Determination of lactulose and furosine in milk using front-face fluorescence spectroscopy

Accurate quantification of furosine in milk and dairy products by a direct HPLC method

P. Resmini, L. Pellegrino, Giovanna Battelli · Italian Journal of Food Science · 1990 · 211 citations · Full text

Agriculture, Dairy Science, Food Science +4

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

A Rapid Fluorimetric Method to Estimate the Heat Treatment of Liquid Milk

Inés Birlouez-Aragon, Marina Nicolas, Arnaud Métais et al. · International Dairy Journal · 1998 · 112 citations

Agriculture, Dairy Science, Food Science +13

Infrared and fluorescence spectroscopy for monitoring protein structure and interaction changesduring cheese ripening

G�rard Mazerolles, Marie-Fran�oise Devaux, Gabriel Duboz et al. · Le Lait · 2001 · 109 citations · Full text

Agriculture, Biochemistry, Food Science +17