Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions von Hassoun, Abdo, Sahar, Amna, Lakhal, Lyes, Aït-Kaddour, Abderrahmane

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Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade von Hassoun, Abdo, Aït-Kaddour, Abderrahmane, Sahar, Amna, Cozzolino, Daniel

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Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review von Nurmilah, Siti, Cahyana, Yana, Utama, Gemilang Lara, Aït-Kaddour, Abderrahmane

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Ultrasonication and microwave pre-treated locust protein hydrolysates enhanced the storage stability of meat emulsion von Singh, Shavinder, Bhat, Hina F., Kumar, Sunil, Lone, Aunzar B., Aadil, Rana Muhammad, Aït-Kaddour, Abderrahmane, Hassoun, Abdo, Proestos, Charalampos, Bhat, Zuhaib F.

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Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years von Hassoun, Abdo, Måge, Ingrid, Schmidt, Walter F, Temiz, Havva Tümay, Li, Li, Kim, Hae-Yeong, Nilsen, Heidi, Biancolillo, Alessandra, Aït-Kaddour, Abderrahmane, Sikorski, Marek, Sikorska, Ewa, Grassi, Silvia, Cozzolino, Daniel

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Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives von Boukid, Fatma, Hassoun, Abdo, Zouari, Ahmed, Tülbek, Mehmet Çağlar, Mefleh, Marina, Aït-Kaddour, Abderrahmane, Castellari, Massimo

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Improving microbial and lipid oxidative stability of cheddar cheese using cricket protein hydrolysates pre-treated with microwave and ultrasonication von Lone, Aunzar B., Bhat, Hina F., Kumar, Sunil, Manzoor, Mehnaza, Hassoun, Abdo, Aït-Kaddour, Abderrahmane, Mungure, Tanyaradzwa E., Muhammad Aadil, Rana, Bhat, Zuhaib F.

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Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge von Hassoun, Abdo, Cropotova, Janna, Trollman, Hana, Jagtap, Sandeep, Garcia-Garcia, Guillermo, Parra-López, Carlos, Nirmal, Nilesh, Özogul, Fatih, Bhat, Zuhaib, Aït-Kaddour, Abderrahmane, Bono, Gioacchino

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Seafood processing, preservation, and analytical techniques in the age of industry 4.0 von Hassoun, Abdo, Siddiqui, Shahida Anusha, Smaoui, Slim, Ucak, İlknur, Arshad, Rai Naveed, García-Oliveira, Paula, Prieto, Miguel A., Aït-Kaddour, Abderrahmane, Perestrelo, Rosa, Câmara, José S., Bono, Gioacchino

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From Food Industry 4.0 to Food Industry 5.0: Identifying technological enablers and potential future applications in the food sector von Hassoun, Abdo, Jagtap, Sandeep, Trollman, Hana, Garcia‐Garcia, Guillermo, Duong, Linh N. K., Saxena, Prateek, Bouzembrak, Yamine, Treiblmaier, Horst, Para‐López, Carlos, Carmona‐Torres, Carmen, Dev, Kapal, Mhlanga, David, Aït‐Kaddour, Abderrahmane

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Cricket protein hydrolysates pre-processed with ultrasonication and microwave improved storage stability of goat meat emulsion von Lone, Aunzar B., Bhat, Hina F., Aït-Kaddour, Abderrahmane, Hassoun, Abdo, Aadil, Rana Muhammad, Dar, B.N., Bhat, Zuhaib F.

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Cricket protein-based film containing Caralluma fimbriata extract-based nanoparticles for preservation of cheddar cheese von Lone, Aunzar Bashir, Bhat, Hina F., Kumar, Sunil, Aït-Kaddour, Abderrahmane, Aadil, Rana Muhammad, Hassoun, Abdo, Bhat, Zuhaib F.

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Birth of dairy 4.0: Opportunities and challenges in adoption of fourth industrial revolution technologies in the production of milk and its derivatives von Hassoun, Abdo, Garcia-Garcia, Guillermo, Trollman, Hana, Jagtap, Sandeep, Parra-López, Carlos, Cropotova, Janna, Bhat, Zuhaib, Centobelli, Piera, Aït-Kaddour, Abderrahmane

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Enhancing the lipid stability of foods of animal origin using edible packaging systems von Bhat, Zuhaib F., Bhat, Hina F., Manzoor, Mehnaza, Abdi, Gholamreza, Aadil, Rana Muhammad, Hassoun, Abdo, Aït-Kaddour, Abderrahmane

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Effect of olive leaf extract on the quality of Cantal cheese von Tarchi, Ines, Bouaziz, Mohamed, Bhat, Zuhaib F., Aït-Kaddour, Abderrahmane

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The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review von Boukria, Oumayma, El Hadrami, El Mestafa, Boudalia, Sofiane, Safarov, Jasur, Leriche, Françoise, Aït-Kaddour, Abderrahmane

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Prediction of Phytochemical Constituents in Cayenne Pepper Using MIR and NIR Spectroscopy von Johnson, Joel B, El Orche, Aimen, Mani, Janice S, Aït-Kaddour, Abderrahmane, Walsh, Kerry B, Naiker, Mani

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Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade von Aït-Kaddour, Abderrahmane, Hassoun, Abdo, Bord, Cécile, Schmidt-Filgueras, Renata, Biancolillo, Alessandra, Di Donato, Francesca, Temiz, Havva Tümay, Cozzolino, Daniel

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Monitoring Molecular Structure Changes of Cow and Camel Milk Mixtures during Coagulation: A Study Based on TPA and 2DCOS-MIR Spectroscopy von Boukria, Oumayma, El Hadrami, El Mestafa, Sultanova, Shakhnoza, Alqurashi, Randah Miqbil, Cahyana, Yana, Aït-Kaddour, Abderrahmane

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Valorization of agri-food waste and by-products in cheese and other dairy foods: An updated review von Tarchi, Ines, Boudalia, Sofiane, Ozogul, Fatih, Câmara, José S., Bhat, Zuhaib F., Hassoun, Abdo, Perestrelo, Rosa, Bouaziz, Mohamed, Nurmilah, Siti, Cahyana, Yana, Aït-Kaddour, Abderrahmane

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