Literature DB >> 15884834

High-resolution MAS NMR and chemometrics: characterization of the ripening of Parmigiano Reggiano cheese.

Laetitia Shintu1, Stefano Caldarelli.   

Abstract

We performed a preliminary NMR investigation on grated Parmigiano Reggiano cheese of different ripening ages. Principal component analysis (PCA) and discriminant analysis (DA) were able to successfully group the analyzed samples according to their respective ages.

Mesh：

Year:  2005        PMID： 15884834     DOI： 10.1021/jf048141y

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


  4 in total

1.  NMR-spectroscopy for nontargeted screening and simultaneous quantification of health-relevant compounds in foods: the example of melamine.

Authors:  Dirk W Lachenmeier; Eberhard Humpfer; Fang Fang; Birk Schütz; Peter Dvortsak; Constanze Sproll; Manfred Spraul
Journal:  J Agric Food Chem       Date:  2009-08-26       Impact factor: 5.279

Review 2.  The magic angle view to food: magic-angle spinning (MAS) NMR spectroscopy in food science.

Authors:  Henrik Max Jensen; Hanne Christine Bertram
Journal:  Metabolomics       Date:  2019-03-13       Impact factor: 4.290

3.  Metabotyping of Caenorhabditis elegans reveals latent phenotypes.

Authors:  Benjamin J Blaise; Jean Giacomotto; Bénédicte Elena; Marc-Emmanuel Dumas; Pierre Toulhoat; Laurent Ségalat; Lyndon Emsley
Journal:  Proc Natl Acad Sci U S A       Date:  2007-12-05       Impact factor: 11.205

4.  1H HRMAS-NMR based metabolic fingerprints for discrimination of cheeses based on sensory qualities.

Authors:  Sujatha Kandasamy; Jayeon Yoo; Jeonghee Yun; Han Byul Kang; Kuk-Hwan Seol; Jun-Sang Ham
Journal:  Saudi J Biol Sci       Date:  2020-05-11       Impact factor: 4.219
  4 in total

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