Publications
2022
Date, apple, and pear fibers from cooked fruit by-products as functional ingredients in pasta: physicochemical, textural, rheological, sensorial properties, and cooking quality attributes
B. Bchir, R. Karoui, S. Danthine, C. Blecker, S. Besbes, & H. Attia.
Foods, 2022, sous presse
Monitoring of acid-induced coagulation of dromedary and cow’s milk using four different complementary analytical techniques.
I.Felfoul, A. Bouazizi, H. Attia, & R. Karoui
Food Control, 2022 , 136, 108867
DOI: 10.1016/j.foodcont.2022.108867
Characterization of nettle leaves (Urtica dioica) as a novel source of protease for clotting dromedary milk by non-destructive methods
A. Bouazizi, I. Felfoul, H. Attia, & R. Karoui
Col. Surf. B: Bioint., 2022, 211, 112312
DOI: 10.1016/j.colsurfb.2021.112312
Monitoring of acid-induced coagulation of dromedary and cow’s milk by untargeted and targeted techniques.
I.Felfoul, A. Bouazizi, H. Attia, & R. Karoui
Int. Dairy J. ,2022, 127, 105300
DOI: https://doi.org/10.1016/j.idairyj.2021.105300
A review combining emerging techniques with classical ones for the determination of biscuit quality: Advantages and drawbacks.
H. Ghnimi, M. Ennouri, C. Chèné, & R. Karoui
Crit. Rev. Food Sci. Nutr., 2022, 8, 1-24
DOI: 10.1080/10408398.2021.2012124
A comprehensive review on the assessment of the quality and authenticity of the sturgeon species by different analytical technique.
D. Vilkova, E.Kontradenko, C. Chèné, & R. Karoui
Food Control, 2022, 133, 108648
DOI : https://doi.org/10.1016/j.foodcont.2021.108648
3D Front Face fluorescence Spectroscopy as a tool for monitoring the oxidation level of edible vegetable oil during storage at 60 °C.
E.P. Botosoa, & R. Karoui
LWT, 2022, 154, 112659
DOI : https://doi.org/10.1016/j.lwt.2021.112659
Effect of multiple freeze-thaw cycles on the quality of Russian sturgeon (Acipenser gueldenstaedtii) determined by traditional and emerging techniques
D. Vilkova, E.Kontradenko, C. Chèné, & R. Karoui
Eur. Food Res. Technol., 2022, 248, 95–107
DOI : https://doi.org/10.1007/s00217-021-03859-y
Comparison of four classification statistical methods for characterizing virgin olive oil quality during storage up to 18 months.
H. Zaroual, C. Chèné, EM. EL Hadrami & R. Karoui
Food Chem., 2022, 370, 131009
DOI : https://doi.org/10.1016/j.foodchem.2021.131009
Mid infrared as a tool to study the conformational structure of starch and proteins with oil addition during gelatinization
Z. Nhouchi, E. Botosoa, C. Chèné, & R. Karoui
LWT, 157, 113093
DOI: https://doi.org/1016/j.lwt.2022.113093