1. Usefulness of fluorescence excitation− emission matrices in combination with PARAFAC, as fingerprints of red wines;Airado-Rodriguez;J. Agric. Food Chem.,2009
2. Ait Ameur, L., 2006. Evolution de la qualité nutritionnelle des protéines de biscuits modèles au cours de la cuisson au travers d’indicateurs de la réaction de Maillard: intérêt de la fluorescence frontale. PhD thesis, Institut National Agronomique Paris Grignon, France. .
3. Evaluation of the Maillard reaction in infant formulas by means of front-face fluorescence;Birlouez-Aragon;Ann. N. Y. Acad. Sci.,2005
4. A new method for discriminating milk heat treatment;Birlouez-Aragon;Int. Dairy J.,2002
5. Formation and stability of heterocyclic amines in a meat flavour model system: effect of temperature, time and precursors;Bordas;J. Chromatogr., B,2004