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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.
Article dans une revue
hal-03081570v1
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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
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
Article dans une revue
hal-02623811v1
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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.
Article dans une revue
hal-03474650v1
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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.
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
Article dans une revue
hal-01211034v1
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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.
Article dans une revue
hal-03151327v1
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Performance of fluorescence spectroscopy for beef meat authentication: Effect of excitation mode and discriminant algorithms
Abderrahmane Aït-Kaddour
,
M. Loudiyi
,
A. Ferlay
,
Dominique Gruffat
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
Article dans une revue
hal-03838048v1
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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
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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
,
Marie-Christine Montel
,
Etienne Rifa
,
et al.
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.
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.
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.
Article dans une revue
hal-02585998v1
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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.
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.
Article dans une revue
hal-03081578v1
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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.
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
Article dans une revue
hal-03081607v1
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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
,
Abderrahmane Aït-Kaddour
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.
Article dans une revue
hal-03858393v1
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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
,
Abderrahmane Aït-Kaddour
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
Article dans une revue
hal-03078691v1
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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.
Article dans une revue
hal-03663923v1
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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
,
Rene Lavigne
,
Marie-Christine Montel
,
et al.
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.
Article dans une revue
hal-03257548v1
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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
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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
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