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The electronic nose applied to dairy products: a review

Sensors and actuators. B, Chemical, 2003-08, Vol.94 (1), p.1-12

2003

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Is authentication of the geographic origin of poultry meat and dried beef improved by combining multiple trace element and oxygen isotope analysis?

Meat science, 2008-11, Vol.80 (3), p.944-947

2008

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Determining the geographic origin of Emmental cheeses produced during winter and summer using a technique based on the concatenation of MIR and fluorescence spectroscopic data

European food research & technology, 2004-07, Vol.219 (2), p.184-189

2004

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Stable isotope ratios, major, trace and radioactive elements in emmental cheeses of different origins

Food science & technology, 2003-01, Vol.36 (6), p.615-623

2003

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HS-SPME gas chromatographic characterization of volatile compounds in milk tainted with off-flavour

International dairy journal, 2005-12, Vol.15 (12), p.1203-1215

2005

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Geographic origin of European Emmental cheese: Characterisation and descriptive statistics

International dairy journal, 2005-06, Vol.15 (6), p.547-556

2005

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Geographic origin of European Emmental. Use of discriminant analysis and artificial neural network for classification purposes

International dairy journal, 2005-06, Vol.15 (6), p.557-562

2005

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Key odorants in various cheese types as determined by gas chromatography-olfactometry

International Dairy Journal, 2002, Vol.12 (12), p.959-984

2002

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Comparison of the volatile flavour compounds of six european ‘AOC’ cheeses by using a new dynamic headspace GC-MS method

International dairy journal, 1993, Vol.3 (4), p.359-377

1993

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The use of front face fluorescence spectroscopy to classify the botanical origin of honey samples produced in Switzerland

Food chemistry, 2007, Vol.101 (1), p.314-323

2007

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Volatile organic compounds produced by thermophilic and mesophilic single strain dairy starter cultures

Food science & technology, 1995, Vol.28 (1), p.78-86

1995

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‘Electronic Noses’ and Their Application to Food

Food science & technology, 1998-04, Vol.31 (4), p.305-316

1998

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Prediction of sensory attributes of European Emmental cheese using near-infrared spectroscopy: A feasibility study

Food chemistry, 2007, Vol.101 (3), p.1121-1129

2007

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Quantitative GC-MS Analysis of Volatile Flavour Compounds in Pasteurized Milk and Fermented Milk Products Applying a Standard Addition Method

Food science & technology, 1994-01, Vol.27 (3), p.265-269

1994

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Chemical characterisation of European Emmental cheeses by near infrared spectroscopy using chemometric tools

International dairy journal, 2006-10, Vol.16 (10), p.1211-1217

2006

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Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyère and L’Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: a preliminary investigation

International dairy journal, 2005-03, Vol.15 (3), p.275-286

2005

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Authentication of the Botanical and Geographical Origin of Honey by Front-Face Fluorescence Spectroscopy

Journal of agricultural and food chemistry, 2006-09, Vol.54 (18), p.6858-6866

2006

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Rapid Preconcentration and Enrichment Techniques for the Analysis of Food Volatile. A Review

Food science & technology, 2002-02, Vol.35 (1), p.1-14

2002

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Authentication of the Botanical and Geographical Origin of Honey by Mid-Infrared Spectroscopy

Journal of agricultural and food chemistry, 2006-09, Vol.54 (18), p.6873-6880

2006

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Authentication of the Botanical Origin of Honey by Front-Face Fluorescence Spectroscopy. A Preliminary Study

Journal of agricultural and food chemistry, 2005-03, Vol.53 (5), p.1343-1347

2005

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Authentication of the Botanical Origin of Honey by Near-Infrared Spectroscopy

Journal of agricultural and food chemistry, 2006-09, Vol.54 (18), p.6867-6872

2006

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Analytical methods for the determination of the geographic origin of Emmental cheese: mid- and near-infrared spectroscopy

European food research & technology, 2003-02, Vol.216 (2), p.174-178

2003

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Volatile Organic Aroma Compounds Produced by Thermophilic and Mesophilic Mixed Strain Dairy Starter Cultures

Food science & technology, 1994-01, Vol.27 (5), p.442-449

1994

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Utilisation of mid-infrared spectroscopy for determination of the geographic origin of Gruyère PDO and L’Etivaz PDO Swiss cheeses

Food chemistry, 2007, Vol.105 (2), p.847-854

2007

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Occurrence of Volatile Mono- and Sesquiterpenoids in Highland and Lowland Plant Species as Possible Precursors for Flavor Compounds in Milk and Dairy Products

Journal of agricultural and food chemistry, 1997-11, Vol.45 (11), p.4423-4434

1997

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The electronic nose applied to dairy products: a review

Is authentication of the geographic origin of poultry meat and dried beef improved by combining multiple trace element and oxygen isotope analysis?

Determining the geographic origin of Emmental cheeses produced during winter and summer using a technique based on the concatenation of MIR and fluorescence spectroscopic data

Stable isotope ratios, major, trace and radioactive elements in emmental cheeses of different origins

HS-SPME gas chromatographic characterization of volatile compounds in milk tainted with off-flavour

Geographic origin of European Emmental cheese: Characterisation and descriptive statistics

Geographic origin of European Emmental. Use of discriminant analysis and artificial neural network for classification purposes

Key odorants in various cheese types as determined by gas chromatography-olfactometry

Comparison of the volatile flavour compounds of six european ‘AOC’ cheeses by using a new dynamic headspace GC-MS method

The use of front face fluorescence spectroscopy to classify the botanical origin of honey samples produced in Switzerland

Volatile organic compounds produced by thermophilic and mesophilic single strain dairy starter cultures

‘Electronic Noses’ and Their Application to Food

Prediction of sensory attributes of European Emmental cheese using near-infrared spectroscopy: A feasibility study

Quantitative GC-MS Analysis of Volatile Flavour Compounds in Pasteurized Milk and Fermented Milk Products Applying a Standard Addition Method

Chemical characterisation of European Emmental cheeses by near infrared spectroscopy using chemometric tools

Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyère and L’Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: a preliminary investigation

Authentication of the Botanical and Geographical Origin of Honey by Front-Face Fluorescence Spectroscopy

Rapid Preconcentration and Enrichment Techniques for the Analysis of Food Volatile. A Review

Authentication of the Botanical and Geographical Origin of Honey by Mid-Infrared Spectroscopy

Authentication of the Botanical Origin of Honey by Front-Face Fluorescence Spectroscopy. A Preliminary Study

Authentication of the Botanical Origin of Honey by Near-Infrared Spectroscopy

Analytical methods for the determination of the geographic origin of Emmental cheese: mid- and near-infrared spectroscopy

Volatile Organic Aroma Compounds Produced by Thermophilic and Mesophilic Mixed Strain Dairy Starter Cultures

Utilisation of mid-infrared spectroscopy for determination of the geographic origin of Gruyère PDO and L’Etivaz PDO Swiss cheeses

Occurrence of Volatile Mono- and Sesquiterpenoids in Highland and Lowland Plant Species as Possible Precursors for Flavor Compounds in Milk and Dairy Products

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