Publications de Recherche
 Publications Internationales
 1 er Auteur :
P1. S. Dabbou, E. ElGolli-Bennour, I. Skandrani, A. Kassab
Teaching transition in biochemistry laboratories during the covid-19 outbreak: Tunisian experience
Journal of Chemical Education. (2022).
P2. S. Dabbou, K. Lahbib, G. Pandino, S. Dabbou, S. Lombardo
Evaluation of pigments, phenolic and volatile compounds, and antioxidant activity of a spontaneous population of Portulaca oleracea L. grown in Tunisia
Agriculture 10(8), (2020) 353-376.
P3. S. Dabbou, S. Dabbou, G. Flamini, P. G. Peiretti, G. Pandino, A. N. Helal
Biochemical characterization and antioxidant activities of the edible part of globe artichoke cultivars grown in Tunisia
International Journal of Food Properties (2017).
P4. S. Dabbou, S. Maatallah, A. Castagna, M. Guizani, W. Sghaeir, H. Hajlaloui, A.M. Ranieri
Carotenoids, phenolic profile, mineral content and antioxidant properties in flesh and peel of Prunus persica fruits during two maturation stages
Plant Foods for Human Nutrition. 72 (2017) 103–110.
P5. S. Dabbou, C. Lussiana, S. Maatallah, L. Gasco, H. Hajlaloui, G. Flamini
Changes in biochemical compounds in flesh and peel from Prunus persica fruits grown in Tunisia during two maturation stages
Plant Physiology and Biochemistry 100 (2016) 1-11.
P6. S. Dabbou, S. Dabbou, H. Chehab, A. Taticchi, M. Servili, M. Hammami
Content of Fatty Acids and Phenolics in Coratina Olive Oil from Tunisia: Influence of Irrigation and Ripening
Chemistry & Biodiversity. (2015). 12(3) 397–406.
P7. S. Dabbou, M. Issaoui, F. Brahmi, A. Nakbi, H. Chehab, B. Mechri, M. Hammami
Changes in volatile compounds during processing of Tunisian-Style table olives.
Journal of the American Oil Chemists and Society. 89(2) (2012) 347–354.
P8. S. Dabbou, I, Chaieb, I. Rjiba, M. Issaoui, A. Nakbi, A. Echbili, N. Gazzah, A. Trigui, M. Hammami
Multivariate data analysis in classification of olive oils obtained through controlled crossbreeding by the content of fatty acids.
Journal of the American Oil Chemists and Society. 89(4) (2012) 667–674.
P9. S. Dabbou, S. Dabbou, R. Selvaggini, S. Urbani, A. Taticchi, M. Servili, M. Hammami
Comparison of the Chemical Composition and the Organoleptic Profile of Virgin Olive Oil from Two Wild and Two Cultivated Tunisian Olea europaea
Chemistry & Biodiversity. 8 (1) (2011) 189-202.
P10. S. Dabbou, S. Dabbou, H. Chehab, F. Brahmi, A. Taticchi, M. Servili, M. Hammami
Chemical composition of virgin olive oils from Koroneiki cultivar grown in Tunisia with regard to fruit ripening and irrigation regimes
International Journal of Food Science and Technology. 46 (2011) 577-585.
P11. S. Dabbou, F. Brahmi, S. Dabbou, M. Issaoui, S. Sifi, M. Hammami
Antioxidant capacity of Tunisian virgin olive oils from different olive cultivars
African Journal of Food Science and Technology 2(4) (2011) 92-97.
P12. M. Issaoui, S. Dabbou, B. Mechri, A. Nakbi, H. Chehab, M. Hammami.
Fatty acid profile, sugar composition and antioxidants compounds of table olives as affected by different treatments.
(co-auteur) European Food Research and Technology. 232(5) (2011) 867-876.
P13. S. Dabbou, F. Brahmi, R. Selvaggini, H. Chehab, S. Dabbou, A. Taticchi, M. Servili, M. Hammami
Contribution of irrigation and cultivars to volatile profile and sensory attributes of selected virgin olive oils produced in Tunisia.
International Journal of Food Science and Technology. 46 (2011) 1964-1976.
P14. S. Dabbou, I. Gharbi, S. Dabbou, F. Brahmi, A. Nakbi, M. Hammami
Impact of packaging material and storage time on olive oil quality.
African Journal of Biotechnology. 10 (74) (2011) 16937-16947.
P15. S. Dabbou, I. Rjiba, A. Nakbi, N. Gazzah, M. Issaoui, M. Hammami
Compositional quality of Virgin Olive Oils from Cultivars Introduced in Tunisian arid zone in comparison to Chemlali Cultivars
Scientia Horticulturae. 124 (2010) 122–127.
P16. S. Dabbou, H. Chehab, F. Brahmi, S. Dabbou, S. Esposto, R. Selvaggini, A. Taticchi, M. Servili, G.F. Montedoro, M. Hammami
Effect of three irrigation regimes on Arbequina olive oil grown in the Tunisian cultivation conditions
Agricultural Water Management. 97 (2010) 763-768.
P17. S. Dabbou, I. Rjiba, A. Echbili, N. Gazzah, A. Trigui, M. Hammami
Effect of controlled crossing on the triglycerides and fatty acids composition of virgin olive oils
Chemistry & Biodiversity. 7 (7) (2010) 1801-1813.
P18. S. Dabbou, S. Sifi, I. Rjiba, S. Esposto, A. Taticchi, M. Servili, G.F. Montedoro, M. Hammami
Effect of pedoclimatic conditions on the chemical composition of Sigoise olive cultivar
Chemistry & Biodiversity. 7 (3) (2010) 898-908.
P19. S. Dabbou, F. Brahmi, A. Taamali, M. Issaoui, Y. Ouni, M. Braham, M. Zarrouk, M. Hammami
Extra virgin olive oil components and oxidative stability from olives grown in Tunisia
Journal of the American Oil Chemists and Society. 87 (2010) 1199-1209.
P20. S. Dabbou, M. Issaoui, M. Servili, A. Taticchi, S. Sifi, G.F. Montedoro, M. Hammami
Characterisation of virgin olive oils from European olive cultivars introduced in Tunisia
European Journal of Lipid Science and Technology. 111 (2009) 392–401.
P21. S. Dabbou, M. Issaoui, S. Esposto, S. Sifi, A. Taticchi, M. Servili, G.F. Montedoro, M. Hammami
Cultivar and growing area effects on minor compounds of olive oil from autochthonous and European introduced cultivars in Tunisia
Journal of the Science of Food and Agriculture. 89 (2009) 1314–1325.
P22. S. Dabbou, M. Dhibi, I. Rjiba, A. Echbili, N. Gazzah, M. Issaoui, A. Yangui, H. Belguith, M. Hammami, A. Trigui
Minor components of extra virgin olive oils from descendants obtained through crossings with Chemlali.
OliveBioteq. 1 (2006) 57-64.
2 ème Auteur :
P23. K. Lahbib, S. Dabbou, F. Bnejdi, S. El bok, G. Pandino, S. Lombardo, M. El Gazzah
Agro-morphological, biochemical and antioxidant characterization of a Tunisian chili pepper germplasm collection
Agriculture (Switzerland), 2021, 11(12), 1236.
P24. W. Sdiri, S. Dabbou, V. Nava, G. Di Bella, H. Ben Mansour
Pomological descriptors, phenolic compounds, and chemical monitoring in olive fruits irrigated with dairy treated wastewater
Chemosensors 9(6), (2021) 130-137.
P25. W. Sdiri, S. Dabbou, H. Chehab, R. Selvaggini, M. Servili, G. Di Bella, H. Ben Mansour
Quality characteristics and chemical evaluation of Chemlali olive oil produced under dairy wastewater irrigation
Agricultural Water Management 236 (2020) 106-124.
P26. K. Lahbib, S. Dabbou, S. El bok, G. Pandino, S. Lombardo, M. El Gazzah
Variation of biochemical and antioxidant activity with respect to the part of Capsicum annuum fruit from Tunisian autochthonous cultivars
Industrial Crops & Products 104 (2017) 164-170.
P27. S. Dabbou, S. Dabbou, G. Pandino, G. Flamini, L. Gasco, A.N. Helal
Phytochemical compounds from the crop by-products of Tunisian globe artichoke cultivars
Chemistry & Biodiversity 13(11) (2016) 1475-1483.
P28. S. Dabbou, S. Dabbou, G. Pandino, S. Lombardo, G. Mauromicale, H. Chahdoura, L. Gasco, A.N. Helal
In vitro antioxidant activities and phenolic content in crop residues of Tunisian globe artichoke
Scientia Horticulturae. (2015). 190 128–136.
P29. A. Nakbi, S. Dabbou, S. Champion, F. Fouchier, N. Attia, C. Leger, M. Hammami
Modulation of the superoxide anion production and MMP-9 expression in PMA stimulated THP-1 cells by olive oil minor components: tyrosol and hydroxytyrosol
Food Research International. 44 (2011) 575–581.
P30. F. Brahmi, S. Dabbou, G. Flamini, H. Dziri, M. Mastouri, M. Hammami.
Fatty acid composition and biological activities of volatiles from fruits of two Tunisian olive cultivars
International Journal of Food Science & Technology. 46(6) (2011) 1316-1322.
P32. I. Rjiba, S. Dabbou, N. Gazzah, M. Hammami
Effect of crossbreeding on chemical composition and biological characteristics of Tunisian new olive progenies
Chemistry & Biodiversity. 7 (3) (2010) 649-655.
P33. M. Issaoui, S. Dabbou, G. Flamini, H. Chehab, B. Mechri, M. Braham, M. Hammami
Influence of irrigation regimes and growing area location on Chétoui olive oil quality.
Proceeding OliveBioteq S4-P8 (2009) 560-565.
P34. M. Issaoui, S. Dabbou, F. Brahmi, K. Ben Hassine, M. Ellouze, M. Hammami
Effect of extraction systems and cultivar on the quality of virgin olive oils
International Journal of Food Science & Technology. 44 (9) (2009) 1713-1720.
P35. I. Rjiba, S. Dabbou, N. Gazzah, I. Chreif, M. Hammami
Profiles of volatile compounds from nine new hybrids obtained by controlled crossings on Olive Chemlali cultivar and Mediterranean varieties.
Natural Product Research. 23(7) (2009) 622-632.
P36. M. Issaoui, S. Dabbou, A. Echbili, I. Rjiba, N. Gazzah, A. Trigui, M. Hammami
Biochemical characterisation of some Tunisian Virgin Olive Oils obtained from different Cultivars growing in Sfax National Collection.
Journal of Food Agricultural & Environment. 5 (1) (2007) 17-21.
P37. M. Dhibi, S. Dabbou, S. Sifi, A. Echbili, S. Ben Fraj, I. Chreif, M. Hammami
Characterization of Trans Fatty Acid isomers and Conjugated Linoleic Acid (CLA) in edible vegetable oils consumed in Tunisia under heating at frying temperature.
Proceedings of the 7th Edition of TJASSST (2006). 55-58.
3 ème Auteur :
P38. M. Guizani, S. Maatallah, S. Dabbou, M. Serrano, H. Hajlaoui, A. N. Helal, S. Kilani-Jaziri
Physiological behaviors and fruit quality changes in five peach cultivars during three ripening stages in a semi-arid climate
Acta Physiologia Plantarium 41 (154), (2019) 1-18.
P39. A. Nakbi, W. Tayeb, S. Dabbou, Y. Belaid, I. Chargui, I Cheraif, A. Nebil, M. Hammami
Extra virgin olive oil modulates brain docosahexaenoic acid level and oxidative damage caused by 2,4-Dichlorophenoxyacetic acid in rats
Journal of Food Science and Technology (2016) 1-11.
P40. A. Nakbi, W. Tayeb, S. Dabbou, I. Chargui, M. Hammami
Hypolipidimic and antioxidant activities of Virgin Olive Oil and its fractions in 2,4-D- treated rats
Nutrition 28 (2012) 81–91.
P41. A. Nakbi, W. Tayeb, S. Dabbou, I. Chargui, M. Issaoui, A. Frih, Z. Ben Ali, A. Miled, M.A. Alsaif, M. Hammami
Olive oil protects against 2,4-Dichlorophenoxyacetic acid -induced oxidative renal dysfunction in adult rats
European Journal of Lipid Science & Technology 114 (4) (2012). 469-478.
P42. F. Brahmi, B. Mechri, S. Dabbou, M. Dhibi, M. Hammami
The efficacy of phenolics compounds with different polarities as antioxidants from Olive leaves depending on seasonal variations
Industrial Crops & Products 38 (2012). 146-152.
P43. I. Rjiba, N. Gazzah, S. Dabbou, M. Hammami
Evaluation of Virgin olive oil minor compounds in progenies of controlled crosses
Journal of Food Biochemistry. 35 (2011) 1413–1423.
P44. A. Nakbi, M. Issaoui, S. Dabbou, N. Koubaa, A. Echbili, M. Hammami, N. Attia
Evaluation of antioxidant activities of phenolic compounds from two extra virgin olive oils
Journal of Food Composition and Analysis. 23 (2010) 711–715.
P45. A. Nakbi, W. Tayeb, S. Dabbou, M. Issaoui, A. K Grissa, N. Attia, M. Hammami
Dietary olive oil effect on antioxidant status and fatty acid profile in the erythrocyte of 2,4-D- exposed rats
Lipids in Health and Disease 9 (2010) 89.
P46. I. Rjiba, N. Gazzah, S. Dabbou, A.Echbili, M.Issaoui, I. Chreif, A.Yangui, H. Belguith, A. Trigui, M. Hammami
Volatile compounds of extra virgin olive oils from descendants obtained through inter-varietal crossings
Olivebioteq 2 (2006) 343-349.
4 ème Auteur :
P47. S. Dabbou, I. Ferrocino, A. Kovitvadhi, S. Dabbou, S. Bergagna, D. Dezzuto, A. Schiavone, L. Cocolin, F. Gai, V. Santoro, L. Gasco
Bilberry pomace in rabbits nutrition: effects on growth performance, apparent digestibility, caecal traits, bacterial community and antioxidant status
P48. S. Dabbou, P. G. Peiretti, F. Gai, S. Dabbou, L. Rotolo, A. N. Helal, I. Zoccarato, L. Gasco
Dried artichoke bracts in rabbit nutrition: Effects on performance and apparent digestibility.
Journal of Food, Agriculture & Environment 12 (2) (2014) 443-446.
P49. M. Issaoui, F. Guido, F. Brahmi, S. Dabbou, K. Ben Hassine, A. Taamalli, H. Chehab, M. Ellouz, M. Zarrouk, M. Hammami
Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils
Food Chemistry. 119 (2010) 220-225.
P50. M. Issaoui, B. Mechri, A. Echbili, S. Dabbou, A. Yangui, H. Belguith, A. Trigui, M. Hammami
Chemometric characterization of five Tunisian varietals of Olea europaea L. olive fruit according to different maturation indices
Journal of Food Lipids. 15 (2008) 277-296.
P51. M. Issaoui, A. Echbili, A. Nakbi, S. Dabbou, M. Dhibi, M. Hammami
Correlation between oxidative stability and fatty acid composition of EVOO from some cultivars in South Tunisia.
Proceedings of the 7th Edition of TJASSST (2006). 166-169.
5 ème Auteur :
P52. S. Dabbou, F. Gai, M. Renna, L. Rotolo, S. Dabbou, C. Lussiana, A. Kovitvadith, A. Brugiapaglia, M. De Marco, A.N. Helal, I. Zoccaratto, L. Gasco
Inclusion of bilberry pomace in rabbit diets: Effects on carcass characteristics and meat quality
Meat Science 124 (2017) 77–83.
P53. F. Brahmi, G. Flamini, M. Issaoui, H. Dziri, S. Dabbou, M. Mastouri, M. Hammami.
Chemical composition and biological activities of volatile fractions from three Tunisian cultivars of olive leaves
Medicinal Research 21 (10) (2012) 2863-2872.
P54. E. B Saafi-Ben Salah, G. Flamini, A. El Arem, M. Issaoui, S. Dabbou, L. BenYahia, A. Ferchichi, M. Hammami, L. Achour.
Compositional characteristics and aromatic profile of date palm seeds from seven varieties grown in Tunisia
International Journal of Food Science & Technology. 47(9) (2012) 1903-1908.
P55. A. Mnari Bhouri, S. Fekih Zaghbib, M. Dhibi, H. Jrah Harzallah, S. Dabbou, M. El Cafsi, M. Hammami, A. Chaouch.
Compositional Effects of different cooking methods on the mineral contents of wild and farmed Sea bream (Sparus aurata)
International Journal of Food Science & Technology. 47(9) (2012) 1964-1969.
P56. A Nakbi, W. Tayeb, A. Grissa, M. Issaoui, S. Dabbou, I. Chargui, M. Ellouz, A. Miled, M. Hammami
Effects of olive oil and its fractions on oxidative stress and the liver’s fatty acid composition in 2,4-Dichlorophenoxyacetic acid- treated rats
Nutrition and Metabolism. (2010). 7 (80).
6 ème Auteur :
P57. A. Nakbi, M. Issaoui, N. Koubaa, N. Attia, A. Echbili, S. Dabbou, A. Trigui, M. Hammami
Protective effect of Tunisian Olive Oil Phenolic Compounds against Low Density Lipoprotein Oxidation
Atherosclerosis, 7/3 (2006) 438.
P58. S. Dabbou, L. Gasco, F. Gai, I. Zoccarato, L. Rotolo, S. Dabbou, A. Brugiapaglia, A.N. Helal, P.G. Peiretti
Dried artichoke bracts in rabbits 1 nutrition: effects on the carcass characteristics, meat quality and fatty acid composition.
Animal (2014) 1-7.
Publications Nationales
1 er Auteur :
P59. S. Dabbou, S. Dabbou, G. Pandino, A. Arem, K. Khmiri, A. N. Helal
Phenols and antioxidant properties of different parts of Tunisian globe artichoke heads
Journal of Bioressources Valorization. 2(1) (2017) 49-55.
P60. S. Dabbou, M. Issaoui, F. Brahmi, S. Dabbou, M. Hammami
Etude des indices de qualité et de pureté de l’huile d’olive vierge de quelques cultivars plantés en Tunisie en fonction des conditions de stockage
Microbiologie et Hygiène Alimentaire. 22(65) (2010) 39-45.
P61. S. Dabbou, I. Rjiba, S. Dabbou, M. Hammami
Effet des techniques de collecte sur la composition phénolique et les propriétés sensorielles de l’huile d’olive
Microbiologie et Hygiène Alimentaire. 21(62) (2009) 67-72.
P62. S. Dabbou, M. Issaoui, I. Rjiba, A. Echbili, N. Gazzah, A. Yangui, A. Yangui, H. Belguith, M. Hammami, A. Trigui
Contribution of the inter-varietals crossings of olive-trees for the improvement of the quality of Tunisian olive oils.
Biologia Tunisie. 4 (2006) 83-84.
3 ème Auteur :
P63. M. Issaoui, I. Rjiba, S. Dabbou, A. Echbili, M. Hammami.
Prédiction de la performance de l’huile d’olive vierge sous l’effet des conditions d’oxydation accélérées
Microbiologie et Hygiène Alimentaire. 21(62) (2009) 60-66.
Communications à des congrès
Communications Internationales (n=30)
1 er Auteur :
C1. S.Dabbou, S.Dabbou, H.Chehab, A.Taticchi, M.Servili, M. Hammami
Lipophilic compounds of Coratina olive oil grown in Tunisia: the influence of irrigation and ripening.
13th Euro Fed Lipids, 27-30 September 2015, Florence, Italy.
C2. S.Dabbou, N.Zayene, K.Adouni, S.Dabbou, H.Guerbeg, L. Achour
Antioxidant activity of artichoke co-products in Sparus aurata fillet during refrigerated storage.
13th Euro Fed Lipids, 27-30 September 2015, Florence, Italy.
C3. S.Dabbou, C.Lussiane, S.Maatallah, L.Gasco, H.Hajlaoui, G. Flamini
Fatty acids and volatile compounds in pulp and peel from Punus persica fruits grown in Tunisia at two maturation stages.
13th Euro Fed Lipids, 27-30 September 2015, Florence, Italy.
C4. S.Dabbou, F.Brahmi, S.Sifi, M.Hammami
Evaluation of the antioxidant capacity of four Tunisian virgin olive oils
Third international seminar on biotechnologies and quality of the products of the olive-tree in the Mediterranean basin, OliveBioteq 2009, Pour un secteur oléicole rénové, rentable et compétitif en Méditerranée, Sfax 15-19 December 2009, Tunisia.
C5. S.Dabbou, M. Issaoui, M.Servili, A.Taticchi, S.Sifi, G. F. Montedoro, M.Hammami
Phenolic and volatile compounds from virgin olive oils of three European olive cultivars introduced in the North of Tunisia
Third international seminar on biotechnologies and quality of the products of the olive-tree in the Mediterranean basin, OliveBioteq 2009, Pour un secteur oléicole rénové, rentable et compétitif en Méditerranée, Sfax 15-19 December 2009, Tunisia.
C6. S.Dabbou, M.Issaoui, K. Ben Hasine, M. Ellouze, B. Karrya, M.Hammami
Stability of Virgin Olive Oils from some European Varieties Introduced in Sfax in comparison to Chemlali Cultivars.
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