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Development of an innovative methodology combining chemical fractionation and in vivo analysis to investigate the biological properties of cheese
Guillaume Cardin
,
Isabelle Ripoche
,
Cyril Poupet
,
Muriel Bonnet
,
Philippe Veisseire
,
et al.
Article dans une revue
hal-03024800v1
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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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2T2D COS PLS-DA applied to multispectral imaging to discriminate beef muscles
A. Aït-Kaddour
,
Mohammed Loudiyi
,
Jasur Safarov
,
Anne Listrat
,
Donato Andueza
,
et al.
The 3rd International Conference on Raw Materials to Processed Foods, May 2023, Istanbul, Turkey
Communication dans un congrès
hal-04141772v1
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Exploring alternative salting methods to reduce sodium content in blueveined cheeses
Imène Ferroukhi
,
Cécile Bord
,
René Lavigne
,
Christophe Chassard
,
Julie Mardon
2022
Pré-publication, Document de travail
hal-03963923v1
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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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Multi-targeted properties of the probiotic saccharomyces cerevisiae CNCM I-3856 against enterotoxigenic escherichia coli (ETEC) H10407 pathogenesis across human gut models
Charlène Roussel
,
Kim de Paepe
,
Wessam Galia
,
Jana de Bodt
,
Sandrine Chalancon
,
et al.
Article dans une revue
hal-03372523v1
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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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The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies
Abdo Hassoun
,
Abderrahmane Aït-Kaddour
,
Adnan Abu-Mahfouz
,
Nikheel Bhojraj Rathod
,
Farah Bader
,
et al.
Article dans une revue
hal-03813378v1
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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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Functional changes in Bleu d’Auvergne cheese during ripening
Imène Ferroukhi
,
Cécile Bord
,
Sylvie Alvarez
,
Karine Fayolle
,
Sébastien Theil
,
et al.
Article dans une revue
hal-03838273v1
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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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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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Effect of salt reduction or partial substitution with calcium lactate on the quality of a blue-veined cheese
Imène Ferroukhi
,
Cécile Bord
,
Christophe Chassard
,
Julie Mardon
2023
Pré-publication, Document de travail
hal-03963819v1
|
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Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review
Siti Nurmilah
,
Yana Cahyana
,
Gemilang Lara Utama
,
Abderrahmane Aït-Kaddour
Article dans une revue
hal-04021066v1
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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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Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0
Abdo Hassoun
,
Shahida Anusha Siddiqui
,
Slim Smaoui
,
İ̇lknur Ucak
,
Rai Naveed Arshad
,
et al.
Article dans une revue
hal-04032389v1
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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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Legitimate or Not, Does It Really Matter? A Reading of the PDO Label's Legitimacy through Consumers' Perception
Maria Bouhaddane
,
Rafia Halawany-Darson
,
Corinne Rochette
,
Corinne Amblard
Foods, 2023, Special Issue "Consumer Behavior and Food Choice—Volume II", 12 (12), pp.2365. ⟨10.3390/foods12122365⟩
Article dans une revue
hal-04128221v1
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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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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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A New Approach of Beef Muscle Discrimination Based on Two-Trace Two-Dimensional Correlation Spectroscopy (2t2d Cos) Combined with Multi-Snapshot Visible-Near Infrared Multispectral Imaging
Oumayma Boukria
,
Abderrahmane Ait Kaddour
,
Mohamed Loudiyi
,
Jasur Safarov
,
Donato Andueza
,
et al.
Article dans une revue
hal-04159994v1
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Lactic Starter Dose Shapes S. aureus and STEC O26:H11 Growth, and Bacterial Community Patterns in Raw Milk Uncooked Pressed Cheeses
Justine Piqueras
,
Christophe Chassard
,
Cécile Callon
,
Etienne Rifa
,
Sébastien Theil
,
et al.
Article dans une revue
hal-03536629v1
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Une méthode opérationnelle d'évaluation multicritère des élevages laitiers par l'utilisation de la spectroscopie du lait et de l'outil d'évaluation CAP'2ER
M. Lepoivre
,
Bruno Martin
,
P-M. Grollemund
,
Claire Laurent
,
Raphaëlle Botreau
,
et al.
Rencontres Recherches Ruminants, Institut de l'Elevage; IDELE, Dec 2022, Paris, France
Communication dans un congrès
hal-04190533v1
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