4.7 Article

2D-Cross Correlation Spectroscopy Coupled with Molecular Fluorescence Spectroscopy for Analysis of Molecular Structure Modification of Camel Milk and Cow Milk Mixtures during Coagulation

Related references

Note: Only part of the references are listed.
Review Agriculture, Dairy & Animal Science

Structure-function relationships in cheese

Prabin Lamichhane et al.

JOURNAL OF DAIRY SCIENCE (2018)

Review Food Science & Technology

Biomolecular content of camel milk: A traditional superfood towards future healthcare industry

Mohammadreza Khalesi et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Article Chemistry, Physical

Rapid discrimination of Panax notogeinseng of different grades by FT-IR and 2DCOS-IR

Fang Ma et al.

JOURNAL OF MOLECULAR STRUCTURE (2016)

Article Food Science & Technology

Application of synchronous fluorescence spectroscopy for the determination of some chemical parameters in PDO French blue cheeses

Khaled Abbas et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2012)

Review Engineering, Environmental

Fluorescence as a potential monitoring tool for recycled water systems: A review

R. K. Henderson et al.

WATER RESEARCH (2009)

Article Automation & Control Systems

Fluorescence spectroscopy and PARAFAC in the analysis of yogurt

J Christensen et al.

CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS (2005)