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Romdhane Karoui have demonstrated:
- high correlation between the changes occurring at molecular and macroscopic levels of ripened soft-cheese samples, cut between the surface and the
- the ability of infrared and fluorescence spectroscopies to authenticate, on the one hand, Gruyère PDO and L’Etivaz PDO cheeses originating from three production sites located at different altitudes (Switzerland), and on the other hand, Emmental cheeses produced during winter and summer times.
- high correlation between the changes occurring at molecular and macroscopic levels of ripened soft-cheese samples, cut between the surface and the
- the ability of infrared and fluorescence spectroscopies to authenticate, on the one hand, Gruyère PDO and L’Etivaz PDO cheeses originating from three production sites located at different altitudes (Switzerland), and on the other hand, Emmental cheeses produced during winter and summer times.
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论文共 150 篇作者统计合作学者相似作者
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European Food Research and Technologypp.1-18, (2024)
Paterne Nahimana, Ines Bouaicha,Christine Chene,Gaoussou Karamoko,Mustapha Missbah El Idrissi, Khadija Bakhy,Hanaa Abdelmoumen,Christophe Blecker,Romdhane Karoui
FOOD CHEMISTRYno. Pt 1 (2024): 137871-137871
Maria A. Belova, Lada E. Dakhova, Irina A. Khomyakova,Daria D. Vilkova, Olga V. Novichenko,Romdhane Karoui, Mikhail N. Kutuzov
Problems of veterinary sanitation, hygiene and ecologyno. 49 (2024): 47-53
European Food Research and Technologyno. 3 (2024): 923-934
EUROPEAN FOOD RESEARCH AND TECHNOLOGYno. 3 (2024): 923-934
Nassim Chafiqi,Gaoussou Karamoko,Christine Chèné, Elise Pelzer, Mathieu Vanderriele,Romdhane Karoui,Eliot Patrick Botosoa
EUROPEAN FOOD RESEARCH AND TECHNOLOGYno. 9 (2023): 2387-2400
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EUROPEAN FOOD RESEARCH AND TECHNOLOGYno. 9 (2023): 2299-2310
EUROPEAN FOOD RESEARCH AND TECHNOLOGYno. 12 (2023): 3247-3259
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Youssra El Haddad,Abdelkarim Filali-Maltouf,Bouchra Belkadi, Abderrahim Ferradous,Romdhane Karoui,Hicham Zaroual
EUROPEAN FOOD RESEARCH AND TECHNOLOGYno. 7 (2023): 1857-1873
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