Chemistry, Safety, and Challenges of the Use of Organic Acids and Their Derivative Salts in Meat Preservation by Olfa Ben Braïek, Slim Smaoui

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Flavouring Tunisian Extra Virgin Olive Oil (EVOO) with Cloves: Quality Indices, Stability, and Consumers’ Purchase Survey by Monia Ennouri, Slim Smaoui, Theodoros Varzakas

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Chemical Food Safety in Europe Under the Spotlight: Principles, Regulatory Framework and Roadmap for Future Directions by Teresa D’Amore, Slim Smaoui, Theodoros Varzakas

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Mycotoxins Analysis in Cereals and Related Foodstuffs by Liquid Chromatography-Tandem Mass Spectrometry Techniques by Slim Smaoui, Olfa Ben Braïek, Hajer Ben Hlima

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Omics-Integrated Approach (Metabolomics, Proteomics and Lipidomics) to Assess the Quality Control of Aquatic and Seafood Products by Marianthi Sidira, Sofia Agriopoulou, Slim Smaoui, Theodoros Varzakas

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Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits by Elahesadat Hosseini, Zenebe Tadesse Tsegay, Slim Smaoui, Theodoros Varzakas

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Research Progress in Current and Emerging Issues of PFASs’ Global Impact: Long-Term Health Effects and Governance of Food Systems by Jocelyn C. Lee, Slim Smaoui, John Duffill, Ben Marandi, Theodoros Varzakas

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Biosensing Strategies to Monitor Contaminants and Additives on Fish, Meat, Poultry, and Related Products by Zenebe Tadesse Tsegay, Elahesadat Hosseini, Teresa D’Amore, Slim Smaoui, Theodoros Varzakas

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Variability in Phytochemical Contents and Biological Potential of Pomegranate (Punica granatum) Peel Extracts: Toward a New Opportunity for Minced Beef Meat Preservation by Mariam Fourati, Slim Smaoui, Hajer Ben Hlima, Khaoula Elhadef, Ahlem Chakchouk Mtibaa, Lotfi Mellouli

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Harnessing Waste Bread: From Potential Use in Microbial Growth and Enzyme Production to Techno-Economic Assessment by Sameh Ben Mabrouk, Bouthaina Ben Hadj Hmida, Wejdene Sallami, Salma Dhaouadi, Theodoros Varzakas, Slim Smaoui

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Using Postbiotics from Functional Foods for Managing Colorectal Cancer: Mechanisms, Sources, Therapeutic Potential, and Clinical Perspectives by Teresa D’Amore, Cinzia Zolfanelli, Vincenzo Lauciello, Alessio Di Ciancia, Alessio Vagliasindi, Slim Smaoui, Theodoros Varzakas

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Tunisian Pistachio Hull Extracts: Phytochemical Content, Antioxidant Activity, and Foodborne Pathogen Inhibition by Khaoula Elhadef, Sarra Akermi, Hajer Ben Hlima, Karim Ennouri, Mariam Fourati, Olfa Ben Braïek, Lotfi Mellouli, Slim Smaoui

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Enhancing minced beef shelf-life using Crataegus monogyna essential oil: chemical, microbiological and sensory analysis benefits by Ameni Ben Ammar, Khawla Elhadef, Houda Baati, Sana Dallali, Hanen Ben Hassen, Atef Masmoudi, Slim Smaoui, Mohamed Trigui, Mariam Siala

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Fluorescence Turns on-off-on Sensing of Ferric Ion and L-Ascorbic Acid by Carbon Quantum Dots by Ravin K. Msto, Hazha Omar Othman, Baraa R. Al-Hashimi, Diyar Salahuddin Ali, Dlshad H. Hassan, Aso Q. Hassan, Slim Smaoui

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