Accuracy and biases in predicting the chemical and physical traits of many types of cheeses using different visible and near-infrared spectroscopic techniques and spectrum intervals-Reference-Cited by-同舟云学术

Accuracy and biases in predicting the chemical and physical traits of many types of cheeses using different visible and near-infrared spectroscopic techniques and spectrum intervals

Published:2019-11 Issue:11 Volume:102 Page:9622-9638
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Stocco Giorgia^ORCID,Cipolat-Gotet Claudio^ORCID,Ferragina Alessandro^ORCID,Berzaghi Paolo^ORCID,Bittante Giovanni^ORCID

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference41 articles.

1. Using visible or near infrared spectroscopy (NIRS) on cheese to authenticate cow feeding regimes;Andueza;Food Chem.,2013

2. Official Methods of Analysis of the Association of Official Analytical Chemists;AOAC,1990

3. Near infrared spectroscopy in animal science production: Principles and applications;Berzaghi;Ital. J. Anim. Sci.,2009

4. Genetic analysis of the Fourier-transform infrared spectra of bovine milk with emphasis on individual wavelengths related to specific chemical bonds;Bittante;J. Dairy Sci.,2013

5. Development and analytical validation of robust near-infrared multivariate calibration models for the quality inspection control of Mozzarella cheese;Botelho;Food Anal. Methods,2013

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. PROSAC as a selection tool for SO-PLS regression: A strategy for multi-block data fusion;Analytica Chimica Acta;2024-08

2. Comparison of hyperspectral imaging and spectrometers for prediction of cheeses composition;Food Research International;2024-05

3. Near infrared (NIR) and fourier transform infrared (FTIR) spectroscopy combined with chemometrics for agrifood products analysis;Chemometrics;2024

4. Portability of miniaturized food analytical systems 4.0;Food Industry 4.0;2024

5. Cows’ and buffalo milk for cooked fresh cheese: preliminary comparison of the cheese-making efficiency and quality of griddled acid/heat-coagulated Paneer and rennet-coagulated Tosella/Schiz;Italian Journal of Animal Science;2023-12-25