1. Rumiantseva, O., Komov, V., Kutuzov, M., Zaroual, H., Mizina, K., Belova, M., Nikitin, I., Stolyarova, A., Mashin, D., and Vilkova., (2024) Hair Mercury Levels in Pregnant Women: Fish Consumption as a Determinant of Exposure - DOI.org/10.3390/toxics12050366 Journal : Toxics 2024, 12(5), 366, MDPI Indexation : PubMed - Facteur d’impact : 4,60 Quartile : Q1

2. Zaroual, H., C. Chèné, El Hadrami, E.M. & Karoui, R. (2024) Fourier transform infrared spectroscopy coupled with chemometrics for the monitoring of virgin olive oil quality during storage up to 18 months - DOI: 10.1007/s00217-024-04505-z Journal : European Food Research and Technology, Springer Indexation : Scopus & Web of science Facteur d’impact : 3,489 Quartile : Q1 (Food Sciences) 

3. El Haddad, Y., Filali-Maltouf, A.K., Belkadi, B., Ferradous, A., E.M. & Karoui, R., Zaroual, H., (2023) Comparative study of the potentiality of front‑face fluorescence, nearand mid‑infrared spectroscopies to authenticate extra virgin argan oil using different chemometric tools - DOI: 10.1007/s00217-023-04260-7 Journal : European Food Research and Technology, Springer Indexation : Scopus & Web of science Facteur d’impact : 3,489 Quartile : Q1 (Food Sciences) 

4. El Haddad, Y., Filali-Maltouf, A.K., Belkadi, B., E.M. & Karoui, R., Zaroual, H., (2023) Moroccan extra virgin argan oil authentication by using ultraviolet–visible and front face fluorescence spectroscopies combined with different descriptive and predictive chemometric tools- DOI: 10.1007/s00217-023-04364-0 Journal : European Food Research and Technology, Springer Indexation : Scopus & Web of science Facteur d’impact : 3,489 Quartile : Q1 (Food Sciences)

5. Ez zoubi, A., Zaroual, H., Ez zoubi, Y., Fadil, M,, Farah, A., (2024) Inclusion complex essential oil into cyclodextrins and its optimization via experimental designs: A review -DOI: 10.1007/s11696-024-03405-6 Journal : Chemical Papers, Springer Indexation : Scopus & Web of science Facteur d’impact : 2,2 Quartile : Q2 (Chemical Engineering)

6. Ez zoubi, A., Ez zoubi, Y., Zaroual, H., Farah, A., (2023) Pelargonium graveolens Essential Oil Nanoencapsulated into Beta-Cyclodextrin Loaded in Chitosan: A Way to Enhance Storage Stability and Control Release - DOI: 0.1007/s12668-023-01135-9 Journal : BioNanoScience, Springer Indexation : Scopus & Web of science Facteur d’impact : 3,0 Quartile : Q3

7. Ez zoubi, A., Ez zoubi, Y., Zaroual, H., Farah, A., (2023) Chitosan-grafted Cyclodextrin via Click Chemistry as an Encapsulating Agent to Enhance the Antibacterial Activity of Thymol - DOI: 10.2174/0115734072283885231220071717 Journal :Current Bioactive Compounds, Bentham Science Indexation : Scopus & Web of science Cite Score: 2,0 Quartile : Q3 

8. Ez zoubi, Y., Farah, A., Zaroual, H., & El Ouali Lalami, A. (2020) Antimicrobial activity of Lavandula stoechas phenolic extracts against pathogenic bacteria isolated from a hospital.- DOI: 10.1007/s42535-020-00160-3 Journal : Vegetos,33, pages703–711, Springer Indexation : Scopus Facteur d’impact : 1,34 Quartile : Q4 

9. Zaroual, H., Chéné, C., El Hadrami, E.M. & Karoui, R. (2021) Application of New Emerging Techniques in Combination with Classical Methods for the Determination of the Quality and Authenticity of Olive Oil: A Review - DOI:10.1080/10408398.2021.1876624 Journal : Critical Reviews in Food Science and Nutrition, 1549-7852, Taylor and Francis Online Indexation : Scopus & Web of science Facteur d’impact : 10,208 Quartile : Q1 

10. Zaroual, H., C. Chèné, El Hadrami, E.M. & Karoui, R. (2021) Comparison of four classification statistical methods for characterising virgin olive oil quality during storage up to 18 months - DOI: 10.1016/j.foodchem.2021.131009 Journal Food Chemistry 131009, Elsevier Indexation : Scopus & Web of science Facteur d’impact : 8,8 Quartile : Q1 

11. Zaroual, H., El Hadrami, E.M. & Karoui, R. (2021) A Preliminary Study On The Potential Of Front Face Fluorescence Spectroscopy For The Discrimination Of Moroccan Virgin Olive Oil And The Prediction Of Their Quality - DOI: 10.1039/D0AY01746A Journal : Analytical Methods, 13, 345-358 , The Royal Society of Chemistry Indexation : Scopus & Web of science Facteur d’impact : 3,53 Quartile : Q1 

12. Zaroual, H., C. Chèné, El Hadrami, E.M. & Karoui, R. (2021) Preliminary Study On The Potential Application Of Fourier-Transform Mid Infrared For The Evaluation Of Overall Quality And Authenticty Of Moroccan Virgin Olive Oil - DOI: 10.1002/jsfa.10922 Journal : Journal of the Science of Food and Agriculture , 101, 2901-2911, Wiley Indexation : Scopus & Web of science Facteur d’impact : 4,12 Quartile : Q1 

13. El Haddad, Y., Filali-Maltouf, A.K., Belkadi, B., Ferradous, A., E.M. & Karoui, R., Zaroual, H., (2023) Comparative study of the potentiality of front‑face fluorescence, nearand mid‑infrared spectroscopies to authenticate extra virgin argan oil using different chemometric tools - DOI: 10.1007/s00217-023-04260-7 Journal : European Food Research and Technology, Springer Indexation : Scopus & Web of science Facteur d’impact : 3,489 Quartile : Q1 (Food Sciences) 

14. El Haddad, Y., Filali-Maltouf, A.K., Belkadi, B., E.M. & Karoui, R., Zaroual, H., (2023) Moroccan extra virgin argan oil authentication by using ultraviolet–visible and front face fluorescence spectroscopies combined with different descriptive and predictive chemometric tools- DOI: 10.1007/s00217-023-04364-0 Journal : European Food Research and Technology, Springer Indexation : Scopus & Web of science Facteur d’impact : 3,489 Quartile : Q1 (Food Sciences) 

15. Zaroual, H., Boughattas, F., & Karoui, R. (2019). Traditional Foods in Maghreb: Production and Research Progress. Food Engineering Series (pp. 51–113) - DOI: 10.1007/978-3-030-24620-4_4 Journal : Food Engineering Series ,pages 51-113, Springer Indexation : Scopus Quartile : Q3