Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Omar H, Dib"'
Autor:
Jad Rizkalah, Christophe B.Y. Cordella, Luc Eveleigh, Omar H. Dib, Nathalie Locquet, Hussein Dib, Ali Bassal, Rita Yaacoub
Publikováno v:
Journal of Fluorescence. 31:107-118
The potential of front-face fluorescence spectroscopy coupled with chemometric techniques, namely multiple linear regression (MLR) applied on parallel factor (PARAFAC) scores and partial least squares (PLS), was tested on Lebanese olive oil samples p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fc2276618e7107d997bc91282ba45c1
https://doi.org/10.1007/s10895-020-02634-8
https://doi.org/10.1007/s10895-020-02634-8
Autor:
Omar H, Dib, Jad, Rizkalah, Rita, Yaacoub, Hussein, Dib, Nathalie, Locquet, Luc, Eveleigh, Christophe B Y, Cordella, Ali, Bassal
Publikováno v:
Journal of fluorescence. 31(1)
The potential of front-face fluorescence spectroscopy coupled with chemometric techniques, namely multiple linear regression (MLR) applied on parallel factor (PARAFAC) scores and partial least squares (PLS), was tested on Lebanese olive oil samples p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::70964001b3106476bdcfea8f34d7391c
https://pubmed.ncbi.nlm.nih.gov/33098061
https://pubmed.ncbi.nlm.nih.gov/33098061
Publikováno v:
Food Chemistry. 212:485-494
Curcumin has been successfully encapsulated in cyclodextrin-metal organic frameworks (CD-MOFs) without altering their crystallinity. The interaction between curcumin and CD-MOFs is strong through hydrogen bond type interaction between the OH group of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56451119d3d74df5e7265eee36cf10ee
https://doi.org/10.1016/j.foodchem.2016.06.013
https://doi.org/10.1016/j.foodchem.2016.06.013
Autor:
Omar H. Dib, Christophe B.Y. Cordella, Hussein Dib, Ali Bassal, Nathalie Locquet, Rita Yaacoub, Luc Eveleigh
Publikováno v:
Journal of Food Research. 10:39
The impact of harvest period on the quality parameters, polyphenols, fatty acids, sterols, and volatile compounds of Lebanese olive oil from the Soury variety was investigated in this study. Two groups of olive oil were compared, each with a specific
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f86d640e8a7dc76441a296137ff50b2
https://doi.org/10.5539/jfr.v10n1p39
https://doi.org/10.5539/jfr.v10n1p39
Autor:
Hussein Dib, Omar H. Dib, Nathalie Locquet, Ali Bassal, Christophe B.Y. Cordella, Luc Eveleigh, Rita Yaacoub
Publikováno v:
Journal of Food Research. 9:48
The influence of growing-area and technological aspects on the Lebanese Soury variety is presented. The pedoclimatic conditions, quality parameters, and fatty acids of oil samples were examined using chemometric tools to demonstrate the typicality of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e1439a7b2a92fd28b0676abdbcc55fa
https://doi.org/10.5539/jfr.v9n2p48
https://doi.org/10.5539/jfr.v9n2p48