| 1 |
Dynamic method to characterize rehydration of powdered cocoa beverage: Influence of sugar nature, quantity and size
Ben Abdelaziz I, Sahli A, Bornaz S, Scher J, Gaiani C
Powder Technology, 264, 184, 2014 |
| 2 |
Boiling Stability in a Porous Medium Heated From Below
Sahli A, Moyne C, Stemmelen D
Transport in Porous Media, 82(3), 527, 2010 |
| 3 |
The effect of the excitation and of the temperature on the photoluminescence circular polarization of AlInAs/AlGaAs quantum dots
Sellami N, Melliti A, Sahli A, Maaref MA, Testelin C, Kuszelewiez R
Applied Surface Science, 256(5), 1409, 2009 |
| 4 |
Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling
Bellagha S, Sahli A, Farhat A, Kechaou N, Glenza A
Journal of Food Engineering, 78(3), 947, 2007 |
| 5 |
Isohalic sorption isotherm of sardine (Sardinella aurita): experimental determination and modeling
Bellagha S, Sahli A, Glenza A, Kechaou N
Journal of Food Engineering, 68(1), 105, 2005 |
| 6 |
Testing the Kinetic and Thermal Parameters for the Cure of an Unsaturated Polyester
Sahli A, Granger R, Vergnaud JM
Thermochimica Acta, 285(2), 277, 1996 |
