1. A new application of NIR spectroscopy to describe and predict purees quality from the non-destructive apple measurements. (25th April 2020) Authors: Lan, Weijie; Jaillais, Benoit; Leca, Alexandre; Renard, Catherine M.G.C.; Bureau, Sylvie Journal: Food chemistry Issue: Volume 310(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparison of near-infrared, mid-infrared, Raman spectroscopy and near-infrared hyperspectral imaging to determine chemical, structural and rheological properties of apple purees. (June 2022) Authors: Lan, Weijie; Baeten, Vincent; Jaillais, Benoit; Renard, Catherine M.G.C.; Arnould, Quentin; Chen, Songchao; Leca, Alexandre; Bureau, Sylvie Journal: Journal of food engineering Issue: Volume 323(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Fresh, freeze-dried or cell wall samples: Which is the most appropriate to determine chemical, structural and rheological variations during apple processing using ATR-FTIR spectroscopy?. (15th November 2020) Authors: Lan, Weijie; Renard, Catherine M.G.C.; Jaillais, Benoit; Leca, Alexandre; Bureau, Sylvie Journal: Food chemistry Issue: Volume 330(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Fruit variability impacts puree quality: Assessment on individually processed apples using the visible and near infrared spectroscopy. (1st October 2022) Authors: Lan, Weijie; Jaillais, Benoit; Chen, Songchao; Renard, Catherine M.G.C.; Leca, Alexandre; Bureau, Sylvie Journal: Food chemistry Issue: Volume 390(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Mid-infrared technique to forecast cooked puree properties from raw apples: A potential strategy towards sustainability and precision processing. (1st September 2021) Authors: Lan, Weijie; Renard, Catherine M.G.C.; Jaillais, Benoit; Buergy, Alexandra; Leca, Alexandre; Chen, Songchao; Bureau, Sylvie Journal: Food chemistry Issue: Volume 355(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Toward the implementation of mid-infrared spectroscopy along the processing chain to improve quality of the tomato based products. (August 2020) Authors: Bureau, Sylvie; Arbex de Castro Vilas Boas, Alexandre; Giovinazzo, Robert; Jaillais, Benoit; Page, David Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 130(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Visible, near- and mid-infrared spectroscopy coupled with an innovative chemometric strategy to control apple puree quality. (February 2021) Authors: Lan, Weijie; Bureau, Sylvie; Chen, Songchao; Leca, Alexandre; Renard, Catherine M.G.C.; Jaillais, Benoit Journal: Food control Issue: Volume 120(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗