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

Principal Component Analysis

Colin Goodall, Ian T. Jolliffe · Technometrics · 1988 · 8.7K citations

Natural Sciences, Biostatistics, Data Analytics +5

Ruminant milk fat plasticity:nutritional control of saturated, polyunsaturated,<i>trans</i> and conjugated fatty acids

Yves Chilliard, Anne Ferlay, R.M. Mansbridge et al. · Annales de Zootechnie · 2000 · 682 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +17

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

Composition of fatty acids in cow's milk fat produced in the lowlands, mountains and highlands of Switzerland using high-resolution gas chromatography

Marius Collomb, Ueli Bütikofer, R. Sieber et al. · International Dairy Journal · 2002 · 183 citations

Agriculture, Dairy Science, Food Science +12

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

Raúl G. Mariaca, Thomas F. H. Berger, R. Gauch et al. · Journal of Agricultural and Food Chemistry · 1997 · 164 citations

Agriculture, Chemistry, Food Science +17