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2D-Cross Correlation Spectroscopy Coupled with Molecular Fluorescence Spectroscopy for Analysis of Molecular Structure Modification of Camel Milk and Cow Milk Mixtures during Coagulation

Oumayma Boukria , El Mestafa El Hadrami , Shaxnoza Sultanova , Jasur Safarov , Françoise Leriche , et al.
Foods, 2020, 9 (6), pp.724. ⟨10.3390/foods9060724⟩
Article dans une revue hal-03081570v1

Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions

Abdo Hassoun , Amna Sahar , Lyes Lakhal , Abderrahmane Aït-Kaddour
LWT - Food Science and Technology, 2019, 103, pp.279-292. ⟨10.1016/j.lwt.2019.01.021⟩
Article dans une revue hal-02619973v1
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Discrimination of beef muscle based on visible-near infrared multi-spectral features: Textural and spectral analysis

Abderrahmane Aït-Kaddour , Sylvain Jacquot , Didier D. Micol , Anne Listrat
International Journal of Food Properties, 2017, 20 (6), pp.1391-1403. ⟨10.1080/10942912.2016.1210163⟩
Article dans une revue hal-02623811v1

Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products

Fatih Ozogul , Martina Cagalj , Vida Šimat , Yesim Ozogul , Joanna Tkaczewska , et al.
Trends in Food Science and Technology, 2021, 116, pp.559-582. ⟨10.1016/j.tifs.2021.08.007⟩
Article dans une revue hal-03474650v1

Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

Abderrahmane Aït-Kaddour , Abdo Hassoun , Cécile Bord , Renata Schmidt-Filgueras , Alessandra Biancolillo , et al.
Food and Bioprocess Technology, 2021, 14 (5), pp.781-803. ⟨10.1007/s11947-021-02607-0⟩
Article dans une revue hal-03297204v1
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Utilisation de la spectroscopie dans le proche infrarouge et de la spectroscopie de fluorescence pour estimer la qualité et la traçabilité de la viande

Donato Andueza , Benoît-Pierre Mourot , Abderrahmane Aït-Kaddour , Sophie Prache , Jacques Mourot
INRA Productions Animales, 2015, 28 (2), pp.197-208. ⟨10.20870/productions-animales.2015.28.2.3025⟩
Article dans une revue hal-01211034v1

Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks

Sofiane Boudalia , Ali Boudebbouz , Yassine Gueroui , Aissam Bousbia , Mhamed Benada , et al.
Ciência e Tecnologia de Alimentos, 2020, 40 (suppl 2), pp.528-537. ⟨10.1590/fst.35919⟩
Article dans une revue hal-03151327v1

Performance of fluorescence spectroscopy for beef meat authentication: Effect of excitation mode and discriminant algorithms

Abderrahmane Aït-Kaddour , M. Loudiyi , A. Ferlay , Dominique Gruffat
Meat Science, 2018, 137 (1), pp.58 - 66. ⟨10.1016/j.meatsci.2017.11.002⟩
Article dans une revue hal-01681421v1
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Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses

Khaled Abbas , Hani Abdelmontaleb , Shaimaa Hamdy , Abderrahmane Aït-Kaddour
Foods, 2021, 10 (10), pp.2274. ⟨10.3390/foods10102274⟩
Article dans une revue hal-03838048v1

Monitoring quality of UF-soft-white cheeses containing added matured cheeses by biochemical, physicochemical, sensorial, and fluorescence spectroscopy techniques coupled with chemometric tools

Abbas, K. , Abdelmontaleb, H , Hamdy, S , Abderrahmane Aït-Kaddour
International Journal of Agricultural and Food Research, 2020, 27 (4), pp.648-659
Article dans une revue hal-03096776v1

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 , Marie-Christine Montel , Etienne Rifa , et al.
Journal of the Science of Food and Agriculture, 2018, 98 (3), pp.963-975. ⟨10.1002/jsfa.8544⟩
Article dans une revue hal-01682204v1
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The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

Oumayma Boukria , El Mestafa El Hadrami , Sofiane Boudalia , Jasur Safarov , Françoise Leriche , et al.
Foods, 2020, 9 (9), pp.1309. ⟨10.3390/foods9091309⟩
Article dans une revue hal-03081596v1
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Discrimination of beef muscles by multispectral imaging

Abderrahmane Aït-Kaddour , Sophie Jacquot , Annabelle Dubost , Didier D. Micol , Brigitte B. Picard , et al.
61. International Congress of Meat Science and Technology (ICoMST), Aug 2015, Clermont-Ferrand, France
Communication dans un congrès hal-02743014v1
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Visible and Near-Infrared Multispectral Features in Conjunction with Artificial Neural Network and Partial Least Squares for Predicting Biochemical and Micro-Structural Features of Beef Muscles

Abderrahmane Aït-Kaddour , Donato Andueza , Annabelle Dubost , Jean-Michel Roger , Jean-François J.-F. Hocquette , et al.
Foods, 2020, 9 (9), pp.1254. ⟨10.3390/foods9091254⟩
Article dans une revue hal-03081589v1
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Comparison of the Potential Abilities of Three Spectroscopy Methods: Near-Infrared, Mid-Infrared, and Molecular Fluorescence, to Predict Carotenoid, Vitamin and Fatty Acid Contents in Cow Milk

Julien Soulat , Donato Andueza , Benoit Graulet , Christiane Girard , Cyril C. Labonne , et al.
Foods, 2020, 9 (5), pp.592. ⟨10.3390/foods9050592⟩
Article dans une revue hal-02585998v1

Food traceability 4.0 as part of the fourth industrial revolution: key enabling technologies

Abdo Hassoun , Nour Alhaj Abdullah , Abderrahmane Aït-Kaddour , Mohamed Ghellam , Ayşegül Beşir , et al.
Critical Reviews in Food Science and Nutrition, 2022, pp.1-17. ⟨10.1080/10408398.2022.2110033⟩
Article dans une revue hal-03842223v1
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Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Abdo Hassoun , Ingrid Måge , Walter Schmidt , Havva Tümay Temiz , Li Li , et al.
Foods, 2020, 9 (8), pp.1069. ⟨10.3390/foods9081069⟩
Article dans une revue hal-03081578v1

The impact of nano/micro-plastics toxicity on seafood quality and human health: facts and gaps

Sedat Gündogdu , Nikheel Rathod , Abdo Hassoun , Ewelina Jamroz , Piotr Kulawik , et al.
Critical Reviews in Food Science and Nutrition, 2022, pp.1-19. ⟨10.1080/10408398.2022.2033684⟩
Article dans une revue hal-03777046v1
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Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade

Abdo Hassoun , Abderrahmane Aït-Kaddour , Amna Sahar , Daniel Cozzolino
Food and Bioprocess Technology, 2021, 14 (2), pp.195-208. ⟨10.1007/s11947-020-02510-0⟩
Article dans une revue hal-03081607v1

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

M. Loudiyi , Abderrahmane Aït-Kaddour
Food Research International, 2018, 105, pp.221-232. ⟨10.1016/j.foodres.2017.11.002⟩
Article dans une revue hal-02628577v1
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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 , et al.
Journal of Food Processing and Preservation, 2022, 46 (6), pp.e15839. ⟨10.1111/jfpp.15839⟩
Article dans une revue hal-03858393v1

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 , Abderrahmane Aït-Kaddour
Critical Reviews in Food Science and Nutrition, 2019, 59 (15), pp.2442-2457. ⟨10.1080/10408398.2018.1455637⟩
Article dans une revue hal-02619808v1
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Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions

Abdo Hassoun , Amna Sahar , Lyes Lakhal , Abderrahmane Aït-Kaddour
LWT - Food Science and Technology, 2019, 103, pp.279-292. ⟨10.1016/j.lwt.2019.01.021⟩
Article dans une revue hal-03078691v1

Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0

Abdo Hassoun , Shahida Anusha Siddiqui , Slim Smaoui , İlknur Ucak , Rai Naveed Arshad , et al.
Applied Sciences, 2022, 12 (3), pp.1703. ⟨10.3390/app12031703⟩
Article dans une revue hal-03663923v1

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 , Rene Lavigne , Marie-Christine Montel , et al.
International Dairy Journal, 2017, 73, pp.116-127. ⟨10.1016/j.idairyj.2017.05.004⟩
Article dans une revue hal-02620367v1
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Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

Oumayma Boukria , El Mestafa El Hadrami , Aysha Sameen , Amna Sahar , Sipper Khan , et al.
Foods, 2020, 9 (11), pp.1722. ⟨10.3390/foods9111722⟩
Article dans une revue hal-03257548v1

Classification of raw meat based on their sensory and mechanical features by multispectral images coupled with multi-layer feed-forward neural network trained with back-propagation algorithm,

Abderrahmane Aït-Kaddour
Chimiométrie 2019, Jan 2019, Montpellier, France
Communication dans un congrès hal-02432526v1

Classification of raw meat based on their sensory and mechanical features by multispectral images coupled with multi-layer feed-forward neural network trained with back-propagation algorithm

Anne Listrat , Abderrahmane Aït-Kaddour , Lyes Lakhal
Chimiométrie XIX-2019, Jan 2019, Montpellier, France
Communication dans un congrès hal-02734980v1