Use of front face fluorescence spectroscopy coupled with multivariate data analysis for monitoring biscuits' quality during aging-Reference-Cited by-同舟云学术

Use of front face fluorescence spectroscopy coupled with multivariate data analysis for monitoring biscuits' quality during aging

Published:2022-08-20 Issue:12 Volume:10 Page:4380-4393
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Ghnimi Hayet¹²³,Karoui Romdhane¹,Attia Hamadi³,Chénè Christine⁴,Ennouri Monia⁵^ORCID

Affiliation:

1. University Artois,University Lille, University Littoral Côte d'Opale, University Picardie Jules Verne, University de Liège, INRAE, Junia, UMR‐ T 1158, BioEcoAgro Lens France

2. University Monastir, Higher Institute of Biotechnology of Monastir Monastir Tunisia

3. University Sfax, LR11ES45, National Engineering School of Sfax Sfax Tunisia

4. Adrianor Tilloy Les Mofflaines France

5. University Sfax, LR16IO01, Olive Tree Institute Sfax Tunisia

Funder

European Commission

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3032

Reference37 articles.

1. Characterisation of lady finger batters and biscuits by fluorescence spectroscopy—Relation with density, color and texture

2. Addition of Whole Barley Flour as a Partial Substitute of Wheat Flour to Enhance the Nutritional Value of Biscuits

3. Fluorescence and color as markers for the Maillard reaction in milk–cereal based infant foods during storage

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

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of soluble fibro-protein extract from Tunisian date seeds "Deglet Nour" by targeted and untargeted techniques;European Food Research and Technology;2023-12-30

2. Intrinsic Fluorescence Markers for Food Characteristics, Shelf Life, and Safety Estimation: Advanced Analytical Approach;Foods;2023-08-11