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Evolving trends in fluorescence spectroscopy techniques for food quality and safety: A review
Haiyang Gu, Leijie Hu, Yining Dong, Quansheng Chen, ZhaoJun Wei, Riqin Lv and Qian zhou Journal of Food Composition and Analysis 131 106212 (2024) https://doi.org/10.1016/j.jfca.2024.106212
A Critical Study on the Potential of Solid-Phase Fluorescence Spectroscopy (SPFS) in Quantitative Analysis: Effect of Solid Diluent and Sampling Method on Signal Quality
Establishing an untargeted-to-MRM liquid chromatography–mass spectrometry method for discriminating reconstituted milk from ultra-high temperature milk
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
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
Noemí Ayala, Anna Zamora, Åsmund Rinnan, Jordi Saldo and Manuel Castillo Journal of Food Composition and Analysis 92 103569 (2020) https://doi.org/10.1016/j.jfca.2020.103569
A rapid UPLC method with optimized sample preparation procedures for determination of furosine in milk
Meixia Chen, Chongchong Chen, Fengen Wang, Fang Wen, Ming Li, Nan Zheng and Jiaqi Wang Journal of Food Composition and Analysis 92 103571 (2020) https://doi.org/10.1016/j.jfca.2020.103571
Comparison of the Potential Abilities of Three Spectroscopy Methods: Near-Infrared, Mid-Infrared, and Molecular Fluorescence, to Predict Carotenoid, Vitamin and Fatty Acid Contents in Cow Milk
Julien Soulat, Donato Andueza, Benoît Graulet, Christiane L. Girard, Cyril Labonne, Abderrahmane Aït-Kaddour, Bruno Martin and Anne Ferlay Foods 9(5) 592 (2020) https://doi.org/10.3390/foods9050592
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
Study of moisture content and water activity of rice using fluorescence spectroscopy and multivariate analysis
Zhyldyzai Ozbekova and Asylbek Kulmyrzaev Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 223 117357 (2019) https://doi.org/10.1016/j.saa.2019.117357
Characterization of Desi Ghee Extracted by Different Methods Using Fluorescence Spectroscopy
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
RP-HPLC determination of Furosine in fermented milk of different brands retailed in China
The combined use of 1H and 2D NMR‐based metabolomics and chemometrics for non‐targeted screening of biomarkers and identification of reconstituted milk
Jing Cui, Dan Zhu, Meicheng Su, Dongfei Tan, Xia Zhang, Man Jia and Gang Chen Journal of the Science of Food and Agriculture 99(14) 6455 (2019) https://doi.org/10.1002/jsfa.9924
Identification of cow, buffalo, goat and ewe milk species in fermented dairy products using synchronous fluorescence spectroscopy
New Trends for the Evaluation of Heat Treatments of Milk
Mena Ritota, Maria Gabriella Di Costanzo, Maria Mattera and Pamela Manzi Journal of Analytical Methods in Chemistry 2017 1 (2017) https://doi.org/10.1155/2017/1864832
Predicting lactulose concentration in heat-treated reconstituted skim milk powder using front-face fluorescence
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
Monitoring of mild heat treatment of camel milk by front-face fluorescence spectroscopy
Determination of the Botanical Origin of Honey by Front-Face Synchronous Fluorescence Spectroscopy
Lea Lenhardt, Ivana Zeković, Tatjana Dramićanin, Miroslav D. Dramićanin and Rasmus Bro Applied Spectroscopy 68(5) 557 (2014) https://doi.org/10.1366/13-07325
Prediction of the concentration of standardized ileal digestible amino acids in distillers dried grains with solubles1
Potential of fluorescence spectroscopy for the characterisation of maple syrup flavours
Bernard Panneton, Alain Clément and Luc Lagacé Journal of the Science of Food and Agriculture 93(13) 3279 (2013) https://doi.org/10.1002/jsfa.6172
Potential of a custom-designed fluorescence imager combined with multivariate statistics for the study of chemical and mechanical characteristics of beef meat
Pulsed Electric Field-Induced Structural Modification of Whey Protein Isolate
Bob Y. Xiang, Michael O. Ngadi, Luz A. Ochoa-Martinez and Marian V. Simpson Food and Bioprocess Technology 4(8) 1341 (2011) https://doi.org/10.1007/s11947-009-0266-z
Potential of synchronous fluorescence spectroscopy coupled with chemometrics to determine the heterocyclic aromatic amines in grilled meat
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
Characterisation of soft cheese by front face fluorescence spectroscopy coupled with chemometric tools: Effect of the manufacturing process and sampling zone
Front-Face Fluorescence Spectroscopy as a Rapid and Nondestructive Tool for Differentiating Various Cereal Products: A Preliminary Investigation
Romdhane Karoui, Gerald Cartaud and Eric Dufour Journal of Agricultural and Food Chemistry 54(6) 2027 (2006) https://doi.org/10.1021/jf053010y
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
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
Front-Face Fluorescence Spectroscopy Allows the Characterization of Mild Heat Treatments Applied to Milk. Relations with the Denaturation of Milk Proteins
Asylbek A. Kulmyrzaev, Didier Levieux and Éric Dufour Journal of Agricultural and Food Chemistry 53(3) 502 (2005) https://doi.org/10.1021/jf049224h
Molecular Fluorescence, Phosphorescence, and Chemiluminescence Spectrometry
Aleeta M. Powe, Kristin A. Fletcher, Nadia N. St. Luce, Mark Lowry, Sharon Neal, Matthew E. McCarroll, Philip B. Oldham, Linda B. McGown and Isiah M. Warner Analytical Chemistry 76(16) 4614 (2004) https://doi.org/10.1021/ac040095d
Spectroscopic techniques coupled with chemometric tools for structure and texture determinations in dairy products