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Analysis of Dairy Products by Near-Infrared Spectroscopy: A Review
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1021/ac00144a038openalex-snapshot
Multivariate analysis applied to near-infrared spectra of milk
inferredcites →https://doi.org/10.1021/ac00144a039openalex-snapshot
Sample analysis using plasma source mass spectrometry with electrochemical sample introduction
inferredcites →https://doi.org/10.1021/jf00048a033openalex-snapshot
Comparison of sample handling and data treatment methods for determining moisture and fat in Cheddar cheese by near-infrared spectroscopy
inferredcites →https://doi.org/10.1093/9780197610145.001.0001openalex-snapshot
Official Methods of Analysis of AOAC INTERNATIONAL
inferredcites →https://doi.org/10.1093/jaoac/78.3.802openalex-snapshot
Determination of Fat, Protein, and Total Solids in Cheese by Near-Infrared Reflectance Spectroscopy
inferredcites →https://doi.org/10.1111/j.1365-2621.1994.tb06956.xopenalex-snapshot
Protein Content in Milk by Near‐Infrared Spectroscopy
inferredcites →https://doi.org/10.1201/9781420007374openalex-snapshot
Handbook of Near-Infrared Analysis
inferredcites →https://doi.org/10.1255/jnirs.17openalex-snapshot
Near Infrared Calibrations for Goat's Milk Components: Protein, Total Casein, α s -, β- and k -caseins, Fat and Lactose
inferredcites →https://doi.org/10.1255/jnirs.20openalex-snapshot
Application of an Experimental Design to the Detection of Foreign Substances in Milk
inferredcites →https://doi.org/10.1366/0003702904085796openalex-snapshot
Classification of Commercial Skim Milk Powders According to Heat Treatment Using Factorial Discriminant Analysis of Near-Infrared Reflectance Spectra
inferredcites →https://doi.org/10.1366/0003702904085921openalex-snapshot
Polarized IR Spectra of Decacarbonyldimanganese(O) and Decacarbonyldirhenium(O) Oriented in Stretched Polyethylene Films
inferredcites →https://doi.org/10.3168/jds.s0022-0302(82)82319-9openalex-snapshot
Application of Near Infrared Reflectance Spectroscopy to Cheese Analysis
inferredcites →https://doi.org/10.3168/jds.s0022-0302(90)79037-6openalex-snapshot
Detection of Foreign Fat Adulteration of Milk Fat by Near Infrared Spectroscopic Method
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Investigating the Production Process of Dairy Products by Infrared Spectroscopy and Chemometrics
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The use of hyperspectral techniques in evaluating quality and safety of meat and meat products
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Recent developments in infrared spectroscopy for the detection of food chemical hazards
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Discrimination of seasonality in cheeses by near‐infrared technology
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Exploration of the Use of NIR Reflectance Spectroscopy to Distinguish and Measure Attributes of Conditioned and Cooked Shrimp (Pandalus borealis)
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Spectroscopic Techniques (NMR, Infrared and Fluorescence) for the Determination of Lipid Composition and Structure in Dairy Products
inferred← citeshttps://doi.org/10.1007/978-1-4419-8602-3_2openalex-snapshot
Quantitation of Proteins in Milk and Milk Products
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Quantitation of Proteins in Milk and Milk Products
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Near-infrared Imaging and Spectroscopy
inferred← citeshttps://doi.org/10.1007/978-981-16-7114-2_23openalex-snapshot
Two-Dimensional Correlation Analysis of the Near-Infrared Spectra of Milk and Milk Constituents: Temporal Study of Postpartum Adaptation in Dairy Cows
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Two-Dimensional Near-Infrared Correlation Spectroscopy of an Individual Cow’s Milk for Functional Study of Somatic Cell Count Changes in Milk
inferred← citeshttps://doi.org/10.1007/978-981-16-7114-2_26openalex-snapshot
Artificial Neural Network Applied to Near-Infrared Spectra of Raw Milk for Dairy Cow Feeding Management
inferred← citeshttps://doi.org/10.1007/s00217-005-0145-4openalex-snapshot
Methods to evaluate egg freshness in research and industry: A review
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A comparison and joint use of VIS-NIR and MIR spectroscopic methods for the determination of some chemical parameters in soft cheeses at external and central zones: a preliminary study
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Analytical Methods: Infrared Spectroscopy in Dairy Analysis
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Countering the ‘Fake News’ of Food: The Role of Chemometrics With Vibrational Spectroscopy Techniques
inferred← citeshttps://doi.org/10.1016/b978-0-12-374407-4.00011-xopenalex-snapshot
Analytical Methods | Infrared Spectroscopy in Dairy Analysis
inferred← citeshttps://doi.org/10.1016/b978-0-12-814264-6.00003-7openalex-snapshot
Spectroscopic Technique: Near Infrared (NIR) Spectroscopy
inferred← citeshttps://doi.org/10.1016/b978-0-12-818766-1.00035-0openalex-snapshot
Infrared Spectroscopy in Dairy Analysis
inferred← citeshttps://doi.org/10.1016/b978-0-443-30132-2.00006-1openalex-snapshot
Infrared spectroscopy in food analysis: traditional technique but versatile tool
inferred← citeshttps://doi.org/10.1016/j.aca.2007.10.014openalex-snapshot
Determination of the percentage of milk (cow's, ewe's and goat's) in cheeses with different ripening times using near infrared spectroscopy technology and a remote reflectance fibre-optic probe
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Short-wave near-infrared spectroscopy analysis of major compounds in milk powder and wavelength assignment
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Attenuated total reflectance terahertz spectroscopy for quantitative measurement of somatic cell count in bovine milk
inferred← citeshttps://doi.org/10.1016/j.fochx.2025.102685openalex-snapshot
Advances in spectroscopic techniques for the detection of cheese adulteration: A systematic review
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2012.02.077openalex-snapshot
Quantitative determination of fat and total protein in milk based on visible light scatter
inferred← citeshttps://doi.org/10.1016/j.foodres.2005.12.002openalex-snapshot
Feasibility study of discriminating the manufacturing process and sampling zone in ripened soft cheeses using attenuated total reflectance MIR and fiber optic diffuse reflectance VIS–NIR spectroscopy
inferred← citeshttps://doi.org/10.1016/j.foodres.2013.10.033openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.heliyon.2023.e22039openalex-snapshot
Neural network enhanced aging time measurements of diary product remaining with infrared spectroscopy
inferred← citeshttps://doi.org/10.1016/j.idairyj.2004.06.013openalex-snapshot
Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy
inferred← citeshttps://doi.org/10.1016/j.idairyj.2004.07.026openalex-snapshot
Application of FT-NIR and FT-IR spectroscopy to study the shelf-life of Crescenza cheese
inferred← citeshttps://doi.org/10.1016/j.idairyj.2005.10.002openalex-snapshot
Chemical characterisation of European Emmental cheeses by near infrared spectroscopy using chemometric tools
inferred← citeshttps://doi.org/10.1016/j.idairyj.2009.05.002openalex-snapshot
Non-destructive determination of components in processed cheese slice wrapped with a polyethylene film using near-infrared spectroscopy and chemometrics
inferred← citeshttps://doi.org/10.1016/j.idairyj.2011.04.016openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.japr.2025.100534openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2007.03.027openalex-snapshot
Citrus sorting by identification of the most common defects using multispectral computer vision
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2007.12.022openalex-snapshot
Near infrared spectroscopy for on/in-line monitoring of quality in foods and beverages: A review
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Texture evaluation in cheeses by NIRS technology employing a fibre-optic probe
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Use of NIRS technology with a remote reflectance fibre-optic probe for predicting major components in cheese
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Analysis of protein chromatographic profiles joint to partial least squares to detect adulterations in milk mixtures and cheeses
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At-Line Near-Infrared Spectroscopy for Prediction of the Solid Fat Content of Milk Fat from New Zealand Butter
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Determination of Chemical Composition of Commercial Honey by Near-Infrared Spectroscopy
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