Publications by authors named "Christine Chene"

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Detection and quantification of extra virgin olive oil adulteration by other grades of olive oil using front-face fluorescence spectroscopy and different multivariate analysis techniques.
Hicham Zaroual, El Mestafa El Hadrami, Abdellah Farah, Yassine Ez Zoubi, Christine Chénè

Food Chem· July 2025

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Impact of acidic and basic pH on the interfacial shear rheology and foaming properties of transglutaminase cross-linked casein micelle: Structure-function relationship.
Gaoussou Karamoko, Christine Chèné, Romdhane Karoui

Food Chem· June 2025

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Low Demineralized Caseins to Replace Sodium Caseinate for Application in Whipped Creams.
Khadija Florence Dabo, Christine Chèné, Sylvain Prevost, Anne-Laure Fameau, Romdhane Karoui

Foods· December 2024

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Whipping Creams: Advances in Molecular Composition and Nutritional Chemistry.
Khadija Florence Dabo, Christine Chèné, Anne-Laure Fameau, Romdhane Karoui

Molecules· December 2024

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Physico-chemical, functional, and structural properties of un-defatted, cold and hot defatted yellow lupin protein isolates.
Paterne Nahimana, Inès Bouaicha, Christine Chèné, Gaoussou Karamoko, Mustapha Missbah El Idrissi

Food Chem· March 2024

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A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks.
Hayet Ghnimi, Monia Ennouri, Christine Chèné, Romdhane Karoui

Crit Rev Food Sci Nutr· July 2023

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Development of 2D and 3D front face fluorescence spectroscopy for monitoring ultrasound treatment in the removal of pesticides residues from fresh lettuces at the laboratory and pilot scales.
Nassim Chafiqi, Gaoussou Karamoko, Christine Chèné, Elise Pelzer, Mathieu Vanderriele

Spectrochim Acta A Mol Biomol Spectrosc· April 2023

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Impact of storage period and lipid unsaturation on the kinetic of 5-hydroxymethylfurfural and furfural generation in pound cakes.
Zeineb Nhouchi, Eliot Patrick Botosoa, Christine Chene, Romdhane Karoui

Food Chem· February 2023

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Use of mid-infrared spectroscopy for quality monitoring and the prediction of physicochemical parameters of dry fermented chicken sausages enriched with sesame flour.
Moriken Sangaré, Jérôme Bony, Christine Chèné, Traoré Lonseny, Romdhane Karoui

J Sci Food Agric· December 2022

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Use of front face fluorescence spectroscopy coupled with multivariate data analysis for monitoring biscuits' quality during aging.
Hayet Ghnimi, Romdhane Karoui, Hamadi Attia, Christine Chénè, Monia Ennouri

Food Sci Nutr· December 2022

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Assessing the quality of dry sausages using fluorescence spectroscopy, physico-chemical, and dynamic testing rheology: A preliminary study.
Moriken Sangaré, Lonseny Traoré, Christine Chèné, Romdhane Karoui

J Texture Stud· September 2022

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Application of new emerging techniques in combination with classical methods for the determination of the quality and authenticity of olive oil: a review.
Hicham Zaroual, Christine Chénè, El Mestafa El Hadrami, Romdhane Karoui

Crit Rev Food Sci Nutr· June 2022

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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, Romdhane Karoui

Food Chem· February 2022

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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 Chene, Romdhane Karoui

Food Chem· March 2019

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Use of front face fluorescence for monitoring lipid oxidation during ageing of cakes.
Eliot Patrick Botosoa, Christine Chèné, Romdhane Karoui

Food Chem· November 2013

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Monitoring changes in sponge cakes during aging by front face fluorescence spectroscopy and instrumental techniques.
Eliot Patrick Botosoa, Christine Chénè, Romdhane Karoui

J Agric Food Chem· March 2013

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Problem gambling "like a new disease".
Christine Chéne

CMAJ· July 2005

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Ads pressure Ontario to butt out in retail locations.
Christine Chénè

CMAJ· June 2005

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Quebec medical students strike at their own pace.
Christine Chéné

CMAJ· May 2005

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Temperature effect on Listeria monocytogenes growth in the event of contamination of cooked pork products.
Jeanne-Marie Membré, Martine Kubaczka, Jonathan Dubois, Christine Chèné

J Food Prot· March 2004

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