The Citing articles tool gives a list of articles citing the current article.CrossRef Cited-by Linking Program
Cited article:
Eric Dufour , Muriel Subirade , Franck Loupil , Alain Riaublanc
Lait, 79 2 (1999) 217-228
Accepted: 1998-10-19
This article has been cited by the following article(s):
25 articles
New insights into lipid-Nucleoside Diphosphate Kinase-D interaction mechanism: Protein structural changes and membrane reorganisation
L. Francois-Moutal, O. Maniti, O. Marcillat and T. Granjon1828 (2) 906 (2013)https://doi.org/10.1016/j.bbamem.2012.08.023
Relations Between Spectral and Physicochemical Properties of Cheese, Milk, and Whey Examined Using Multidimensional Analysis
A. A. Kulmyrzaev and É. Dufour3 (2) 247 (2010)https://doi.org/10.1007/s11947-008-0074-x
Front face fluorescence spectroscopy coupled with chemometric tools for monitoring the oxidation of semi-hard cheeses throughout ripening
Romdhane Karoui, Éric Dufour and Josse De Baerdemaeker101 (3) 1305 (2007)https://doi.org/10.1016/j.foodchem.2006.01.028
Filtration of Milk Fat Globule Membrane Fragments from Acid Buttermilk Cheese Whey
R. Rombaut, V. Dejonckheere and K. Dewettinck90 (4) 1662 (2007)https://doi.org/10.3168/jds.2006-587
Monitoring the molecular changes by front face fluorescence spectroscopy throughout ripening of a semi-hard cheese
R. Karoui, E. Dufour and J. De Baerdemaeker104 (1) 409 (2007)https://doi.org/10.1016/j.foodchem.2006.09.020
Characterisation of soft cheese by front face fluorescence spectroscopy coupled with chemometric tools: Effect of the manufacturing process and sampling zone
R. Karoui, E. Dufour, R. Schoonheydt and J. De Baerdemaeker100 (2) 632 (2007)https://doi.org/10.1016/j.foodchem.2005.09.082
Front-Face Fluorescence Spectroscopy as a Rapid and Nondestructive Tool for Differentiating Various Cereal Products: A Preliminary Investigation
Romdhane Karoui, Gerald Cartaud and Eric Dufour54 (6) 2027 (2006)https://doi.org/10.1021/jf053010y
Contribution to the study of camel milk fat globule membrane
Nadia Laadhar Karray, Sabine Danthine, Christophe Blecker and Hamadi Attia57 (5-6) 382 (2006)https://doi.org/10.1080/09637480600858233
Methods to evaluate egg freshness in research and industry: A review
Romdhane Karoui, Bart Kemps, Flip Bamelis, et al. 222 (5-6) 727 (2006)https://doi.org/10.1007/s00217-005-0145-4
Advanced Dairy Chemistry Volume 2 Lipids
É. Dufourhttps://doi.org/10.1007/0-387-28813-9_20
Development of a rapid method based on front face fluorescence spectroscopy for the monitoring of egg freshness: 1—evolution of thick and thin egg albumens
Romdhane Karoui, Bart Kemps, Flip Bamelis, et al. 223 (3) 303 (2006)https://doi.org/10.1007/s00217-005-0204-x
Classification of Soil Texture Classes by Using Soil Visual near Infrared Spectroscopy and Factorial Discriminant Analysis Techniques
A.M. Mouazen, R. Karoui, J. De Baerdemaeker and H. Ramon13 (4) 231 (2005)https://doi.org/10.1255/jnirs.541
The potential of combined infrared and fluorescence spectroscopies as a method of determination of the geographic origin of Emmental cheeses
Romdhane Karoui, Éric Dufour, Laurent Pillonel, et al. 15 (3) 287 (2005)https://doi.org/10.1016/j.idairyj.2004.07.005
Implementation of Quality Control Methods in Conjunction with Chemometrics Toward Authentication of Dairy Products
Ioannis S. Arvanitoyannis and Nikolaos E. Tzouros45 (4) 231 (2005)https://doi.org/10.1080/10408690490478073
Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties
A. Kulmyrzaev, É. Dufour, Y. Noël, et al. 15 (6-9) 669 (2005)https://doi.org/10.1016/j.idairyj.2004.08.016
Handbook of Food Analysis, Second Edition -3 Volume Set
Bert Vanhoutte, Roeland Rombaut, Paul Van der Meeren and Koen Dewettinck20045637 349 (2004)https://doi.org/10.1201/b11081-13
Effect of Temperature and Pore Size on the Fractionation of Fresh and Reconstituted Buttermilk by Microfiltration
P. Morin, R. Jiménez-Flores and Y. Pouliot87 (2) 267 (2004)https://doi.org/10.3168/jds.S0022-0302(04)73165-3
Cryo-TEM of isolated milk fat globule membrane structures in cream
Rianne Waninge, Evelin Kalda, Marie Paulsson, Tommy Nylander and Björn Bergenståhl6 (7) 1518 (2004)https://doi.org/10.1039/B314613H
Conformation-Dependent Interaction of α-Lactalbumin with Model and Biological Membranes: A Spin-Label ESR Study
Dipankar Chaudhuri, Mahesh Narayan and Lawrence J. Berliner23 (1) 95 (2004)https://doi.org/10.1023/B:JOPC.0000016263.50484.e1
Phase equilibria of model milk membrane lipid systems
Rianne Waninge, Tommy Nylander, Marie Paulsson and Björn Bergenståhl125 (1) 59 (2003)https://doi.org/10.1016/S0009-3084(03)00070-7
Spectroscopic techniques coupled with chemometric tools for structure and texture determinations in dairy products
Romdhane Karoui, Gérard Mazerolles and Éric Dufour13 (8) 607 (2003)https://doi.org/10.1016/S0958-6946(03)00076-1
Milk membrane lipid vesicle structures studied with Cryo-TEM
Rianne Waninge, Tommy Nylander, Marie Paulsson and Björn Bergenståhl31 (1-4) 257 (2003)https://doi.org/10.1016/S0927-7765(03)00145-0
Chemometric methods for the coupling of spectroscopic techniques and for the extraction of the relevant information contained in the spectral data tables
G Mazerolles, M.F Devaux, E Dufour, E.M Qannari and Ph. Courcoux63 (1) 57 (2002)https://doi.org/10.1016/S0169-7439(02)00036-9
Delineation of the structure of soft cheeses at the molecular level by fluorescence spectroscopy—relationship with texture
E Dufour, M.F Devaux, P Fortier and S Herbert11 (4-7) 465 (2001)https://doi.org/10.1016/S0958-6946(01)00086-3
Phase transition of triglycerides during semi-hard cheese ripening
E Dufour, G Mazerolles, M.F Devaux, et al. 10 (1-2) 81 (2000)https://doi.org/10.1016/S0958-6946(00)00025-X
