Karoui Romdhane

See author's contact details

Main Referenced Co-authors

Blecker, Christophe (1)

Chèné, Christine (1)

Ennouri, Monia (1)

Ghnimi, Hayet (1)

Sangaré, Moriken (1)

Main Referenced Keywords

chemometry (2); Food Science (2); General Medicine (2); Industrial and Manufacturing Engineering (2); Near Infrared (2);

Main Referenced Disciplines

Food science (3)

Publications (total 3)

Search in publications

The most downloaded

12 downloads

Karoui, R., & Blecker, C. (2011). Fluorescence spectroscopy measurement for quality assessment of food systems - a review. Food and Bioprocess Technology, 364-386. doi:10.1007/s11947-010-0370-0 https://hdl.handle.net/2268/36561

The most cited

277 citations (Scopus®)

Sangaré, M., & Karoui, R. (2023). Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years. Critical Reviews in Food Science and Nutrition, 63 (26), 8136 - 8160. doi:10.1080/10408398.2022.2053059

https://hdl.handle.net/2268/313683

Peer Reviewed verified by ORBi

Ghnimi, H., Ennouri, M., Chèné, C., & Karoui, R. (2023). A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks. Critical Reviews in Food Science and Nutrition, 63 (21), 5009 - 5032. doi:10.1080/10408398.2021.2012124

https://hdl.handle.net/2268/313682

Peer Reviewed verified by ORBi

Karoui, R., & Blecker, C. (2011). Fluorescence spectroscopy measurement for quality assessment of food systems - a review. Food and Bioprocess Technology, 364-386. doi:10.1007/s11947-010-0370-0

https://hdl.handle.net/2268/36561

Peer Reviewed verified by ORBi