| The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere A Sánchez-Escalante, D Djenane, G Torrescano, JA Beltrán, P Roncalés Meat Science 58 (4), 421-429, 2001 | 337 | 2001 |
| Ability of α-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere D Djenane, A Sanchez-Escalante, JA Beltrán, P Roncales Food Chemistry 76 (4), 407-415, 2002 | 265 | 2002 |
| Stabilization of beef meat by a new active packaging containing natural antioxidants C Nerín, L Tovar, D Djenane, J Camo, J Salafranca, JA Beltrán, ... Journal of Agricultural and Food Chemistry 54 (20), 7840-7846, 2006 | 246 | 2006 |
| Antioxidant action of borage, rosemary, oregano, and ascorbic acid in beef patties packaged in modified atmosphere A Sánchez‐Escalante, D Djenane, G Torrescano, JA Beltrán, P Roncales Journal of Food Science 68 (1), 339-344, 2003 | 235 | 2003 |
| Antimicrobial activity of Pistacia lentiscus and Satureja montana essential oils against Listeria monocytogenes CECT 935 using laboratory media: Efficacy and synergistic … D Djenane, J Yangüela, L Montañés, M Djerbal, P Roncalés Food control 22 (7), 1046-1053, 2011 | 221 | 2011 |
| Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and displayed under UV-free lighting D Djenane, A Sánchez-Escalante, JA Beltran, P Roncalés Meat Science 64 (4), 417-426, 2003 | 221 | 2003 |
| Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157: H7 and S. aureus during storage at abuse refrigeration … D Djenane, M Aïder, J Yangüela, L Idir, D Gómez, P Roncalés Meat science 92 (4), 667-674, 2012 | 205 | 2012 |
| Beef shelf life in low O2 and high CO2 atmospheres containing different low CO concentrations M Luño, P Roncalés, D Djenane, JA Beltrán Meat science 55 (4), 413-419, 2000 | 195 | 2000 |
| Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract J Camo, A Lorés, D Djenane, JA Beltrán, P Roncalés Meat science 88 (1), 174-178, 2011 | 184 | 2011 |
| Effect of varying oxygen concentrations on the shelf-life of fresh pork sausages packaged in modified atmosphere L Martínez, D Djenane, I Cilla, JA Beltrán, P Roncalés Food Chemistry 94 (2), 219-225, 2006 | 182 | 2006 |
| Extension of the retail display life of fresh beef packaged in modified atmosphere by varying lighting conditions D Djenane, A Sánchez‐Escalante, JA Beltrán, P Roncalés Journal of Food Science 66 (1), 181-186, 2001 | 176 | 2001 |
| Chemical composition and antimicrobial effects of essential oils of Eucalyptus globulus, Myrtus communis and Satureja hortensis against Escherichia coli O157: H7 and … D Djenane, J Yangüela, T Amrouche, S Boubrit, N Boussad, P Roncalés Food Science and Technology International 17 (6), 505-515, 2011 | 175 | 2011 |
| Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere L Martínez, D Djenane, I Cilla, JA Beltrán, P Roncalés Meat science 71 (3), 563-570, 2005 | 172 | 2005 |
| Chemical Profile, Antibacterial and Antioxidant Activity of Algerian Citrus Essential Oils and Their Application in Sardina pilchardus D Djenane Foods 4 (2), 208-228, 2015 | 130 | 2015 |
| Stabilisation of colour and odour of beef patties by using lycopene‐rich tomato and peppers as a source of antioxidants A Sánchez‐Escalante, G Torrescano, D Djenane, JA Beltran, P Roncales Journal of the Science of Food and Agriculture 83 (3), 187-194, 2003 | 117 | 2003 |
| Antioxidant effect of carnosine and carnitine in fresh beef steaks stored under modified atmosphere D Djenane, L Martı́nez, A Sánchez-Escalante, JA Beltrán, P Roncalés Food Chemistry 85 (3), 453-459, 2004 | 79 | 2004 |
| Carbon monoxide in meat and fish packaging: Advantages and limits D Djenane, P Roncalés Foods 7 (2), 12, 2018 | 77 | 2018 |
| The shelf-life of beef steaks treated with DL-lactic acid and antioxidants and stored under modified atmospheres D Djenane, A Sánchez-Escalante, JA Beltrán, P Roncalés Food Microbiology 20 (1), 1-7, 2003 | 77 | 2003 |
| Dry fractionation of olive pomace for the development of food packaging biocomposites S Lammi, N Le Moigne, D Djenane, N Gontard, H Angellier-Coussy Industrial Crops and Products 120, 250-261, 2018 | 59 | 2018 |
| Antifungal, antitoxigenic, and antioxidant activities of the essential oil from laurel (Laurus nobilis L.): Potential use as wheat preservative A Belasli, Y Ben Miri, M Aboudaou, L Aït Ouahioune, L Montañes, A Ariño, ... Food science & nutrition 8 (9), 4717-4729, 2020 | 53 | 2020 |
