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Fluorescence Spectroscopy: A Rapid Tool for Analyzing Dairy Products

Journal of agricultural and food chemistry, 2008-02, Vol.56 (3), p.720-729

2008

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Time-Saving Design of Experiment Protocol for Optimization of LC-MS Data Processing in Metabolomic Approaches

Analytical chemistry (Washington), 2013-08, Vol.85 (15), p.7109-7116

2013

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Novel method for quantification of individual free fatty acids in milk using an in-solution derivatisation approach and gas chromatography-mass spectrometry

International dairy journal, 2013-10, Vol.32 (2), p.199-203

2013

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Chemical composition and sensory quality of bovine milk as affected by type of forage and proportion of concentrate in the feed ration

Journal of the science of food and agriculture, 2013-01, Vol.93 (1), p.93-99

2013

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Effect of specific wavelengths on light-induced quality changes in Havarti cheese

Journal of dairy research, 2003-11, Vol.70 (4), p.413-421

2003

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Direct Derivatization vs Aqueous Extraction Methods of Fecal Free Fatty Acids for GC–MS Analysis

Lipids, 2015-07, Vol.50 (7), p.681-689

2015

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Oxidation of α-lactalbumin after a lactoperoxidase-catalysed reaction: An oxidomics approach applying immuno-spin trapping and mass spectrometry

International dairy journal, 2014-10, Vol.38 (2), p.154-159

2014

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Site-Specific Detection of Radicals on α‑Lactalbumin after a Riboflavin-Sensitized Reaction, Detected by Immuno-spin Trapping, ESR, and MS

Journal of agricultural and food chemistry, 2013-01, Vol.61 (2), p.418-426

2013

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Light-induced changes in packaged cheeses—a review

International Dairy Journal, 2004-02, Vol.14 (2), p.85-102

2004

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Activation of the angiopoietin-like 4 (ANGPLT4) gene by milk fat and casein

International dairy journal, 2014-06, Vol.36 (2), p.136-142

2014

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Potential of biobased materials for food packaging

Trends in Food Science & Technology, 1999-02, Vol.10 (2), p.52-68

1999

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Medium chain fatty acids from milk induce angiopoietin-like 4 (ANGPTL4) gene expression

International dairy journal, 2015-03, Vol.42, p.34-41

2015

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Light-induced colour and aroma changes in sliced, modified atmosphere packaged semi-hard cheeses

International dairy journal, 2003, Vol.13 (2), p.239-249

2003

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Effect of Antioxidants on Oxidation during the Production of Whey Fat Concentrate

Journal of agricultural and food chemistry, 2011-12, Vol.59 (24), p.13012-13017

2011

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Changing oxidation in whey fat concentrate upon addition of green tea extract

European food research & technology, 2011-10, Vol.233 (4), p.631-636

2011

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Light-induced changes in semi-hard cheese determined by fluorescence spectroscopy and chemometrics

International dairy journal, 2006-12, Vol.16 (12), p.1483-1489

2006

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Impact of poly-lactic acid packaging material on semi-hard cheese

International dairy journal, 2006-08, Vol.16 (8), p.931-939

2006

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Light-Induced Oxidation in Semihard Cheeses. Evaluation of Methods Used To Determine Levels of Oxidation

Journal of agricultural and food chemistry, 2002-07, Vol.50 (15), p.4364-4370

2002

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Comparison of Peroxide Value Methods Used for Semihard Cheeses

Journal of agricultural and food chemistry, 2002-08, Vol.50 (18), p.5007-5011

2002

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Effect of modified atmosphere packaging and storage conditions on photooxidation of sliced Havarti cheese

European food research & technology, 2003, Vol.216 (1), p.57-62

2003

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Light-induced oxidation in sliced Havarti cheese packaged in modified atmosphere

International dairy journal, 2000, Vol.10 (1), p.95-103

2000

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Effect of light and oxygen transmission characteristics of packaging materials on photo-oxidative quality changes in semi-hard Havarti cheeses

Packaging technology & science, 2002-05, Vol.15 (3), p.121-127

2002

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Response surface models used for prediction of photooxidative quality changes in havarti cheese

European food research & technology, 2003-02, Vol.216 (2), p.93-98

2003

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Potential Food Applications of Biobased Materials. An EU-Concerted Action Project

Die Stärke, 2001-05, Vol.53 (5), p.189-200

2001

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Chemical Deterioration and Physical Instability of Food and Beverages, 2010, Vol.186, p.xv-xx

2010

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Fluorescence Spectroscopy: A Rapid Tool for Analyzing Dairy Products

Time-Saving Design of Experiment Protocol for Optimization of LC-MS Data Processing in Metabolomic Approaches

Novel method for quantification of individual free fatty acids in milk using an in-solution derivatisation approach and gas chromatography-mass spectrometry

Chemical composition and sensory quality of bovine milk as affected by type of forage and proportion of concentrate in the feed ration

Effect of specific wavelengths on light-induced quality changes in Havarti cheese

Direct Derivatization vs Aqueous Extraction Methods of Fecal Free Fatty Acids for GC–MS Analysis

Oxidation of α-lactalbumin after a lactoperoxidase-catalysed reaction: An oxidomics approach applying immuno-spin trapping and mass spectrometry

Site-Specific Detection of Radicals on α‑Lactalbumin after a Riboflavin-Sensitized Reaction, Detected by Immuno-spin Trapping, ESR, and MS

Light-induced changes in packaged cheeses—a review

Activation of the angiopoietin-like 4 (ANGPLT4) gene by milk fat and casein

Potential of biobased materials for food packaging

Medium chain fatty acids from milk induce angiopoietin-like 4 (ANGPTL4) gene expression

Light-induced colour and aroma changes in sliced, modified atmosphere packaged semi-hard cheeses

Effect of Antioxidants on Oxidation during the Production of Whey Fat Concentrate

Changing oxidation in whey fat concentrate upon addition of green tea extract

Light-induced changes in semi-hard cheese determined by fluorescence spectroscopy and chemometrics

Impact of poly-lactic acid packaging material on semi-hard cheese

Light-Induced Oxidation in Semihard Cheeses. Evaluation of Methods Used To Determine Levels of Oxidation

Comparison of Peroxide Value Methods Used for Semihard Cheeses

Effect of modified atmosphere packaging and storage conditions on photooxidation of sliced Havarti cheese

Light-induced oxidation in sliced Havarti cheese packaged in modified atmosphere

Effect of light and oxygen transmission characteristics of packaging materials on photo-oxidative quality changes in semi-hard Havarti cheeses

Response surface models used for prediction of photooxidative quality changes in havarti cheese

Potential Food Applications of Biobased Materials. An EU-Concerted Action Project

Contributor contact details

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