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List of works by Romdhane Karoui

A comprehensive review on the assessment of the quality and authenticity of the sturgeon species by different analytical techniques

scientific article published in 2022

A preliminary study on the potential application of Fourier-transform mid infrared for the evaluation of overall quality and authenticity of Moroccan virgin olive oil

scientific article published on 06 November 2020

A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

scientific article published on 04 January 2021

Alteration of raw-milk cheese by Pseudomonas spp.: monitoring the sources of contamination using fluorescence spectroscopy and metabolic profiling

scientific article published on 01 October 2004

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

scientific article published on 31 January 2018

Authentication of the Botanical Origin of Honey by Front-Face Fluorescence Spectroscopy. A Preliminary Study

scientific article published on 01 March 2005

Common components and specific weights analysis: A tool for monitoring the molecular structure of semi-hard cheese throughout ripening

article

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

article

Determining the geographic origin of Emmental cheeses produced during winter and summer using a technique based on the concatenation of MIR and fluorescence spectroscopic data

article

Development of a portable spectrofluorometer for measuring the quality of cheese

article

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

scientific article published on 28 June 2012

Effects of heating and calcium and phosphate mineral supplementation on the physical properties of rennet-induced coagulation of camel and cow milk gels.

scientific article published in May 2017

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

scientific article published on 11 January 2017

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

article

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

scientific article published on 17 July 2017

Front face fluorescence spectroscopy as a tool for the assessment of egg freshness during storage at a temperature of 12.2°C and 87% relative humidity

article

Front face fluorescence spectroscopy: a rapid tool for determining the effect of replacing soybean meal with scotch bean in the ration on the quality of Sicilo-Sarde ewe’s milk during lactation period

Front-face fluorescence spectroscopy as a rapid and nondestructive tool for differentiating various cereal products: a preliminary investigation.

scientific article published in March 2006

Methodologies for the Characterization of the Quality of Dairy Products.

scientific article published on 13 January 2017

Mid infrared and fluorescence spectroscopies coupled with factorial discriminant analysis technique to identify sheep milk from different feeding systems ⬇️

scientific article published on January 8, 2011

Mid infrared attenuated total reflection spectroscopy as a rapid tool to assess the quality of Sicilo-Sarde ewe’s milk during the lactation period after replacing soybean meal with scotch bean in the feed ration

article

Mid-infrared spectroscopy coupled with chemometrics: a tool for the analysis of intact food systems and the exploration of their molecular structure-quality relationships - a review

scientific article published on October 2010

Monitoring changes in sponge cakes during aging by front face fluorescence spectroscopy and instrumental techniques.

scientific article published on 5 March 2013

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

scientific article published on 12 January 2016

Multi-factor accelerated aging of neutral pudding packed in retort pouches determined by instrumental and fluorescence techniques

scientific article published on 21 June 2018

Potentiality of front-face fluorescence and mid-infrared spectroscopies coupled with partial least square regression to predict lipid oxidation in pound cakes during storage

scientific article published on 18 September 2018

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

scientific article published on 20 July 2015

Rennet-induced coagulation of raw and heated camel and cow milk gels determined by instrumental techniques: effects of added calcium and phosphate

scientific article

Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation

scientific article published on 20 January 2017

Targeted and untargeted techniques coupled with chemometric tools for the evaluation of sturgeon (Acipenser gueldenstaedtii) freshness during storage at 4 °C

scientific article published on 14 December 2019

The effect of refrigerated storage of raw milk on the physicochemical and microbiological quality of Tunisian semihard Gouda-type cheese during ripening

Use of front face fluorescence for monitoring lipid oxidation during ageing of cakes.

scientific article published on 26 March 2013

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