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All issues Volume 84 / No 4 (July-August 2004) Lait, 84 4 (2004) 359-374 References
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Issue
Lait
Volume 84, Number 4, July-August 2004
Page(s) 359 - 374
DOI https://doi.org/10.1051/lait:2004010
References of Lait 84 359-374
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  5. Dufour E., Riaublanc A., Potentiality of spectroscopic methods for the characterisation of dairy products, I. Front-face fluorescence study of raw, heated and homogenised milks, Lait 77 (1997) 657-670.
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  7. Dufour E., Mazerolles G., Devaux M.F., Duboz G., Duployer M.H., Mouhous Riou N., Phase transition of triglycerides during semi-hard cheese ripening, Int. Dairy J. 10 (2000) 81-93 [CrossRef].
  8. Dufour E., Karoui R., Bosset J.O., Utilisation de la fluorescence frontale intrinsèque de fromages de type L'Etivaz AOC et Gruyère AOC pour reconnaître leur origine géographique, Trav. Chim. Aliment. Hyg. 94 (2003) 379-393.
  9. Genot C., Tonetti F., Montenay-Garestier T., Marion D., Drapon R., Front-face fluorescence applied to structural studies of proteins and lipid-protein interactions of visco-elastic food products. 1. Designation of front-face adaptor and validity of front-face fluorescence measurements, Sci. Aliments 12 (1992) 199-212.
  10. Genot C., Tonetti F., Montenay-Garestier T., Marion D., Drapon R., Front-face fluorescence applied to structural studies of proteins and lipid-protein interactions of visco-elastic food products. 2. Application to wheat gluten, Sci. Aliments 12 (1992) 687-704.
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  13. Herbert S., Mouhous Riou N., Devaux M.F., Riaublanc A., Bouchet B., Gallant J.D., Dufour E., Monitoring the identity and the structure of soft cheeses by fluorescence spectroscopy, Lait 80 (2000) 621-634 [EDP Sciences] [CrossRef].
  14. Jolliffe I.T., Principal Component Analysis, Springer, New York, USA, 1986.
  15. Karoui R., Dufour E., Dynamic testing rheology and fluorescence spectroscopy investigations of surface to centre differences in ripened soft cheeses, Int. Dairy J. 13 (2003) 973-985 [CrossRef].
  16. Lakowicz J.R., Protein fluorescence, in: Lakowicz J.R. (Ed.), Principles of fluorescence spectroscopy, Plenum Press, New York, USA, 1983, pp. 63-93.
  17. Mazerolles G., Devaux M.F., Duboz G., Duployer M.H., Mouhous Riou N., Dufour E., Infrared and fluorescence spectroscopy for monitoring protein structure and interaction changes during cheese ripening, Lait 81 (2001) 509-527 [EDP Sciences] [CrossRef].
  18. Mazerolles G., Devaux M.F., Dufour E., Qannari E.M., Courcoux Ph., Chemometric methods for the coupling of spectroscopic techniques and for the extraction of the relevant information contained in the spectral data tables, Chem. Intel. Lab. Syst. 63 (2002) 57-68.
  19. Monin G., Recent methods for predicting quality of whole meat, Meat Sci. 49 (1998) S231-S243.
  20. Osborne B.G., Fearn T., Hindle P.H., Practical NIR spectroscopy with application in food and beverage analysis. 2nd edn., Longman Scientific & Technical, New York, USA, 1993.
  21. Paradkar M.M., Sivakesava S., Irudayaraj J., Discrimination and classification of adulterants in maple syrup with the use of infrared spectroscopic techniques, J. Sci. Food Agric. 83 (2003) 714-721 [CrossRef].
  22. Perez D.P., Sanchez M.T., Cano G., Garrido A., Authentication of green asparagus varieties by near-infrared reflectance spectroscopy, J. Food Sci. 66 (2001) 323-327.
  23. Piasentier E., Valusso R., Camin F., Versini G., Stable isotope ratio analysis for authentication of lamb meat, Meat Sci. 64 (2003) 239-247 [CrossRef].
  24. Pillonel L., Badertscher R., Bütikofer U., Casey M., Dalla Torre M., Lavanchy P., Meyer J., Tabacchi R., Bosset J.O., Analytical methods for the determination of the geographic origin of Emmentaler cheese. Main framework of the project: chemical, biochemical, microbiological, colour and sensory analyses, Eur. Food Res. Technol. 215 (2002) 260-267 [CrossRef].
  25. Robert P., Devaux M.F., Bertrand D., Beyond prediction: extracting relevant information from near infrared spectra, J. Near Infrared Spectrosc. 4 (1986) 75-84.
  26. Royer C.A., Approaches to teaching fluorescence spectroscopy, J. Biophys. 68 (1995) 1191-1195.