The Citing articles tool gives a list of articles citing the current article. The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
The effect of refrigerated storage of raw milk on the physicochemical and microbiological quality of Tunisian semihard Gouda‐type cheese during ripening
MELIKA MANKAI, MOUNA BOULARES, OLFA BEN MOUSSA, ROMDHANE KAROUI and MNASSER HASSOUNA International Journal of Dairy Technology 65(2) 250 (2012) https://doi.org/10.1111/j.1471-0307.2012.00822.x
Effect of thiocyanate and hydrogen peroxide on the keeping quality of ovine, bovine and caprine raw milk
Utilisation of attenuated total reflectance MIR and front-face fluorescence spectroscopies for the identification of Saint-Nectaire cheeses varying by manufacturing conditions
Tahar Boubellouta, Romdhane Karoui, Annick Lebecque and Éric Dufour European Food Research and Technology 231(6) 873 (2010) https://doi.org/10.1007/s00217-010-1336-1
Development of a portable spectrofluorometer for measuring the quality of cheese
A comparison and joint use of mid infrared and fluorescence spectroscopic methods for differentiating between manufacturing processes and sampling zones of ripened soft cheeses
Utilisation of front face fluorescence spectroscopy as a tool for the prediction of some chemical parameters and the melting point of semi-hard and hard cheeses: a preliminary study
Characterisation of soft cheese by front face fluorescence spectroscopy coupled with chemometric tools: Effect of the manufacturing process and sampling zone
A comparison and joint use of VIS-NIR and MIR spectroscopic methods for the determination of some chemical parameters in soft cheeses at external and central zones: a preliminary study
Romdhane Karoui, Abdul Mounem Mouazen, Éric Dufour, Robert Schoonheydt and Josse De Baerdemaeker European Food Research and Technology 223(3) 363 (2006) https://doi.org/10.1007/s00217-005-0213-9
Common components and specific weight analysis and multiple co‐inertia analysis applied to the coupling of several measurement techniques
M. Hanafi, G. Mazerolles, E. Dufour and E. M. Qannari Journal of Chemometrics 20(5) 172 (2006) https://doi.org/10.1002/cem.988
Prediction of the rheology parameters of ripened semi-hard cheeses using fluorescence spectra in the UV and visible ranges recorded at a young stage
Utilisation of front-face fluorescence spectroscopy for the determination of some selected chemical parameters in soft cheeses
Romdhane Karoui, Abdul Mounem Mouazen, Eric Dufour, Robert Schoonheydt and Josse De Baerdemaeker Le Lait 86(2) 155 (2006) https://doi.org/10.1051/lait:2005047
The Effect of Raw Milk Microbial Flora on the Sensory Characteristics of Salers-Type Cheeses
Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties
