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Critical Reviews in Food Science and Nutrition., 2017, 57: 1976-1998.
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Methodologies for the characterization of the quality of dairy product.
Karoui R.
In Advances in food and Nutrition research, 2017. (F. Toldrá). Vol 82, Academic Press, 237-275.
DOI: 10.1016/bs.afnr.2016.12.007
Contribution of fluorescence spectroscopy and independent components analysis to the evaluation of NaCl and KCl effects on molecular-structure and fat melting temperatures of Cantal-type cheese.
Loudiyi M, Karoui R, Rutledge DN, Lavigne R, Montel MC & Aït-Kaddour A
International Dairy Journal, 2017, 73, 116-127
DOI : https://doi.org/10.1016/j.idairyj.2017.05.004
Effects of heating and mineral supplementation on the physical properties of rennet- induced coagulation of camel and cow milk gels.
Kamal M, Foukani M & Karoui R
Journal of Dairy Research,2017, 84: 220-228
DOI: 10.1017/S0022029917000152
Rennet-induced coagulation of raw and heated camel and cow milk gels determined by instrumental techniques: Effects of added calcium and phosphate.
Karoui R & Kamal M
Journal of the Science of Food and Agriculture, 2017, 97, 3948-3957
DOI: 10.1002/jsfa.8257
Front face fluorescence spectroscopy enables rapid differentiation of fresh and frozen-thawed sea bass (Dicentrarchus labrax) fillets.
Karoui R, Hassoun A & Ethuin P
Journal of Food Engineering, 2017, 202: 89-98.
DOI: https://doi.org/10.1016/j.jfoodeng.2017.01.018
Rheological and physical properties of camel and cow’s milk gels enriched with phosphate and calcium during acid-induced gelation.
Kamal M, Foukani M & Karoui R
Journal of Food Science and Technology, 2017, 54, 439-446.
DOI : 10.1007/s13197-016-2480-9
Efficiency of Rosemary and Basil Essential Oils on the Shelf-life Extension of Atlantic Mackerel (Scomber scombrus) Fillets Stored at 2 °C.
Karoui R & Hassoun A
Journal of AOC International, 2017, 100, 335-344.
Monitoring of mild heat treatment of camel milk by front-face fluorescence spectroscopy.
Kamal M & Karoui R
LWT-Food Science and Technology, 2017, 79: 586-593.
DOI : https://doi.org/10.1016/j.lwt.2016.11.013
Quality Evaluation of Fish and Other Seafood by Traditional and Nondestructive Instrumental Methods: Advantages and Limitations.
Hassoun A & Karoui R
Critical Reviews in Food Science and Nutrition, 2017, 57(9):1976-1998
