Le Lait

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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Sensory Analysis of Foods of Animal Origin

Romdhane Karoui
Sensory Analysis of Foods of Animal Origin 413 (2010)
DOI: 10.1201/b10822-28
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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
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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
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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
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Encyclopedia of Food and Health

R. Karoui
Encyclopedia of Food and Health 567 (2016)
DOI: 10.1016/B978-0-12-384947-2.00582-1
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Food Authentication

Georgios Mousdis and Fotini Mellou
Food Authentication 298 (2017)
DOI: 10.1002/9781118810224.ch8b
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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
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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
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Proteins in Food Processing

E.C.Y. Li-Chan
Proteins in Food Processing 2 (2004)
DOI: 10.1533/9781855738379.2
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Eunice C. Y. Li‐Chan, Colette C. Fagan and Colm P. O'Donnell
(2001)
DOI: 10.1002/0470027320.s8958
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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