Use of Front-Face Fluorescence Spectroscopy to Differentiate Sheep Milks from Different Genotypes and Feeding Systems

Characterization of edible oils, butters and margarines by Fourier transform infrared spectroscopy with attenuated total reflectance

Muhammad Juhairi Aziz Safar, Dominique Bertrand, P. Robert et al. · Journal of the American Oil Chemists Society · 1994 · 274 citations

Potentiality of spectroscopic methods for the characterisation of dairy products. I. Front-face fluorescence study of raw, heated and homogenised milks

Éric Dufour, Alain Riaublanc · Le Lait · 1997 · 134 citations · Full text

Front-Face Fluorescence Spectroscopy and Chemometrics in Analysis of Yogurt: Rapid Analysis of Riboflavin

Edo Becker, Jakob Christensen, C.S. Frederiksen et al. · Journal of Dairy Science · 2003 · 121 citations · Full text

Development of a rapid method based on front-face fluorescence spectroscopy for the monitoring of fish freshness

Éric Dufour, Jean Pierre Frencia, Elhousseynou Kane · Food Research International · 2003 · 120 citations

Engineering, Aquaculture, Spectroscopy +7

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