Guenier A.-S., Caillet S., Ouattara B., Laleye L., and Lacroix M. 2010. Antibacterial capacity of a reconstituted beverage used as a nutritional supplement. Food Res. Int. 43: 2321-2328.

Sallami L., Marcotte, M. Naim, F. Ouattara B., Leblanc C., Saucier, L. 2006. Heat inactivation of Listeria monocytogenes and Salmonella enterica serovar Typhi in a typical bologna matrix during an industrial cooking-cooling cycle. J. Food Prot. 69(12: 3025-3030.

Denoncourt P., Ouattara, B., and Lacroix M. 2004. Development of biodegradable coatings for covered horizontal bunker-stored silage. J. Sci. Food Agric. 84(10): 1207-1215.

Chiasson F., Borsa J., Ouattara B. and Lacroix M. 2004. Radiosensitization of Escherichia coli and Salmonella in ground beef. J. Food Prot. 67: 1157-62.

Ouattara, B. Canh, L. T, Vachon, C., Mateescu M. A., and M. Lacroix. 2002. Use of -irradiation cross-linking to improve the water vapor permeability and the chemical stability of milk protein films. Rad. Phys. Chem. 63: 821-825.

Ouattara, B., Sabato, S.F., Lacroix, M. 2002. Use of gamma-irradiation technology in combination with edible coating to produce shelf-stable foods. Rad. Phys. Chem. 63: 299-304.

Ouattara, B., Giroux, M., Yefsah, R., Smoragiewicz, W., Saucier, Borsa, J., L., Lacroix, M. 2002. Microbiological and biochemical characteristics of ground beef as affected by gamma irradiation, food additives and edible coating film. Rad. Phys. Chem. 63: 299-304.

Ouattara, B., Giroux, M., Smoragiewicz, W., Saucier, L., Lacroix, M. 2002. Combined effect of gamma irradiation, ascorbic acid and edible coating ont the improvement of microbial and biochemical characteristics of ground beef. J. Food Prot. 65: 981-987.

Lacroix, M.,  Le T. C., Ouattara B., Yu H., Letendre M., Sabato S. F., Mateescu M. A. and Patterson G. 2002. Use of -irradiation to produce films from whey, casein and soya proteins: structure and functionals characteristics. Rad. Phys. Chem. 63: 827-832.

Lacroix, M. Ressouany M., Ouattara, B., Yu, H.-L., Matescu, M.A., and Delmas Patterson, G. 2002. Physicochemical properties of calcium caseinate films cross-linked by gamma-irradiation. Chem. Eng. Comm., 189: 1389-1402.

Ouattara, B., Sabato, S.F., et Lacroix, M. 2001. Combined effect of antimicrobial coating and gamma irradiation on shelf life extension of precooked shrimp (penaeus spp.). Int. J. Food Microbiol., 68, 1-2, 1-9.

Giroux M. Ouattara B. Yefsa R., Smoragiewicz W., Saucier, L. and Lacroix M. 2001. Combined effect of ascorbic acid and gamma irradiation on microbial and sensorial characteristics of ground beef during refrigerated storage. J. Agric. Food Chem. 49, 919-925.

Sabato, S.F., Ouattara, B., Yu, H., D’Aprano, G., Mateescu, M.A., and Lacroix. M. 2001. Mechanical and barrier properties of cross-linked soy and whey protein based films. J. Agric. Food Chem., 49, 1397-1403.

Ouattara B., R.E. Simard, R.A. Holley, G.J-P. Piette and A. Bégin. 2000. Inhibition of surface spoilage bacteria on meat products by application of antimicrobial films made with chitosan Int. J. Food Microbiol. 62, 139-148.

Ouattara B., R.E. Simard, R.A. Holley, G.J-P. Piette and A. Bégin. 2000. Diffusion of acetic and propionic acids from chitosan-based antimicrobial films, measured in water. J. Food Sci 65: 768-773

Lacroix M. and B. Ouattara. 2000. Combined industrial processes with irradiation to assure innocuity and preservation of food products: a review. Food Res. Int. 33, 719-724.

Ouattara, B. 1998. Développement d’un emballage antimicrobien pour les viandes et les produits carnés. Thèse de doctorat (Ph.D.). Université Laval. 155 p.

Ouattara B. and R.E. Simard. 1998. Alternatives à la réfrigération pour la conservation des œufs dans les conditions tropicales. Sciences des Aliments. 18:233-240.

Ouattara B., R.E. Simard, R.A. Holley, G.J-P. Piette and A. Bégin. 1997. Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms. Int. J. Food Microbiol. 37 (2-3): 155-162.

Ouattara B., R.E. Simard, R.A. Holley, G.J-P. Piette and A. Bégin. 1997. Inhibitory effect of organic acids upon meat spoilage bacteria. J. Food Prot. 60 :246-253.

Ouattara B. and L.L. Sawadogo. 1993. Production d’acide lactique et croissance bactérienne le lait traité avec le peroxyde d’hydrogène. Rev. Rés. Amélior. Prod. Agr. Milieu Aride 5:101-111.

Ouattara, B. 2013. Food Safety Risk Ranking of E. coli O157:H7 and Salmonella in Fresh Fruit and Vegetable using FDA iRisk tool. International Conference on Predictive Microbiology, Paris (Invited Speaker). September 16-20, 2013.

Ouattara, B. 2008. Food additives : Antimicrobial functions. INITIA, Agriculture Canada. (Invited Speaker). Dec. 5, 2009.

Ouattara, B. 2004. Hygiène et salubrité en ce début du 3ème millénaire. Séminaire international sur la sécurité des aliments / traçabilité. Fondation des Gouverneurs, Agriculture canada. (Invited speaker), 16 & 17 Septembre 2004.

Ouattara, B. 2003. Nettoyage et désinfection en Bio-Industrie. Fondation des Gouverneurs Agriculture canada. Séminaire sur la Sanitation (Invited speaker).

Ouattara B., R.E. Simard, R.A. Holley, G.J-P. Piette and A. Bégin. 2001. Polysaccharide-based edible films to microbiological quality of processed meats. FICST Food packaging Symposium. Toronto. (invited speaker)

Ouattara B., Sabato, S.F. and Lacroix, M. 2001. Use of gamma irradiation technology in combination with edible coating to produce shelf-stable foods. 12^th IMRP, Avignon, France. (invited speaker)

Ouattara B., Giroux, M., Yefsah, R., Smoragiewicz, W., Saucier, L., Borsa J. and Lacroix, M. 2001. Microbiological and biochemical characteristics of ground beef affected by gamma-irradiation, food additives and edible coating. 12^th IMRP, Avignon, France (Poster).

Ouattara B. Le Tien C., Vachon, C., Mateescu, M.A. and Lacroix, M. 2001. Use of gamma-iraadiation cross-linking to improve the water vapor permeability and the chemical stability o milk protein films. 12^th IMRP, Avignon, France (Poster)

Ouattara B. and Lacroix, M. 2000. Emballage biodégradable et enrobage comestible en agro-alimentaire. Tendances Marketing en Packaging Alimentaire. Montréal. (invited speaker)

Ouattara B. and Lacroix M. 2000. Use of gamma-irradiation to produce shelf-stable meals. Présentation orale. Congrès IAEA (International Atomic Energy Agency), 10-14 Juillet. St-Hyacinthe. (invited speaker)

Ouattara B., R.E. Simard, R.A. Holley, G.J-P. Piette et A. Bégin. 1999. Diffusion characteristics and antimicrobial properties of chitosan films applied on meat products. 29 ^th  ICoMST:  Japon

Ouattara B.,  C. Le Tien, L. Deschêne, M.A. Mateescu, and M. Lacroix. 1999. Effet de la formulation et de la réticulation sur la perméabilité à la vapeur d,eau des films de protéine laitières. Forum Novalait, (Poster).

Ouattara B., R.E. Simard, R.A. Holley, G.J-P. Piette and A. Bégin. 1999. Diffusion of acetic and propionic acids from chitosan films immersed in water. IFT Annual meeting, 62-5. Chicago. (oral presentation)

Ouattara B., R.E. Simard, R.A. Holley, G.J-P. Piette and A. Bégin. 1999. Diffusion characteristics and antimicrobial properties of organic acids incorporated in chitosan films. Canadian Meat Science Association poster session. Ottawa.

Ouattara B. 1999. Utilisation des acides organiques pour prolonger la durée de conservation des viandes fraîches dans les pays tropicaux. Le monde Alimentaire. June : 25-26.

Ouattara B., R.E. Simard, R.A. Holley, G.J-P. Piette and A. Bégin. 1997. Antimicrobial package: a means to delay meat and meat product spoilage. 65^th Congrès de l’Association Canadienne-Française pour l’Avancement des Sciences (ACFAS).

Ouattara B., R.E. Simard, R.A. Holley, G.J-P. Piette and A. Bégin. 1996. Sensitivity of common meat spoilage bacteria to selected organic acids, fatty acids, and essentials oils. 24 ^nd  ICoMST: 172-173.

Lacroix, M., Le Tien C., Ouattara, B., Yu, H., Letendre, M., Mateescu, M.A. and Patterson, G. 2001. Use of gamma irradiation to produce films from whey, casein and soya proteins : structure and functional characteristics. 12^th IMRP, Avignon, France

Lacroix, M., Letendre, M., Le Tien C., Vachon, C., Ouattara, B., Mateescu, M.A., and Patterson, G.D. 2000. Structure and functionality of cross-linked milk protein films. The Food Biopack conference. Copenhagen, Denmark. Sept 27-29.

Lacroix M., M. Ressouany, B. Ouattara, H. Yu, andC. Vachon. 1999. Structure and functionality of biopolymers. Radiation cross-linked protein films and their physicochemical properties. 6^th conference of Food Engineering Dallas. 602-607.

Ouattara B. and Mafu A.A. 2003. Natural antimicrobials in combination with gamma irradiation. In. Roller S. (Ed.). Natural antimicrobials for the minimal processing of food. CRC Press. Pp. 263-271.