Articles citing this article

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).

Cited article:

Potentiality of spectroscopic methods for the characterisation of dairy products. II. Mid infrared study of the melting temperature of cream triacylglycerols and of the solid fat content in cream
Intérêt des méthodes spectroscopiques pour la caractérisation des produits laitiers. II. Étude de la température de fusion des triglycérides de la crème et du taux de lipides solides au moyen de la spectroscopie moyen infrarouge

Lait, 77 6 (1997) 671-681

This article has been cited by the following article(s):

Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese

A. Totosaus, E. Rojas-Nery, N. Güemes-Vera and O. G. Meza-Marquez
Grasas y Aceites 66 (4) e097 (2015)
DOI: 10.3989/gya.0240151
See this article

Rapid assessment of neoformed compounds in nuts and sesame seeds by front-face fluorescence

Rita Yaacoub, Rachad Saliba, Bilal Nsouli, et al.
Food Chemistry 115 (1) 304 (2009)
DOI: 10.1016/j.foodchem.2008.11.104
See this article

Infrared and Fluorescence Spectroscopic Techniques for the Determination of Nutritional Constituents in Foods

A.A. Kulmyrzaev, R. Karoui, J. De Baerdemaeker and E. Dufour
International Journal of Food Properties 10 (2) 299 (2007)
DOI: 10.1080/10942910601045305
See this article

Common components and specific weights analysis: A chemometric method for dealing with complexity of food products

G. Mazerolles, M. Hanafi, E. Dufour, D. Bertrand and E.M. Qannari
Chemometrics and Intelligent Laboratory Systems 81 (1) 41 (2006)
DOI: 10.1016/j.chemolab.2005.09.004
See this article

Study of moisture content and water activity of rice using fluorescence spectroscopy and multivariate analysis

Zhyldyzai Ozbekova and Asylbek Kulmyrzaev
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 223 117357 (2019)
DOI: 10.1016/j.saa.2019.117357
See this article

ComDim for explorative multi-block data analysis of Cantal-type cheeses: Effects of salts, gentle heating and ripening

M. Loudiyi, D.N. Rutledge and A. Aït-Kaddour
Food Chemistry 264 401 (2018)
DOI: 10.1016/j.foodchem.2018.05.039
See this article

Fourier transform infrared spectroscopy analysis of physicochemical changes in UHT milk during accelerated storage

Manpreet Kaur Grewal, Jayani Chandrapala, Osaana Donkor, et al.
International Dairy Journal 66 99 (2017)
DOI: 10.1016/j.idairyj.2016.11.014
See this article

Spectroscopic techniques coupled with chemometric tools for structure and texture determinations in dairy products

Romdhane Karoui, Gérard Mazerolles and Éric Dufour
International Dairy Journal 13 (8) 607 (2003)
DOI: 10.1016/S0958-6946(03)00076-1
See this article

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. Courcoux
Chemometrics and Intelligent Laboratory Systems 63 (1) 57 (2002)
DOI: 10.1016/S0169-7439(02)00036-9
See this article

Phase transition of triglycerides during semi-hard cheese ripening

E Dufour, G Mazerolles, M.F Devaux, et al.
International Dairy Journal 10 (1-2) 81 (2000)
DOI: 10.1016/S0958-6946(00)00025-X
See this article

Delineation of salts, ripening and gentle heating effects on molecular structure of Cantal-type cheese by Mid-infrared spectroscopy

M. Loudiyi and A. Aït-Kaddour
Food Research International 105 221 (2018)
DOI: 10.1016/j.foodres.2017.11.002
See this article

Relations Between Spectral and Physicochemical Properties of Cheese, Milk, and Whey Examined Using Multidimensional Analysis

A. A. Kulmyrzaev and É. Dufour
Food and Bioprocess Technology 3 (2) 247 (2010)
DOI: 10.1007/s11947-008-0074-x
See this article

Characterization of different blue cheeses using a custom-design multispectral imager

Asylbek Kulmyrzaev, Dominique Bertrand and Éric Dufour
Dairy Science and Technology 88 (4-5) 537 (2008)
DOI: 10.1051/dst:2008021
See this article

Advanced Dairy Chemistry Volume 2 Lipids

É. Dufour
Advanced Dairy Chemistry Volume 2 Lipids 697 (2006)
DOI: 10.1007/0-387-28813-9_20
See this article

Synchronous Front-Face Fluorescence Spectroscopy Coupled with Parallel Factors (PARAFAC) Analysis to Study the Effects of Cooking Time on Meat

Amna Sahar, Tahar Boubellouta, St��phane Portanguen, Alain Kondjoyan and ��ric Dufour
Journal of Food Science 74 (9) E534 (2009)
DOI: 10.1111/j.1750-3841.2009.01365.x
See this article