Investigation of variety, typicality and vintage of French and German wines using front-face fluorescence spectroscopy

Principles of Fluorescence Spectroscopy

Mahendra Kumar Jain · Journal of Biochemical and Biophysical Methods · 1984 · 1K citations

Natural Sciences, Biophysics, Physics +12

Polymeric proanthocyanidins. Stereochemistry, structural units, and molecular weight

Z. Czochanska, Lai Yeap Foo, Roger H. Newman et al. · Journal of the Chemical Society Perkin Transactions 1 · 1980 · 282 citations

Natural Sciences, Biochemistry, Chemistry +14

Characterization of edible oils, butters and margarines by Fourier transform infrared spectroscopy with attenuated total reflectance

Muhammad Juhairi Aziz Safar, Dominique Bertrand, P. Robert et al. · Journal of the American Oil Chemists Society · 1994 · 281 citations

Agriculture, Chemistry, Food Science +17

Potentiality of spectroscopic methods for the characterisation of dairy products. I. Front-face fluorescence study of raw, heated and homogenised milks

Éric Dufour, Alain Riaublanc · Le Lait · 1997 · 135 citations · Full text

Agriculture, Dairy Science, Food Science +17

Phase transition of triglycerides during semi-hard cheese ripening

Éric Dufour, Gérard Mazerolles, Marie‐Françoise Devaux et al. · International Dairy Journal · 2000 · 122 citations

Agriculture, Dairy Science, Food Science +14