M. Loudiyi

2 ta ish

National Research Institute for Agriculture, Food and Environment

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. Beef muscle discrimination based on two-trace two-dimensional correlation spectroscopy (2T2D COS) combined with snapshot visible-near infrared multispectral imaging

   Abderrahmane Aït‐Kaddour, M. Loudiyi, Oumayma Boukria +5

   MaqolaOAOchiq kirishSpectroscopy and Chemometric AnalysesMeat Science20240 iqtibos

   ABIABI:AkademIndex/2024.article.000746