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Works cited by this work

41 works

Work: 2D-Cross Correlation Spectroscopy Coupled with Molecular Fluorescence Spectroscopy for Analysis of Molecular Structure Modification of Camel Milk and Cow Milk Mixtures during Coagulation

  1. Principles of Fluorescence Spectroscopy

    Joseph R. Lakowicz

    Book199912 citations
    ABI

  2. Biomolecular content of camel milk: A traditional superfood towards future healthcare industry

    Mohammadreza Khalesi, Maryam Salami, Maryam Moslehishad +2

    Article20175 citations
    ABI

  3. The sustainability challenge to the dairy sector – The growing importance of non-cattle milk production worldwide

    Bernard Faye, Gaukhar Konuspayeva

    Article20124 citations
    ABI

  4. Vitamin content of camel milk.

    Z. Farah, R Rettenmaier, David Atkins

    Article19924 citations
    ABI

  5. Chemical Composition and Nutritional Quality of Camel Milk

    Wajih N. Sawaya, Jehangir K. Khalil, A. AL‐SHALHAT +1

    Article19844 citations
    ABI

  6. Symposium review: Structure-function relationships in cheese

    Prabin Lamichhane, Alan L. Kelly, Jeremiah J. Sheehan

    Article20174 citations
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  7. Untitled

    Other4 citations
    ABI

  8. Generalized Two-Dimensional Correlation Method Applicable to Infrared, Raman, and other Types of Spectroscopy

    Isao Noda

    Article19933 citations
    ABI

  9. Structural Changes of Milk Components during Acid-Induced Coagulation Kinetics as Studied by Synchronous Fluorescence and Mid-Infrared Spectroscopy

    Tahar Boubellouta, Virginie Galtier, Éric Dufour

    Article20113 citations
    ABI

  10. Contribution of fluorescence spectroscopy and independent components analysis to the evaluation of NaCl and KCl effects on molecular-structure and fat melting temperatures of Cantal-type cheese

    M. Loudiyi, Romdhane Karoui, Douglas N. Rutledge +3

    Article20173 citations
    ABI

  11. The Coagulation of Differently Sized Casein Micelles by Rennet

    Douglas G. Dalgleish, Jan Brinkhuis, T.A.J. Payens

    Article19812 citations
    ABI

  12. Formation of volatile aroma compounds and carbon dioxide in yogurt starter grown in cows' and goats' milk

    Gunnar Rysstad, Roger K. Abrahamsen

    Article19872 citations
    ABI

  13. Evaluation of the effect of salts on chemical, structural, textural, sensory and heating properties of cheese: Contribution of conventional methods and spectral ones

    M. Loudiyi, Abderrahmane Aït‐Kaddour

    Review article20182 citations
    ABI

  14. Two-Dimensional Infrared (2D IR) Spectroscopy: Theory and Applications

    Isao Noda

    Article19902 citations
    ABI

  15. Fluorescence Spectroscopy Investigation of Acid-or Rennet-Induced Coagulation of Milk

    S. Herbert, Alain Riaublanc, B. Bouchet +2

    Article19992 citations
    ABI

  16. Effects of Added Minerals (Calcium, Phosphate, and Citrate) on the Molecular Structure of Skim Milk as Investigated by Mid-Infrared and Synchronous Fluorescence Spectroscopies Coupled with Chemometrics

    Tahar Boubellouta, Virginie Galtier, Éric Dufour

    Article20092 citations
    ABI

  17. Untitled

    Other2 citations
    ABI

  18. MICROSTRUCTURE AND TEXTURE OF CHEESE ANALOGS CONTAINING DIFFERENT TYPES OF FAT

    C. Lobato‐Calleros, E.J. Vernon‐Carter, Y. HORNELAS‐URIBE

    Article19982 citations
    ABI

  19. Untitled

    Other1 citations
    ABI

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    Other1 citations
    ABI

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    Other1 citations
    ABI

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    Other1 citations
    ABI

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    Other1 citations
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    Other1 citations
    ABI

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    Other1 citations
    ABI