Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal-type cheeses with different NaCl and KCl contents.
Loudiyi M, Karoui R, Rutledge DN, Lavigne R, Montel M-C & Aït-Kaddour A.
Journal of the Science of Food and Agriculture, 2018, 98: 963-975
DOI : https://doi.org/10.1002/jsfa.8544
Impact of temperature cycling and isothermal storage on the quality of acidic and neutral shelf-stable dairy desserts packaged in flexible pouches.
Moufle AL, Jamet J & Karoui R
Food and Bioprocess Technology, 2018, 11: 380–398
DOI : https://doi.org/10.1007/s11947-017-2018-9
Application of Fourier transform infrared spectroscopy for the monitoring of pound cakes quality during storage.
Nhouchi Z & Karoui R
Food Chemistry, 2018, 252: 327-334
DOI: https://doi.org/10.1016/j.foodchem.2018.01.122
Spectroscopic technique: mid infrared (MIR) and Fourier Transform mid-infrared (FT-MIR) spectroscopies.
Karoui R
In: Modern Techniques for Food Authentication. (D.W. Sun, editions. Elsevier, 2: 23-50.
Karoui R. 2018. Spectroscopic techniques : Fluorescence and ultraviolet-visible (UV-Vis) spectroscopy. In: Modern Techniques for Food Authentication. (D.W. Sun, editions). Elsevier, 7: 219-252.
Multi-factors accelerated aging of neutral pudding packed in retort pouches determined by instrumental and fluorescence techniques.
Moufle AL, Jamet, J & Karoui R
Journal of the Science of Food and Agriculture, 2018, 98 (14): 5386-5395.
DOI : https://doi.org/10.1002/jsfa.9080
Multi-factors accelerated aging of sterilized acidic pudding determined by traditional and fluorescence techniques.
Moufle AL, Jamet J & Karoui R
Journal of Food Processing and Enginering, 2018, 41 (6): e12807
DOI : https://doi.org/10.1111/jfpe.12807
Accelerated aging test of sterilized acidic pudding: combined effects of temperature, headspace volume and agitation.
Moufle AL, François PA, Jamet J & Karoui R
Food and Bioprocess Technology, 2018, 11 (7): 1286-1299.
