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Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage.
Crit Rev Food Sci Nutr. 2022;62(11):3063-3087. doi: 10.1080/10408398.2020.1862754. Epub 2020 Dec 31.
Crit Rev Food Sci Nutr. 2022.
PMID: 33381982
Review.
Evaluation of the effect of salts on chemical, structural, textural, sensory and heating properties of cheese: Contribution of conventional methods and spectral ones.
Loudiyi M, Aït-Kaddour A.
Loudiyi M, et al.
Crit Rev Food Sci Nutr. 2019;59(15):2442-2457. doi: 10.1080/10408398.2018.1455637. Epub 2018 Apr 27.
Crit Rev Food Sci Nutr. 2019.
PMID: 29561629
Review.
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Delineation of salts, ripening and gentle heating effects on molecular structure of Cantal-type cheese by Mid-infrared spectroscopy.
Loudiyi M, Aït-Kaddour A.
Loudiyi M, et al.
Food Res Int. 2018 Mar;105:221-232. doi: 10.1016/j.foodres.2017.11.002. Epub 2017 Nov 8.
Food Res Int. 2018.
PMID: 29433210
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ComDim for explorative multi-block data analysis of Cantal-type cheeses: Effects of salts, gentle heating and ripening.
Loudiyi M, Rutledge DN, Aït-Kaddour A.
Loudiyi M, et al.
Food Chem. 2018 Oct 30;264:401-410. doi: 10.1016/j.foodchem.2018.05.039. Epub 2018 May 8.
Food Chem. 2018.
PMID: 29853393
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Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal-type cheeses with different NaCl and KCl contents.
Loudiyi M, Karoui R, Rutledge DN, Montel MC, Rifa E, Aït-Kaddour A.
Loudiyi M, et al.
J Sci Food Agric. 2018 Feb;98(3):963-975. doi: 10.1002/jsfa.8544. Epub 2017 Sep 5.
J Sci Food Agric. 2018.
PMID: 28714272
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Performance of fluorescence spectroscopy for beef meat authentication: Effect of excitation mode and discriminant algorithms.
Aït-Kaddour A, Loudiyi M, Ferlay A, Gruffat D.
Aït-Kaddour A, et al. Among authors: loudiyi m.
Meat Sci. 2018 Mar;137:58-66. doi: 10.1016/j.meatsci.2017.11.002. Epub 2017 Nov 15.
Meat Sci. 2018.
PMID: 29154219
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Beef muscle discrimination based on two-trace two-dimensional correlation spectroscopy (2T2D COS) combined with snapshot visible-near infrared multispectral imaging.
Aït-Kaddour A, Loudiyi M, Boukria O, Safarov J, Sultanova S, Andueza D, Listrat A, Cahyana Y.
Aït-Kaddour A, et al. Among authors: loudiyi m.
Meat Sci. 2024 May 7;214:109533. doi: 10.1016/j.meatsci.2024.109533. Online ahead of print.
Meat Sci. 2024.
PMID: 38735067
Free article.
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