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Frontiers in Nutrition|June 25, 2021
Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A ReviewSoukaina Barroug, Sonal Chaple, Paula Bourke
Advances in Food and Nutrition Research|September 12, 2025
Cold plasma interactions with food ingredients functionalitySonal Chaple, Soukaina Barroug, Lokeswari Ramireddy, et al.
Applied Microbiology and Biotechnology|January 8, 2024
Added insult to injury? The response of meat-associated pathogens to proposed antimicrobial interventionsMaitiú Marmion, Guerrino Macori, Soukaina Barroug, et al.
Food Microbiology|September 9, 2023
The efficiency of UV light-emitting diodes (UV-LED) in decontaminating Campylobacter and Salmonella and natural microbiota in chicken breast, compared to a UV pilot-plant scale deviceArturo B Soro, Daniel Ekhlas, Sajad Shokri, et al.
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