<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Kaouther Ben‐Hassine | Dhafer Malouche</title><link>https://dhafermalouche.net/author/kaouther-benhassine/</link><atom:link href="https://dhafermalouche.net/author/kaouther-benhassine/index.xml" rel="self" type="application/rss+xml"/><description>Kaouther Ben‐Hassine</description><generator>Wowchemy (https://wowchemy.com)</generator><language>en-us</language><copyright>Dhafer Malouche © 2026</copyright><lastBuildDate>Sat, 01 Jan 2022 00:00:00 +0000</lastBuildDate><image><url>https://dhafermalouche.net/media/icon_hu294da7f24af66942b94b8e240e33fe59_2153342_512x512_fill_lanczos_center_3.png</url><title>Kaouther Ben‐Hassine</title><link>https://dhafermalouche.net/author/kaouther-benhassine/</link></image><item><title>Effect of processing technology on chemical, sensory, and consumers' hedonic rating of seven olive oil varieties</title><link>https://dhafermalouche.net/publication/benhassine2022-effect-processing/</link><pubDate>Sat, 01 Jan 2022 00:00:00 +0000</pubDate><guid>https://dhafermalouche.net/publication/benhassine2022-effect-processing/</guid><description/></item></channel></rss>