Publications 2021

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

DOI: 10.1002/ejlt.202000088

 

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

DOI : https://doi.org/10.3390/foods100921