| Combination of natural compounds with novel non-thermal technologies for poultry products: a review S Barroug, S Chaple, P Bourke Frontiers in Nutrition 8, 628723, 2021 | 28 | 2021 |
| The efficiency of UV light-emitting diodes (UV-LED) in decontaminating Campylobacter and Salmonella and natural microbiota in chicken breast, compared to a UV pilot-plant scale … AB Soro, D Ekhlas, S Shokri, MM Yem, RC Li, S Barroug, S Hannon, ... Food Microbiology 116, 104365, 2023 | 3 | 2023 |
| Combination of green extraction techniques and essential oils to develop active packaging for improving the quality and shelf life for chicken meat AA Marzlan, ASM Hussin, P Bourke, S Chaple, S Barroug, BJ Muhialdin Food Reviews International 39 (7), 3783-3805, 2023 | 3 | 2023 |
| Added insult to injury? The response of meat-associated pathogens to proposed antimicrobial interventions M Marmion, G Macori, S Barroug, AB Soro, P Bourke, BK Tiwari, P Whyte, ... Applied Microbiology and Biotechnology 108 (1), 87, 2024 | | 2024 |
| Integrating Cold Plasma Functionalised Liquids to Control Microbiological Risks in Poultry Processing S Barroug 2022 European Symposium on Food Safety, 2022 | | 2022 |
| Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A S Barroug, S Chaple, P Bourke Natural Compounds in Food Safety and Preservation, 2021 | | 2021 |
| COMBINED EFFECT OF MODIFIED ATMOSPHERIC PACKAGING AND SELECTIVE ESSENTIAL OILS ON THE SHELF-LIFE EXTENSION OF CHICKEN BREAST FILLETS SGC Yamini, S Barroug, P Bourke Biosystems and Food Engineering Research Review 26, 57, 2021 | | 2021 |
| UV Light-Emitting Diode (UV-LED) as a Potential Technology to Reduce Campylobacter and Salmonella in Chicken Meat and its Impact on the Microbial Community Composition Compared … AB Soro, D Ekhlas, S Shokri, MM Yem, RC Li, S Barroug, S Hannon, ... Available at SSRN 4382846, 0 | | |
