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Talanta|January 10, 2018
Determination of the optimal number of components in independent components analysisAmine Kassouf, Delphine Jouan-Rimbaud Bouveresse, Douglas N RutledgeAnalytica Chimica Acta|April 10, 2007
Independent component analysis as a pretreatment method for parallel factor analysis to eliminate artefacts from multiway dataDelphine Jouan-Rimbaud Bouveresse, Hamida Benabid, Douglas N RutledgeFood Chemistry|December 4, 2018
Untargeted food contaminant detection using UHPLC-HRMS combined with multivariate analysis: Feasibility study on teaGrégoire Delaporte, Mathieu Cladière, Delphine Jouan-Rimbaud Bouveresse, et al.Talanta|May 1, 2016
Using pH variations to improve the discrimination of wines by 3D front face fluorescence spectroscopy associated to Independent Components AnalysisRita Saad, Delphine Jouan-Rimbaud Bouveresse, Nathalie Locquet, et al.Talanta|September 13, 2012
Study of the heat stability of sunflower oil enriched in natural antioxidants by different analytical techniques and front-face fluorescence spectroscopy combined with Independent Components AnalysisFaten Ammari, Delphine Jouan-Rimbaud-Bouveresse, Néziha Boughanmi, et al.Analytical Methods : Advancing Methods and Applications|May 29, 2024
Chemometrics-driven monitoring of cheese ripening: a multimodal spectroscopic and scanning electron microscopy investigationHala Abi-Rizk, Delphine Jouan-Rimbaud Bouveresse, Julien Chamberland, et al.Analytical Methods : Advancing Methods and Applications|October 11, 2023
Recent developments of e-sensing devices coupled to data processing techniques in food quality evaluation: a critical reviewHala Abi-Rizk, Delphine Jouan-Rimbaud Bouveresse, Julien Chamberland, et al.Talanta|May 21, 2014
3D front face solid-phase fluorescence spectroscopy combined with Independent Components Analysis to characterize organic matter in model soilsFaten Ammari, Ryad Bendoula, Delphine Jouan-Rimbaud Bouveresse, et al.Journal of Food Science|March 8, 2013
Influence of the colloidal structure of dairy gels on milk fat fusion behavior: quantification of the liquid fat content by in situ quantitative proton nuclear magnetic resonance spectroscopy (isq (1) H NMR)Romain Bouteille, Jeanne Perez, Farid Khifer, et al.Analytical and Bioanalytical Chemistry|June 30, 2005
Fluorescence spectroscopy for monitoring deterioration of extra virgin olive oil during heatingRana Cheikhousman, Manuela Zude, Delphine Jouan-Rimbaud Bouveresse, et al.Pageof 3