Prof. Souhail Besbes | Food Engineering | University of Sfax | Tunisia
Prof. Souhail Besbes is a distinguished male food science and technology expert whose work focuses on the chemical composition, functional properties, and technological applications of plant-based materials and food by-products, establishing him as a global leader in sustainable food research. His educational background includes advanced training in food chemistry, biotechnology, and analytical sciences, providing a robust foundation in compositional analysis, process optimization, and experimental design.
Citation Metrics (Google Scholar)
15000
12000
9000
6000
3000
0
.
–
🟦 Citations 🟥 i10index 🟩 h-index
View ORCID Profile
View Scopus Profile
View Google Scholar Profile
Featured Publications:
Dietary Fibre and Fibre-Rich By-Products of Food Processing: Characterisation, Technological Functionality and Commercial Applications: A Review
– Food Chemistry, 2011 · 2432 Citations
Quality Characteristics of Sesame Seeds and By-Products
– Food Chemistry, 2007 · 659 Citations
Nigella sativa L.: Chemical Composition and Physicochemical Characteristics of Lipid Fraction
– Food Chemistry, 2007 · 623 Citations
Date Seeds: Chemical Composition and Characteristic Profiles of the Lipid Fraction
– Food Chemistry, 2004 · 613 Citations
Chemical Composition and Functional Properties of Ulva lactuca Seaweed Collected in Tunisia
– Food Chemistry, 2011 · 510 Citations