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Investigating the Production Process of Dairy Products by Infrared Spectroscopy and Chemometrics

https://doi.org/10.2139/ssrn.4143293
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Chemometric analysis combined with FTIR spectroscopy of milk and Halloumi cheese samples according to species’ origin
inferredcites →https://doi.org/10.1007/s11947-007-0033-yopenalex-extracted
Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity
inferredcites →https://doi.org/10.1007/s13197-020-04861-0openalex-extracted
Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species
inferredcites →https://doi.org/10.1016/0308-8146(85)90005-6openalex-extracted
Application of infrared reflectance spectroscopy to the analysis of milk and dairy products
inferredcites →https://doi.org/10.1016/j.chemolab.2014.10.003openalex-extracted
MCR-ALS GUI 2.0: New features and applications
inferredcites →https://doi.org/10.1016/j.foodchem.2006.03.012openalex-extracted
Prediction of sensory attributes of European Emmental cheese using near-infrared spectroscopy: A feasibility study
inferredcites →https://doi.org/10.1016/j.foodchem.2019.125480openalex-extracted
Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions
inferredcites →https://doi.org/10.1016/j.foodchem.2021.130675openalex-extracted
Proof-of-concept on the effect of human milk storage time: Lipid degradation and spectroscopic characterization using portable near-infrared spectrometer and chemometrics
inferredcites →https://doi.org/10.1016/j.foodcont.2020.107494openalex-extracted
Effect of physicochemical factors and use of milk powder on milk rennet-coagulation: Process understanding by near infrared spectroscopy and chemometrics
inferredcites →https://doi.org/10.1016/j.idairyj.2006.10.003openalex-extracted
Middle infrared spectroscopy characterization of ripening stages of Camembert-type cheeses
inferredcites →https://doi.org/10.1016/j.idairyj.2020.104647openalex-extracted
Determination of grated hard cheeses adulteration by near infrared spectroscopy (NIR) and multivariate analysis
inferredcites →https://doi.org/10.1016/j.tifs.2019.03.009openalex-extracted
Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment
inferredcites →https://doi.org/10.1016/j.tifs.2019.04.013openalex-extracted
Developments of nondestructive techniques for evaluating quality attributes of cheeses: A review
inferredcites →https://doi.org/10.1021/ac00063a019openalex-extracted
Multivariate curve resolution applied to spectral data from multiple runs of an industrial process
inferredcites →https://doi.org/10.1021/jf960744popenalex-extracted
Analysis of Dairy Products by Near-Infrared Spectroscopy: A Review
inferredcites →https://doi.org/10.1039/an9729700559openalex-extracted
An enzymic method for the determination of lactose in milk including human milk
inferredcites →https://doi.org/10.1080/10408398.2020.1829540openalex-extracted
The recent advances of near-infrared spectroscopy in dairy production—a review
inferredcites →https://doi.org/10.1093/jaoac/78.3.802openalex-extracted
Determination of Fat, Protein, and Total Solids in Cheese by Near-Infrared Reflectance Spectroscopy
inferredcites →https://doi.org/10.1093/jaoac/84.2.623openalex-extracted
Measuring Moisture in Cheese by Near Infrared Absorption Spectroscopy
inferredcites →https://doi.org/10.1111/j.1750-3841.2007.00309.xopenalex-extracted
Application of Mid‐Infrared Spectroscopy to the Prediction of Maturity and Sensory Texture Attributes of Cheddar Cheese
inferredcites →https://doi.org/10.1155/2013/201873openalex-extracted
The Feasibility of Using Near-Infrared Spectroscopy and Chemometrics for Untargeted Detection of Protein Adulteration in Yogurt: Removing Unwanted Variations in Pure Yogurt
inferredcites →https://doi.org/10.1198/tech.2005.s267openalex-extracted
Chemometrics: From Basics to Wavelet Transform
inferredcites →https://doi.org/10.24275/rmiq/alim560openalex-extracted
SPECTROSCOPIC METHOD (FTIR-ATR) AND CHEMOMETRIC TOOLS TO DETECT COW'S MILK ADDITION TO BUFFALO'S MILK
inferredcites →https://doi.org/10.24966/drt-9315/100014openalex-extracted
Near And Mid Infrared Spectroscopy To Assess Milk Products Quality: A Review Of Recent Applications
inferredcites →https://doi.org/10.3168/jds.2008-1910openalex-extracted
Influence of fatty acid chain length and unsaturation on mid-infrared milk analysis
inferredcites →https://doi.org/10.3168/jds.2017-12707openalex-extracted
Short communication: Prediction of milk coagulation and acidity traits in Mediterranean buffalo milk using Fourier-transform mid-infrared spectroscopy
inferredcites →https://doi.org/10.3168/jds.2017-13431openalex-extracted
Determination of fat, protein, moisture, and salt content of Cheddar cheese using mid-infrared transmittance spectroscopy
inferredcites →https://doi.org/10.3168/jds.s0022-0302(06)72556-5openalex-extracted
Modified Versus Producer Milk Calibration: Mid-Infrared Analyzer Performance Validation
inferredcites →https://doi.org/10.3390/foods8090405openalex-extracted
Control and Monitoring of Milk Renneting Using FT-NIR Spectroscopy as a Process Analytical Technology Tool
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