Evaluation and prediction of salt effects on pig muscle by deep UV and machine learning von El Karam, Saïd Abou, Ferrand, Maxime, Astruc, Thierry, Germond, Arno

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Influence of sodium chloride on muscle UV autofluorescence characteristics von Abou El Karam, Saïd, Ferrand, Maxime, El Jabri, Mohammed, Vautier, Antoine, Carlier, Martine, Germond, Arnaud, Astruc, Thierry

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Change in muscle fibre protein structure following salting process assessed by synchrotron deep UV fluorescence microspectroscopy von Abou El Karam, Saïd, Duconseille, Anne, Vénien, Annie, Ravel, Christine, Chauvet, Hugo, Jamme, Frederic, Réfrégiers, Matthieu, Astruc, Thierry

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Marker discovery in volatolomics based on systematic alignment of GC-MS signals: Application to food authentication von Abou-el-karam, S., Ratel, J., Kondjoyan, N., Truan, C., Engel, E.

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Identification by volatolomics of hydrocarbon, oxygenated, sulfur and aromatic markers of livestock exposure to α-hexabromocyclododecane von Ratel, Jérémy, Mercier, Frédéric, Angénieux, Magaly, Kondjoyan, Nathalie, Abouelkaram, Saïd, Blinet, Patrick, Travel, Angélique, Royer, Eric, Baéza-Campone, Elisabeth, Cariou, Ronan, Jondreville, Catherine, Engel, Erwan

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Comparison of common components analysis with principal components analysis and independent components analysis: Application to SPME-GC-MS volatolomic signatures von Bouhlel, Jihéne, Jouan-Rimbaud Bouveresse, Delphine, Abouelkaram, Said, Baéza, Elisabeth, Jondreville, Catherine, Travel, Angélique, Ratel, Jérémy, Engel, Erwan, Rutledge, Douglas N.

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Solid-phase microextraction set-up for the analysis of liver volatolome to detect livestock exposure to micropollutants von Bouhlel, Jihéne, Ratel, Jérémy, Abouelkaram, Said, Mercier, Frédéric, Travel, Angelique, Baéza, Elisabeth, Jondreville, Catherine, Dervilly-Pinel, Gaud, Marchand, Philippe, Le Bizec, Bruno, Dubreil, Estelle, Mompelat, Sophie, Verdon, Eric, Inthavong, Chanthadary, Guérin, Thierry, Rutledge, Douglas N., Engel, Erwan

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Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham von Théron, Laetitia, Tournayre, Pascal, Kondjoyan, Nathalie, Abouelkaram, Saïd, Santé-Lhoutellier, Véronique, Berdagué, Jean-Louis

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Image analysis study of the perimysial connective network, and its relationship with tenderness and composition of bovine meat von El Jabri, M., Abouelkaram, S., Damez, J.L., Berge, P.

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Heat-induced volatiles and odour-active compounds in a model cheese von Bertrand, Emmanuel, Machado-Maturana, Elizabeth, Chevarin, Cyril, Portanguen, Stéphane, Mercier, Frederic, Tournayre, Pascal, Abouelkaram, Saïd, Guillard, Anne-Sophie, Kondjoyan, Alain, Berdagué, Jean-Louis

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Application of texture image analysis for the classification of bovine meat von Basset, Olivier, Buquet, Béatrice, Abouelkaram, Saı̈d, Delachartre, Philippe, Culioli, Joseph

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Development of Intrinsic Fluorescent Multispectral Imagery Specific for Fat, Connective Tissue, and Myofibers in Meat von Skjervold, P.O, Taylor, R.G, Wold, J.P, Berge, P, Abouelkaram, S, Culioli, J, Dufour, E

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Masticatory jaw movement recordings: A new method to investigate food texture von Peyron, Marie-Agnès, Mioche, Laurence, Renon, Philippe, Abouelkaram, Said

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Effects of muscle texture on ultrasonic measurements von Abouelkaram, Saı̈d, Suchorski, Krzysztof, Buquet, Béatrice, Berge, Philippe, Culioli, Joseph, Delachartre, Philippe, Basset, Olivier

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