Effect of sonication and succinylation on rheological properties and secondary structures of date palm pollen protein concentrate.
H. Sebii, S. Karra, C. Blecker, R. Karoui, H. Attia, & S. Besbes
Rheologica Acta, 2021, 60, 543–551.
DOI : https://doi.org/10.1007/s00397-021-01291-3
Classification of sea bream (Sparus aurata) fillets subjected to different freeze-thaw cycles using front-face fluorescence spectroscopy.
R. Karoui, F. Boughattas, & C. Chèné
J. Food Engin., 2021, 308, 110678
DOI : https://doi.org/10.1016/j.jfoodeng.2021.110678
Front Face Fluorescence Spectroscopy Combined with PLS‐DA Allows to Monitor Chemical Changes of Edible Vegetable Oils during Storage at 60 °C
E.P. Botosoa, C. Chèné, & R. Karoui
Eur. J. Lipid Sci. Technol., 2021, 123, 2000088
The heterogeneous substructure of casein micelles evidenced by SAXS and NMR in demineralized samples.
M.H. Nogueira, L. Humblot, R. PratapSingh, E. Dieude-Fauvel, B. Doumert, S. Nasser, C. Lesur, R. Karoui, G. Delaplace, P.S.Peixoto
Food Hydro. 2021, 117, 106653
DOI : https://doi.org/10.1016/j.foodhyd.2021.106653
Application of new emerging techniques in combination with classical methods for the determination of the quality and authenticity of olive oil: a review.
H. Zaroual, C. Chèné, EM. EL Hadrami & R. Karoui
Crit. Rev. Food Sci. Nutr., 2021
DOI: 10.1080/10408398.2021.1876624
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.
H. Zaroual, EM. EL Hadrami, & R. Karoui
Anal. Methods, 2021, 13, 345-358
DOI: https://doi.org/10.1039/D0AY01746A
Effect of succinylation on the secondary structures, surface, and thermal properties of date palm pollen protein concentrate.
H. Sebii, S. Karra, B. Bchir, Z. Nhouchi, A. Mokni Ghribi, R. Karoui, C. Blecker & S. Besbes
J. Food Sci. Technol., 2021, 58, 632-640
DOI: 10.1007/s13197-020-04577-1
Mid infrared spectroscopy combined with chemometric tools for the identification of canned tuna species in brine.
F. Boughattas, & R. Karoui
J. Food Comp Anal., 2021, 96, 103717
DOI : https://doi.org/10.1016/j.jfca.2020.103717
A preliminary study on the potential application of Fourier-transform mid infrared for the evaluation of overall quality and authenticity of Moroccan virgin olive oil.
H. Zaroual, EM. EL Hadrami, & R. Karoui
J. Sci. Food Agric., 2021, 101, 2901-2911
DOI: https://doi.org/10.1002/jsfa.10922
Partial-, Double-Enzymatic Dephosphorylation and EndoGluC Hydrolysis as an Original Approach to Enhancing Identification of Casein Phosphopeptides (CPPs) by Mass Spectrometry.
B. Deracinois, A. Matéos, A. Romelard, A. Boulier, J. Auger, A. Baniel, R. Ravallec & C. Flahaut
Foods, 2021, 10, 2134
