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Chemistry

D-Index
51
Citations
9240
World Ranking
13954
National Ranking
572

Overview

Nabil Grimi is affiliated with the University of Technology of Compiègne in France. Their research primarily spans the fields of Agricultural and Biological Sciences and Engineering, with a substantial focus on subfields including Biomedical Engineering, Biomaterials, Food Science, Plant Science, and Renewable Energy, Sustainability and the Environment.

The main topics covered in Nabil Grimi's work include:

  • Lignin and Wood Chemistry
  • Algal biology and biofuel production
  • Advanced Cellulose Research Studies
  • Microbial Inactivation Methods
  • Natural Fiber Reinforced Composites
  • Magnetic and Electromagnetic Effects
  • Electrohydrodynamics and Fluid Dynamics

Nabil Grimi has collaborated frequently with several coauthors, including:

  • Amine Moubarik
  • Abdelghani Boussetta
  • Anass Ait Benhamou
  • Eugène Vorobiev
  • Francisco J. Barba

Their publications appear often in multiple scientific journals, with recurrent appearances in:

  • International Journal of Biological Macromolecules
  • Foods
  • Innovative Food Science & Emerging Technologies
  • International Journal of Adhesion and Adhesives
  • Molecules

Recent research articles authored or coauthored by Nabil Grimi include:

  • Adsorption of cationic and anionic dyes onto coffee grounds cellulose/sodium alginate double-network hydrogel beads: Isotherm analysis and recyclability performance (2023) published in International Journal of Biological Macromolecules
  • Current approaches, emerging developments and functional prospects for lignin-based catalysts - a review (2023) published in Green Chemistry
  • Impact of pulsed electric fields on vacuum drying kinetics and physicochemical properties of carrot (2020) published in Food Research International
  • Experimental and theoretical investigations of lignin-urea-formaldehyde wood adhesive: Density functional theory analysis (2020) published in International Journal of Adhesion and Adhesives
  • Pulsed electric fields (PEF), pressurized liquid extraction (PLE) and combined PEF + PLE process evaluation: Effects on Spirulina microstructure, biomolecules recovery and Triple TOF-LC-MS-MS polyphenol composition (2022) published in Innovative Food Science & Emerging Technologies

Best Publications

  • Current applications and new opportunities for the use of pulsed electric fields in food science and industry

    Francisco J. Barba;Oleksii Parniakov;Sofia A. Pereira;Artur Wiktor

  • Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high-added value compounds

    Elena Roselló-Soto;Mohamed Koubaa;Amine Moubarik;Rita P. Lopes

  • New Approaches for the Use of Non-conventional Cell Disruption Technologies to Extract Potential Food Additives and Nutraceuticals from Microalgae

    Francisco J. Barba;Nabil Grimi;Eugène Vorobiev

  • Selective extraction from microalgae Nannochloropsis sp. using different methods of cell disruption.

    N. Grimi;A. Dubois;L. Marchal;S. Jubeau

  • High Voltage Electrical Discharges, Pulsed Electric Field, and Ultrasound Assisted Extraction of Protein and Phenolic Compounds from Olive Kernel

    Elena Roselló-Soto;Francisco J. Barba;Oleksii Parniakov;Charis M. Galanakis

  • The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications

    Qian Deng;Kyriaki G. Zinoviadou;Charis M. Galanakis;Vibeke Orlien

  • Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties

    Kyriaki G. Zinoviadou;Charis M. Galanakis;Mladen Brnčić;Nabil Grimi

  • Optimization of microwave-assisted extraction of polyphenols from Quercus bark

    Meriem Bouras;Morad Chadni;Francisco J. Barba;Francisco J. Barba;Nabil Grimi

  • Application of Non-conventional Extraction Methods: Toward a Sustainable and Green Production of Valuable Compounds from Mushrooms

    Elena Roselló-Soto;Oleksii Parniakov;Qian Deng;Ankit Patras

  • Pulsed electric field and pH assisted selective extraction of intracellular components from microalgae Nannochloropsis

    Oleksii Parniakov;Francisco J. Barba;Nabil Grimi;Luc Marchal

  • Recent insights for the green recovery of inulin from plant food materials using non-conventional extraction technologies: A review

    Zhenzhou Zhu;Jingren He;Gang Liu;Francisco J. Barba

  • Isolation and characterization of lignin from Moroccan sugar cane bagasse: Production of lignin–phenol-formaldehyde wood adhesive

    Amine Moubarik;Nabil Grimi;Nadia Boussetta;Antonio Pizzi

  • Current and New Insights in the Sustainable and Green Recovery of Nutritionally Valuable Compounds from Stevia rebaudiana Bertoni

    Mohamed Koubaa;Elena Roselló-Soto;Jana Šic Žlabur;Anet Režek Jambrak

  • Ultrasound-assisted green solvent extraction of high-added value compounds from microalgae Nannochloropsis spp.

    O. Parniakov;E. Apicella;M. Koubaa;F.J. Barba

  • Extraction of Polyphenols from Red Grape Pomace Assisted by Pulsed Ohmic Heating

    Nada El Darra;Nada El Darra;Nabil Grimi;Eugène Vorobiev;Nicolas Louka

  • Impact of apple processing modes on extracted juice quality: Pressing assisted by pulsed electric fields

    Nabil Grimi;Fatine Mamouni;Nikolaï Lebovka;Eugène Vorobiev

  • Impact of pulsed electric fields and high voltage electrical discharges on extraction of high-added value compounds from papaya peels

    Oleksii Parniakov;Francisco J. Barba;Nabil Grimi;Nikolai Lebovka

  • Extraction assisted by pulsed electric energy as a potential tool for green and sustainable recovery of nutritionally valuable compounds from mango peels

    Oleksii Parniakov;Francisco J. Barba;Nabil Grimi;Nikolai Lebovka

  • Valorization of olive stone and sugar cane bagasse by-products as biosorbents for the removal of cadmium from aqueous solution

    Amine Moubarik;Nabil Grimi

  • Recovery of colorants from red prickly pear peels and pulps enhanced by pulsed electric field and ultrasound

    Mohamed Koubaa;Francisco J. Barba;Nabil Grimi;Houcine Mhemdi

  • Evaluating the potential of cell disruption technologies for green selective extraction of antioxidant compounds from Stevia rebaudiana Bertoni leaves

    Francisco J. Barba;Nabil Grimi;Eugène Vorobiev

Frequent Co-Authors

Eugène Vorobiev
Eugène Vorobiev University of Technology of Compiègne
Francisco J. Barba
Francisco J. Barba University of Valencia
Nikolai Lebovka
Nikolai Lebovka University of Technology of Compiègne
Brijesh K. Tiwari
Brijesh K. Tiwari Teagasc - The Irish Agriculture and Food Development Authority
Antonio Pizzi
Antonio Pizzi University of Lorraine
Olga Martín-Belloso
Olga Martín-Belloso University of Lleida
Zhien Zhang
Zhien Zhang The Ohio State University
Laurent Bazinet
Laurent Bazinet Université Laval
Stéphane Desobry
Stéphane Desobry University of Lorraine

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