Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy

By G. Downey, E. Sheehan, C.M Delahunty, D. O'callaghan, T. Guinee, V. Howard. 2005

99 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/819361f9a27820caae3be62d515bcc509fa80342

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Analytical Chemistry

1. Colm O'Donnell
2. C. Fagan
3. Tony Woodcock
4. G. Downey
5. Da‐Wen Sun

In Animal Science and Zoology

1. Colm O'Donnell
2. Tony Woodcock
3. G. Downey

In Food Science

1. Colm O'Donnell
2. Tony Woodcock
3. G. Downey

Citations in the corpus

• Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity (2008, background): “Particular advantages of MIR spectroscopy are speed of measurement, moderate instrument cost, and relative ease of sample presentation ( Downey 1998 ).”