Romdhane Karoui

3 ta ish

Artois University

1. Contribution of fluorescence spectroscopy and independent components analysis to the evaluation of NaCl and KCl effects on molecular-structure and fat melting temperatures of Cantal-type cheese

   M. Loudiyi, Romdhane Karoui, Douglas N. Rutledge +3

   Maqola20173 iqtibos

   ABIABI:AkademIndex/2026.other.355551

2. Potential of Multispectral Imager to Characterize Anisotropic French PDO Cheeses: A Feasibility Study

   Sylvain Jacquot, Romdhane Karoui, Khaled A. Abbas +3

   Maqola20142 iqtibos

   ABIABI:AkademIndex/2026.other.251308

3. Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties

   Asylbek Kulmyrzaev, Éric Dufour, Y. Noël +4

   Maqola20052 iqtibos

   ABIABI:AkademIndex/2026.other.295938