Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions-Reference-Cited by-同舟云学术

Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions

Published:2020-02 Issue: Volume:305 Page:125480
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bergamaschi Matteo,Cipolat-Gotet Claudio,Cecchinato Alessio,Schiavon Stefano,Bittante Giovanni

Funder

Autonomous Province of Trento

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference56 articles.

1. Analytical methods used for the authentication of food of animal origin;Abbas;Food Chemistry,2018

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

3. Proton transfer reaction time-of-flight mass spectrometry: A high-throughput and innovative method to study the influence of dairy system and cow characteristics on the volatile compound fingerprint of cheeses;Bergamaschi;Journal of Dairy Science,2015

4. From cow to cheese: Genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS);Bergamaschi;Genetics Selection Evolution,2016

5. Cheese making in highland pastures: Milk technological properties, cream, cheese and ricotta yields, milk nutrient recovery, and products composition;Bergamaschi;Journal of Dairy Science.,2016

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