Publications in collaboration with researchers from Université de Tizi Ouzou (4)

2023

  1. Phytochemicals as natural additives for quality preservation and improvement of muscle foods: a focus on fish and fish products

    Food Materials Research, Vol. 3

  2. Towards the discovery of goat meat quality biomarkers using label-free proteomics

    Journal of Proteomics, Vol. 278

2021

  1. Artificial meat tenderization using plant cysteine proteases

    Current Opinion in Food Science, Vol. 38, pp. 177-188

2020

  1. One-step recovery of latex papain from Carica papaya using three phase partitioning and its use as milk-clotting and meat-tenderizing agent

    International Journal of Biological Macromolecules, Vol. 146, pp. 798-810