| Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years M Sangaré, R Karoui Critical Reviews in Food Science and Nutrition 63 (26), 8136-8160, 2023 | 4 | 2023 |
| Use of mid‐infrared spectroscopy for quality monitoring and the prediction of physicochemical parameters of dry fermented chicken sausages enriched with sesame flour M Sangaré, J Bony, C Chèné, T Lonseny, R Karoui Journal of the Science of Food and Agriculture 102 (15), 6950-6960, 2022 | 2 | 2022 |
| Mid-infrared spectroscopy enabled rapid differentiation between fresh and frozen–thawed Sevruga (Acipenser stellatus) samples presenting different raw quality D Vilkova, M Sangaré, M Egorov, R Karoui European Food Research and Technology 249 (9), 2299-2310, 2023 | 1 | 2023 |
| Impact of the incorporation of clove and sesame flour in the formulation of dry chicken sausages on their quality during the fermentation stage M Sangaré, J Bony, C Chèné, R Karoui European Food Research and Technology, 1-12, 2025 | | 2025 |
| Evaluation of Soumbara (Parkia biglobosa) Quality During Storage Using Mid-Infrared Spectroscopy and Physicochemical Methods M Sangaré, D Mamady, SM Lamarana Turkish Journal of Agriculture-Food Science and Technology 12 (10), 1739-1745, 2024 | | 2024 |
| Impact of sesame (Sesamum indicum) flour incorporation on the quality of chicken sausages during the fermentation stage RK Moriken Sangaré, Jérôme Bony, Christine Chèné American Journal of Food Science and Nutrition (AJFSN) 3 (01), 317-336, 2024 | | 2024 |
| Determination of the Quality of Dry Sausages by Targeted and Untargeted Techniques M Sangaré, R Karoui African Journal of Food Science and Technology 15 (2), 01-010, 2024 | | 2024 |
| FORMULATION OF CHICKEN SAUSAGES ENRICHED WITH CLOVE (SYZYGIUM AROMATICUM) POWDER AND SESAME (SESAMUM INDICUM L.) FLOUR DURING THE FERMENTATION STAGE M Sangaré, J Bony, C Chèné, R Karoui Food Science 7 (2), 134-157, 2024 | | 2024 |
| Assessing the quality of dry sausages using fluorescence spectroscopy, physico‐chemical, and dynamic testing rheology: A preliminary study M Sangaré, L Traoré, C Chèné, R Karoui Journal of Texture Studies 53 (5), 693-704, 2022 | | 2022 |
| Contribution à l'amélioration de la qualité des saucissons secs commercialisés sur les marchés de Conakry M Sangaré Université d'Artois; Université Gamal Abdel Nasser de Conakry, 2022 | | 2022 |
| Use of Fluorescence Spectroscopy Combined with Chemometric Tools for the Quality Assessment of Fermented Parkia Biglobosa Seeds During Storage S Moriken, S Mamadou, Lamarana, D Mamady, S Vamougna, ... International Journal of Nutrition and Food Sciences 13 (6), 270-282, 2004 | | 2004 |
