  | Othmeni, I., Blecker, C., & Karoui, R. (30 June 2025). Comprehensive review of emerging analytical methods for pea protein structure analysis: Advances and implications for food science over the last five years. Food Chemistry, 478, 143745. doi:10.1016/j.foodchem.2025.143745  Peer Reviewed verified by ORBi |
 | Zie, M., Jacquet, N., Karamoko, G., Alabi, T., Richel, A., Karoui, R., & Blecker, C. (01 February 2025). Characterization of a novel natural protein-polysaccharide complex from cashew apple bagasse and its functional implications. Food Chemistry, 464 (Pt 3), 141861. doi:10.1016/j.foodchem.2024.141861 Peer Reviewed verified by ORBi |
  | Singh, M., Botosoa, E., & Karoui, R. (2025). Monitoring of Antioxidant Efficacy of Mangrove-Derived Polyphenols in Linseed Oil by Physicochemical and Fluorescence Methods. Antioxidants, 14 (2), 192. doi:10.3390/antiox14020192 Peer Reviewed verified by ORBi |
 | Othmeni, I., Blecker, C., & Karoui, R. (06 October 2024). Impact of pH on the structure, interfacial and foaming properties of pea protein isolate: Investigation of the structure – Function relationship [Poster presentation]. 6th Food Structure and Functionality Symposium: Meeting the sustainability challenge, Bruges, Belgium. Peer reviewed |
 | Diana Kerezsi, A., Jacquet, N., Lelia Pop, O., Othmeni, I., Figula, A., Francis, F., Karamoko, G., Karoui, R., & Blecker, C. (July 2024). Impact of pilot-scale microfluidization on soybean protein structure in powder and solution. Food Research International, 188, 114466. doi:10.1016/j.foodres.2024.114466 Peer Reviewed verified by ORBi |
 | Othmeni, I., Blecker, C., & Karoui, R. (30 April 2024). Advances on analytical methods for pea protein structure characterization – A review [Poster presentation]. Sustainable Protein Forum, Montréal, Canada. Editorial reviewed |
 | Sangaré, M., & Karoui, R. (2023). Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years. Critical Reviews in Food Science and Nutrition, 63 (26), 8136 - 8160. doi:10.1080/10408398.2022.2053059 Peer Reviewed verified by ORBi |
 | Ghnimi, H., Ennouri, M., Chèné, C., & Karoui, R. (2023). A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks. Critical Reviews in Food Science and Nutrition, 63 (21), 5009 - 5032. doi:10.1080/10408398.2021.2012124 Peer Reviewed verified by ORBi |
 | Karoui, R., & Blecker, C. (2011). Fluorescence spectroscopy measurement for quality assessment of food systems - a review. Food and Bioprocess Technology, 364-386. doi:10.1007/s11947-010-0370-0 Peer Reviewed verified by ORBi |