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Application of Steady-State and Time-Resolved Fluorescence Spectroscopy in Identification of Bee Products
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Evaluation of the adulteration of camel milk by non-camel milk using multispectral image, fluorescence and infrared spectroscopy
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Chemiluminescence and fluorescence biosensors for food application: A review
Front-Face Fluorimeter for the Determination of Cutting Time of Cheese Curd
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Multi-dimensional fluorescence spectroscopy coupled with chemometrics in rapid antibiotic detection and discrimination
The effect of heat treatment on the front-face fluorescence spectrum of tryptophan in skim milk
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Potentiality of using front face fluorescence spectroscopy for quantitative analysis of cow milk adulteration in buffalo milk
Rahat Ullah, Saranjam Khan, Hina Ali and Muhammad Bilal Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 225 117518 (2020) https://doi.org/10.1016/j.saa.2019.117518
Investigation of heat‐acid induced coagulation behaviour of whole milk systems employing front‐face fluorescence spectroscopy
Purba Chakraborty, Bhaswati Bhattacharya, Umashanker Shivhare and Santanu Basu International Journal of Dairy Technology 73(4) 674 (2020) https://doi.org/10.1111/1471-0307.12726
Thermal Effects on Biochemical Signatures of UHT, Pasteurized and Domestically Boiled Buffalo Milk Detected by Synchronous Fluorescence Spectroscopy
Study of moisture content and water activity of rice using fluorescence spectroscopy and multivariate analysis
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Evaluation of the effects of mild heat in bovine milk by time resolved fluorescence
Mariana P. Brandao, Marina Gouvea Neto, Virgílio de Carvalho dos Anjos and Maria José V. Bell Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 219 457 (2019) https://doi.org/10.1016/j.saa.2019.04.079
Non-targeted Detection of Multiple Frauds in Orange Juice Using Double Water-Soluble Fluorescence Quantum Dots and Chemometrics
Quality Assurance of Model Infant Milk Formula Using a Front-Face Fluorescence Process Analytical Tool
Lisa E. Henihan, Colm P. O’Donnell, Carlos Esquerre, Eoin G. Murphy and Donal J. O’Callaghan Food and Bioprocess Technology 11(7) 1402 (2018) https://doi.org/10.1007/s11947-018-2112-7
Using front-face fluorescence spectroscopy for prediction of retinol loss in milk during thermal processing
Time resolved fluorescence of cow and goat milk powder
Mariana P. Brandao, Virgílio de Carvalho dos Anjos and Maria José V. Bell. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 171 193 (2017) https://doi.org/10.1016/j.saa.2016.08.007
Time resolved fluorescence of milk powders – A pilot study
Fluorescence Spectroscopy and Principal Component Analysis of Soy Protein Hydrolysate Fractions and the Potential to Assess their Antioxidant Capacity Characteristics
Handbook of dietary and nutritional aspects of bottle feeding
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Effect of pulsed electric field processing on the functional properties of bovine milk
Utilisation of attenuated total reflectance MIR and front-face fluorescence spectroscopies for the identification of Saint-Nectaire cheeses varying by manufacturing conditions
Tahar Boubellouta, Romdhane Karoui, Annick Lebecque and Éric Dufour European Food Research and Technology 231(6) 873 (2010) https://doi.org/10.1007/s00217-010-1336-1
Relations Between Spectral and Physicochemical Properties of Cheese, Milk, and Whey Examined Using Multidimensional Analysis
Front face fluorescence spectroscopy: a rapid tool for determining the effect of replacing soybean meal with scotch bean in the ration on the quality of Sicilo-Sarde ewe’s milk during lactation period
Hamadi Rouissi, Sami Dridi, Mounir Kammoun, Josse De Baerdemaeker and Romdhane Karoui European Food Research and Technology 226(5) 1021 (2008) https://doi.org/10.1007/s00217-007-0627-7
Utilisation of front face fluorescence spectroscopy as a tool for the prediction of some chemical parameters and the melting point of semi-hard and hard cheeses: a preliminary study
Front-Face Fluorescence Spectroscopy as a Rapid and Non-Destructive Tool for Differentiating Between Sicilo–Sarde and Comisana Ewe’s Milk During Lactation Period: A Preliminary Study
Effects of Mild Heating and Acidification on the Molecular Structure of Milk Components as Investigated by Synchronous Front-Face Fluorescence Spectroscopy Coupled with Parallel Factor Analysis
Characterisation of soft cheese by front face fluorescence spectroscopy coupled with chemometric tools: Effect of the manufacturing process and sampling zone
Application of principal component analysis and self-organizing map to the analysis of 2D fluorescence spectra and the monitoring of fermentation processes
Jong Il Rhee, Tae-Hyoung Kang, Kum-Il Lee, et al. Biotechnology and Bioprocess Engineering 11(5) 432 (2006) https://doi.org/10.1007/BF02932311
Development of a rapid method based on front face fluorescence spectroscopy for the monitoring of egg freshness: 1—evolution of thick and thin egg albumens
Utilisation of front-face fluorescence spectroscopy for the determination of some selected chemical parameters in soft cheeses
Romdhane Karoui, Abdul Mounem Mouazen, Eric Dufour, Robert Schoonheydt and Josse De Baerdemaeker Le Lait 86(2) 155 (2006) https://doi.org/10.1051/lait:2005047
Fluorescent Labeling Study of Plasminogen Concentration and Location in Simulated Bovine Milk Systems
Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties
