-
1
-
-
33646848594
-
Controlled release of cephalexin through gellan gum beads: Effect of formulation parameters on entrapment efficiency, size, and drug release
-
Agnihotri, S. A., S. S. Jawalkar, and T. M. Aminabhavi. 2006. Controlled release of cephalexin through gellan gum beads: Effect of formulation parameters on entrapment efficiency, size, and drug release. Eur. J. Pharm. Biopharm. 63:249-261.
-
(2006)
Eur. J. Pharm. Biopharm.
, vol.63
, pp. 249-261
-
-
Agnihotri, S.A.1
Jawalkar, S.S.2
Aminabhavi, T.M.3
-
2
-
-
0034473318
-
The infrared absorption of amino acid side chains
-
Barth, A. 2000. The infrared absorption of amino acid side chains. Prog. Biophys. Mol. Biol. 74:141-173.
-
(2000)
Prog. Biophys. Mol. Biol.
, vol.74
, pp. 141-173
-
-
Barth, A.1
-
3
-
-
0000942193
-
Infrared spectroscopic evidence for calcium ion interaction with carboxylate groups of casein
-
Byler, D. A., and H. M. Farrell Jr. 1989. Infrared spectroscopic evidence for calcium ion interaction with carboxylate groups of casein. J. Dairy Sci. 72:1719-1723.
-
(1989)
J. Dairy Sci.
, vol.72
, pp. 1719-1723
-
-
Byler, D.A.1
Farrell Jr., H.M.2
-
4
-
-
0001897877
-
Sampling technique for cheese analysis by FT-IR spectroscopy
-
Chen, M., and J. Irudayaraj. 1998. Sampling technique for cheese analysis by FT-IR spectroscopy. J. Food Sci. 63:96-99.
-
(1998)
J. Food Sci.
, vol.63
, pp. 96-99
-
-
Chen, M.1
Irudayaraj, J.2
-
5
-
-
1442338459
-
Interpretation of infrared spectra, a practical approach
-
R. A. Meyers, ed. John Wiley and Sons Ltd., Chichester, UK
-
Coates, J. 2000. Interpretation of infrared spectra, a practical approach. Pages 10815-10837 in Encyclopedia of Analytical Chemistry. R. A. Meyers, ed. John Wiley and Sons Ltd., Chichester, UK.
-
(2000)
Encyclopedia of Analytical Chemistry
, pp. 10815-10837
-
-
Coates, J.1
-
6
-
-
0034870185
-
The ecology of nonstarter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar
-
Crow, V., B. Curry, and M. Hayes. 2001. The ecology of nonstarter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar. Int. Dairy J. 11:275-283.
-
(2001)
Int. Dairy J.
, vol.11
, pp. 275-283
-
-
Crow, V.1
Curry, B.2
Hayes, M.3
-
7
-
-
0033583578
-
Decision criteria for soft independent modeling of class analogy applied to near infrared data
-
De Maesschalck, R., A. Candolfi, D. L. Masart, and S. Heuerding. 1999. Decision criteria for soft independent modeling of class analogy applied to near infrared data. Chemom. Intell. Lab. Syst. 47:65-77.
-
(1999)
Chemom. Intell. Lab. Syst.
, vol.47
, pp. 65-77
-
-
de Maesschalck, R.1
Candolfi, A.2
Masart, D.L.3
Heuerding, S.4
-
9
-
-
3342974673
-
Comparison of Fourier transform infrared (FTIR) spectra of individual cells acquired using synchrotron and conventional sources
-
Diem, M., M. Romeo, C. Matthaus, M. Miljkovic, L. Miller, and P. Lasch. 2004. Comparison of Fourier transform infrared (FTIR) spectra of individual cells acquired using synchrotron and conventional sources. Infrared Phys. Technol. 45:331-338.
-
(2004)
Infrared Phys. Technol.
, vol.45
, pp. 331-338
-
-
Diem, M.1
Romeo, M.2
Matthaus, C.3
Miljkovic, M.4
Miller, L.5
Lasch, P.6
-
10
-
-
0344609896
-
SIMCA pattern recognition and classification
-
H. van de Waterbeemd, ed. VCH Publishers, New York, USA
-
Dunn, W. J., III, and S. Wold. 1995. SIMCA pattern recognition and classification. Pages 179-193 in Chemometric Methods in Molecular Design. H. van de Waterbeemd, ed. VCH Publishers, New York, USA.
-
(1995)
Chemometric Methods in Molecular Design
, pp. 179-193
-
-
Dunn III, W.J.1
Wold, S.2
-
12
-
-
0030829890
-
A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese
-
Engels, W. J. M., R. Dekker, C. De Jong, R. Neeter, and S. Visser. 1997. A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese. Int. Dairy J. 7:255-263.
-
(1997)
Int. Dairy J.
, vol.7
, pp. 255-263
-
-
Engels, W.J.M.1
Dekker, R.2
de Jong, C.3
Neeter, R.4
Visser, S.5
-
13
-
-
35748985394
-
Biochemistry of Cheese Ripening
-
Aspen Publishers Inc., Gaithersburg, MD
-
Fox, P. F., T. P. Guinee, T. M. Cogan, and P. L. H. McSweeney. 2000. Biochemistry of Cheese Ripening. Pages 236-257 in Fundamentals of Cheese Science. Aspen Publishers Inc., Gaithersburg, MD.
-
(2000)
Fundamentals of Cheese Science
, pp. 236-257
-
-
Fox, P.F.1
Guinee, T.P.2
Cogan, T.M.3
McSweeney, P.L.H.4
-
14
-
-
0003130838
-
Proteolysis in cheese during ripening
-
A. T. Andrews and J. R. Varley, ed. Woodhead Publishing Ltd., Cambridge, UK
-
Fox, P. F., T. K. Singh, and P. L. H. McSweeney. 1994. Proteolysis in cheese during ripening. Pages 1-13 in Biochemistry of Milk Products. A. T. Andrews and J. R. Varley, ed. Woodhead Publishing Ltd., Cambridge, UK.
-
(1994)
Biochemistry of Milk Products
, pp. 1-13
-
-
Fox, P.F.1
Singh, T.K.2
McSweeney, P.L.H.3
-
15
-
-
0346058034
-
Changes in soluble nitrogenous compounds, caseins and free amino acids during ripening of artisanal Prato cheese; a Brazilian semi-hard cow's variety
-
Gorostiza, A., A. J. Cichoscki, A. T. Valduga, E. Valduga, A. Bernardo, and J. M. Fresno. 2004. Changes in soluble nitrogenous compounds, caseins and free amino acids during ripening of artisanal Prato cheese; a Brazilian semi-hard cow's variety. Food Chem. 85:407-414.
-
(2004)
Food Chem
, vol.85
, pp. 407-414
-
-
Gorostiza, A.1
Cichoscki, A.J.2
Valduga, A.T.3
Valduga, E.4
Bernardo, A.5
Fresno, J.M.6
-
16
-
-
0031257271
-
Characterization of edible oils and lard by Fourier transform infrared spectroscopy. Relationships between composition and frequency of concrete bands in the fingerprint region
-
Guillen, M. D., and N. Cabo. 1997. Characterization of edible oils and lard by Fourier transform infrared spectroscopy. Relationships between composition and frequency of concrete bands in the fingerprint region. J. Am. Oil Chem. Soc. 74:1281-1286.
-
(1997)
J. Am. Oil Chem. Soc.
, vol.74
, pp. 1281-1286
-
-
Guillen, M.D.1
Cabo, N.2
-
17
-
-
0032858455
-
Heat resistance of Lactobacillus spp. isolated from Cheddar cheese
-
Jordan, K. N., and T. M. Cogan. 1999. Heat resistance of Lactobacillus spp. isolated from Cheddar cheese. Lett. Appl. Microbiol. 29:136- 140.
-
(1999)
Lett. Appl. Microbiol. 29:136-
, pp. 140
-
-
Jordan, K.N.1
Cogan, T.M.2
-
18
-
-
0035800177
-
Mid infrared spectroscopy coupled to sequential injection analysis for the online monitoring of the acetone-butanol fermentation process
-
Kansiz, M., J. R. Gapes, D. McNaughton, B. Lendl, and K. C. Schuster. 2001. Mid infrared spectroscopy coupled to sequential injection analysis for the online monitoring of the acetone-butanol fermentation process. Anal. Chim. Acta 438:175-186.
-
(2001)
Anal. Chim. Acta
, vol.438
, pp. 175-186
-
-
Kansiz, M.1
Gapes, J.R.2
McNaughton, D.3
Lendl, B.4
Schuster, K.C.5
-
19
-
-
0037316109
-
Cooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids
-
Kieronczyk, A., S. Skeie, T. Langsrud, and M. Yvon. 2003. Cooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids. Appl. Environ. Microbiol. 69:734-739.
-
(2003)
Appl. Environ. Microbiol.
, vol.69
, pp. 734-739
-
-
Kieronczyk, A.1
Skeie, S.2
Langsrud, T.3
Yvon, M.4
-
20
-
-
35748941339
-
Application of Fourier transform infrared spectroscopy for monitoring short-chain free fatty acids in Swiss cheese
-
Koca, N., L. E. Rodriguez-Saona, W. J. Harper, and V. B. Alvarez. 2007. Application of Fourier transform infrared spectroscopy for monitoring short-chain free fatty acids in Swiss cheese. J. Dairy Sci. 90:3596-3603.
-
(2007)
J. Dairy Sci.
, vol.90
, pp. 3596-3603
-
-
Koca, N.1
Rodriguez-Saona, L.E.2
Harper, W.J.3
Alvarez, V.B.4
-
21
-
-
49749151027
-
Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature
-
Kocaoglu-Vurma, N. A., W. J. Harper, M. A. Drake, and P. D. Courtney. 2008. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature. J. Dairy Sci. 91:2947-2959.
-
(2008)
J. Dairy Sci.
, vol.91
, pp. 2947-2959
-
-
Kocaoglu-Vurma, N.A.1
Harper, W.J.2
Drake, M.A.3
Courtney, P.D.4
-
22
-
-
0343539311
-
SIMCA-Classification by means of disjoint cross-validated principal components models
-
R. G. Breton, ed. Elsevier, Amsterdam, the Netherlands
-
Kvalheim, O. M., and T. V. Karstang. 1992. SIMCA-Classification by means of disjoint cross-validated principal components models. Page 209-248 in Multivariate Pattern Recognition in Chemometrics: Illustrated by Case Studies. R. G. Breton, ed. Elsevier, Amsterdam, the Netherlands.
-
(1992)
Multivariate Pattern Recognition in Chemometrics: Illustrated by Case Studies
, pp. 209-248
-
-
Kvalheim, O.M.1
Karstang, T.V.2
-
23
-
-
0015765714
-
Flavor development and microbiology of Swiss cheese-A review: III. Ripening and flavor production
-
Langsrud, T., and G. M. Reinbold. 1973. Flavor development and microbiology of Swiss cheese-A review: III. Ripening and flavor production. J. Milk Food Technol. 36:593-609.
-
(1973)
J. Milk Food Technol.
, vol.36
, pp. 593-609
-
-
Langsrud, T.1
Reinbold, G.M.2
-
24
-
-
0001821358
-
Clustering and classification of analytical data
-
R. A. Meyers, ed. John Wiley and Sons, New York, NY
-
Lavine, B. K. 2000. Clustering and classification of analytical data. Pages 1-21 in Encyclopedia of Analytical Chemistry. R. A. Meyers, ed. John Wiley and Sons, New York, NY.
-
(2000)
Encyclopedia of Analytical Chemistry
, pp. 1-21
-
-
Lavine, B.K.1
-
25
-
-
0034864335
-
Controlled and accelerated cheese ripening: The research base for new technologies
-
Law, B. A. 2001. Controlled and accelerated cheese ripening: The research base for new technologies. Int. Dairy J. 11:383-398.
-
(2001)
Int. Dairy J.
, vol.11
, pp. 383-398
-
-
Law, B.A.1
-
26
-
-
36348976289
-
Antioxidant activity of compounds isolated from the pyroligneous acid, Rhizophora apiculata
-
Loo, A. Y., K. Jain, and I. Darah. 2008. Antioxidant activity of compounds isolated from the pyroligneous acid, Rhizophora apiculata. Food Chem. 107:1151-1160.
-
(2008)
Food Chem.
, vol.107
, pp. 1151-1160
-
-
Loo, A.Y.1
Jain, K.2
Darah, I.3
-
27
-
-
0039176210
-
Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora
-
Lynch, C. M., P. L. H. McSweeney, P. F. Fox, T. M. Cogan, and F. D. Drinan. 1997. Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora. Lait 77:441-459.
-
(1997)
Lait
, vol.77
, pp. 441-459
-
-
Lynch, C.M.1
McSweeney, P.L.H.2
Fox, P.F.3
Cogan, T.M.4
Drinan, F.D.5
-
28
-
-
55849138773
-
Differentiation of Salmonella enterica serovars and strains in cultures and food using infrared spectroscopic and microspectroscopic techniques
-
Männig, A., N. A. Baldauf, L. A. Rodriguez-Romo, A. E. Yousef, and L. E. Rodriguez-Saona. 2008. Differentiation of Salmonella enterica serovars and strains in cultures and food using infrared spectroscopic and microspectroscopic techniques. J. Food Prot. 71:2249-2256.
-
(2008)
J. Food Prot.
, vol.71
, pp. 2249-2256
-
-
Männig, A.1
Baldauf, N.A.2
Rodriguez-Romo, L.A.3
Yousef, A.E.4
Rodriguez-Saona, L.E.5
-
29
-
-
33947644910
-
Middle infrared spectroscopy characterization of ripening stages of Camembert-type cheeses
-
Martin-del-Campo, S. T., D. Picque, R. Cosio-Ramirez, and G. Corrieu. 2007. Middle infrared spectroscopy characterization of ripening stages of Camembert-type cheeses. Int. Dairy J. 17:835-845.
-
(2007)
Int. Dairy J.
, vol.17
, pp. 835-845
-
-
Martin-del-Campo, S.T.1
Picque, D.2
Cosio-Ramirez, R.3
Corrieu, G.4
-
30
-
-
0842306198
-
Characterization and identification of microorganisms by FT-IR microspectrometry
-
Ngo-Thi, N. A., C. Kirschner, and D. Naumann. 2003. Characterization and identification of microorganisms by FT-IR microspectrometry. J. Mol. Struct. 661:371-380.
-
(2003)
J. Mol. Struct.
, vol.661
, pp. 371-380
-
-
Ngo-Thi, N.A.1
Kirschner, C.2
Naumann, D.3
-
31
-
-
0002301301
-
Eye formation and Swiss-type cheeses
-
B. A. Law, ed. CRC Press, Boca Raton, FL
-
Noël, Y., P. Poyoval, A. Thierry, V. Gagnaire, and R. Grappin. 1999. Eye formation and Swiss-type cheeses. Pages 222-250 in Technology of Cheese Making. B. A. Law, ed. CRC Press, Boca Raton, FL.
-
(1999)
Technology of Cheese Making
, pp. 222-250
-
-
Noël, Y.1
Poyoval, P.2
Thierry, A.3
Gagnaire, V.4
Grappin, R.5
-
32
-
-
18144407265
-
Composition, structure and thermal degradation of hemp cellulose after chemical treatments
-
Ouajai, S., and R. A. Shanks.2005. Composition, structure and thermal degradation of hemp cellulose after chemical treatments. Polym. Degrad. Stabil. 89:327-335.
-
(2005)
Polym. Degrad. Stabil.
, vol.89
, pp. 327-335
-
-
Ouajai, S.1
Shanks, R.A.2
-
33
-
-
19344376046
-
Effect of 3 months frozen-storage on organic acid contents and sensory properties, and their correlations in soft goat milk cheese
-
Park, Y., and M. A. Drake. 2005. Effect of 3 months frozen-storage on organic acid contents and sensory properties, and their correlations in soft goat milk cheese. Small Rumin. Res. 58:291-298.
-
(2005)
Small Rumin. Res.
, vol.58
, pp. 291-298
-
-
Park, Y.1
Drake, M.A.2
-
34
-
-
33646167159
-
The application of FTIR spectroscopy on characterization of paper samples, modified by Bookkeeper process
-
Polovka, M., J. Polovkova, K. Vizarova, S. Kirschnerova, L. Bielikova, and M. Vrska. 2006. The application of FTIR spectroscopy on characterization of paper samples, modified by Bookkeeper process. Vib. Spectrosc. 41:112-117.
-
(2006)
Vib. Spectrosc.
, vol.41
, pp. 112-117
-
-
Polovka, M.1
Polovkova, J.2
Vizarova, K.3
Kirschnerova, S.4
Bielikova, L.5
Vrska, M.6
-
35
-
-
0034174063
-
Electron irradiation of polyurethane: Some FTIR results and a comparison with an EGS4 simulation
-
Ravat, B., R. Gschwind, M. Grivet, E. Duverger, A. Chambaudet, and L. Makovicka. 2000. Electron irradiation of polyurethane: Some FTIR results and a comparison with an EGS4 simulation. Nucl. Instrum. Methods Phys. Res. B 160:499-504.
-
(2000)
Nucl. Instrum. Methods Phys. Res. B
, vol.160
, pp. 499-504
-
-
Ravat, B.1
Gschwind, R.2
Grivet, M.3
Duverger, E.4
Chambaudet, A.5
Makovicka, L.6
-
36
-
-
33745889621
-
Rapid determination of Swiss cheese composition by Fourier transform infrared/attenuated total reflectance spectroscopy
-
Rodriguez-Saona, L. E., N. Koca, W. J. Harper, and V. B. Alvarez. 2006. Rapid determination of Swiss cheese composition by Fourier transform infrared/attenuated total reflectance spectroscopy. J. Dairy Sci. 89:1407-1412.
-
(2006)
J. Dairy Sci.
, vol.89
, pp. 1407-1412
-
-
Rodriguez-Saona, L.E.1
Koca, N.2
Harper, W.J.3
Alvarez, V.B.4
-
37
-
-
0028407994
-
Characterization of edible oils, butters, and margarines by Fourier transform infrared spectroscopy with attenuated total reflectance
-
Safar, M., P. R. Bertrand, M. F. Devaux, and C. Genot. 1994. Characterization of edible oils, butters, and margarines by Fourier transform infrared spectroscopy with attenuated total reflectance. J. Am. Oil Chem. Soc. 71:371-377.
-
(1994)
J. Am. Oil Chem. Soc.
, vol.71
, pp. 371-377
-
-
Safar, M.1
Bertrand, P.R.2
Devaux, M.F.3
Genot, C.4
-
38
-
-
0031776701
-
FTIR spectroscopy in microbial and material analysis
-
Schmitt, J., and H. Flemming. 1998. FTIR spectroscopy in microbial and material analysis. Int. Biodeterior. Biodegrad. 41:1-11.
-
(1998)
Int. Biodeterior. Biodegrad.
, vol.41
, pp. 1-11
-
-
Schmitt, J.1
Flemming, H.2
-
41
-
-
58349117480
-
Cheddar cheese classification based on flavor quality using a novel extraction method and Fourier transform infrared spectroscopy
-
Subramanian, A., W. J. Harper, and L. E. Rodriguez-Saona. 2009. Cheddar cheese classification based on flavor quality using a novel extraction method and Fourier transform infrared spectroscopy. J. Dairy Sci. 92:87-94.
-
(2009)
J. Dairy Sci.
, vol.92
, pp. 87-94
-
-
Subramanian, A.1
Harper, W.J.2
Rodriguez-Saona, L.E.3
-
42
-
-
33645876771
-
Adsorption kinetics of Cu(II) ions using N,O-carboxymethyl-chitosan
-
Sun, S., and A. Wang. 2006. Adsorption kinetics of Cu(II) ions using N,O-carboxymethyl-chitosan. J. Hazard. Mater. 131:103-111.
-
(2006)
J. Hazard. Mater.
, vol.131
, pp. 103-111
-
-
Sun, S.1
Wang, A.2
-
43
-
-
19944401252
-
Adsorption of certain amino acids onto crosslinked diethylaminoethyl dextran microbeads
-
Tayfur, M., and A. Guner. 2005. Adsorption of certain amino acids onto crosslinked diethylaminoethyl dextran microbeads. J. Appl. Polym. Sci. 96:1985-1991.
-
(2005)
J. Appl. Polym. Sci.
, vol.96
, pp. 1985-1991
-
-
Tayfur, M.1
Guner, A.2
-
44
-
-
0034064418
-
Autolysis and related proteolysis in Swiss cheese for two Lactobacillus helveticus strains
-
Valence, F., S.-M. Deutsch, R. Richoux, V. Gagnaire, and S. Lortal. 2000. Autolysis and related proteolysis in Swiss cheese for two Lactobacillus helveticus strains. J. Dairy Res. 67:261-271.
-
(2000)
J. Dairy Res.
, vol.67
, pp. 261-271
-
-
Valence, F.1
Deutsch, S.-M.2
Richoux, R.3
Gagnaire, V.4
Lortal, S.5
-
45
-
-
38148999809
-
SIMCA pattern recognition classification of five infauna taxonomic groups using non-polar compounds analyzed by high resolution gas chromatography
-
Vogt, N. B., and H. Knutsen. 1985. SIMCA pattern recognition classification of five infauna taxonomic groups using non-polar compounds analyzed by high resolution gas chromatography. Mar. Ecol. Prog. Ser. 26:145-156.
-
(1985)
Mar. Ecol. Prog. Ser.
, vol.26
, pp. 145-156
-
-
Vogt, N.B.1
Knutsen, H.2
-
46
-
-
0032847477
-
Sulfur metabolism in bacteria associated with cheese
-
Weimer, B., K. Seefeldt, and B. Dias. 1999. Sulfur metabolism in bacteria associated with cheese. Antonie Leeuwenhoek 76:247-261.
-
(1999)
Antonie Leeuwenhoek
, vol.76
, pp. 247-261
-
-
Weimer, B.1
Seefeldt, K.2
Dias, B.3
-
47
-
-
0036795042
-
Fourier-transform infrared microspectroscopy, a novel and rapid tool for identification of yeasts
-
Wenning, M., H. Seiler, and S. Scherer. 2002. Fourier-transform infrared microspectroscopy, a novel and rapid tool for identification of yeasts. Am. Soc. Microbiol. 68:4717-4721.
-
(2002)
Am. Soc. Microbiol.
, vol.68
, pp. 4717-4721
-
-
Wenning, M.1
Seiler, H.2
Scherer, S.3
-
48
-
-
0033870446
-
Energy sources of non-starter lactic acid bacteria isolated from Cheddar cheese
-
Williams, A. G., S. E. Withers, and J. M. Banks. 2000. Energy sources of non-starter lactic acid bacteria isolated from Cheddar cheese. Int. Dairy J. 10:17-23.
-
(2000)
Int. Dairy J.
, vol.10
, pp. 17-23
-
-
Williams, A.G.1
Withers, S.E.2
Banks, J.M.3
-
49
-
-
48749130048
-
Application of near and mid-infrared spectroscopy to determine cheese quality and authenticity
-
Woodcock, T., C. C. Fagan, C. P. O'Donnell, and G. Downey. 2008. Application of near and mid-infrared spectroscopy to determine cheese quality and authenticity. Food Bioprocess. Technol. 1:117-129.
-
(2008)
Food Bioprocess. Technol.
, vol.1
, pp. 117-129
-
-
Woodcock, T.1
Fagan, C.C.2
O'Donnell, C.P.3
Downey, G.4
|