Evaluation of the application of attenuated total reflectance–Fourier transform infrared spectrometry (ATR–FTIR) and chemometrics to the determination of nutritional parameters of yogurt samples
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Determination of the energetic value of fruit and milk-based beverages through partial-least-squares attenuated total reflectance-Fourier transform infrared spectrometry
Selection of calibration set samples in determination of olive oil acidity by partial least squares–attenuated total reflectance–Fourier transform infrared spectroscopy
Partial least-squares methods for spectral analyses. 1. Relation to other quantitative calibration methods and the extraction of qualitative information
Functional stirred yogurt manufactured using co‐microencapsulated or free forms of grape pomace and flaxseed oil as bioactive ingredients: Physicochemical, antioxidant, rheological, microstructural, and sensory properties
Transformation Kinetics During Fermented Milk Production Using Lactobacillus Johnsonii (La1) and Streptococcus Thermophillus: A Comparison With Yogurt Inoculum
A comparative study of fermented buffalo and camel milk with anti-inflammatory, ACE-inhibitory and anti-diabetic properties and release of bio active peptides with molecular interactions: In vitro, in silico and molecular study
Mid-Infrared Spectroscopy Coupled with Chemometrics: A Tool for the Analysis of Intact Food Systems and the Exploration of Their Molecular Structure−Quality Relationships − A Review
Use of Reflectance Infrared Spectroscopy for Monitoring the Metal Content of the Estuarine Sediments of the Nerbioi-Ibaizabal River (Metropolitan Bilbao, Bay of Biscay, Basque Country)
Rapid determination of six kavalactones in kava root and rhizome samples using Fourier transform infrared spectroscopy and multivariate analysis in comparison with gas chromatography
Monitoring lactic acid concentrations by infrared spectroscopy: A new developed method for Lactobacillus fermenting media with potential food applications
Yogurt with cornflower (Centaurea cyanus L.) petals as a source of antioxidant compounds and dietary fiber: Physicochemical and spectroscopic research during storage
Use of Fourier Transform Infrared Spectroscopy for Monitoring the Shelf Life and Safety of Yogurts Supplemented With a Lactobacillus plantarum Strain With Probiotic Potential
Effect of using treated wastewater on the bacteriological quality of raw cows milk: A case of a farm in Northeastern Algeria
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