S. Daoud

Evaluation of Liquefaction Potential of New Caledonian Nickel Ores

M. Bouassida, Imen Said, S. Daoud, 2017 .

Fast and direct analysis of oxidation levels of oil-in-water emulsions using ATR-FTIR.

L. Dujourdy, P. Cayot, N. Billecke, 2019, Food chemistry.

Impact of oak wood barrel tannin potential and toasting on white wines antioxidant stability.

P. Schmitt‐Kopplin, Maria Nikolantonaki, R. Gougeon, 2019, Journal of agricultural and food chemistry.

Lipid oxidation in oil-in-water emulsions: Iron complexation by buffer ions and transfer on the interface as a possible mechanism.

P. Cayot, Elias Bou-Maroun, S. Daoud, 2020, Food chemistry.

Fast, direct and in situ monitoring of lipid oxidation in an oil-in-water emulsion by near infrared spectroscopy.

P. Cayot, Elias Bou-Maroun, S. Daoud, 2020, Analytical methods : advancing methods and applications.

Detection of Lipid Oxidation in Infant Formulas: Application of Infrared Spectroscopy to Complex Food Systems

P. Cayot, N. Billecke, Elias Bou-Maroun, 2020, Foods.