An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins

Fourier transform infrared (FTIR) spectroscopic study of acid soluble collagen and gelatin from skins and bones of young and adult Nile perch (Lates niloticus)

John H. Muyonga, Charles Cole, Kwaku G. Duodu · Food Chemistry · 2004 · 867 citations

Acid Soluble Collagen, Fourier Transform, Adult Nile Perch +1

Collagen types analysis and differentiation by FTIR spectroscopy

Karima Belbachir, Razia Noreen, Gilles Gouspillou et al. · Analytical and Bioanalytical Chemistry · 2009 · 539 citations

Tissue Engineering, Collagen Types Analysis, Dermatology +6

Gelatin alternatives for the food industry: recent developments, challenges and prospects

A.A. Karim, Rajeev Bhat · Trends in Food Science & Technology · 2008 · 416 citations

Food Chemistry, Biopolymer Gel, Engineering +10

Characteristics and functional properties of gelatin from splendid squid (Loligo formosana) skin as affected by extraction temperatures

Muralidharan Nagarajan, Soottawat Benjakul, Thummanoon Prodpran et al. · Food Hydrocolloids · 2012 · 295 citations

Biopolymer Gel, Loligo Formosana, Functional Properties +1

Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins

D. Mat Hashim, Y. B. Che Man, R. Norakasha et al. · Food Chemistry · 2009 · 273 citations

Fourier Transform, Biochemistry, Natural Sciences +7