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Fluorescence Spectroscopy Measurement for Quality Assessment of Food Systems--a Review

Food and bioprocess technology, 2011-04, Vol.4 (3), p.364-386

2011

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Physicochemical, Rheology, and Mid-Infrared Spectroscopy Techniques for the Characterization of Artisanal and Industrial Maroilles Cheeses

Foods, 2024-09, Vol.13 (19), p.3086

2024

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A review on nutritional quality of animal and plant-based milk alternatives: a focus on protein

Frontiers in nutrition (Lausanne), 2024-07, Vol.11, p.1378556

2024

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Critical assessment of formulation, processing and storage conditions on the quality of alveolar baked products determined by different analytical techniques: A review

Trends in food science & technology, 2018-11, Vol.81, p.159-171

2018

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Effect of multiple freeze–thaw cycles on the quality of Russian sturgeon (Acipenser gueldenstaedtii) determined by traditional and emerging techniques

European food research & technology, 2022, Vol.248 (1), p.95-107

2022

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Analytical methods coupled with chemometric tools for determining the authenticity and detecting the adulteration of dairy products: A review

Trends in food science & technology, 2015-11, Vol.46 (1), p.27-48

2015

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Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan

Food chemistry, 2012-12, Vol.135 (3), p.1809-1817

2012

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Effect of sonication and succinylation on rheological properties and secondary structures of date palm pollen protein concentrate

Rheologica acta, 2021-09, Vol.60 (9), p.543-551

2021

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Quality evaluation of fish and other seafood by traditional and nondestructive instrumental methods: Advantages and limitations

Critical reviews in food science and nutrition, 2017-06, Vol.57 (9), p.1976-1998

2017

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Impact of Temperature Cycling and Isothermal Storage on the Quality of Acidic and Neutral Shelf-Stable Dairy Desserts Packaged in Flexible Pouches

Food and bioprocess technology, 2018-02, Vol.11 (2), p.380-398

2018

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Characterisation of Emmental Cheeses Within Different Brand Products by Combining Infrared and Fluorescence Spectroscopies

Food and bioprocess technology, 2013-09, Vol.6 (9), p.2365-2375

2013

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Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties

Foods, 2022-05, Vol.11 (10), p.1393

2022

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Monitoring changes in whiting (Merlangius merlangus) fillets stored under modified atmosphere packaging by front face fluorescence spectroscopy and instrumental techniques

Food chemistry, 2016-06, Vol.200, p.343-353

2016

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Effect of succinylation on the secondary structures, surface, and thermal properties of date palm pollen protein concentrate

Journal of food science and technology, 2021-02, Vol.58 (2), p.632-640

2021

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Variability in the substitution pattern of hydroxypropyl cellulose affects its physico-chemical properties

Heliyon, 2023-02, Vol.9 (2), p.e13604-e13604, Article e13604

2023

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Effect of Air-Drying Conditions on Physico-chemical Properties of Osmotically Pre-treated Pomegranate Seeds

Food and bioprocess technology, 2012-07, Vol.5 (5), p.1840-1852

2012

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Efficiency of Rosemary and Basil Essential Oils on the Shelf-Life Extension of Atlantic Mackerel ( Scomber scombrus ) Fillets Stored at 2°C

Journal of AOAC International, 2017-03, Vol.100 (2), p.335-344

2017

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Application of Fourier-transform mid infrared spectroscopy for the monitoring of pound cakes quality during storage

Food chemistry, 2018-06, Vol.252, p.327-334

2018

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Monitoring of mild heat treatment of camel milk by front-face fluorescence spectroscopy

Food science & technology, 2017-06, Vol.79, p.586-593

2017

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Front-face fluorescence spectroscopy coupled with chemometric tools for monitoring fish freshness stored under different refrigerated conditions

Food control, 2015-08, Vol.54, p.240-249

2015

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Mid infrared spectroscopy combined with chemometric tools for the identification of canned tuna species in brine

Journal of food composition and analysis, 2021-03, Vol.96, p.103717, Article 103717

2021

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Chemical Characterization and Biological Activities Evaluation of Myrtus communis L. Essential Oil Extraction By-Product towards Circular Economy and Sustainability

Foods, 2024-07, Vol.13 (14), p.2211

2024

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Accelerated Aging Test of Sterilized Acidic Pudding: Combined Effects of Temperature, Headspace Volume, and Agitation

Food and bioprocess technology, 2018-07, Vol.11 (7), p.1286-1299

2018

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3D front face fluorescence spectroscopy as a tool for monitoring the oxidation level of edible vegetable oil during storage at 60 °C

Food science & technology, 2022-01, Vol.154, p.112659, Article 112659

2022

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Analytical Quality by Design Approach to Test Method Development and Validation in Drug Substance Manufacturing

Journal of chemistry, 2015-01, Vol.2015 (2015), p.1-8

2015

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Fluorescence Spectroscopy Measurement for Quality Assessment of Food Systems--a Review

Physicochemical, Rheology, and Mid-Infrared Spectroscopy Techniques for the Characterization of Artisanal and Industrial Maroilles Cheeses

A review on nutritional quality of animal and plant-based milk alternatives: a focus on protein

Critical assessment of formulation, processing and storage conditions on the quality of alveolar baked products determined by different analytical techniques: A review

Effect of multiple freeze–thaw cycles on the quality of Russian sturgeon (Acipenser gueldenstaedtii) determined by traditional and emerging techniques

Analytical methods coupled with chemometric tools for determining the authenticity and detecting the adulteration of dairy products: A review

Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan

Effect of sonication and succinylation on rheological properties and secondary structures of date palm pollen protein concentrate

Quality evaluation of fish and other seafood by traditional and nondestructive instrumental methods: Advantages and limitations

Impact of Temperature Cycling and Isothermal Storage on the Quality of Acidic and Neutral Shelf-Stable Dairy Desserts Packaged in Flexible Pouches

Characterisation of Emmental Cheeses Within Different Brand Products by Combining Infrared and Fluorescence Spectroscopies

Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties

Monitoring changes in whiting (Merlangius merlangus) fillets stored under modified atmosphere packaging by front face fluorescence spectroscopy and instrumental techniques

Effect of succinylation on the secondary structures, surface, and thermal properties of date palm pollen protein concentrate

Variability in the substitution pattern of hydroxypropyl cellulose affects its physico-chemical properties

Effect of Air-Drying Conditions on Physico-chemical Properties of Osmotically Pre-treated Pomegranate Seeds

Efficiency of Rosemary and Basil Essential Oils on the Shelf-Life Extension of Atlantic Mackerel ( Scomber scombrus ) Fillets Stored at 2°C

Application of Fourier-transform mid infrared spectroscopy for the monitoring of pound cakes quality during storage

Monitoring of mild heat treatment of camel milk by front-face fluorescence spectroscopy

Front-face fluorescence spectroscopy coupled with chemometric tools for monitoring fish freshness stored under different refrigerated conditions

Mid infrared spectroscopy combined with chemometric tools for the identification of canned tuna species in brine

Chemical Characterization and Biological Activities Evaluation of Myrtus communis L. Essential Oil Extraction By-Product towards Circular Economy and Sustainability

Accelerated Aging Test of Sterilized Acidic Pudding: Combined Effects of Temperature, Headspace Volume, and Agitation

3D front face fluorescence spectroscopy as a tool for monitoring the oxidation level of edible vegetable oil during storage at 60 °C

Analytical Quality by Design Approach to Test Method Development and Validation in Drug Substance Manufacturing

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