Éric Dufour - Publications, H-index & Citations

Éric Dufour

University of Agriculture Faisalabad

53H指数

291论文数

6.8K被引数

收录论文 67

发表时间

A randomized trial to determine the minimum effective lidocaine volume for median nerve block using hydrodissection

SCIENTIFIC REPORTS

IF3.9

2022-01-07

OAAI

Dufour, Eric; Jaziri, Souhail; Novillo, Marie Alice; Aubert, Lila; Chambon, Anne; Kutz, Rainer; Vallee, Alexandre; Fischler, Marc

Monitoring of thermal changes in meat by synchronous fluorescence spectroscopy

JOURNAL OF FOOD ENGINEERING

IF5.8

2016-01-01

PREAI

Sahar, Amna; Rahman, Ubaid Ur; Kondjoyan, Alain; Portanguen, Stephane; Dufour, Eric

Classification and characterization of beef muscles using front-face fluorescence spectroscopy

MEAT SCIENCE

IF6.1

2015-02-01

PREAI

Sahar, Amna; Dufour, Eric

Use of Fourier transform-infrared spectroscopy to predict spoilage bacteria on aerobically stored chicken breast fillets

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2014-05-01

OAAI

Sahar, A.; Dufour, E.

Ultrasound-guided perineural circumferential median nerve block in carpal tunnel syndrome

ANAESTHESIA

IF6.9

2013-03-11

OAAI

Dufour, E.; Toussaint, A.; Liu, N.; Fischler, M.; Nourry, G.; Vercoutere, M.

Potential of a custom-designed fluorescence imager combined with multivariate statistics for the study of chemical and mechanical characteristics of beef meat

FOOD CHEMISTRY

IF9.8

2012-04-01

PREAI

Kulmyrzaev, Asylbek; Bertrand, Dominique; Lepetit, Jacques; Listrat, Anne; Laguet, Arlette; Dufour, Eric

Synchronous front-face fluorescence spectroscopy as a promising tool for the rapid determination of spoilage bacteria on chicken breast fillet

FOOD RESEARCH INTERNATIONAL

IF8

2011-01-01

PREAI

Sahar, A.; Boubellouta, T.; Dufour, E.

Utilisation of attenuated total reflectance MIR and front-face fluorescence spectroscopies for the identification of Saint-Nectaire cheeses varying by manufacturing conditions

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2010-07-31

PREAI

Boubellouta, Tahar; Karoui, Romdhane; Lebecque, Annick; Dufour, Eric

Potential of synchronous fluorescence spectroscopy coupled with chemometrics to determine the heterocyclic aromatic amines in grilled meat

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2010-07-22

PREAI

Sahar, A.; Portanguen, S.; Kondjoyan, A.; Dufour, E.

Cheese-Matrix Characteristics During Heating and Cheese Melting Temperature Prediction by Synchronous Fluorescence and Mid-infrared Spectroscopies

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2010-03-11

PREAI

Boubellouta, Tahar; Dufour, Eric

Front-face fluorescence spectroscopy as a tool to classify seven bovine muscles according to their chemical and rheological characteristics

MEAT SCIENCE

IF6.1

2009-12-01

PREAI

Sahar, A.; Boubellouta, T.; Lepetit, J.; Dufour, E.

Synchronous Front-Face Fluorescence Spectroscopy Coupled with Parallel Factors (PARAFAC) Analysis to Study the Effects of Cooking Time on Meat

JOURNAL OF FOOD SCIENCE

IF3.4

2009-11-09

PREAI

Sahar, Amna; Boubellouta, Tahar; Portanguen, Stephane; Kondjoyan, Alain; Dufour, Eric

Front face fluorescence spectroscopy and visible spectroscopy coupled with chemometrics have the potential to characterise ripening of Cabernet Franc grapes

ANALYTICA CHIMICA ACTA

IF6

2008-07-01

PREAI

Le Moigne, Marine; Dufour, Eric; Bertrand, Dominique; Maury, Chantal; Seraphin, Denis; Jourjon, Frederique

Relations Between Spectral and Physicochemical Properties of Cheese, Milk, and Whey Examined Using Multidimensional Analysis 使用多维分析检查的奶酪，牛奶和乳清的光谱与理化特性之间的关系

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2008-03-20

PREAI

Kulmyrzaev, A. A.; Dufour, E.

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

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2007-05-03

PREAI

Karoui, Romdhane; De Baerdemaeker, Josse; Dufour, Eric

Infrared and fluorescence spectroscopic techniques for the determination of nutritional constituents in foods

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2007-04-25

OAAI

Kulmyrzaev, A. A.; Karoui, R.; De Baerdemaeker, J.; Dufour, E.

A comparison and joint use of mid infrared and fluorescence spectroscopic methods for differentiating between manufacturing processes and sampling zones of ripened soft cheeses

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2007-04-13

PREAI

Karoui, Romdhane; De Baerdemaeker, Josse; Dufour, Eric

Diversity of the sensory characteristics of traditional dry sausages from the centre of France: Relation with regional manufacturing practice 法国中部传统干香肠的感官特征的多样性: 与区域制造实践的关系

FOOD QUALITY AND PREFERENCE

IF4.9

2007-04-01

PREAI

Rason, Jonathan; Martin, Jean-Francois; Dufour, Eric; Lebecque, Annick

Investigation of the physicochemical and sensory homogeneity of traditional French dry sausages 传统法国干香肠的理化和感官均匀性的研究

MEAT SCIENCE

IF6.1

2007-03-01

PREAI

Rason, Jonathan; Laguet, Arlette; Berge, Phillipe; Dufour, Eric; Lebecque, Annick

The use of front face fluorescence spectroscopy to classify the botanical origin of honey samples produced in Switzerland

FOOD CHEMISTRY

IF9.8

2007-01-01

PREAI

Karoui, R.; Dufour, E.; Bosset, J. -O.; De Baerdemaeker, J.

研究方向