Development of a Quantitative GC–MS Method for the Detection of Cyclopropane Fatty Acids in Cheese as New Molecular Markers for Parmigiano Reggiano Authentication-Reference-Cited by-同舟云学术

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

Published:2016-05-13 Issue:20 Volume:64 Page:4158-4164
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Caligiani Augusta¹,Nocetti Marco²,Lolli Veronica¹,Marseglia Angela¹,Palla Gerardo¹

Affiliation:

1. Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy

2. Servizio Tecnico Consorzio del Formaggio Parmigiano Reggiano, Via J. F. Kennedy, 18 42124 Reggio Emilia, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b00913

Reference31 articles.

1. Analytical authentication of organic products: an overview of markers

2. A review of the analytical methods coupled with chemometric tools for the determination of the quality and identity of dairy products

3. Analytical methods coupled with chemometric tools for determining the authenticity and detecting the adulteration of dairy products: A review

4. Dairy maturation of milk used in the manufacture of Parmigiano-Reggiano cheese: effects on physico-chemical characteristics, rennet-coagulation aptitude and rheological properties

5. Ripening and geographical characterization of Parmigiano Reggiano cheese by 1H NMR spectroscopy

Cited by 46 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. Establishing authenticity of hay milk: Detection of silage feeding through cyclopropane fatty acids analysis using 1H NMR spectroscopy;Food Chemistry;2024-04

2. Consumer Perception and Liking of Parmigiano Reggiano Protected Designation of Origin (PDO) Cheese Produced with Milk from Cows Fed Fresh Forage vs. Dry Hay;Foods;2024-01-18

3. Legume Fingerprinting through Lipid Composition: Utilizing GC/MS with Multivariate Statistics;Foods;2023-12-09

4. Improved Detection and Quantification of Cyclopropane Fatty Acids via Homonuclear Decoupling Double Irradiation NMR Methods;ACS Omega;2023-10-24

5. Evolutionarily related host and microbial pathways regulate fat desaturation;2023-08-31