Fluorescence Spectroscopy Measurement for Quality Assessment of Food Systems—a Review

Effects of Added Minerals (Calcium, Phosphate, and Citrate) on the Molecular Structure of Skim Milk as Investigated by Mid-Infrared and Synchronous Fluorescence Spectroscopies Coupled with Chemometrics

(2009) Tahar Boubellouta et al.   APPLIED SPECTROSCOPY

Synchronous Front-Face Fluorescence Spectroscopy Coupled with Parallel Factors (PARAFAC) Analysis to Study the Effects of Cooking Time on Meat

(2009) Amna Sahar et al.   JOURNAL OF FOOD SCIENCE

Front-face fluorescence spectroscopy as a tool to classify seven bovine muscles according to their chemical and rheological characteristics

(2009) A. Sahar et al.   MEAT SCIENCE

Effects of Mild Heating and Acidification on the Molecular Structure of Milk Components as Investigated by Synchronous Front-Face Fluorescence Spectroscopy Coupled with Parallel Factor Analysis

(2008) Tahar Boubellouta et al.   APPLIED SPECTROSCOPY

Fluorescence Spectroscopy as a Promising Tool for a Polyphasic Approach to Pseudomonad Taxonomy

(2008) Belal Tourkya et al.   CURRENT MICROBIOLOGY

Relations Between Spectral and Physicochemical Properties of Cheese, Milk, and Whey Examined Using Multidimensional Analysis

(2008) A. A. Kulmyrzaev et al.   Food and Bioprocess Technology