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Chèné, Christine
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1

Fourier transform infrared spectroscopy coupled with chemom..:

Zaroual, Hicham ; El Hadrami, El Mestafa ; Chénè, Christine.
European Food Research and Technology.  , 2024
Link: https://doi.org/10.1007/..
 
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2

Monitoring Pilot-Scale Ultrasound Treatment of the Removal ..:

Chafiqi, Nassim ; Karamoko, Gaoussou ; Chèné, Christine..
Food and Bioprocess Technology.  , 2024
Link: https://doi.org/10.1007/..
 
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3

Physico-chemical, functional, and structural properties of ..:

Nahimana, Paterne ; Bouaicha, Inès ; Chèné, Christine...
Food Chemistry.  437 (2024)  - p. 137871 , 2024
Link: https://doi.org/10.1016/..
 
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4

Determination of the quality of smoked sea herring (Sardine..:

Cisse, Mariam ; Karamoko, Gaoussou ; Cisse, Mohamed..
European Food Research and Technology.  249 (2023)  11 - p. 2989-3000 , 2023
Link: https://doi.org/10.1007/..
 
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5

Impact of storage period and lipid unsaturation on the kine..:

Nhouchi, Zeineb ; Botosoa, Eliot Patrick ; Chene, Christine.
Food Chemistry.  402 (2023)  - p. 134368 , 2023
Link: https://doi.org/10.1016/..
 
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6

Development of 2D and 3D front face fluorescence spectrosco..:

Chafiqi, Nassim ; Karamoko, Gaoussou ; Chèné, Christine...
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy.  290 (2023)  - p. 122278 , 2023
Link: https://doi.org/10.1016/..
 
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7

Use of front face fluorescence spectroscopy coupled with mu..:

Ghnimi, Hayet ; Karoui, Romdhane ; Attia, Hamadi..
Food Science & Nutrition.  10 (2022)  12 - p. 4380-4393 , 2022
Link: https://doi.org/10.1002/..
 
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8

Comparison of four classification statistical methods for c..:

Zaroual, Hicham ; Chèné, Christine ; Mestafa El Hadrami, El.
Food Chemistry.  370 (2022)  - p. 131009 , 2022
Link: https://doi.org/10.1016/..
 
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9

Use of mid‐infrared spectroscopy for quality monitoring and..:

Sangaré, Moriken ; Bony, Jérôme ; Chèné, Christine..
Journal of the Science of Food and Agriculture.  102 (2022)  15 - p. 6950-6960 , 2022
Link: https://doi.org/10.1002/..
 
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10

A comprehensive review on the assessment of the quality and..:

Vilkova, Daria ; Chèné, Christine ; Kondratenko, Elena.
Food Control.  133 (2022)  - p. 108648 , 2022
Link: https://doi.org/10.1016/..
 
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11

Mid infrared as a tool to study the conformational structur..:

Nhouchi, Zeineb ; Botosoa, Eliot Patrick ; Chèné, Christine.
LWT.  157 (2022)  - p. 113093 , 2022
Link: https://doi.org/10.1016/..
 
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12

Assessing the quality of dry sausages using fluorescence sp..:

Sangaré, Moriken ; Traoré, Lonseny ; Chèné, Christine.
Journal of Texture Studies.  53 (2022)  5 - p. 693-704 , 2022
Link: https://doi.org/10.1111/..
 
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13

A review combining emerging techniques with classical ones ..:

Ghnimi, Hayet ; Ennouri, Monia ; Chèné, Christine.
Critical Reviews in Food Science and Nutrition.  63 (2021)  21 - p. 5009-5032 , 2021
Link: https://doi.org/10.1080/..
 
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14

Front Face Fluorescence Spectroscopy Combined with PLS‐DA A..:

Botosoa, Eliot Patrick ; Chèné, Christine ; Karoui, Romdhane
European Journal of Lipid Science and Technology.  123 (2021)  6 - p. 2000088 , 2021
Link: https://doi.org/10.1002/..
 
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15

Classification of sea bream (Sparus aurata) fillets subject..:

Karoui, Romdhane ; Boughattas, Ferdaous ; Chèné, Christine
Journal of Food Engineering.  308 (2021)  - p. 110678 , 2021
Link: https://doi.org/10.1016/..
 
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