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Cited article:
Romdhane Karoui, Arlette Laguet, Éric Dufour
Lait, 83 3 (2003) 251-264
This article has been cited by the following article(s):
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Development of a rapid method based on front-face fluorescence spectroscopy for the monitoring of egg freshness: 2—evolution of egg yolk
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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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Contribution of fluorescence spectroscopy and independent components analysis to the evaluation of NaCl and KCl effects on molecular-structure and fat melting temperatures of Cantal-type cheese
M. Loudiyi, R. Karoui, D.N. Rutledge, et al.
International Dairy Journal 73 116 (2017)
DOI: 10.1016/j.idairyj.2017.05.004
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Activation energy measurements in rheological analysis of cheese
Michael H. Tunick
International Dairy Journal 20 (10) 680 (2010)
DOI: 10.1016/j.idairyj.2010.03.010
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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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Synchronous front-face fluorescence spectroscopy as a promising tool for the rapid determination of spoilage bacteria on chicken breast fillet
A. Sahar, T. Boubellouta and É. Dufour
Food Research International 44 (1) 471 (2011)
DOI: 10.1016/j.foodres.2010.09.006
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Effects of Mild Heating and Acidification on the Molecular Structure of Milk Components as Investigated by Synchronous Front-Face Fluorescence Spectroscopy Coupled with Parallel Factor Analysis
Tahar Boubellouta and Éric Dufour
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Measurement techniques for steady shear viscosity of Mozzarella-type cheeses at high shear rates and high temperature
Prateek Sharma, Tzvetelin T. Dessev, Peter A. Munro, et al.
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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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Shear work induced changes in the viscoelastic properties of model Mozzarella cheese
Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev and Peter G. Wiles
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DOI: 10.1016/j.idairyj.2016.01.010
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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
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DOI: 10.1016/j.foodchem.2006.03.012
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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
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DOI: 10.1016/j.foodchem.2006.09.020
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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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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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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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Rheology of mozzarella cheese
Edward B. Muliawan and Savvas G. Hatzikiriakos
International Dairy Journal 17 (9) 1063 (2007)
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Potential of Multispectral Imager to Characterize Anisotropic French PDO Cheeses: A Feasibility Study
Sylvain Jacquot, Romdhane Karoui, Khaled Abbas, et al.
International Journal of Food Properties 18 (1) 213 (2015)
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Sensory Analysis of Foods of Animal Origin
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Sensory Analysis of Foods of Animal Origin 413 (2010)
DOI: 10.1201/b10822-28
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Application of synchronous fluorescence spectroscopy for the determination of some chemical parameters in PDO French blue cheeses
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DOI: 10.1007/s00217-011-1652-0
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Non-Targeted Identification of Brine Covered Canned Tuna Species Using Front-Face Fluorescence Spectroscopy Combined with Chemometric Tools
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Evaluation of the effect of salts on chemical, structural, textural, sensory and heating properties of cheese: Contribution of conventional methods and spectral ones
M. Loudiyi and A. Aït-Kaddour
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Effect of free and microencapsulated Lactococcus lactis on composition and rheological properties of Manchego-type cheeses during ripening
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Food Research International 105 59 (2018)
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Identification of cow and buffalo milk based on Beta carotene and vitamin-A concentration using fluorescence spectroscopy
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Multivariate Autofluorescence of Intact Food Systems
Jakob Christensen, Lars Nørgaard, Rasmus Bro and Søren Balling Engelsen
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Potentiality of using front face fluorescence spectroscopy for quantitative analysis of cow milk adulteration in buffalo milk
Rahat Ullah, Saranjam Khan, Hina Ali and Muhammad Bilal
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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
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Advanced Dairy Chemistry Volume 2 Lipids
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Utilisation of attenuated total reflectance MIR and front-face fluorescence spectroscopies for the identification of Saint-Nectaire cheeses varying by manufacturing conditions
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Utilisation of front-face fluorescence spectroscopy for the determination of some selected chemical parameters in soft cheeses
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Accelerated Aging Test of Sterilized Acidic Pudding: Combined Effects of Temperature, Headspace Volume, and Agitation
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Interactions between Bovine β-Lactoglobulin A and Various Bioactive Peptides As Studied by Front-Face Fluorescence Spectroscopy
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Molecular Fluorescence, Phosphorescence, and Chemiluminescence Spectrometry
Aleeta M. Powe, Kristin A. Fletcher, Nadia N. St. Luce, Mark Lowry, Sharon Neal, Matthew E. McCarroll, Philip B. Oldham, Linda B. McGown and Isiah M. Warner
Analytical Chemistry 76 (16) 4614 (2004)
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Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade
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Applied Spectroscopy 63 (10) 1134 (2009)
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Structural Changes of Milk Components during Acid-Induced Coagulation Kinetics as Studied by Synchronous Fluorescence and Mid-Infrared Spectroscopy
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Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage
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