4.4 Article

Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

SPECTROSCOPIC METHOD (FTIR-ATR) AND CHEMOMETRIC TOOLS TO DETECT COW'S MILK ADDITION TO BUFFALO'S MILK

L. K. R. Silva et al.

REVISTA MEXICANA DE INGENIERIA QUIMICA (2020)

Article Food Science & Technology

Application of NIR spectroscopy and image analysis for the characterisation of grated Parmigiano-Reggiano cheese

Marcello Alinovi et al.

INTERNATIONAL DAIRY JOURNAL (2019)

Article Food Science & Technology

FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses

Antonio Iranaldo Nunes Leite et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Review Food Science & Technology

Developments of nondestructive techniques for evaluating quality attributes of cheeses: A review

Tong Lei et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Review Chemistry, Analytical

Near infrared spectroscopy: A mature analytical technique with new perspectives - A review

Celio Pasquini

ANALYTICA CHIMICA ACTA (2018)

Article Chemistry, Applied

Peptide profile of Coalho cheese: A contribution for Protected Designation of Origin (PDO)

Maria A. Fontenele et al.

FOOD CHEMISTRY (2017)

Article Food Science & Technology

Easy classification of traditional Minas cheeses using artificial neural networks and discriminant analysis

Leandro S. Santos et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2017)

Article Food Science & Technology

Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture

Rita de Cassia Ramos do Egypto Queiroga et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2013)