N. Besbes

Comparison of methods in the recovery and amplificability of DNA from fresh and processed sardine and anchovy muscle tissues.

S. Sadok, S. Fattouch, N. Besbes, 2011, Food chemistry.

Evaluation of the qualitative properties and consumer perception of marinated sardine Sardina pilchardus: The effect of fucoxanthin addition

C. Messina, A. Santulli, N. Besbes, 2022, International Journal of Gastronomy and Food Science.

Comparative study of DNA extraction to initiate harmonized protocol for a simple method of species identification: Fresh and canned Tuna case study

M. Sáiz-Abajo, S. Sadok, N. Besbes, 2022, CyTA - Journal of Food.

Bio-Preservation of Refrigerated Peeled Shrimp (Parapenaeus Longirostris) Using Cactus Fruit Peels Polyphenolic Extract

S. Sadok, J. Joffraud, N. Besbes, 2017 .

Determination of shelf-life of vacuum-packed sea bream (Sparus aurata) fillets using chitosan-microparticles-coating

S. Sadok, C. Di Bella, N. Besbes, 2020 .

Antimicrobial and antioxidant activities of cactus polyphenols extract on seafood preservation

M. Amri, S. Sadok, J. Joffraud, 2016 .

Does Anisakis spp. infestation affect the proximate composition, fatty acids, and minerals contents of its host Merluccius merlucccius?

S. Sadok, N. Besbes, Jihene Jouini, 2023, Parasitology research.