PEER-REVIEWED PAPERS

1- R. Karoui, A. Laguet & É. Dufour (2003) Interest of fluorescence spectroscopy for the investigation
of cheese melting - Correlation with rheology characteristics. Lait 83, 251-264.

2- R. Karoui, G. Mazerolles & É. Dufour (2003) Spectroscopic techniques coupled with chemometric
tools for structure and texture determinations in dairy products: a review. Int. Dairy J. 13, 607-620.

3- R. Karoui & É. Dufour (2003) Dynamic testing rheology and fluorescence spectroscopy
investigations of surface to centre differences in ripened soft cheeses. Int. Dairy J. 13, 973-985.

4– É. Dufour, R. Karoui & J.-O. Bosset (2003) Geographic traceability of L’Etivaz PDO and Gruyère
PDO cheeses using their intrinsic front face fluorescence. Mitt. Lebensm. Hyg. 94, 379-393.

5- R. Karoui, É. Dufour, L. Pillonel, D. Picque, T. Cattenoz & J.-O. Bosset (2004) Fluorescence and
infrared spectroscopies: a tool for the determination of the geographic origin of Emmental cheeses
manufactured during summer. Lait, 84, 359-374.

6- R. Karoui, É. Dufour, L. Pillonel, D. Picque, T. Cattenoz & J.-O. Bosset (2004) Determining the
geographic origin of Emmental cheeses produced during winter and summer using a technique based
on the concatenation of MIR and fluorescence spectroscopic data. Eur. Food Res. Technol. 219, 184-
189.

7- F. Leriche, A. Bordessoules, K. Fayolle, R. Karoui, K. Laval, L. Leblanc & E. Dufour (2004)

Alteration of raw-milk cheese by Pseudomonas spp-Monitoring the sources of contamination using
fluorescence spectroscopy and metabolic profiling. J. Microbial. Methods, 59, 33-41.

8- R. Karoui, J.-O. Bosset, G. Mazerolles, A. Kulmyrzaev & É. Dufour (2005) Monitoring the
geographic origin of both experimental French Jura hard cheeses and Swiss Gruyère and l'Etivaz
PDO cheeses using mid-infrared and fluorescence spectroscopies. Int. Dairy J. 15, 275-286.

9- R. Karoui, É. Dufour, L. Pillonel, E. Schaller, D. Picque, T. Cattenoz & J.-O. Bosset (2005) The
potential of combined infrared and fluorescence spectroscopies as a method of determination of the
geographic origin of Emmental cheeses. Int. Dairy J. 15, 287-298.

10- R. Karoui, B. Martin & E. Dufour (2005) Potentiality of front face fluorescence spectroscopy to
determine the geographic origin of milks from Haute-Loire department (France), Lait, 85, 223-236.

11- K. Ruoff, R. Karoui, E. Dufour, W. Luginbühl, J-O. Bosset, S. Bogdanov & R. Amadò (2005)
Authentication of the botanical origin of honey by front-face fluorescence spectroscopy, a preliminary
study. J. Agric. Food Chem. 53, 1343-1347.

12- A. Kulmyrzaev, É. Dufour, Y. Noël, M. Hannafi, R. Karoui, E. M. Qannari & G. Mazerolles (2005)
Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence
spectroscopies and chemometrics- relations with rheology properties. Int. Dairy J. 15, 669-678.

13- A. M. Mouazen, R. Karoui, J. De Baerdemaeker & H. Ramon (2005) Classification of soil texture
classes by using soil visual near infrared spectroscopy and factorial discriminant analysis technique. J.
Near Infrared Spectros. 13, 231-240.

14- R. Karoui, A. M. Mouazen, É. Dufour, L. Pillonel, D. Picque, J. De Baerdemaeker & J.-O. Bosset
(2006) Application of the MIR for the determination of some chemical parameters in European
Emmental cheeses produced during summer. Eur. Food Res. Technol. 222, 165-170.

15- R. Karoui, E. Thomas & E. Dufour (2006) Utilization of rapid technique based on front-face
fluorescence spectroscopy for differentiating between fresh and frozen-thawed fish fillets. Food Res.
Int. 39, 349-355.
16- R. Karoui, A. M. Mouazen, É. Dufour, L. Pillonel, D. Picque, J.-O. Bosset, & J. De Baerdemaeker
(2006) Mid infrared spectrometry: a tool for the determination of chemical parameters of Emmental
cheeses produced during winter. Lait, 86, 83-97

17- R. Karoui, B. Kemps, F. Bamelis, B. De Ketelaere, E. Decuypere & J. De Baerdemaeker (2006)

Methods to evaluate egg freshness in research and industry: a review. Eur. Food Res. Technol. 222,
727-732.

18- R. Karoui, A. M. Mouazen, H. Ramon, R. Schoonheydt & J. De Baerdemaeker (2006) Feasibility

study of discriminating the manufacturing process and sampling zone in ripened soft cheeses using
attenuated total reflectance MIR and fiber optic diffuse reflectance VIS-NIR spectroscopy. Food Res.
Int. 39, 588-597.

19- R. Karoui, G. Cartaud & E. Dufour (2006) Front-face fluorescence spectroscopy as a rapid and
non-destructive tool for differentiating between flours, semolinas and pasta made from different wheat
varieties. J. Agric. Food Chem. 54, 2027-2034.

20- R. Karoui, A. M. Mouazen, É. Dufour, L. Pillonel, E. Schaller, J. De Baerdemaeker & J.-O. Bosset
(2006) Chemical characterization of European Emmental cheeses by near infrared spectroscopy using
chemometric tools. Int. Dairy J. 16, 1211-1217.

21- R. Karoui, A. M. Mouazen, É. Dufour, L. Pillonel, E. Schaller, D. Picque, J. De Baerdemaeker &

J.-O. Bosset (2006). A comparison and joint use of two spectroscopic methods for the determination of
some parameters in European Emmental cheeses. Eur. Food Res. Technol. 223, 44-50.

22- R. Karoui, B. Kemps, F. Bamelis, B. De Ketelaere, K. Mertens, R. Schoonheydt,

E. Decuypere & J. De Baerdemaeker (2006) Development of a rapid method based on front face
fluorescence spectroscopy for the monitoring of egg freshness: 2- evolution of yolk. Eur. Food Res.
Technol. 223, 180-188.

23- R. Karoui, B. Kemps, F. Bamelis, B. De Ketelaere, K. Mertens, R. Schoonheydt,

E. Decuypere & J. De Baerdemaeker (2006) Development of a rapid method based on front face
fluorescence spectroscopy for the monitoring of egg freshness: 1- evolution of thick and thin
albumens. Eur. Food Res. Technol. 223, 303-312.

24- R. Karoui, A. M. Mouazen, E. Dufour, R. Schoonheydt & J. De Baerdemaeker (2006) A

comparison and joint use of NIR and MIR spectroscopic methods for the determination of some
chemical parameters in soft cheeses at external and central zones. Eur. Food Res. Technol. 223, 363-
371.

25- R. Karoui, A. M. Mouazen, R. Schoonheydt, E. Dufour & J. De Baerdemaeker (2006) Utilisation of

front face fluorescence spectroscopy for the determination of some chemical parameters in soft
cheeses at external and central zones. Lait, 86, 155-169.

26-. A. M. Mouazen, R. Karoui, J. De Baerdemaeker & H. Ramon (2006) Characterization of soil

water content using measured visible and near infrared spectra. Soil Science Society of American
Journal, 70, 1295-1302.

27- R. Karoui, Dufour, E. & J. De Baerdemaeker (2006) Common components and specific weights
analysis: A tool for monitoring the molecular structure of semi-hard cheese throughout ripening. Anal.
Chim. Acta, 572, 125-133.

28- R. Karoui & E. Dufour (2006) Prediction of the rheology parameters of ripened semi-hard cheeses
using fluorescence spectra in the UV and visible ranges recorded at a young stage. Int. Dairy J. 16,
1490-1497

29- R. Karoui (2006) Front face fluorescence spectroscopy coupled with chemometric tools as a tool
for the determination of the geographic origin of dairy products. American Laboratory, 38, 26-30.
30- M. Mouazen, R. Karoui, J. De Baerdemaeker & H. Ramon (2006) Vis-NIR spectroscopy coupled
with multivariate statistical analyses as a tool for the classification of soil texture. NIR news. July-
August, 16-17.

31- R. Karoui, L. Pillonel, E. Schaller, J.-O. Bosset & J. De Baerdemaeker (2007) Prediction of
sensory attributes of European Emmental cheese using near-infrared diffusion reflection spectroscopy.
Food Chem. 101, 1121-1129.

32- R. Karoui, E. Dufour & J. De Baerdemaeker (2007) Front face fluorescence spectroscopy coupled
with chemometric tools for monitoring the oxidation of semi-hard cheeses throughout ripening. Food
Chem. 101, 1305-1314.

33- R. Karoui, E. Dufour, R. Schoonheydt & J. De Baerdemaeker (2007) Characterisation of soft

cheese by front face fluorescence spectroscopy coupled with chemometric tools: effect of the
manufacturing process and sampling zone. Food Chem. 100, 632-642.

34- R. Karoui, R. Schoonheydt, E. Decuypere, B. Nicolaï & J. De Baerdemaeker (2007) Front face
fluorescence spectroscopy as a tool for the assessment of egg freshness during storage at a
temperature of 12.2 °C and relative humidity of 87%. Anal. Chim. Acta, 582, 83-91.

35- R. Karoui, E. Dufour, J.-O. Bosset, & J. De Baerdemaeker (2007) The use of front face
fluorescence spectroscopy to classify the botanical origin of honey samples produced in Switzerland.
Food Chem. 101, 314-323.

36- R. Karoui, B. Lefur, C. Grondin, E. Thomas, C. Demeulemester, J. De Baerdemaeker & A.-S

Guillard (2007) Mid infrared spectroscopy as a new tool for the evaluation of fish freshness. Int. J. Sci.
Food Technol. 42, 57–64.

37- R. Karoui & J. De Baerdemaeker (2007) A review of the analytical methods coupled with
chemometric tools for the determination of the geographical origin of dairy products. Food Chem. 102,
641-640.

38- R. Karoui, E. Dufour & J. De Baerdemaeker (2007) Monitoring the molecular changes by front
face fluorescence spectroscopy throughout ripening of a semi-hard cheese. Food Chem. 104, 409-
420.

39- R. Karoui, L. Pillonel, E. Schaller, J.-O. Bosset and J. De Baerdemaeker (2007) Prediction of
sensory attributes of European Emmental cheese using near-infrared spectroscopy: A feasibility study.
Food Chem. 101, 1121-1129

40- A.A. Kulmyrzeav, R. Karoui, J. De Baerdemaeker & E. Dufour (2007) Infra-red and fluorescence
spectroscopic techniques for the determination of nutritional constituents in foods. Int. J. Food Prop.
10, 299-320.

41- A.M. Mouazen, R. Karoui, S. Deckers, J. De Baerdemaeker, & H. Ramon, (2007) Potential of
visible and near-infrared spectroscopy to derive colour groups utilising the Munsell soil colour charts.
Biosystems Eng. 97, 131-143.

42- R. Karoui, G. Mazerolles, J.-O. Bosset, J. De Baerdemaeker & E. Dufour, (2007) Utilisation of
mid-infrared spectroscopy for determination of the geographic origin of Gruyère PDO and L’Etivaz
PDO Swiss cheeses. Food Chem. 105, 847-854

43- L. Pillonel, E. Dufour, E. Schaller, J.-O. Bosset, J. De Baerdemaeker & R. Karoui (2007)
Prediction of colour of European Emmental cheeses by using near infrared spectroscopy: a feasibility
study. Eur. Food Res. Technol. 226, 63-69.

44- J. Xing, R. Karoui, & J. De Baerdemaeker (2007) Combining multispectral reflectance and
fluorescence imaging for identifying stem-end/calyx regions on Golden Delicious apples. Sensing
Instrum. Food Qual. Saf. 1, 105-112.
45- R. Karoui, J. De Baerdemaeker & E. Dufour (2008) Utilisation of front face fluorescence
spectroscopy as a tool for the prediction of some chemical parameters and the melting point of semi-
hard and hard cheeses: A preliminary study. Eur. Food Res. Technol. 226, 1119-1126.

46- H. Rouissi, S. Dridi, M. Kammoun, J. De Baerdemaeker, & R. Karoui (2008) Front face
fluorescence spectroscopy: a rapid tool for determining the effect of replacing soybean meal with
scotch bean in the ration on the quality of Sicilo-Sarde ewe’s milk during lactation period. Eur. Food
Res. Technol. 226, 1021-1030.

47- O. Maâmouri, H. Rouissi, S. Dridi, M. Kammoun, J. De Baerdemaeker, & R. Karoui (2008) Mid
infrared attenuated total reflection spectroscopy as a rapid tool to assess the quality of Sicilo-Sarde
ewe’s milk during the lactation period after replacing soybean meal with scotch bean in the feed ration.
Food Chem. 106, 361-368.

48- R. Karoui, J. De Baerdemaeker, & E. Dufour (2008) A comparison and joint use of mid infrared
and fluorescence spectroscopic methods for diffrentiating between manufacturing process and
sampling zones of ripened soft cheeses. Eur. Food Res. Technol. 226, 861-870.

49- F. Zaïdi, H. Rouissi, S. Dridi, M. Kammoun, J. De Baerdemaeker, & R. Karoui (2008) Front face
fluorescence spectroscopy as a rapid and non destructive tool for differentiating between Sicilo-Sarde
and Comisana ewe’s milk during lactation period: a preliminary study. Food Bio. Technol. 1, 143-151.

50- R. Karoui, B. Nicolaï & J. De Baerdemaeker (2008) Monitoring the egg-freshness during storage
under modified atmosphere by fluorescence spectroscopy. Food Bioprocess Technol., 1, 346-356.

51- R. Karoui & E. Dufour (2008) Development of portable spectrofluorometer for measuring the
quality of cheese. Dairy Sci. Technol., 88, 477–494.

52- M. Hammami, R. Hamadi, N. Salah, H. Selmi, M. Al-Otaibi, C. Blecker, & R. Karoui (2010)
Fluorescence spectroscopy coupled with factorial discriminant analysis technique to identify sheep
milk from different feeding systems. Food Chem. 122, 1344-1350.

53- R. Karoui, G. Downey, & C. Blecker (2010) Mid infrared spectroscopy coupled with chemometrics:
A tool for the analysis of intact food systems and understanding their molecular structure – relation
with their quality. Chem. Rev. s110, 6144-6168. [Impact factor: ~ 41.1 points]

54- T. Boubellouta, R. Karoui, A. Lebecque & E. Dufour (2010) Utilisation of attenuated total
reflectance MIR and front-face fluorescence spectroscopies for the identification of Saint-Nectaire
cheeses varying by manufacturing conditions. Eur Food Res. Technol. 231, 873-882.

55- B. Tourkya, R. Karoui, J.L. Berdagué, T. Boubellouta, E. Dufour & F. Leriche (2011) Optical
fiber-based synchronous fluorescence spectroscopy for bacterial discrimination directly from colonies
on agar plates. Anal. Methods, 3, 133-143.

56- R. Karoui & C. Blecker (2011) Fluorescence and ultraviolet-visible (UV-Vis) spectroscopies of
intact food systems – a review. Food Bioprocess Technol. 4, 364-386.

57- R. Karoui, M. Hammami, R. Hamadi, & C. Blecker (2011). Mid infrared and fluorescence
spectroscopies coupled with factorial discriminant analysis technique to identify sheep milk from
different feeding systems. Food Chem. 127, 743-748.

58- B. Bchir, S. Besbes, H. Attia, R. Karoui, M. Paquot, M., & C. Blecker, (2012). Osmotic dehydration
kinetic of pomegranate seeds using date juice as immersion solution. Food Bioprocess Technol. 5,
999-1009.
59- B. Bchir, S. Besbes, R. Karoui, H. Attia, M. Paquot, M., & C. Blecker, (2012) Effect of air-drying
conditions on physico-chemical properties of osmotically pre-treated pomegranate seeds. Food
Bioprocess Technol. 5, 1840-1852.
60- Abbas, K., Karoui, R. Ait Kaddour, A. (2012) Application of synchronous fluorescence
spectroscopy for the determination of some chemical parameters in PDO French blue cheeses. Eur.
Food Res. Technol. 234, 457-465.

61- C. Blecker, J-M.H. Jiwan & R. Karoui (2012) Effect of heat treatment of rennet skim milk on the
rheological properties and molecular structure determined by synchronous fluorescence spectroscopy
and Turbiscan. Food Chem. 35, 1809-1817.

62- Mankaï M., Boularès M., Ben Moussa O., Karoui R., Hassouna M. (2012). The effect of
refrigerated storage of raw milk on the physicochemical and microbiological quality of Tunisian Semi-
hard Gouda-type cheese during ripening. Int. J. Dairy Technol. 65, 250-259.

63- M. Hammami, S. Dridi, F. Zaïdi, O. Maâmouri, H. Rouissi, C. Blecker & R. Karoui (2013) Use of
front-face fluorescence spectroscopy to differentiate sheep milks from different genotypes and feeding
systems. Int. J. Food Prop. 16, 1322-1338.

64- E.P. Botosoa, C. Chénè, & R. Karoui (2013). Monitoring changes in sponge cakes during aging by
front face fluorescence spectroscopy and instrumental techniques. J. Agric. Food Chem. 66, 2687-
2695

65- E.P. Botosoa, C. Chénè, & R. Karoui (2013). Use of Front Face Fluorescence for monitoring lipid
oxidation during ageing of cakes. Food Chem. 141, 1130-1139.

66- E. Botosoa, R. Karoui (2013) Characterisation of Emmental cheeses within different brand
products by combining infrared and fluorescence spectroscopies. Food Bioprocess Technol. In press

CONFERENCE PAPERS

1-Lectures

1- É. Dufour, R. Karoui & J.-O. Bosset (2002) Front face fluorescence spectroscopy: a tool for the
determination of the geographic origin of L’Etivaz PDO and Gruyère PDO cheeses. Congress of Mid
Mountain. 14-15 November, Clermont-Ferrand, France. [French]

2- É. Dufour, R. Karoui & J.-O. Bosset (2003) Determination of the geographic origin of L’Etivaz PDO
and Gruyère PDO cheeses by front face fluorescence spectroscopy. 5th International Congress of
Alpage Cheese. 11-12 September, Beaufortain, France. [French]

3- R. Karoui & É. Dufour (2004) Potentially of front face fluorescence spectroscopy for the
determination of the geographic origin of bulk milk produced in Haute-Loire Department. Congress of
Mountain Farm Foodstuffs. 6-7 October, Clermont-Ferrand, France. [French]

4- R. Karoui, S. Lardon, A. Laguet, E. Thomas, J.P. Frencia & E. Dufour (2004) Evaluation of the
potentiality of front face fluorescence spectroscopy for the detection of fresh and frozen-thawed fish
th
fillets. 10 Congress of Muscle Science and Meat Technology. 25-26 October, Rennes, France.
[French]

5- R. Karoui, G. Mazerolles & E. Dufour (2004) Essential characteristics of Emmental cheeses

produced in different region of France: Jointly analyses of data tables. Interactions Texture Flavour
Network. 25-26 November, ENITA of Clermont-Ferrand, France. [French]

6- M. Slavkova, K. Fayolle, R. Karoui & F. Leriche (2005) Adaptability of Pseudomonas and related
genera to disinfectant molecules. 2nd Meeting of the Microbiologists from Clermont-Ferrand. 31 March,
Clermont-Ferrand, France.

7- É. Dufour & R. Karoui (2005) Potentiality of front-face fluorescence spectroscopy to determine the
th
geographic origin of milks from Haute-Loire department (France). 7 International Congress of Alpage
Cheese. 23-24 September, Le Brassus, Suisse. [French]
8- A.M. Mouazen, R. Karoui, J. De Baerdemaeker, & H. Ramon, (2006). Factorial discriminant
analysis of optical reflectance spectra to classify soil texture. Workshop on Methodical and theoretical
approaches to study hydro- and thermo- physical characteristics of porous media. Advisory Boardof
the Centre of Excellence AGROPHYSICS, February 13-14, Lublin, Poland.

9- A.M. Mouazen, R. Karoui, J. De Baerdemaeker, & H. Ramon, (2006) Classification of Soils into
Different Moisture Content Levels based on VIS-NIR Spectra. ASABE Annual International Meeting,
July 9- 12, Portland, Oregon.

10- R. Karoui, A. M. Mouazen, E. Dufour, & J. De Baerdemaeker (2006) The joint use of NIR and MIR
spectroscopic methods for the determination of some chemical parameters in European Emmental
cheeses. World Congress, Agricultural Engineering for Better World, September 3-7, Bonn, Germany.

11- A. M. Mouazen, R. Karoui, J. De Baerdemaeker, & H. Ramon (2007) Classification of soil texture
th
classes for on-the-go management of soil VIS-NIR spectra. 6 European Conference on Precision
rd
Agriculture and the 3 European Conference on Precision Livestock Farming. June 3-6, Skhiatos,
Greece.

12- E. Dufour, R. Karoui, & J.O. Bosset (2007) The potential of infrared and fluorescence
spectroscopies combined with chemometrics for the determination of the geographic origin of food
th
products: example of Emmental cheeses produced in Europe. 6 European Conference on Precision
rd
Agriculture and the 3 European Conference on Precision Livestock Farming. June 3-6, Skhiatos,
Greece.

13- R. Karoui, & E. Dufour (2007) Front face fluorescence spectroscopy coupled with chemometric
tools for monitoring the oxidation of semi-hard cheeses throughout ripening. 6th European Conference
on Precision Agriculture and the 3rd European Conference on Precision Livestock Farming. June 3-6,
Skhiatos, Greece.

14- R. Karoui, & E. Dufour (2007). Portable and an integrated Fluorimeter for on-line measurement of
food quality. 3rd Workshop on Fluorescence applied to food. 10 October 2007, Enita Clermont, France.

15- R. Karoui, & E. Dufour (2008) Development of an Integrated Low-Cost Fiber Optic Based
Spectrofluorimeter for Measuring the Quality of Cheeses. 5th IDF Symposium on cheese ripening.
March 9-13, Bern, Switzerland.

16- R. Karoui, & E. Dufour (2008) Design and Validation of an Integrated Low-Cost Fiber Optic Based
Spectrofluorimeter for Measuring the Cheese Quality. Mai 20-22, Montpellier, France.

17- Tourkya B., Boubellouta T., Karoui R., Dufour E., Leriche F (2008). Identification de
Pseudomonas et apparentés par analyse directe des colonies au moyen d’un fluorimètre couplé à une
fibre optique. T, 5ème Rencontres des Microbiologistes du Pôle Clermontois, 27 mars, Clermont-
Ferrand, France.

18- R. Karoui & E. Dufour (2008) Design and validation of an integrated low-cost fiber optic based
spectrofluorimeter for measuring the cheese quality. Mai 20-22, Montpellier, France.

19- R. Karoui & C. Blecker (2011) Front-face fluorescence spectroscopy: a tool for differentiating
sheep milks originating from different genotypes and feeding systems. 5th European Conference on
Precision Livestock Farming. 11-14 July 2011, Czech University of Life Sciences, Prague, Czech
Republic.

20- R. Karoui (2012) La spectroscopie de fluorescence et ses applications dans le domaine de

l’agroalimentaire. Atelier organisé par les pôles Aquimer et NSL "Quelles perspectives d'innovations
pour un contrôle qualité plus > rapide ?". 14 septembre, Aquimer, Boulogne sur Mer, France.

21- R. Karoui (2012) La spectroscopie de fluorescence couplée à la chimiométrie : Outil rapide pour
la détermination de la qualité du poisson. Journée « Poisson frais, poisson décongelé » Outils et
méthodes pour évaluer et préserver sa qualité
Organisée par le pôle Aquimer, 27 Novembre 2012, Boulogne sur Mer, France
22- R. Karoui (2013) Etude de la structure moléculaire des matrices alimentaires aux moyens des
éme
spectroscopies infrarouge et de fluorescence couplées à la chimiométrie. 5 Rencontre
Internationale sur la Chimiométrie et la Qualité, 25-27 Avril, 2013, Fes, Maroc.

23- R. Karoui (2013) Quality determination of Emmental cheeses with different brand products by
using mid-infrared and fluorescence spectroscopies combined with chemometric tools.
EUROFOODCHEM XVII, May 07-10, 2013, Istanbul, Turkey

2-Posters
1- R. Karoui, G. Mazerolles & E. Dufour (2002) Study of the molecular structure of food matrices by
fluorescence and infrared spectroscopies coupled with multidimensional statistical method- Application
to cheeses. 29th Forum of Young Researchers. July 1-5, Dijon, France. [French]

2- R. Karoui, G. Mazerolles & É. Dufour (2003) Spectrsocopic techniques coupled with chemometric
tools for structure and texture determinations in dairy products. 3rd Nizo Dairy Conference, Dynamic of
texture, Process & perception. June 11-13, Papendal, The Netherlands.

3- R. Karoui & É. Dufour (2003) Application of front face fluorescence spectroscopy for the evaluation
of functional properties of cheeses. The days of Milk Channels "To adapt milk to its uses: stakes and
new levers "2-3 July, Rennes, France. [French]

4- F. Leriche, R. Karoui, K. Fayolle, L. Leblanc, K. Laval, & É. Dufour (2003) Cheese alteration by
Pseudomonas spp: Monitoring the sources of contamination using fluorescence spectroscopy. The
First International Symposium on Food Quality Management for East European Countries. July 27-29,
Cluj-Napoca, Romania.

5- R. Karoui, É. Dufour, L. Pillonel, E. Schaller & J.-O. Bosset (2003) Geographic traceability of
Emmental cheeses using near infrared and fluorescence spectroscopies. 7th International Symposium
Congress of Food Authenticity and Safety. October 15-17, Nantes, France.

6- R. Karoui, É. Dufour, L. Pillonel & J.-O. Bosset (2004) Study of the geographic traceability of
European Emmental cheese types using front face fluorescence spectroscopy. IDF Symposium on
Cheese: Ripening, Characterization & Technology. March 21-25, Prague, Czech Republic.

7- K. Ruoff, R. Karoui, E. Dufour, W. Luginbühl, J.-O. Bosset, S. Bogdanov & R. Amado (2004)
Authentication of botanical origin of honey samples by front face fluorescence spectroscopy. Congress
of Mountain Farm Foodstuffs. 6-7 October, Clermont-Ferrand, France. [French]

8- A.S. Guillard, C. Grondin, B. Lefur & R. Karoui (2004) Detection of fresh and frozen-thawed fish
fillets by mid infrared. 10th Congress of Muscle Science and Meat Technology. 25-26 October, Rennes,
France. [French]

9- M. Slavkova, K. Fayolle, R. Karoui & F. Leriche (2005). High resistant environmental

PSEUDOMONAS SPP. and S. MALTOPHILIA isolated from traditional cheese workshop to alkaline
st
disinfectant agents. 1 Symposium on Antimicrobial Resistance in Animals and the Environment. 23-
25 February, Lyon, France.

10- R. Karoui, A. M. Mouazen, E. Dufour, & J. De Baerdemaeker (2006) The joint use of NIR and MIR
spectroscopic methods for the determination of some chemical parameters in soft cheeses at external
and central zones. ASABE Annual International Meeting, July 9-12, Oregon, USA.

11- M. Slavkova, K. Fayolle, R. Karoui, & F. Leriche (2007) Resistance of PSEUDOMONAS SPP to
biocide molecular used in agro-alimentary plants. 7th National Congress of French Society for
Microbiology (SFM), 29 Mai -1 June, Nantes, France.
12- M. Hammami, H. Rouissi, Ben Younes, A, & R. Karoui (2010) Etude de la qualité du lait de brebis
de race Sicilo-Sarde par spectroscopie moyen infrarouge. 17ème Journées Scientifiques sur les
Résultats de la Recherche Agricoles, 16-17 décembre, Nabeul, Tunisie.

13- B. Bchir, S. Besbes, R. Karoui, M. Paquot, H. Attia, & C. Blecker (2010) utilisation de jus de datte
comme milieu d’immersion pour la déshydratation osmotique des graines de grenade (Punica
granatum L.). Journée Scientifique de la Société Royale de Chimie sur le thème « Chimie verte », 14
octobre, Gembloux, Belgique.

14- E. Botosoa, C. Chénè, & R. Karoui (2012) The use of front face fluorescence spectroscopy for
measurement of lipid oxidation during storage of cakes at 20 °C and 65 % of RH. 7th International
Conference on Water in Food, 3-5 June, Helsinki, Finland.

15- E. Botosoa, C. Chénè, & R. Karoui (2013) Monitoring textural and structural changes in sponge
cakes throughout ageing by texture analyser and fluorescence spectroscopy. EUROFOODCHEM
XVII, May 07-10, 2013, Istanbul, Turkey

Local publications

1- R. Karoui, S. Lardon, A. Laguet, E. Thomas, J.P. Frencia & E. Dufour (2004) Evaluation of front
face fluorescence spectroscopy for the detection of fresh and frozen-thawed fish fillets. Viandes &
Produits Carnés, N° Hors Série, 97-98. [French]

2- A.S. Guillard, C. Grondin, B. Lefur & R. Karoui (2004) Detection of fresh and frozen-thawed fish
fillets by mid infrared spectroscopy. Viandes & Produits Carnés, N° Hors Série, 111-112. [French]

Chapter of Books

1- R. Karoui & E. Dufour (2008) Spectroscopic techniques: Fluorescence and ultraviolet-visible (UV-
Vis) spectroscopy. In: Modern Techniques for Food Authentication (D.W. Sun, ed.). Elsevier, 201-246
pp.

2- R. Karoui, J.A.F. Pierna & E. Dufour (2008) Spectroscopic technique: mid infrared (MIR) and
Fourier Transform mid-infrared (FT-MIR) spectroscopies. In: Modern Techniques for Food
Authentication (D.W. Sun, ed.). Elsevier, 27-64 pp.

3- R. Karoui, B. De Ketelaere, B. Kemps, F. Bamelis, K. Mertens, J. De Baerdemaeker (2009) Egg

and egg products. In: Infrared Spectroscopy for Food Quality Analysis and Control (D.W. Sun, ed.).
Elsevier, 399-414 pp.

4- R. Karoui (2009) Determination of identity and quality of dairy products. In Handbook of Dairy Food
analysis (F. Toldra & L. Nollet, eds). Taylor & Francis Group, 363-384.

5- R. Karoui (2011) Determination of identity and quality of dairy products. In Sensory Analysis of
Foods of Animal Origin (F. Toldra eds). CC Press, 413-434.

6- R. Karoui (2012) Chap. 15 Food Authenticity and Fraud. In Chemical Analysis of Food Techniques
and Applications (Y. Pico, ed). Elsevier, 499-517.

7- M. Hassouna & R. Karoui (2013) Structure and texture determination of dairy products by using
spectroscopic techniques (fluorescence, infrared and NMR) coupled with chemometric tools. In
Cheese production, Chemistry and sensory properties, Nova Science Publisher, accepté pour
publication.

Proceeding or workshop papers

1- É. Dufour, R. Karoui & J.-O. Bosset (2003) Etude de la fluorescence intrinsèque de fromages de
type L’Etivaz AOC et Gruyère AOC en vue de la reconnaissance de leur origine géographique. In
Agriculture et produits alimentaires de montagne (G. Giraud & M. Petit, eds). pp 69-73.

2- R. Karoui & É. Dufour (2004) Potentialité de la spectroscopie de fluorescence frontale pour la

détermination de l’origine géographique de laits de tournées de Haute-Loire. In Produits Alimentaires
Fermier (E. Dufour, eds). pp 101-103.

3- K. Ruoff, R. Karoui, E. Dufour, W. Luginbühl, J.-O. Bosset, S. Bogdanov & R. Amado (2004)
Authentification de l'origine botanique des miels par spectroscopie de fluorescence frontale. In
Produits Alimentaires Fermier (E. Dufour, ed.). pp 237-238.

4- F.Leriche, R. Karoui, K. Fayolle, L. Leblanc, K. Laval & E. Dufour (2004) Fluorescence

spectroscopy: a tool to monitor cheese contamination by Pseudomonas spp. In Food quality
managment for East European Countries, pp 187-193.

5- R. Karoui, A. M. Mouazen, H. Ramon, R. Schoonheydt, E. Dufour, & J. De Baerdemaeker (2006)

The joint use of NIR and MIR spectroscopic methods for the determination of some chemical
parameters in soft cheeses at external and central zones. In ASABE Meeting, 9112 July 2006,
Portland, Oregon, USA, Paper Number: 066057, 20p.

6- R. Karoui, A. M. Mouazen, E. Dufour, & J. De Baerdemaeker (2006) The joint use of NIR and MIR
spectroscopic methods for the determination of some chemical parameters in European Emmental
cheeses. World Congress, Agricultural Engineering for better World, 3-7 Septembe 2006, Bonn,
Germany, Paper Number 492, 6p.

7- A. M. Mouazen, R. Karoui, J. De Baerdemaeker, & H. Ramon (2007) Classification of soil texture

classes for on-the-go management of soil VIS-NIR spectra. In Precision Agriculture (J.V. Stafford, ed.).
pp. 109-115.

8- E. Dufour, R. Karoui, & J.O. Bosset (2007) The potential of infrared and fluorescence
spectroscopies combined with chemometrics for the determination of the geographic origin of food
products: example of Emmental cheeses produced in Europe. In Precision Livestock Farming (S. Cox,
ed.). pp. 61-68.

9- R. Karoui, & E. Dufour (2007) Front face fluorescence spectroscopy coupled with chemometric
tools for monitoring the oxidation of semi-hard cheeses throughout ripening. In Precision Livestock
Farming (S. Cox, ed.). pp. 37-44.

10- R. Karoui & E. Dufour (2008) From Research to Innovation: Design and validation of an integrated
low-cost fiber optic based spectrofluorimeter for measuring cheese quality. COST 927- Thermally
processed foods: possible health implications. Training school, 20-23 May 2008, Montpellier.

11- R. Karoui & C. Blecker (2011) Front-face fluorescence spectroscopy: a tool for differentiating
sheep milk originating from different genotypes and feeding systems In: Precision Livestock Farming
(C.Lokhorst & D. Berckmans, ed.). pp. 105-112.