Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Discrimination of overheated pasteurized milk using mass spectrometry-based proteomics

Weiqi Kang, Feng Feng, Weie Zhou, Min Jing, Xiujuan Wang and Feng Zhang
Journal of Chromatography B 1243 124236 (2024)
https://doi.org/10.1016/j.jchromb.2024.124236

Monitoring the quality changes and freshness assessment of eggs based on chemometrics method

Hüseyin Güray Çiftçi, Gonca Bilge and Ezgi Aytaç
Journal of Food Process Engineering 47 (3) (2024)
https://doi.org/10.1111/jfpe.14591

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

Validation of a Portable Fluorescence Spectroscopy System to Monitor Heat Damage in Industrially Processed Milk

Ulises Alvarado, Anna Zamora, Oscar Arango, Jordi Saldo and Manuel Castillo
Foods 13 (5) 780 (2024)
https://doi.org/10.3390/foods13050780

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

Merve Öztürk and Orhan Gezici
Journal of AOAC International 106 (3) 636 (2023)
https://doi.org/10.1093/jaoacint/qsad010

Spectroscopic technologies and data fusion: Applications for the dairy industry

Elena Hayes, Derek Greene, Colm O’Donnell, Norah O’Shea and Mark A. Fenelon
Frontiers in Nutrition 9 (2023)
https://doi.org/10.3389/fnut.2022.1074688

Evaluation of the adulteration of camel milk by non-camel milk using multispectral image, fluorescence and infrared spectroscopy

Oumayma Boukria, Sofiane Boudalia, Zuhaib F. Bhat, Abdo Hassoun and Abderrahmane Aït-Kaddour
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 300 122932 (2023)
https://doi.org/10.1016/j.saa.2023.122932

Prediction of riboflavin and ascorbic acid concentrations in skimmed heat-treated milk using front-face fluorescence spectroscopy

Ulises Alvarado, Anna Zamora, Oscar Arango, Jordi Saldo and Manuel Castillo
Journal of Food Engineering 318 110869 (2022)
https://doi.org/10.1016/j.jfoodeng.2021.110869

Impact of protein oxidation induced by different cooking methods in channel fish (Ietalurus punetaus) on structure and in vitro digestion of protein

Qixing Jiang, Zhiyun Zhang, Fang Yang, Pei Gao, Dawei Yu, Yanshun Xu and Wenshui Xia
International Journal of Food Science & Technology 57 (9) 6016 (2022)
https://doi.org/10.1111/ijfs.15948

A novel approach to temperature-dependent thermal processing authentication for milk by infrared spectroscopy coupled with machine learning

Yu-Tang Wang, Hai-Bin Ren, Wei-Yue Liang, Xing Jin, Qing Yuan, Zhi-Rong Liu, Dong-Mei Chen and Ying-Hua Zhang
Journal of Food Engineering 311 110740 (2021)
https://doi.org/10.1016/j.jfoodeng.2021.110740

Impact of Protein Oxidation Induced by Different Cooking Methods in Channel Fish ( Ietalurus Punetaus) on Structure and in vitro Digestion of Protein

Zhiyun Zhang, Qixing Jiang, Fang Yang, Pei Gao, Dawei Yu, Yanshun Xu and Wenshui Xia
SSRN Electronic Journal (2021)
https://doi.org/10.2139/ssrn.3972015

Establishing an untargeted-to-MRM liquid chromatography–mass spectrometry method for discriminating reconstituted milk from ultra-high temperature milk

Dongfei Tan, Xia Zhang, Meicheng Su, et al.
Food Chemistry 337 127946 (2021)
https://doi.org/10.1016/j.foodchem.2020.127946

Lipidomics Strategy for the Identification of Ultra-High Temperature and Reconstituted Milk by UPLC-Q-Exactive Orbitrap Mass Spectrometry

Jing Cui, Dan Zhu, Meicheng Su, et al.
Food Analytical Methods 14 (5) 1064 (2021)
https://doi.org/10.1007/s12161-020-01947-5

Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

Abderrahmane Aït-Kaddour, Abdo Hassoun, Cécile Bord, et al.
Food and Bioprocess Technology 14 (5) 781 (2021)
https://doi.org/10.1007/s11947-021-02607-0

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

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

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

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

A rapid UPLC method with optimized sample preparation procedures for determination of furosine in milk

Meixia Chen, Chongchong Chen, Fengen Wang, et al.
Journal of Food Composition and Analysis 92 103571 (2020)
https://doi.org/10.1016/j.jfca.2020.103571

Multi-dimensional fluorescence spectroscopy coupled with chemometrics in rapid antibiotic detection and discrimination

Moeketsi Ntakatsane, Ping Chen, Jingsheng Liu, et al.
Journal of Food Measurement and Characterization 14 (4) 1892 (2020)
https://doi.org/10.1007/s11694-020-00436-x

Identification of cow, buffalo, goat and ewe milk species in fermented dairy products using synchronous fluorescence spectroscopy

Duygu Ozer Genis, Gonca Bilge, Banu Sezer, Sahin Durna and Ismail Hakki Boyaci
Food Chemistry 284 60 (2019)
https://doi.org/10.1016/j.foodchem.2019.01.093

RP-HPLC determination of Furosine in fermented milk of different brands retailed in China

M Dong, M Tekliye and X Pei
International Journal of Agricultural Science and Food Technology 5 (1) 064 (2019)
https://doi.org/10.17352/2455-815X.000044

Characterization of Desi Ghee Extracted by Different Methods Using Fluorescence Spectroscopy

Naveed Ahmad, M. Saleem, Babar Manzoor Atta and S. Mahmood
Journal of Fluorescence 29 (6) 1411 (2019)
https://doi.org/10.1007/s10895-019-02453-6

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

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

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

Application of front-face fluorescence spectroscopy as a tool for monitoring changes in milk protein concentrate powders during storage

K.S. Babu and J.K. Amamcharla
Journal of Dairy Science 101 (12) 10844 (2018)
https://doi.org/10.3168/jds.2018-14885

Technological Approaches for Novel Applications in Dairy Processing

Veena Nagaraj, Neelam Upadhyay, Battula Surendra Nath and Ashish Kumar Singh
Technological Approaches for Novel Applications in Dairy Processing (2018)
https://doi.org/10.5772/intechopen.76312

Two alternative chromatography methods assisted by the sulfonic acid moeity for the determination of furosine in milk

Graciela Artavia, Lizeth Rojas-Bogantes and Fabio Granados-Chinchilla
MethodsX 5 639 (2018)
https://doi.org/10.1016/j.mex.2018.06.007

Monitoring of mild heat treatment of camel milk by front-face fluorescence spectroscopy

Mohammad Kamal and Romdhane Karoui
LWT - Food Science and Technology 79 586 (2017)
https://doi.org/10.1016/j.lwt.2016.11.013

Identification of cow and buffalo milk based on Beta carotene and vitamin-A concentration using fluorescence spectroscopy

Rahat Ullah, Saranjam Khan, Hina Ali, et al.
PLOS ONE 12 (5) e0178055 (2017)
https://doi.org/10.1371/journal.pone.0178055

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

A new UHPLC method for the quantitation of furosine as heat load indicator in commercial liquid milk

Anatol Schmidt, Lisa I. Boitz and Helmut K. Mayer
Journal of Food Composition and Analysis 56 104 (2017)
https://doi.org/10.1016/j.jfca.2016.12.014

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

N. Ayala, A. Zamora, C. González, J. Saldo and M. Castillo
Food Control 73 110 (2017)
https://doi.org/10.1016/j.foodcont.2016.09.040

Study on the Fluorescence Spectra Characteristics of Vinegar-Water Solutions

Dan Li, Xuan Wang and Caiqin Han
Journal of Spectroscopy 2016 1 (2016)
https://doi.org/10.1155/2016/8416869

Blocked Lysine in Dairy Products: Formation, Occurrence, Analysis, and Nutritional Implications

Bhavbhuti M. Mehta and Hilton C. Deeth
Comprehensive Reviews in Food Science and Food Safety 15 (1) 206 (2016)
https://doi.org/10.1111/1541-4337.12178

Potential of Multispectral Imager to Characterize Anisotropic French PDO Cheeses: A Feasibility Study

Sylvain Jacquot, Romdhane Karoui, Khaled Abbas, et al.
International Journal of Food Properties 18 (1) 213 (2015)
https://doi.org/10.1080/10942912.2013.828746

Fluorescence spectroscopy coupled with PARAFAC and PLS DA for characterization and classification of honey

Lea Lenhardt, Rasmus Bro, Ivana Zeković, Tatjana Dramićanin and Miroslav D. Dramićanin
Food Chemistry 175 284 (2015)
https://doi.org/10.1016/j.foodchem.2014.11.162

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

P. E. Urriola, L. J. Johnston, H. H. Stein and G. C. Shurson
Journal of Animal Science 91 (9) 4389 (2013)
https://doi.org/10.2527/jas.2013-6362

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

Asylbek Kulmyrzaev, Dominique Bertrand, Jacques Lepetit, et al.
Food Chemistry 131 (3) 1030 (2012)
https://doi.org/10.1016/j.foodchem.2011.09.066

Determination of Lactulose and Furosine Formation in Heated Milk as a Milk Quality Indicator

Young-Hee Cho, Sung-Moon Hong and Cheol-Hyun Kim
Korean Journal for Food Science of Animal Resources 32 (5) 540 (2012)
https://doi.org/10.5851/kosfa.2012.32.5.540

Application of synchronous fluorescence spectroscopy for the determination of some chemical parameters in PDO French blue cheeses

Khaled Abbas, Romdhane Karoui and Abderrahmane Aït-Kaddour
European Food Research and Technology 234 (3) 457 (2012)
https://doi.org/10.1007/s00217-011-1652-0

PULSED ELECTRIC FIELD INDUCED STRUCTURAL MODIFICATION OF SOY PROTEIN ISOLATE AS STUDIED BY FLUORESCENCE SPECTROSCOPY

B.Y. XIANG, M.O. NGADI, B.K. SIMPSON and M.V. SIMPSON
Journal of Food Processing and Preservation 35 (5) 563 (2011)
https://doi.org/10.1111/j.1745-4549.2010.00501.x

Synchronous front-face fluorescence spectroscopy as a promising tool for the rapid determination of spoilage bacteria on chicken breast fillet

A. Sahar, T. Boubellouta and É. Dufour
Food Research International 44 (1) 471 (2011)
https://doi.org/10.1016/j.foodres.2010.09.006

Fluorescence Spectroscopy Measurement for Quality Assessment of Food Systems—a Review

Romdhane Karoui and Christophe Blecker
Food and Bioprocess Technology 4 (3) 364 (2011)
https://doi.org/10.1007/s11947-010-0370-0

Short communication: Suitability of fluorescence spectroscopy for characterization of commercial milk of different composition and origin

M.P. Ntakatsane, X.Q. Yang, M. Lin, X.M. Liu and P. Zhou
Journal of Dairy Science 94 (11) 5375 (2011)
https://doi.org/10.3168/jds.2011-4469

Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processes

Renata S. Filgueras, Philippe Gatellier, Claude Ferreira, Rui C. Zambiazi and Véronique Santé-Lhoutellier
Meat Science 89 (1) 6 (2011)
https://doi.org/10.1016/j.meatsci.2011.02.028

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

Determination of lactulose in foods: a review of recent research

Zhong Zhang, Ruijin Yang, He Wang, Fayin Ye, Sha Zhang and Xiao Hua
International Journal of Food Science & Technology 45 (6) 1081 (2010)
https://doi.org/10.1111/j.1365-2621.2010.02278.x

A novel spectrophotometric method for quantitative determination of lactulose in food industries

Zhong Zhang, He Wang, Ruijin Yang and Xiaoyan Jiang
International Journal of Food Science & Technology 45 (2) 258 (2010)
https://doi.org/10.1111/j.1365-2621.2009.02129.x

Potential of synchronous fluorescence spectroscopy coupled with chemometrics to determine the heterocyclic aromatic amines in grilled meat

A. Sahar, S. Portanguen, A. Kondjoyan and É. Dufour
European Food Research and Technology 231 (5) 803 (2010)
https://doi.org/10.1007/s00217-010-1323-6

A multivariate multianalyte screening method for sulfonamides in milk based on front-face fluorescence spectroscopy

N. Rodríguez, M.C. Ortiz, L.A. Sarabia and A. Herrero
Analytica Chimica Acta 657 (2) 136 (2010)
https://doi.org/10.1016/j.aca.2009.10.048

Synchronous Front‐Face Fluorescence Spectroscopy Coupled with Parallel Factors (PARAFAC) Analysis to Study the Effects of Cooking Time on Meat

Amna Sahar, Tahar Boubellouta, Stéphane Portanguen, Alain Kondjoyan and Éric Dufour
Journal of Food Science 74 (9) (2009)
https://doi.org/10.1111/j.1750-3841.2009.01365.x

Use of meat fluorescence emission as a marker of oxidation promoted by cooking

Ph. Gatellier, V. Santé-Lhoutellier, S. Portanguen and A. Kondjoyan
Meat Science 83 (4) 651 (2009)
https://doi.org/10.1016/j.meatsci.2009.07.015

Development of a portable spectrofluorometer for measuring the quality of cheese

Romdhane Karoui and Éric Dufour
Dairy Science and Technology 88 (4-5) 477 (2008)
https://doi.org/10.1051/dst:2008020

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

Romdhane Karoui, Josse De Baerdemaeker and Eric Dufour
European Food Research and Technology 226 (5) 1119 (2008)
https://doi.org/10.1007/s00217-007-0640-x

Potential of front face fluorescence associated to PLS regression to predict nutritional parameters in heat treated infant formula models

R. Diez, M.C. Ortiz, L. Sarabia and I. Birlouez-Aragon
Analytica Chimica Acta 606 (2) 151 (2008)
https://doi.org/10.1016/j.aca.2007.11.010

Fluorimetric detection of protoporphyrins as an indicator for quality monitoring of fresh intact pork meat

J. Schneider, J. Wulf, B. Surowsky, H. Schmidt, F. Schwägele and O. Schlüter
Meat Science 80 (4) 1320 (2008)
https://doi.org/10.1016/j.meatsci.2008.06.007

Infrared and Fluorescence Spectroscopic Techniques for the Determination of Nutritional Constituents in Foods

A.A. Kulmyrzaev, R. Karoui, J. De Baerdemaeker and E. Dufour
International Journal of Food Properties 10 (2) 299 (2007)
https://doi.org/10.1080/10942910601045305

The use of front face fluorescence spectroscopy to classify the botanical origin of honey samples produced in Switzerland

R. Karoui, E. Dufour, J.-O. Bosset and J. De Baerdemaeker
Food Chemistry 101 (1) 314 (2007)
https://doi.org/10.1016/j.foodchem.2006.01.039

Characterisation of soft cheese by front face fluorescence spectroscopy coupled with chemometric tools: Effect of the manufacturing process and sampling zone

R. Karoui, E. Dufour, R. Schoonheydt and J. De Baerdemaeker
Food Chemistry 100 (2) 632 (2007)
https://doi.org/10.1016/j.foodchem.2005.09.082

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

Romdhane Karoui, Bart Kemps, Flip Bamelis, et al.
European Food Research and Technology 223 (3) 303 (2006)
https://doi.org/10.1007/s00217-005-0204-x

Ionic Calcium Determination in Skim Milk with Molecular Probes and Front-Face Fluorescence Spectroscopy: Simple Linear Regression

R.R. Gangidi and L.E. Metzger
Journal of Dairy Science 89 (11) 4105 (2006)
https://doi.org/10.3168/jds.S0022-0302(06)72456-0

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

Romdhane Karoui, Gérard Mazerolles and Éric Dufour
International Dairy Journal 13 (8) 607 (2003)
https://doi.org/10.1016/S0958-6946(03)00076-1