Concepedia

Author

Christine Chèné

Adrianor

Also Known As

C. Chèné, Christine Chene, Christine Chèné, Christine Chénè, Christine Chêné, Chèné, Christine

56

Publications

295

Citations

10

H-Index

28

Concepts

All Affiliations

AdrianorUniversité d'ArtoisUniversité de LilleInstitut Charles ViolletteInstitut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
CC

About

Christine Chèné is an author at Adrianor specializing in health sciences, biophysics, and food chemistry.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

5

5

102

2

Biochemistry

3

3

83

3

Engineering

2

2

23

4

Medicine

2

2

51

5

Natural Sciences

2

2

50

Christine Chèné

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8

Publications

153

Citations

8

H-Index

YearCitations

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

Eliot Patrick Botosoa, Christine Chèné, Romdhane Karoui

Food Chemistry

2013

33

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

Paterne Nahimana, Inès Bouaicha, Christine Chèné,

Food Chemistry

2023

30

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

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,

Food Chemistry

2018

20

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,

Food Chemistry

2021

15

Nuclear Magnetic Resonance, Thermogravimetric and Differential Scanning Calorimetry for Monitoring Changes of Sponge Cakes During Storage at 20 °C and 65 % Relative Humidity

Eliot Patrick Botosoa, Christine Chèné, Christophe Blecker,

Food and Bioprocess Technology

2015

13

Front Face Fluorescence Spectroscopy Combined with PLS‐DA Allows to Monitor Chemical Changes of Edible Vegetable Oils during Storage at 60 °C

Eliot Patrick Botosoa, Christine Chèné, Romdhane Karoui

European Journal of Lipid Science and Technology

2021

11

Classification of sea bream (Sparus aurata) fillets subjected to freeze-thaw cycles by using front-face fluorescence spectroscopy

Romdhane Karoui, Ferdaous Boughattas, Christine Chèné

Journal of Food Engineering

2021

10

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