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Multivariate statistical tools applied to the characterization of the proteomic profiles of two human lymphoma cell lines by two‐dimensional gel electrophoresis
Emilio Marengo, Elisa Robotti, Marco Bobba, Maria Cristina Liparota, Chiara Rustichelli, Alberto Zamò, Marco Chilosi and Pier Giorgio Righetti ELECTROPHORESIS 27(2) 484 (2006) https://doi.org/10.1002/elps.200500323
Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis
Handbook of Food Analysis, Second Edition -3 Volume Set
John Van Camp and Stephan Dierckx Food Science and Technology, Handbook of Food Analysis, Second Edition -3 Volume Set 20045637 167 (2004) https://doi.org/10.1201/b11081-8
Proteolysis in Teleme cheese made from ewes’, goats’ or a mixture of ewes’ and goats’ milk
Study of proteomic changes associated with healthy and tumoral murine samples in neuroblastoma by principal component analysis and classification methods
Effect of NaCl on textural changes and protein and lipid degradation during the ripening stage of sufu, a Chinese fermented soybean food
Bei‐Zhong Han, Jia‐Huai Wang, Frans M Rombouts and MJ Robert Nout Journal of the Science of Food and Agriculture 83(9) 899 (2003) https://doi.org/10.1002/jsfa.1425
New approach based on fuzzy logic and principal component analysis for the classification of two-dimensional maps in health and disease
Multivariate statistical analysis of peptide profiles and free amino acids to evaluate effects of single-strain starters on proteolysis in miniature Cheddar-type cheeses
