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Optimization of Simultaneous Flavanol, Phenolic Acid, and Anthocyanin Extraction from Grapes Using an Experimental Design: Application to the Characterization of Champagne Grape Varieties

Journal of agricultural and food chemistry, 2007-09, Vol.55 (18), p.7224-7233

2007

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Relationship between polyphenolic composition and some sensory properties in red wines using multiway analyses

Analytica chimica acta, 2006-01, Vol.563 (1), p.126-136

2006

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Combination of several mass spectrometry ionization modes: A multiblock analysis for a rapid characterization of the red wine polyphenolic composition

Analytica chimica acta, 2010-09, Vol.678 (2), p.195-202

2010

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Discrimination of Staphylococcus aureus strains from different species of Staphylococcus using Fourier transform infrared (FTIR) spectroscopy

International journal of food microbiology, 2006-04, Vol.108 (1), p.125-129

2006

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Common components and specific weights analysis: A chemometric method for dealing with complexity of food products

Chemometrics and intelligent laboratory systems, 2006-01, Vol.81 (1), p.41-49

2006

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Phase transition of triglycerides during semi-hard cheese ripening

International dairy journal, 2000, Vol.10 (1), p.81-93

2000

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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

International dairy journal, 2005-06, Vol.15 (6), p.669-678

2005

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Common components and specific weight analysis and multiple co-inertia analysis applied to the coupling of several measurement techniques

Journal of chemometrics, 2006-05, Vol.20 (5), p.172-183

2006

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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

Chemometrics and intelligent laboratory systems, 2002-08, Vol.63 (1), p.57-68

2002

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Direct mass spectrometry approaches to characterize polyphenol composition of complex samples

Phytochemistry (Oxford), 2008-12, Vol.69 (18), p.3131-3138

2008

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A family of regression methods derived from standard PLSR

Chemometrics and intelligent laboratory systems, 2013-01, Vol.120, p.116-125

2013

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Analysis of experimental design with multivariate response: A contribution using multiblock techniques

Chemometrics and intelligent laboratory systems, 2011-03, Vol.106 (1), p.65-72

2011

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Spectroscopic techniques coupled with chemometric tools for structure and texture determinations in dairy products

International Dairy Journal, 2003, Vol.13 (8), p.607-620

2003

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Utilisation of mid-infrared spectroscopy for determination of the geographic origin of Gruyère PDO and L’Etivaz PDO Swiss cheeses

Food chemistry, 2007, Vol.105 (2), p.847-854

2007

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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

International dairy journal, 2005-03, Vol.15 (3), p.275-286

2005

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INTEGRATIVE APPROACH OF TOMATO FRUIT TEXTURE USING MULTIBLOCK ANALYSIS

Acta horticulturae, 2015 (1099), p.827-834

2015

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Multivariate prototype approach for authentication of food products

Chemometrics and intelligent laboratory systems, 2007-06, Vol.87 (2), p.200-207

2007

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Infrared and fluorescence spectroscopy for monitoring protein structure and interaction changes during cheese ripening

Lait, 2001-07, Vol.81 (4), p.509-527

2001

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Evolution of Lactococcus strains during ripening in Brie cheese using Fourier transform infrared spectroscopy

Lait, 2000-03, Vol.80 (2), p.247-254

2000

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Optimization of the separation of polymethoxylated flavones in reversed phase liquid chromatography

Chromatographia, 1987-01, Vol.23 (1), p.15-20

1987

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Computer-assisetd optimization with nemrod software

Journal of Chromatography A, 1989-12, Vol.485, p.433-451

1989

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Computer-assisted optimization with nemrod software

Journal of chromatography, 1989-12, Vol.485, p.433-451

1989

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Evolution of Lactococcus strains during ripening in Brie cheese using Fourier transform infrared spectroscopy

Lait, 2000-03, Vol.80 (2)

2000

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Infrared and fluorescence spectroscopy for monitoring protein structure and interaction changes during cheese ripening

Lait, 2001-07, Vol.81 (4)

2001

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L-alanyl-L-glutamine dipeptide–supplemented total parenteral nutrition reduces infectious complications and glucose intolerance in critically ill patients: The French controlled, randomized, double-blind, multicenter study

Critical care medicine, 2006-03, Vol.34 (3), p.598-604

2006

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Optimization of Simultaneous Flavanol, Phenolic Acid, and Anthocyanin Extraction from Grapes Using an Experimental Design: Application to the Characterization of Champagne Grape Varieties

Relationship between polyphenolic composition and some sensory properties in red wines using multiway analyses

Combination of several mass spectrometry ionization modes: A multiblock analysis for a rapid characterization of the red wine polyphenolic composition

Discrimination of Staphylococcus aureus strains from different species of Staphylococcus using Fourier transform infrared (FTIR) spectroscopy

Common components and specific weights analysis: A chemometric method for dealing with complexity of food products

Phase transition of triglycerides during semi-hard cheese ripening

Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties

Common components and specific weight analysis and multiple co-inertia analysis applied to the coupling of several measurement techniques

Chemometric methods for the coupling of spectroscopic techniques and for the extraction of the relevant information contained in the spectral data tables

Direct mass spectrometry approaches to characterize polyphenol composition of complex samples

A family of regression methods derived from standard PLSR

Analysis of experimental design with multivariate response: A contribution using multiblock techniques

Spectroscopic techniques coupled with chemometric tools for structure and texture determinations in dairy products

Utilisation of mid-infrared spectroscopy for determination of the geographic origin of Gruyère PDO and L’Etivaz PDO Swiss cheeses

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

INTEGRATIVE APPROACH OF TOMATO FRUIT TEXTURE USING MULTIBLOCK ANALYSIS

Multivariate prototype approach for authentication of food products

Infrared and fluorescence spectroscopy for monitoring protein structure and interaction changes during cheese ripening

Evolution of Lactococcus strains during ripening in Brie cheese using Fourier transform infrared spectroscopy

Optimization of the separation of polymethoxylated flavones in reversed phase liquid chromatography

Computer-assisetd optimization with nemrod software

Computer-assisted optimization with nemrod software

Evolution of Lactococcus strains during ripening in Brie cheese using Fourier transform infrared spectroscopy

Infrared and fluorescence spectroscopy for monitoring protein structure and interaction changes during cheese ripening

L-alanyl-L-glutamine dipeptide–supplemented total parenteral nutrition reduces infectious complications and glucose intolerance in critically ill patients: The French controlled, randomized, double-blind, multicenter study

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