Christine Chèné

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

Eliot Patrick Botosoa, Christine Chèné, Romdhane Karoui · Food Chemistry · 2013 · 33 citations

Food Chemistry, Lipid Analysis, Front Face Fluorescence +6

Physico-chemical, functional, and structural properties of un-defatted, cold and hot defatted yellow lupin protein isolates

Paterne Nahimana, Inès Bouaicha, Christine Chèné et al. · Food Chemistry · 2023 · 30 citations

Protein Chemistry, Structural Properties, Protein Assembly +9

Monitoring Changes in Sponge Cakes during Aging by Front Face Fluorescence Spectroscopy and Instrumental Techniques

Eliot Patrick Botosoa, Christine Chèné, Romdhane Karoui · Journal of Agricultural and Food Chemistry · 2013 · 21 citations

Food Chemistry, Medicine, Sponge Cakes +12

Potentiality of front-face fluorescence and mid-infrared spectroscopies coupled with partial least square regression to predict lipid oxidation in pound cakes during storage

Zeineb Nhouchi, Eliot Patrick Botosoa, Christine Chèné et al. · Food Chemistry · 2018 · 20 citations

Food Chemistry, Biochemistry, Natural Sciences +11

Comparison of four classification statistical methods for characterising virgin olive oil quality during storage up to 18 months

Hicham Zaroual, Christine Chèné, El Mestafa El Hadrami et al. · Food Chemistry · 2021 · 15 citations · Full text

Shelf Life, Classification Statistical Methods, Food Analysis +7