular biology aspects within food sciences and animal-based product quality.

Best Publications

  • Physical, structural, antioxidant and antimicrobial properties of gelatin-chitosan composite edible films.

    Mourad Jridi;Sawssan Hajji;Hanen Ben Ayed;Imen Lassoued

  • Physicochemical, antioxidant and antibacterial properties of fish gelatin-based edible films enriched with orange peel pectin: Wrapping application

    Mourad Jridi;Mourad Jridi;Ola Abdelhedi;Ali Salem;Hela Kechaou

  • Functional, antioxidant and antibacterial properties of protein hydrolysates prepared from fish meat fermented by Bacillus subtilis A26

    Ines Jemil;Mourad Jridi;Rim Nasri;Naourez Ktari

  • Structural analysis, and antioxidant and antibacterial properties of chitosan-poly (vinyl alcohol) biodegradable films.

    Sawssen Hajji;Achraf Chaker;Mourad Jridi;Hana Maalej

  • Extraction and functional properties of gelatin from the skin of cuttlefish (Sepia officinalis) using smooth hound crude acid protease-aided process

    Rafik Balti;Mourad Jridi;Assaad Sila;Nabil Souissi

  • Chitin extraction from blue crab (Portunus segnis) and shrimp (Penaeus kerathurus) shells using digestive alkaline proteases from P. segnis viscera.

    Marwa Hamdi;Amal Hammami;Sawssen Hajji;Mourad Jridi

  • ACE inhibitory and antioxidative activities of Goby (Zosterissessor ophiocephalus) fish protein hydrolysates: Effect on meat lipid oxidation

    Rim Nasri;Islem Younes;Mourad Jridi;Mariem Trigui

  • Flavonoids, phenols, antioxidant, and antimicrobial activities in various extracts from Tossa jute leave (Corchorus olitorus L.)

    Amira Racha Ben Yakoub;Ola Abdehedi;Mourad Jridi;Walid Elfalleh

  • Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions

    Hela Kchaou;Nasreddine Benbettaïeb;Mourad Jridi;Ola Abdelhedi

  • Characteristics and functional properties of gelatin from thornback ray skin obtained by pepsin-aided process in comparison with commercial halal bovine gelatin

    Imen Lassoued;Mourad Jridi;Rim Nasri;Aicha Dammak

  • In silico analysis and molecular docking study of angiotensin I-converting enzyme inhibitory peptides from smooth-hound viscera protein hydrolysates fractionated by ultrafiltration.

    Ola Abdelhedi;Rim Nasri;Letica Mora;Mourad Jridi

  • Characterization and comparative assessment of antioxidant and ACE inhibitory activities of thornback ray gelatin hydrolysates

    Imen Lassoued;Leticia Mora;Rim Nasri;Mourad Jridi

  • Investigation of physicochemical and antioxidant properties of gelatin edible film mixed with blood orange (Citrus sinensis) peel extract

    Mourad Jridi;Mourad Jridi;Soumaya Boughriba;Ola Abdelhedi;Hend Nciri

  • Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films

    Hela Kchaou;Nasreddine Benbettaieb;Mourad Jridi;Moncef Nasri

  • Composite bioactive films based on smooth-hound viscera proteins and gelatin: Physicochemical characterization and antioxidant properties

    Ola Abdelhedi;Rim Nasri;Mourad Jridi;Hela Kchaou

  • Comparative study of physico-mechanical and antioxidant properties of edible gelatin films from the skin of cuttlefish.

    Mourad Jridi;Nabil Souissi;Aïcha Mbarek;Geneviève Chadeyron

  • Microstructure, rheological and wound healing properties of collagen-based gel from cuttlefish skin

    Mourad Jridi;Sana Bardaa;Dorsaf Moalla;Tarak Rebaii

  • Effects of active gelatin coated with henna (L. inermis) extract on beef meat quality during chilled storage

    Mourad Jridi;Leticia Mora;Nabil Souissi;Maria-Concepción Aristoy

  • Functionalities and antioxidant properties of protein hydrolysates from muscle of zebra blenny (Salaria basilisca) obtained with different crude protease extracts

    Naourez Ktari;Mourad Jridi;Intidhar Bkhairia;Nadhem Sayari

  • Biofunctional gelatin-based films incorporated with food grade phycocyanin extracted from the Saharian cyanobacterium Arthrospira sp.

    Imene Chentir;Hela Kchaou;Marwa Hamdi;Mourad Jridi

  • Combined biocatalytic conversion of smooth hound viscera: Protein hydrolysates elaboration and assessment of their antioxidant, anti-ACE and antibacterial activities

    Ola Abdelhedi;Mourad Jridi;Ines Jemil;Leticia Mora

  • Characterization and Potential Use of Cuttlefish Skin Gelatin Hydrolysates Prepared by Different Microbial Proteases

    Mourad Jridi;Imen Lassoued;Rim Nasri;Mohamed Ali Ayadi

Frequent Co-Authors

Moncef Nasri
Moncef Nasri University of Sfax
Fidel Toldrá
Fidel Toldrá Spanish National Research Council
Leticia Mora
Leticia Mora Spanish National Research Council
Frédéric Debeaufort
Frédéric Debeaufort University of Burgundy
Suming Li
Suming Li University of Montpellier
Mohamed Bouaziz
Mohamed Bouaziz University of Sfax
Ali Bougatef
Ali Bougatef University of Sfax
Hamadi Attia
Hamadi Attia University of Sfax
Guido Flamini
Guido Flamini University of Pisa
Sami Boufi
Sami Boufi University of Sfax

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