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:
Gérard Mazerolles, Marie-Françoise Devaux, Gabriel Duboz, Marie-Hélène Duployer, Nadine Mouhous Riou, Éric Dufour
Lait, 81 4 (2001) 509-527
This article has been cited by the following article(s):
Application of Mid-Infrared Spectroscopy to the Prediction of Maturity and Sensory Texture Attributes of Cheddar Cheese
C.C. Fagan, C.P. O'Donnell, D.J. O'Callaghan, et al.
Journal of Food Science 72 (3) E130 (2007)
DOI: 10.1111/j.1750-3841.2007.00309.x
See this article
Long-Term Ripening Evaluation of Ewes’ Cheeses by Fourier-Transformed Infrared Spectroscopy under Real Industrial Conditions
Jonathan Andrade, Cristina Guimarães Pereira, Thamiris Ranquine, et al.
Journal of Spectroscopy 2018 1 (2018)
DOI: 10.1155/2018/1381864
See this article
Common components and specific weights analysis: A tool for monitoring the molecular structure of semi-hard cheese throughout ripening
Romdhane Karoui, Éric Dufour and Josse De Baerdemaeker
Analytica Chimica Acta 572 (1) 125 (2006)
DOI: 10.1016/j.aca.2006.04.089
See this article
Fluorescence Spectroscopy Measurement for Quality Assessment of Food Systems—a Review
Romdhane Karoui and Christophe Blecker
Food and Bioprocess Technology 4 (3) 364 (2011)
DOI: 10.1007/s11947-010-0370-0
See this article
Process Cheese: Scientific and Technological Aspects—A Review
Rohit Kapoor and Lloyd E. Metzger
Comprehensive Reviews in Food Science and Food Safety 7 (2) 194 (2008)
DOI: 10.1111/j.1541-4337.2008.00040.x
See this article
Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal-type cheeses with different NaCl and KCl contents
Mohammed Loudiyi, Romdhane Karoui, Douglas N Rutledge, et al.
Journal of the Science of Food and Agriculture 98 (3) 963 (2018)
DOI: 10.1002/jsfa.8544
See this article
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 Baerdemaeker
Food Chemistry 101 (3) 1305 (2007)
DOI: 10.1016/j.foodchem.2006.01.028
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
Developments of nondestructive techniques for evaluating quality attributes of cheeses: A review
Tong Lei and Da-Wen Sun
Trends in Food Science & Technology 88 527 (2019)
DOI: 10.1016/j.tifs.2019.04.013
See this article
Monitoring the molecular changes by front face fluorescence spectroscopy throughout ripening of a semi-hard cheese
R. Karoui, E. Dufour and J. De Baerdemaeker
Food Chemistry 104 (1) 409 (2007)
DOI: 10.1016/j.foodchem.2006.09.020
See this article
Analysis of experimental design with multivariate response: A contribution using multiblock techniques
G. Mazerolles, J. Boccard, M. Hanafi and S. Rudaz
Chemometrics and Intelligent Laboratory Systems 106 (1) 65 (2011)
DOI: 10.1016/j.chemolab.2010.09.001
See this article
A comparison and joint use of NIR and MIR spectroscopic methods for the determination of some parameters in European Emmental cheese
Romdhane Karoui, Abdul Mounem Mouazen, Éric Dufour, et al.
European Food Research and Technology 223 (1) 44 (2006)
DOI: 10.1007/s00217-005-0110-2
See this article
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)
DOI: 10.1002/cem.988
See this article
Rapid Prediction of Composition and Flavor Quality of Cheddar Cheese Using ATR-FTIR Spectroscopy
A. Subramanian, W.J. Harper and L.E. Rodriguez-Saona
Journal of Food Science 74 (3) C292 (2009)
DOI: 10.1111/j.1750-3841.2009.01111.x
See this article
Fluorescence spectroscopy and PARAFAC in the analysis of yogurt
J. Christensen, E. Miquel Becker and C.S. Frederiksen
Chemometrics and Intelligent Laboratory Systems 75 (2) 201 (2005)
DOI: 10.1016/j.chemolab.2004.07.007
See this article
A rapid method based on front-face fluorescence spectroscopy for the monitoring of the texture of meat emulsions and frankfurters
Irène Allais, Christophe Viaud, Arnaud Pierre and Éric Dufour
Meat Science 67 (2) 219 (2004)
DOI: 10.1016/j.meatsci.2003.10.009
See this article
Feasibility study of discriminating the manufacturing process and sampling zone in ripened soft cheeses using attenuated total reflectance MIR and fiber optic diffuse reflectance VIS–NIR spectroscopy
Romdhane Karoui, Abdul Mounem Mouazen, Herman Ramon, Robert Schoonheydt and Josse De Baerdemaeker
Food Research International 39 (5) 588 (2006)
DOI: 10.1016/j.foodres.2005.12.002
See this article
Development of a rapid method based on front-face fluorescence spectroscopy for the monitoring of fish freshness
Éric Dufour, Jean Pierre Frencia and Elhousseynou Kane
Food Research International 36 (5) 415 (2003)
DOI: 10.1016/S0963-9969(02)00174-6
See this article
Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyère and L’Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: a preliminary investigation
Romdhane Karoui, Jacques-Olivier Bosset, Gérard Mazerolles, Asylbek Kulmyrzaev and Éric Dufour
International Dairy Journal 15 (3) 275 (2005)
DOI: 10.1016/j.idairyj.2004.07.006
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
Prediction of the rheology parameters of ripened semi-hard cheeses using fluorescence spectra in the UV and visible ranges recorded at a young stage
Romdhane Karoui and Éric Dufour
International Dairy Journal 16 (12) 1490 (2006)
DOI: 10.1016/j.idairyj.2005.07.010
See this article
Middle infrared spectroscopy characterization of ripening stages of Camembert-type cheeses
S.T. Martín-del-Campo, D. Picque, R. Cosío-Ramírez and G. Corrieu
International Dairy Journal 17 (7) 835 (2007)
DOI: 10.1016/j.idairyj.2006.10.003
See this article
Characterisation of lady finger batters and biscuits by fluorescence spectroscopy—Relation with density, color and texture
Irène Allais, Roch-Boris Edoura-Gaena and Éric Dufour
Journal of Food Engineering 77 (4) 896 (2006)
DOI: 10.1016/j.jfoodeng.2005.08.017
See this article
Study of macromolecular interactions in low-fat brined cheese modified with Zedu gum
Fatemeh Baghdadi, Mehrnaz Aminifar, Mehdi farhoodi and Saeedeh Shojaee Ali Abadi
International Journal of Dairy Technology 71 (2) 382 (2018)
DOI: 10.1111/1471-0307.12476
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
Evaluating Mid-infrared Spectroscopy as a New Technique for Predicting Sensory Texture Attributes of Processed Cheese
C.C. Fagan, C. Everard, C.P. O’Donnell, et al.
Journal of Dairy Science 90 (3) 1122 (2007)
DOI: 10.3168/jds.S0022-0302(07)71598-9
See this article
Advances in Food and Nutrition Research
Anand Subramanian and Luis Rodriguez-Saona
Advances in Food and Nutrition Research 59 167 (2010)
DOI: 10.1016/S1043-4526(10)59005-3
See this article
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.
European Food Research and Technology 223 (3) 303 (2006)
DOI: 10.1007/s00217-005-0204-x
See this article
Sensory Analysis of Foods of Animal Origin
Romdhane Karoui
Sensory Analysis of Foods of Animal Origin 413 (2010)
DOI: 10.1201/b10822-28
See this article
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.
International Dairy Journal 15 (6-9) 669 (2005)
DOI: 10.1016/j.idairyj.2004.08.016
See this article
Prediction of sensory attributes of European Emmental cheese using near-infrared spectroscopy: A feasibility study
R. Karoui, L. Pillonel, E. Schaller, J.-O. Bosset and J. De Baerdemaeker
Food Chemistry 101 (3) 1121 (2007)
DOI: 10.1016/j.foodchem.2006.03.012
See this article
Measuring Cheese Maturation with the Fluorescence Fingerprint
Mito Kokawa, Shoma Ikegami, Akira Chiba, et al.
Food Science and Technology Research 21 (4) 549 (2015)
DOI: 10.3136/fstr.21.549
See this article
Encyclopedia of Food and Health
R. Karoui
Encyclopedia of Food and Health 567 (2016)
DOI: 10.1016/B978-0-12-384947-2.00582-1
See this article
Alteration of raw-milk cheese by Pseudomonas spp.: monitoring the sources of contamination using fluorescence spectroscopy and metabolic profiling
Françoise Leriche, Amélie Bordessoules, Karine Fayolle, et al.
Journal of Microbiological Methods 59 (1) 33 (2004)
DOI: 10.1016/j.mimet.2004.05.009
See this article
Characterisation of Emmental Cheeses Within Different Brand Products by Combining Infrared and Fluorescence Spectroscopies
Eliot Patrick Botosoa and Romdhane Karoui
Food and Bioprocess Technology 6 (9) 2365 (2013)
DOI: 10.1007/s11947-012-0875-9
See this article
Influence of aeration conditions on physical and sensory properties of aerated cake batter and biscuits
Roch-Boris Edoura-Gaena, Irène Allais, Gilles Trystram and Jean-Bernard Gros
Journal of Food Engineering 79 (3) 1020 (2007)
DOI: 10.1016/j.jfoodeng.2006.04.001
See this article
Infrared Spectroscopy for Food Quality Analysis and Control
C.C Fagan, C.P O'Donnell, L Rudzik and E Wüst
Infrared Spectroscopy for Food Quality Analysis and Control 241 (2009)
DOI: 10.1016/B978-0-12-374136-3.00010-9
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
Application of synchronous fluorescence spectroscopy for the determination of some chemical parameters in PDO French blue cheeses
Khaled Abbas, Romdhane Karoui and Abderrahmane Aït-Kaddour
European Food Research and Technology 234 (3) 457 (2012)
DOI: 10.1007/s00217-011-1652-0
See this article
Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy
G. Downey, E. Sheehan, C. Delahunty, et al.
International Dairy Journal 15 (6-9) 701 (2005)
DOI: 10.1016/j.idairyj.2004.06.013
See this article
Cheese
Ylva Ardö, Paul L.H. McSweeney, Abdallah A.A. Magboul, Vivek K. Upadhyay and Patrick F. Fox
Cheese 445 (2017)
DOI: 10.1016/B978-0-12-417012-4.00018-1
See this article
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 Baerdemaeker
Food Chemistry 100 (2) 632 (2007)
DOI: 10.1016/j.foodchem.2005.09.082
See this article
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)
DOI: 10.1007/s00217-005-0213-9
See this article
Cheese-Matrix Characteristics During Heating and Cheese Melting Temperature Prediction by Synchronous Fluorescence and Mid-infrared Spectroscopies
Tahar Boubellouta and Éric Dufour
Food and Bioprocess Technology 5 (1) 273 (2012)
DOI: 10.1007/s11947-010-0337-1
See this article
Food Authentication
Georgios Mousdis and Fotini Mellou
Food Authentication 298 (2017)
DOI: 10.1002/9781118810224.ch8b
See this article
Application of the MIR for the determination of some chemical parameters in European Emmental cheeses produced during summer
Romdhane Karoui, Abdul Mounem Mouazen, Éric Dufour, et al.
European Food Research and Technology 222 (1-2) 165 (2006)
DOI: 10.1007/s00217-005-0134-7
See this article
Monitoring amino acids, organic acids, and ripening changes in Cheddar cheese using Fourier-transform infrared spectroscopy
Anand Subramanian, Valente B. Alvarez, W. James Harper and Luis E. Rodriguez-Saona
International Dairy Journal 21 (6) 434 (2011)
DOI: 10.1016/j.idairyj.2010.12.012
See this article
Proteins in Food Processing
E.C.Y. Li-Chan
Proteins in Food Processing 2 (2004)
DOI: 10.1533/9781855738379.2
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
General Aspects
V.K. Upadhyay, P.L.H. McSweeney, A.A.A. Magboul and P.F. Fox
Cheese: Chemistry, Physics and Microbiology, General Aspects 1 391 (2004)
DOI: 10.1016/S1874-558X(04)80076-9
See this article
Use of near-infrared hyperspectral (NIR-HS) imaging to visualize and model the maturity of long-ripening hard cheeses
Hasitha Priyashantha, Annika Höjer, Karin Hallin Saedén, Åse Lundh, Monika Johansson, Gun Bernes, Paul Geladi and Mårten Hetta
Journal of Food Engineering 264 109687 (2020)
DOI: 10.1016/j.jfoodeng.2019.109687
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
Process analytical technology for cheese manufacture
Bhavya Panikuttira, Norah O'Shea, John T. Tobin, Brijesh K. Tiwari and Colm P. O'Donnell
International Journal of Food Science & Technology 53 (8) 1803 (2018)
DOI: 10.1111/ijfs.13806
See this article
OnPLS path modelling
Tommy Löfstedt, Mohamed Hanafi, Gérard Mazerolles and Johan Trygg
Chemometrics and Intelligent Laboratory Systems 118 139 (2012)
DOI: 10.1016/j.chemolab.2012.08.009
See this article
Effect of the freezing point of raw milk on the protein content and rheology of the curd, obtained by combining acid and rennet coagulation
Achraf Bouisfi and Mohamed Chaoui
FME Transactions 46 (4) 644 (2018)
DOI: 10.5937/fmet1804644B
See this article
Technical note: Feasibility of near infrared transmittance spectroscopy to predict cheese ripeness
S. Currò, C.L. Manuelian, M. Penasa, M. Cassandro and M. De Marchi
Journal of Dairy Science 100 (11) 8759 (2017)
DOI: 10.3168/jds.2017-13001
See this article
Multi-factor accelerated aging of neutral pudding packed in retort pouches determined by instrumental and fluorescence techniques
Anne-Laure Moufle, Julie Jamet and Romdhane Karoui
Journal of the Science of Food and Agriculture 98 (14) 5386 (2018)
DOI: 10.1002/jsfa.9080
See this article
Multifactors accelerated aging of sterilized acidic pudding determined by traditional and fluorescence techniques
Anne-Laure Moufle, Julie Jamet and Romdhane Karoui
Journal of Food Process Engineering 41 (6) e12807 (2018)
DOI: 10.1111/jfpe.12807
See this article
Front-Face Fluorescence Spectroscopy and Chemometrics in Analysis of Yogurt: Rapid Analysis of Riboflavin
E. Miquel Becker, J. Christensen, C.S. Frederiksen and V.K. Haugaard
Journal of Dairy Science 86 (8) 2508 (2003)
DOI: 10.3168/jds.S0022-0302(03)73845-4
See this article
Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre
Akira Chiba, Mito Kokawa, Mizuki Tsuta and Setsuko Todoriki
International Dairy Journal 91 129 (2019)
DOI: 10.1016/j.idairyj.2018.10.001
See this article
Identification of cow, buffalo, goat and ewe milk species in fermented dairy products using synchronous fluorescence spectroscopy
Duygu Ozer Genis, Gonca Bilge, Banu Sezer, Sahin Durna and Ismail Hakki Boyaci
Food Chemistry 284 60 (2019)
DOI: 10.1016/j.foodchem.2019.01.093
See this article
Application of Fluorescence Spectroscopy and Chemometrics in the Evaluation of Processed Cheese During Storage
J. Christensen, V.T. Povlsen and J. Sørensen
Journal of Dairy Science 86 (4) 1101 (2003)
DOI: 10.3168/jds.S0022-0302(03)73692-3
See this article
Utilization of Front-Face Fluorescence Spectroscopy for Analysis of Process Cheese Functionality
S.K. Garimella Purna, L.A. Prow and L.E. Metzger
Journal of Dairy Science 88 (2) 470 (2005)
DOI: 10.3168/jds.S0022-0302(05)72708-9
See this article
Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy
M.J. Lerma-García, A. Gori, L. Cerretani, E.F. Simó-Alfonso and M.F. Caboni
Journal of Dairy Science 93 (10) 4490 (2010)
DOI: 10.3168/jds.2010-3199
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
Initial studies into the characterisation of ripening stages of Emmental cheeses by mid-infrared spectroscopy
Sandra Teresita Martín Del Campo, Nicolas Bonnaire, Daniel Picque and Georges Corrieu
Dairy Science and Technology 89 (2) 155 (2009)
DOI: 10.1051/dst/2008041
See this article
Eunice C. Y. Li‐Chan, Colette C. Fagan and Colm P. O'Donnell
(2001)
DOI: 10.1002/0470027320.s8958
See this article
Mid-infrared spectrometry: A tool for the determination of chemical parameters in Emmental cheeses produced during winter
Romdhane Karoui, Abdul Mounem Mouazen, Éric Dufour, et al.
Le Lait 86 (1) 83 (2006)
DOI: 10.1051/lait:2005040
See this article
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)
DOI: 10.1051/lait:2005047
See this article
A comparison and joint use of mid infrared and fluorescence spectroscopic methods for differentiating between manufacturing processes and sampling zones of ripened soft cheeses
Romdhane Karoui, Josse De Baerdemaeker and Eric Dufour
European Food Research and Technology 226 (4) 861 (2008)
DOI: 10.1007/s00217-007-0608-x
See this article
Fast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening
Pellegrino Conte, Luciano Cinquanta, Paolo Lo Meo, Francesca Mazza, Anna Micalizzi and Onofrio Corona
Food Research International 139 109845 (2021)
DOI: 10.1016/j.foodres.2020.109845
See this article
Fluorescence fingerprints of Sidr honey in comparison with uni/polyfloral honey samples
Hina Ali, Saranjam Khan, Rahat Ullah and Bilal Khan
European Food Research and Technology 246 (9) 1829 (2020)
DOI: 10.1007/s00217-020-03536-6
See this article
Multivariate Autofluorescence of Intact Food Systems
Jakob Christensen, Lars Nørgaard, Rasmus Bro and Søren Balling Engelsen
Chemical Reviews 106 (6) 1979 (2006)
DOI: 10.1021/cr050019q
See this article
FT-MIR Analysis of Water-Soluble Extracts during the Ripening of Sheep Milk Cheese with Different Phospholipid Content
Lambros Sakkas, Christos S. Pappas and Golfo Moatsou
Dairy 2 (4) 530 (2021)
DOI: 10.3390/dairy2040042
See this article
Effects of Added Minerals (Calcium, Phosphate, and Citrate) on the Molecular Structure of Skim Milk as Investigated by Mid-Infrared and Synchronous Fluorescence Spectroscopies Coupled with Chemometrics
Tahar Boubellouta, Virginie Galtier and Éric Dufour
Applied Spectroscopy 63 (10) 1134 (2009)
DOI: 10.1366/000370209789553282
See this article
Monitoring Molecular Structure Changes of Cow and Camel Milk Mixtures during Coagulation: A Study Based on TPA and 2DCOS-MIR Spectroscopy
Oumayma Boukria, El Mestafa El Hadrami, Shakhnoza Sultanova, Randah Miqbil Alqurashi, Yana Cahyana and Abderrahmane Aït-Kaddour
Chemosensors 11 (3) 178 (2023)
DOI: 10.3390/chemosensors11030178
See this article
Mid-Infrared Spectroscopy Coupled with Chemometrics: A Tool for the Analysis of Intact Food Systems and the Exploration of Their Molecular Structure−Quality Relationships − A Review
Romdhane Karoui, Gerard Downey and Christophe Blecker
Chemical Reviews 110 (10) 6144 (2010)
DOI: 10.1021/cr100090k
See this article
Chemiluminescence and fluorescence biosensors for food application: A review
Kanchanmala Deshpande and Lizy Kanungo
Sensors and Actuators Reports 5 100137 (2023)
DOI: 10.1016/j.snr.2022.100137
See this article
Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage
Mohammed Loudiyi, Havva Tümay Temiz, Amna Sahar, Muhammad Haseeb Ahmad, Oumayma Boukria, Abdo Hassoun and Abderrahmane Aït-Kaddour
Critical Reviews in Food Science and Nutrition 62 (11) 3063 (2022)
DOI: 10.1080/10408398.2020.1862754
See this article
Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid‐infrared spectroscopy and parallel factor analysis
Oumayma Boukria, Jian Wang, Jasur Safarov, Adem Gharsallaoui, Françoise Leriche, El Mestafa El Hadrami and Abderrahmane Aït‐Kaddour
Journal of Food Processing and Preservation 46 (6) (2022)
DOI: 10.1111/jfpp.15839
See this article
A1 and A2 milk caseins-comparative FTIR and spectroflourimetry analysis
SHIVANGI JOSHI, FAIZAN MANSURI, ADITI KULKARNI and SURUCHI JAMKHEDKAR
The Indian Journal of Animal Sciences 91 (9) (2021)
DOI: 10.56093/ijans.v91i9.116469
See this article