Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity

By Tony Woodcock, C. Fagan, Colm O'Donnell, G. Downey. 2008

144 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Animal Science and Zoology, Biomedical Engineering

View Paper: https://www.semanticscholar.org/paper/e0d2543a9e23e0fcddf45bc343c6c927b05a22e5

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. Di Wu
2. Yong He
3. Da‐Wen Sun

In Animal Science and Zoology

1. Di Wu
2. Yong He

In Biomedical Engineering

1. Di Wu
2. Yong He
3. Da‐Wen Sun

Citations in the corpus

• Nondestructive Differentiation of Panax Species Using Visible and Shortwave Near-Infrared Spectroscopy (2011, background): “It is sample preparation free and is ideally suitable for online process monitoring and quality control (Chen et al. 2004; Woodcock et al. 2008).”
• Discrimination Between Shaoxing Wines and Other Chinese Rice Wines by Near-Infrared Spectroscopy and Chemometrics (2012, methodology): “The main advantage of NIR spectroscopy over other traditional methods is that it can be applied without the need for costly, laborious chemical and sensory analysis (Woodcock et al. 2008).”