Long-Term Ripening Evaluation of Ewes’ Cheeses by Fourier-Transformed Infrared Spectroscopy under Real Industrial Conditions

Detection of adulteration of goat milk powder with bovine milk powder by front-face and time resolved fluorescence

(2017) Mariana P. Brandao et al.   FOOD CONTROL

Time resolved fluorescence of cow and goat milk powder

(2017) Mariana P. Brandao et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Results from portable and of low cost equipment developed for detection of milk adulterations

(2017) Wesley William Gonçalves NASCIMENTO et al.   Food Science and Technology

Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses

(2015) M. Bergamaschi et al.   JOURNAL OF DAIRY SCIENCE

Quantification of whey in fluid milk using confocal Raman microscopy and artificial neural network

(2015) Roney Alves da Rocha et al.   JOURNAL OF DAIRY SCIENCE

Persistência da lactação e composição do leite em ovelhas leiteiras das raças Lacaune e East Friesian

(2013) Elvis Ticiani et al.   CIENCIA RURAL

Prediction of sensory quality of cheese during ripening from chemical and spectroscopy measurements

(2013) Hilde Kraggerud et al.   INTERNATIONAL DAIRY JOURNAL

Monitoring amino acids, organic acids, and ripening changes in Cheddar cheese using Fourier-transform infrared spectroscopy

(2011) Anand Subramanian et al.   INTERNATIONAL DAIRY JOURNAL

Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy

(2010) M.J. Lerma-García et al.   JOURNAL OF DAIRY SCIENCE

The application of near infrared spectroscopy technology and a remote reflectance fibre-optic probe for the determination of peptides in cheeses (cow’s, ewe’s and goat’s) with different ripening times

(2008) I. González-Martín et al.   FOOD CHEMISTRY