Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge? by Boukid, Fatma, Lamri, Melisa, Dar, Basharat Nabi, Garron, Marta, Castellari, Massimo

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Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety by Lamri, Melisa, Bhattacharya, Tanima, Boukid, Fatma, Chentir, Imene, Dib, Amira Leila, Das, Debashrita, Djenane, Djamel, Gagaoua, Mohammed

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Phytochemicals as natural additives for quality preservation and improvement of muscle foods: a focus on fish and fish products by Biswas, Olipriya, Kandasamy, Palani, Nanda, Pramod Kumar, Biswas, Subhasish, Lorenzo, José M., Das, Annada, Alessandroni, Laura, Lamri, Melisa, Das, Arun K., Gagaoua, Mohammed

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First insights into the dynamic protein changes in goat Semitendinosus muscle during the post-mortem period using high-throughput proteomics by Lamri, Melisa, della Malva, Antonella, Djenane, Djamel, Albenzio, Marzia, Gagaoua, Mohammed

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Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research by Anusha Siddiqui, Shahida, Bahmid, Nur Alim, Mahmud, Chayan M. M., Boukid, Fatma, Lamri, Melisa, Gagaoua, Mohammed

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Towards the discovery of goat meat quality biomarkers using label-free proteomics by Lamri, Melisa, della Malva, Antonella, Djenane, Djamel, López-Pedrouso, María, Franco, Daniel, Albenzio, Marzia, Lorenzo, José M., Gagaoua, Mohammed

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One-step recovery of latex papain from Carica papaya using three phase partitioning and its use as milk-clotting and meat-tenderizing agent by Hafid, Kahina, John, James, Sayah, Taha Mansour, Domínguez, Rubén, Becila, Samira, Lamri, Melisa, Dib, Amira Leila, Lorenzo, José M., Gagaoua, Mohammed

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Development of functional active films from blend of gelatin with crude orange juice pomace pectin: Test for packaging of virgin olive oil by Chentir, Imene, Aribi, Chouaib, Tarchoun, Ahmed Fouzi, Kchaou, Hela, Lamri, Melisa, Nasri, Moncef, Trache, Djalal

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First comparison of early post-mortem proteomes in two goat muscle types: M. Longissimus thoracis and M. semitendinosus by della Malva, Antonella, Lamri, Melisa, Albenzio, Marzia, Gagaoua, Mohammed

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Electrospinning as a Promising Process to Preserve the Quality and Safety of Meat and Meat Products by Gagaoua, Mohammed, Pinto, Vânia Zanella, Göksen, Gülden, Alessandroni, Laura, Lamri, Melisa, Dib, Amira Leila, Boukid, Fatma

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Artificial meat tenderization using plant cysteine proteases by Gagaoua, Mohammed, Dib, Amira Leila, Lakhdara, Nedjoua, Lamri, Melisa, Botineştean, Cristina, Lorenzo, José M

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Green Coating Polymers in Meat Preservation by Gagaoua, Mohammed, Bhattacharya, Tanima, Lamri, Melisa, Oz, Fatih, Dib, Amira Leila, Oz, Emel, Uysal-Unalan, Ilke, Tomasevic, Igor

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Valorization of Camel Meat and Meat Products in the World and in Algeria by Hithem Bougherara, Amira Leila Dib, Said Boukhechem, Assia Bouaziz, Louiza Kadja, Khireddine Ghougal, Ibtissem Oubira, Zahia Chari, Nessrine Sana Kerrour, Melisa Lamri, Nedjoua Lakhdara, El-Hacene Bererhi

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Breeding and Nutrition of Camels in Algeria by Said Boukhechem, Amira Leila Dib, Hithem Bougherara, Assia Bouaziz, Louiza Kadja, Khireddine Ghougal, Ibtissem Oubira, Zahia Chari, Nessrine Sana Kerrour, Melisa Lamri, Nedjoua Lakhdara, El-Hacene Bererhi

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