Recent publications

– Food traceability 4.0 as part of the fourth industrial revolution: key enabling technologies. A Hassoun, N Alhaj Abdullah, A Aït-Kaddour, M Ghellam, A Beşir, … Critical Reviews in Food Science and Nutrition, 1-17.
– Food quality 4.0: From traditional approaches to digitalized automated analysis A Hassoun, S Jagtap, G Garcia-Garcia, H Trollman, M Pateiro, … Journal of Food Engineering, 111216.
– Application of omics in food color J Zhou, M Wang, C Carrillo, A Hassoun, MC Collado, FJ Barba. Current Opinion in Food Science 46, 100848. Truths and myths about superfoods in the era of the COVID-19 pandemic
– A Hassoun, R Harastani, S Jagtap, H Trollman, G Garcia-Garcia, … Critical Reviews in Food Science and Nutrition, 1-18.
– Effect of different packaging methods and frozen storage on the free amino acid profiles of the deep-water rose shrimp (Parapenaeus longirostris). Polina Rusanova, Gioacchino Bono*, Manuela Dara, Francesca Falco, Vita …Frontiers in Nutrition 9, 955216.
– The fourth industrial revolution in the food industry—part II: Emerging food trends. A Hassoun, AED Bekhit, AR Jambrak, JM Regenstein, F Chemat, …Critical Reviews in Food Science and Nutrition, 1-31.
– Effect of storage on the nutritional and antioxidant properties of brown Basmati rice. A Naveed, M Zubair, A Baig, M Farid, W Ahmed, R Rehman, MA Ayub, …Food Science & Nutrition.
– Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage. M Loudiyi, HT Temiz, A Sahar, M Haseeb Ahmad, O Boukria, A Hassoun, … Critical Reviews in Food Science and Nutrition 62 (11), 3063-3087.
– Application of oligosaccharides in meat processing and preservation. N Echegary, S Yegin, M Kumar, A Hassoun, PC Bastianello Campagnol, …Critical Reviews in Food Science and Nutrition, 1-12.
– Seafood processing, preservation, and analytical techniques in the age of industry 4.0. A Hassoun, SA Siddiqui, S Smaoui, İ Ucak, RN Arshad, P Garcia-Oliveira, … Applied Sciences 12 (3), 1703.
The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies. A Hassoun, A Aït-Kaddour, AM Abu-Mahfouz, NB Rathod, F Bader, …Critical Reviews in Food Science and Nutrition, 1-17.
The impact of nano/micro-plastics toxicity on seafood quality and human health: Facts and gaps. S Gündogdu, N Rathod, A Hassoun, E Jamroz, P Kulawik, C Gokbulut, … Critical Reviews in Food Science and Nutrition, 1-19.
The Russia-Ukraine Conflict: Its Implications for the Global Food Supply Chains. S Jagtap, H Trollman, F Trollman, G Garcia-Garcia, C Parra-López, …Foods 11 (14), 2098.
Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives. A Hassoun, J Cropotova, M Trif, AV Rusu, O Bobiş, GA Nayik, YD Jagdale, …Frontiers in Nutrition 9.
Meat 4.0: Principles and applications of Industry 4.0 technologies in the meat industry. N Echegaray, A Hassoun, S Jagtap, M Tetteh-Caesar, M Kumar, … Applied Sciences 12 (14), 6986.
Bioconversion of Marine By-Products into Edible Protein. A Hassoun, T Rustad, AEDA Bekhit. Alternative Proteins, 297-327.
Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products. F Ozogul, M Cagalj, V Šimat, Y Ozogul, J Tkaczewska, A Hassoun, … Trends in Food Science & Technology 116, 559-582.

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