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

Shintu L; Caldarelli S

首页> 外文期刊>Journal of Agricultural and Food Chemistry >High-resolution MAS NMR and chemometrics: Characterization of the ripening of Parmigiano Reggiano cheese

【24h】

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

机译：高分辨率MAS NMR和化学计量学：帕玛森芝士干酪成熟的表征

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

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.

机译：我们对磨碎的不同成熟年龄的帕马森芝士进行了初步的NMR研究。主成分分析（PCA）和判别分析（DA）能够根据分析样品的年龄将其成功分组。

著录项

来源
《Journal of Agricultural and Food Chemistry》 |2005年第10期|共6页
作者
Shintu L; Caldarelli S;
展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类
关键词
HRMAS NMR; Parmigiano Reggiano cheese; chemometrics; PCA; DA; ANGLE-SPINNING NMR; FLAVOR CHARACTERISTICS; GEOGRAPHICAL ORIGIN; QUALITY; TEXTURE; MILK;

机译：HRMAS NMR;Parmigiano Reggiano干酪;化学计量学;PCA;DA;旋压NMR;风味特征;地理起源;质量;质地;牛奶;

相似文献

外文文献
中文文献
专利

1. High-resolution MAS NMR and chemometrics: Characterization of the ripening of Parmigiano Reggiano cheese [J] . Shintu L, Caldarelli S Journal of Agricultural and Food Chemistry . 2005,第10期

机译：高分辨率MAS NMR和化学计量学：帕玛森芝士干酪成熟的表征
2. Fast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening [J] . Conte Pellegrino, Cinquanta Luciano, Lo Meo Paolo, Food research international . 2021,第Jana期

机译：快速的场循环NMR弛豫仪作为监测Parmigiano Reggiano奶酪成熟的工具
3. Is high-resolution magic angle spinning NMR a practical speciation tool for cheese samples? Parmigiano Reggiano as a case study [J] . Shintu L., Ziarelli F., Caldarelli S. Magnetic Resonance in Chemistry: MRC . 2004,第4期

机译：高分辨率魔角旋转NMR是奶酪样品的实用形态分析工具吗？ Parmigiano Reggiano案例研究
4. Spectrocolorimetry and nanowire gas sensor device S3 for the analysis of Parmigiano Reggiano cheese ripening [C] . V. Sherveglieri, M. P. Bhandari, E. Núñez Carmona, 2017 ISOCS/IEEE International Symposium on Olfaction and Electronic Nose . 2017

机译：分光比色法和纳米线气体传感器设备S3用于分析帕马森干酪的成熟度
5. Purification and characterization of exopeptidases from Atlantic short finned squid (Illex illecebrosus) and their application to cheddar cheese ripening. [D] . Raksakulthai, Rocharake. 2001

机译：大西洋短鳍鱿鱼（Illex illecebrosus）外肽酶的纯化和鉴定及其在切达干酪成熟中的应用。
6. Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months [O] . Paolo D’Incecco, Sara Limbo, John Hogenboom, 2020

机译：延长硬奶酪成熟度的影响：帕玛森芝士奶酪长达50个月的多参数表征
7. Identification of the Geographic Origin of Parmigiano Reggiano (P.D.O.) Cheeses Deploying Non-Targeted Mass Spectrometry and Chemometrics [O] . Bert Popping, Emiliano De Dominicis, Mario Dante, 2017

机译：鉴定parmigiano Reggiano（p.D.O.）奶酪的地理来源部署非靶向质谱和化学计量学

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

摘要

著录项

相似文献

相关主题

期刊订阅