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Nawzet Bouriga, Wafa Rjiba Bahri, Sami Mili, Dhaker Troudi, Ramzi Mejri, Oumaima Jebali, Oumaima Fkiri, Hani Berrîche, Mossadok Ben-Attia, Jean-Pierre Quignard, Monia Trabelsi & Adel A. Basyouny Shahin. (2023) Effect of Adding Olive Oil and Garlic on Biochemical, Microbiological, and Sensory Properties of Blue Crab Portunus segnis and Callinectes sapidus Meat Canning and Storage. Journal of Aquatic Food Product Technology 32:4, pages 432-446.
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Guangyi Gong & Shimin Wu. (2023) Determination, exposure and risk assessment of PAHs in natural vitamin E isolated from vegetable oil industry. Food Additives & Contaminants: Part B 16:2, pages 130-142.
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Julissa Luvián-Morales, Francisco Omar Varela-Castillo, Laura Flores-Cisneros, Lucely Cetina-Pérez & Denisse Castro-Eguiluz. (2022) Functional foods modulating inflammation and metabolism in chronic diseases: a systematic review. Critical Reviews in Food Science and Nutrition 62:16, pages 4371-4392.
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