Predicting adulteration of grated Parmigiano Reggiano cheese with Ricotta using electrophoresis, multivariate nonlinear regression and computational intelligence methods-Reference-Cited by-同舟云学术

Predicting adulteration of grated Parmigiano Reggiano cheese with Ricotta using electrophoresis, multivariate nonlinear regression and computational intelligence methods

Published:2021-10-07 Issue:1 Volume:75 Page:239-245
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Fagnani Rafael¹²^ORCID,Damião Bruno Cesar Michelette¹,Trentin Régia Patrícia Saviani¹,Vanot Rogério Luiz²

Affiliation:

1. Programa de Pós‐graduação Stricto Sensu em Ciência e Tecnologia de Leite e Derivados Universidade Pitágoras Unopar Londrina 86041‐140 Brazil

2. Programa de Pós‐graduação Stricto Sensu em Saúde e Produção Animal Universidade Pitágoras Unopar Londrina 86041‐140 Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação Nacional de Desenvolvimento do Ensino Superior Particular

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12818

Reference28 articles.

1. Application of a Novel S3 Nanowire Gas Sensor Device in Parallel with GC-MS for the Identification of Rind Percentage of Grated Parmigiano Reggiano

2. Application of NIR spectroscopy and image analysis for the characterisation of grated Parmigiano-Reggiano cheese

3. Development of a Quantitative GC–MS Method for the Detection of Cyclopropane Fatty Acids in Cheese as New Molecular Markers for Parmigiano Reggiano Authentication

4. FT-NIR and FT-MIR spectroscopy to discriminate competitors, non compliance and compliance grated Parmigiano Reggiano cheese

5. PDO Parmigiano Reggiano Cheese in Italy

Cited by 8 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. Tuning and modeling cheese flavor;Comprehensive Reviews in Food Science and Food Safety;2024-09

2. Assessment of plain yoghurt quality parameters affected by milk adulteration: Implications for culture kinetics, physicochemical properties, and sensory perception;International Journal of Dairy Technology;2024-03-20

3. A comprehensive review of machine learning and its application to dairy products;Critical Reviews in Food Science and Nutrition;2024-02-13

4. 1H-NMR Approach for the Discrimination of PDO Grana Padano Cheese from Non-PDO Cheeses;Foods;2024-01-23

5. Digital Prediction of the Purchase Price of Fresh Tea Leaves of Enshi Yulu Based on Near-Infrared Spectroscopy Combined with Multivariate Analysis;Foods;2023-09-27