Emmanuelle Schaller

‘Electronic Noses’ and Their Application to Food

Emmanuelle Schaller, J.O. Bosset, Felix Escher · LWT · 1998 · 444 citations

Their Application, Sensory Science, Food Engineering +6

The potential of combined infrared and fluorescence spectroscopies as a method of determination of the geographic origin of Emmental cheeses

Romdhane Karoui, Éric Dufour, Laurent Pillonel et al. · International Dairy Journal · 2004 · 111 citations

Food Chemistry, Food Authentication, Infrared Spectroscopy +10

Analytical methods for the determination of the geographic origin of Emmental cheese: mid- and near-infrared spectroscopy

Laurent Pillonel, Werner Luginbühl, Daniel Picque et al. · European Food Research and Technology · 2003 · 92 citations

Emmental Cheese, Food Authentication, Food Structure +3

Chemical characterisation of European Emmental cheeses by near infrared spectroscopy using chemometric tools

Romdhane Karoui, Abdul Mounem Mouazen, Éric Dufour et al. · International Dairy Journal · 2005 · 88 citations

Food Chemistry, Food Authentication, Medicine +14

Prediction of sensory attributes of European Emmental cheese using near-infrared spectroscopy: A feasibility study

Romdhane Karoui, Laurent Pillonel, Emmanuelle Schaller et al. · Food Chemistry · 2006 · 64 citations

Sensory Attributes, Food Authentication, Food Analysis +10