Seddik Khalloufi

• Md Ahasanul Karim, Stage postdoctoral en sols
• S M Masud Parvez, Doctorat en sols et environnement
• Abdullah Nayeem, Doctorat en sols et environnement
• Nathaly Proenca Lopes, Doctorat en génie du bois et des matériaux biosourcés
• Salah-Eddine Lasri, Doctorat en sols et environnement

Encadrements terminés dans les 5 dernières années

• Mansoureh Geranpour, Doctorat en sols et environnement
• Emmanuel Freddy Osse, Doctorat en sols et environnement
• Zarifeh Raji, Doctorat en sols et environnement
• Herman Douglas Jougbou Nkala, Doctorat en sciences des aliments
• Bruno Thibault, Doctorat en sciences des aliments
• Ibrahima Sanou, Doctorat en sols et environnement
• Emmanuel Freddy Osse, Maîtrise en génie agroalimentaire - avec mémoire
• Robercia Christelle Mpiri Maleka, Maîtrise en génie agroalimentaire - avec mémoire
• Bruno Thibault, Maîtrise en génie agroalimentaire - avec mémoire
• Mahsa Rezaee, Doctorat en sciences des aliments
• Herman Douglas Jougbou Nkala, Maîtrise en génie agroalimentaire - avec mémoire
• Pingdwendé Assana Zongo, Doctorat en sciences des aliments
• Mmadi Mhamadi, Maîtrise en génie agroalimentaire - avec mémoire

Publications des 5 dernières années

Electro-isomerization of lactose into lactulose with simultaneous purification from coloring molecules (color) in situ of the electro-activation reactor: comparative study between anion exchange resin and activated carbon, International Dairy Journal, 2027. Abdullah Nayeem, Seddik Khalloufi, Mohammed Aider. DOI 10.1016/j.idairyj.2026.106890

A theoretical model to predict the amounts of sugar and water in a binary mixture and its experimental validation by time domain nuclear magnetic resonance, International Journal of Food Science and Technology, 2026. Afroza Sultana, Ali Asghari, Seddik Khalloufi.

Effect of mechanical and ultrasound treatments on the physicochemical properties and bacterial activity of fermented whole soy milk-based products, Food and Bioproducts Processing, 2026. Emmanuel Freddy Osse, Ahasanul Karim, Annick Bertrand, Thiago Gumiere, Mohammed Aider, Seddik Khalloufi. DOI 10.1016/j.fbp.2026.03.001

Valorization of agrifood wastes as sustainable bioadsorbents for pesticide removal from contaminated water: mechanisms, critical factors, challenges, and promising perspectives, Environmental Science and Pollution Research, 2026. Masud Parvez, Sara Aghajanzadeh, Seddik Khalloufi. DOI 10.1007/s11356-026-37529-x

Study of the color development during electro-activation of lactose solution for lactulose production, Food Chemistry Advances, 2026. Abdullah Nayeem, Djamel Djenane, Seddik Khalloufi, Mohammed Aider. DOI 10.1016/j.focha.2025.101199

Electro-isomerization of lactose into lactulose with simultaneous purification from coloring molecules (color) in situ of the electro-activation reactor: comparative study between anion exchange resin and activated carbon 2026. Abdullah Nayeem, Seddik Khalloufi, Mohammed Aider. DOI 10.2139/ssrn.7484081

Correlation of T2 NMR with Tg/T and viscosity, Current Research in Food Science, 2026. Ruud van der Sman, Stefano Renzetti, Panos Voudouris, Ali Asghari, Seddik Khalloufi. DOI 10.1016/j.crfs.2026.101309

Comparative analysis of different measurement techniques for assessing porous structure of food products dehydrated by several technologies, Journal of Food Engineering, 2026. Bruno Thibault, Sara Aghajanzadeh, Seddik Khalloufi. DOI 10.1016/j.jfoodeng.2025.112688

A theoretical model to predict the amounts of sugar and water in a binary mixture and its experimental validation by time domain nuclear magnetic resonance, International Journal of Food Science and Technology, 2025. Afroza Sultana, Ali Asghari, Seddik Khalloufi. DOI 10.1093/ijfood/vvag049

Biosorption of lead from water using fruit and vegetable peels: characteristics, adsorption kinetics, and isotherms, International Journal of Environmental Science and Technology, 2025. Z. Raji, R. Maleka, A. Karim, A. Karam, M. Aider, S. Khalloufi. DOI 10.1007/s13762-025-06667-z

Behavior of Dissociated Salts in Aqueous Solution: Insights From T2 Relaxation Time and Signal Intensity Using a LF‐NMR, Journal of Food Science, 2025. Afroza Sultana, Ali Asghari, Christophe Cordella, Seddik Khalloufi. DOI 10.1111/1750-3841.70628

Artificial intelligence-assisted prediction of critical factors governing pesticide adsorption by agricultural wastes in wastewater treatment, Journal of Environmental Chemical Engineering, 2025. Masud Parvez, Ahasanul Karim, Isa Ebtehaj, Hossein Bonakdari, Seddik Khalloufi. DOI 10.1016/j.jece.2025.118849

Adsorption Study of Pb2+ in a Contaminated Soil Amended With Four Leguminous Husk Wastes, Remediation Journal, 2025. Zarifeh Raji, Mohamed C. Derouaz, Antoine Karam, Mohammed Aider, Seddik Khalloufi. DOI 10.1002/rem.70047

Basic and practical analysis of LF-NMR and straightforward toolbox to its successful operation, Applied Food Research, 2025. Ali Asghari, Afroza Sultana, Seddik Khalloufi. DOI 10.1016/j.afres.2025.100878

Effect of high-pressure homogenization on soy hulls and okara with or without soy hulls: Characterization and functionalities, Innovative Food Science & Emerging Technologies, 2025. Emmanuel Freddy Osse, Ahasanul Karim, Mohammed Aider, Seddik Khalloufi. DOI 10.1016/j.ifset.2025.104028

Using low-field nuclear magnetic resonance to investigate the effect of composition, mechanical treatments, and storage on the stability of emulsions, Food Chemistry, 2025. Sara Aghajanzadeh, Ali Asghari, Christophe B.Y. Cordella, Seddik Khalloufi. DOI 10.1016/j.foodchem.2025.143585

Effect of model selection approach obtained by machine learning tools on predicting the volume reduction of plant-based dehydrated foods, Journal of Food Engineering, 2025. Bruno Thibault, Mohammad Zeynoddin, Hossein Bonakdari, Cristina Ratti, Seddik Khalloufi. DOI 10.1016/j.jfoodeng.2024.112415

Valorization of fava, lentil, pea, and soya husks as sustainable adsorbents for lead removal from contaminated water: characterization, adsorption kinetics, and isotherms, Biomass Conversion and Biorefinery, 2025. Zarifeh Raji, Ahasanul Karim, Antoine Karam, Mohammed Aider, Seddik Khalloufi. DOI 10.1007/s13399-024-06068-1

Innovative strategies for valorization of byproducts from soybean industry: A review on status, challenges, and sustainable approaches towards zero-waste processing systems, Heliyon, 2025. Ahasanul Karim, Emmanuel Freddy Osse, Seddik Khalloufi. DOI 10.1016/j.heliyon.2025.e42118

A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry, Critical Reviews in Food Science and Nutrition, 2024. Ahasanul Karim, Zarifeh Raji, Youssef Habibi, Seddik Khalloufi. DOI 10.1080/10408398.2023.2243510

A Straightforward Method for Disaccharide Characterization from Transverse Relaxometry Using Low-Field Time-Domain Nuclear Magnetic Resonance, Food Analytical Methods, 2024. Afroza Sultana, Ali Asghari, Seddik Khalloufi. DOI 10.1007/s12161-024-02691-w

Artificial intelligence-driven assessment of critical inputs for lead adsorption by agro-food wastes in wastewater treatment, Chemosphere, 2024. Zarifeh Raji, Isa Ebtehaj, Hossein Bonakdari, Seddik Khalloufi. DOI 10.1016/j.chemosphere.2024.143801

Effect of polysaccharide-induced viscosity on the digestion of proteins, fats, and carbohydrates in food: A comprehensive review and future perspectives, Trends in Food Science & Technology, 2024. Ahasanul Karim, Leila Mohammadi, Emmanuel Freddy Osse, Mohammed Aider, Milena Saqui-Salces, Seddik Khalloufi. DOI 10.1016/j.tifs.2024.104757

Low-field nuclear magnetic resonance relaxometry: a new approach for monosaccharide identification in sugar solutions, International Journal of Food Science and Technology, 2024. Ali Asghari, Afroza Sultana, Seddik Khalloufi. DOI 10.1111/ijfs.17504

Characteristics of Open and Closed Pores, Their Measurement Techniques and Exploitation in Dehydrated Food Products, Food Engineering Reviews, 2024. Bruno Thibault, Sara Aghajanzadeh, Afroza Sultana, Cristina Ratti, Seddik Khalloufi. DOI 10.1007/s12393-024-09376-4

Predicting Bulk Density of Dehydrated Food Products: A Comparative Study of Three Machine Learning Techniques, Potential Opportunities, and Limitations of Artificial Intelligence, Food and Bioprocess Technology, 2024. Bruno Thibault, Isa Ebtehaj, Hossein Bonakdari, Cristina Ratti, Seddik Khalloufi. DOI 10.1007/s11947-023-03224-9

Formation of pores and bubbles and their impacts on the quality attributes of processed foods: A review, Food Research International, 2024. Sara Aghajanzadeh, Afroza Sultana, Aman Mohammad Ziaiifar, Seddik Khalloufi. DOI 10.1016/j.foodres.2024.114494

Mapping Approach for Selecting Promising Agro-Waste Dietary Fibers as Sustainable and Functional Food Ingredients, Food and Bioprocess Technology, 2024. Goly Fayaz, Mmadi Mhamadi, Denis Rodrigue, Sylvie L. Turgeon, Seddik Khalloufi. DOI 10.1007/s11947-023-03223-w

Assessment of artificial intelligence for predicting porosity of dehydrated food products, Computers and Electronics in Agriculture, 2024. Bruno Thibault, Mohammad Zeynoddin, Hossein Bonakdari, Cristina Ratti, Seddik Khalloufi. DOI 10.1016/j.compag.2024.108934

Effect of electro-activated ascorbate solution on physico-chemical properties of processed meat made with xanthan-canola protein Pickering emulsion as animal fat replacer, Food Chemistry Advances, 2024. Mahsa Rezaee, Seddik Khalloufi, Mohammed Aider. DOI 10.1016/j.focha.2024.100703

Review of osmotic dehydration: Promising technologies for enhancing products’ attributes, opportunities, and challenges for the food industries, Comprehensive Reviews in Food Science and Food Safety, 2024. Ali Asghari, P. Assana Zongo, Emmanuel Freddy Osse, Sara Aghajanzadeh, Vijaya Raghavan, Seddik Khalloufi. DOI 10.1111/1541-4337.13346

Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review, Comprehensive Reviews in Food Science and Food Safety, 2024. Afroza Sultana, Sara Aghajanzadeh, Bruno Thibault, Cristina Ratti, Seddik Khalloufi. DOI 10.1111/1541-4337.13347

Simultaneous valorization of discarded tomato and whey through osmotic dehydration: Development of high value-added products, rheological characterizations, and mass transfer modeling, Journal of Food Engineering, 2023. Yasamin Soleimanian, Cristina Ratti, Ahasanul Karim, Denis Rodrigue, Seddik Khalloufi. DOI 10.1016/j.jfoodeng.2023.111713

Adsorption of Heavy Metals: Mechanisms, Kinetics, and Applications of Various Adsorbents in Wastewater Remediation—A Review, Waste, 2023. Zarifeh Raji, Ahasanul Karim, Antoine Karam, Seddik Khalloufi. DOI 10.3390/waste1030046

A review on the heavy metal adsorption capacity of dietary fibers derived from agro-based wastes: Opportunities and challenges for practical applications in the food industry, Trends in Food Science & Technology, 2023. Zarifeh Raji, Ahasanul Karim, Antoine Karam, Seddik Khalloufi. DOI 10.1016/j.tifs.2023.05.004

Valorization of Fibrous Plant-Based Food Waste as Biosorbents for Remediation of Heavy Metals from Wastewater—A Review, Molecules, 2023. Ahasanul Karim, Zarifeh Raji, Antoine Karam, Seddik Khalloufi. DOI 10.3390/molecules28104205

Hornification: Lessons learned from the wood industry for attenuating this phenomenon in plant‐based dietary fibers from food wastes, Comprehensive Reviews in Food Science and Food Safety, 2023. Sara Aghajanzadeh, Goly Fayaz, Yasamin Soleimanian, Aman Mohammad Ziaiifar, Sylvie L. Turgeon, Seddik Khalloufi. DOI 10.1111/1541-4337.13047

Sugar profiles modulation of mangoes during osmotic dehydration in agave syrup solutions, Journal of Food Science, 2023. Assana Pingdwendé Zongo, Seddik Khalloufi, Cristina Ratti. DOI 10.1111/1750-3841.16385

Pulsed Electric Field and Freeze-Thawing Pretreatments for Sugar Uptake Modulation during Osmotic Dehydration of Mango, Foods, 2022. Pingdwendé Assana Zongo, Seddik Khalloufi, Sergey Mikhaylin, Cristina Ratti. DOI 10.3390/foods11172551

A mathematical tool for estimating the efficiency of pore formation during dehydration, Journal of Food Engineering, 2022. Bruno Thibault, Cristina Ratti, Seddik Khalloufi. DOI 10.1016/j.jfoodeng.2022.110981

The applications of conventional and innovative mechanical technologies to tailor structural and functional features of dietary fibers from plant wastes: A review, Comprehensive Reviews in Food Science and Food Safety, 2022. Goly Fayaz, Yasamin Soleimanian, Mmadi Mhamadi, Sylvie L. Turgeon, Seddik Khalloufi. DOI 10.1111/1541-4337.12934

Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review, Comprehensive Reviews in Food Science and Food Safety, 2022. Yasamin Soleimanian, Ibrahima Sanou, Sylvie L. Turgeon, Diego Canizares, Seddik Khalloufi. DOI 10.1111/1541-4337.12875

A mapping approach to assess the evolution of pores during dehydration, Food Research International, 2022. Thibault, B., Ratti, C., Khalloufi, S.. DOI 10.1016/j.foodres.2022.111710

The “normalized air content”: A novel and reliable concept to assess pore formation during dehydration, Journal of Food Engineering, 2021. Bruno Thibault, Cristina Ratti, Seddik Khalloufi. DOI 10.1016/j.jfoodeng.2021.110733

Modified state diagrams of cellular and noncellular food model systems: Experimental data and mathematical modeling, Drying Technology, 2021. Nguyen, T.K., Khalloufi, S., Mondor, M., Ratti, C.. DOI 10.1080/07373937.2019.1632892

Effect of viscosity and rheological behavior on selective mass transfer during osmotic dehydration of mango slices in natural syrups, Journal of Food Process Engineering, 2021. Zongo, A.P., Khalloufi, S., Ratti, C.. DOI 10.1111/jfpe.13745