Adrianor

Recent papers from Adrianor

1. Impact of acidic and basic pH on the interfacial shear rheology and foaming properties of transglutaminase cross-linked casein micelle: Structure-function relationshipFood Chemistry · 2025
2. Non-Destructive and Rapid Evaluation of the Potentiality of Faba Bean Lipoxygenase to Promote Lipid Oxidation of Rapeseed Oil by Using Mid-Infrared and Near-Infrared SpectroscopiesFood Analytical Methods · 2024
3. Whipping Creams: Advances in Molecular Composition and Nutritional ChemistryMolecules · 2024
4. Impact of the incorporation of clove and sesame flour in the formulation of dry chicken sausages on their quality during the fermentation stage2024
5. Formulation of Chicken Sausages Enriched with Clove (Syzygium Aromaticum) Powder and Sesame (Sesamum Indicum L.) Flour during the Fermentation StageAfrican Journal of Agriculture and Food Science · 2024
6. Open HBIM-IoT Monitoring Platform for the Management of Historical Sites and Museums. An Application to the Bourbon Royal Site of CarditelloInternational Journal of Architectural Heritage · 2023
7. CT-guided ozone mixture injection in treatment of symptomatic lumbar facet synovial cysts.2023
8. Use of front face fluorescence spectroscopy coupled with multivariate data analysis for monitoring biscuits' quality during agingFood Science & Nutrition · 2022
9. Assessing the quality of dry sausages using fluorescence spectroscopy, physico‐chemical, and dynamic testing rheology: A preliminary studyJournal of Texture Studies · 2022
10. Use of mid‐infrared spectroscopy for quality monitoring and the prediction of physicochemical parameters of dry fermented chicken sausages enriched with sesame flourJournal of the Science of Food and Agriculture · 2022
11. Mid infrared as a tool to study the conformational structure of starch and proteins with oil addition during gelatinizationLWT · 2022
12. A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacksCritical Reviews in Food Science and Nutrition · 2021
13. 3D front face fluorescence spectroscopy as a tool for monitoring the oxidation level of edible vegetable oil during storage at 60 °CLWT · 2021
14. Front Face Fluorescence Spectroscopy Combined with PLS‐DA Allows to Monitor Chemical Changes of Edible Vegetable Oils during Storage at 60 °CEuropean Journal of Lipid Science and Technology · 2021
15. Application of new emerging techniques in combination with classical methods for the determination of the quality and authenticity of olive oil: a reviewCritical Reviews in Food Science and Nutrition · 2021
16. A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their qualityAnalytical Methods · 2020
17. Multi‐factor accelerated aging of neutral pudding packed in retort pouches determined by instrumental and fluorescence techniquesJournal of the Science of Food and Agriculture · 2018
18. Monitoring Changes in Sponge Cakes during Aging by Front Face Fluorescence Spectroscopy and Instrumental TechniquesJournal of Agricultural and Food Chemistry · 2013
19. Effect of 6 oils and fats (palm and no-palm) on cake texture and sensory characteristics2012
20. Combined Effects of pH and Sugar on Growth Rate of Zygosaccharomyces rouxii , a Bakery Product Spoilage YeastApplied and Environmental Microbiology · 1999