Abstract
© 2021 The Author(s)
PDF Article© 2021 The Author(s)
PDF Article
A. Schwaighofer, M.R. Alcaraz, L. Lux, B Lendl. “pH Titration of β-lactoglobulin Monitored by Laser-based Mid-IR Transmission Spectroscopy Coupled to Chemometric Analysis”. Spectrochim. Acta, Part A. 2020; 226: 117636.
A. Schwaighofer, J. Kuligowski, G. Quintás, H.K. Mayer, B. Lendl. “Fast Quantification of Bovine Milk Proteins Employing External Cavity-Quantum Cascade Laser Spectroscopy”. Food Chem. 2018; 252: 22–27.
A. Sturaro, M. De Marchi, A. Masi, M. Cassandro. “Quantification of Whey Proteins by Reversed Phase-HPLC and Effectiveness of Mid-Infrared Spectroscopy for Their Rapid Prediction in Sweet Whey”. J. Dairy Sci. 2016; 99(1): 68–76.
P.D. Ingle, R. Christian, P. Purohit, V. Zarraga, et al. “Determination of Protein Content by NIR Spectroscopy in Protein Powder Mix Products”. J. AOAC Int. 2016; 99(2): 360–363.
S. Kucheryaversuskiy, C. Lomborg. “Monitoring of Whey Quality with NIR Spectroscopy: A Feasibility Study”. Food Chem. 2015; 176: 271–277.
A. Juan, J. Jaumot, R. Tauler. “Multivariate Curve Resolution (MCR). Solving the Mixture Analysis Problem”. Anal. Methods. 2014; 6(14): 4964–4976.
F. Van den Berg, C.B. Lyndgaard, K.M. Sørensen, S.B Engelsen. “Process Analytical Technology in the Food Industry”. Trends Food Sci. Technol. 2013; 31(1): 27–35.
M.J.M. Rutten, H. Bovenhuis, J.M.L. Heck, J.A.M Van Arendonk. “Predicting Bovine Milk Protein Composition Based on Fourier Transform Infrared Spectra”. J. Dairy Sci. 2011; 94(11): 5683–5690.
Å. Rinnan, F. Van Den Berg, S.B Engelsen. “Review of the Most Common Pre-processing Techniques for Near-infrared Spectra”. TrAC, Trends Anal. Chem. 2009; 28(10): 1201–1222.
A. Barth. “Infrared Spectroscopy of Proteins”. Biochim. Biophys. Acta. 2007; 1767(9): 1073–1101.
J. Kong S. Yu. “Fourier Transform Infrared Spectroscopic Analysis of Protein Secondary Structures”. Acta Biochim. Biophys. Sin. 2007; 39(8): 549–559.
K. Izutsu, Y. Fujimaki, A. Kuwabara, Y. Hiyama, et al. “Near-Infrared Analysis of Protein Secondary Structure in Aqueous Solutions and Freeze-Dried Solids”. J. Pharm. Sci. 2006; 95(4): 781–789.
N. Chandra, K. Brew, K.R. Acharya. “Structural Evidence for the Presence of a Secondary Calcium Binding Site in Human Alpha-lactalbumin”. Biochemistry. 1998; 37(14): 4767–4772.
W.K. Surewicz, H.H. Mantsch, D. Chapman. “Determination of Protein Secondary Structure by Fourier Transform Infrared Spectroscopy: A Critical Assessment”. Biochemistry. 1993; 32(2): 389–394.
I. Noda. “Generalized Two-Dimensional Correlation Method Applicable to Infrared, Raman, and Other Types of Spectroscopy”. Appl. Spectrosc. 1993; 47(9): 1329–1336.
F.E. Barton, D.S Himmelsbach. “Two-Dimensional Vibrational Spectroscopy II: Correlation of the Absorptions of Lignins in the Mid- and Near-Infrared”. Appl. Spectrosc. 1993; 47(11): 1920–1925.
S. Wold, K. Esbensen, P. Geladi. “Principal Component Analysis”. Chemom. Intell. Lab. Syst. 1987; 2(1-3): 37–52.
S. Wold, H. Martens, H. Wold. “The Multivariate Calibration Problem in Chemistry Solved by the PLS Method”. Matrix Pencils. 1983; 973: 286–293.
L.K. Creamer, D.A.D. Parry, G.N. Malcolm. “Secondary Structure of Bovine β-lactoglobulin B”. Arch. Biochem. Biophys. 1983; 227(1): 98–105.
A. Savitzky, M.J.E Golay. “Smoothing and Differentiation of Data by Simplified Least Squares Procedures”. Anal. Chem. 1964; 36(8): 1627–1639.
N. Chandra, K. Brew, K.R. Acharya. “Structural Evidence for the Presence of a Secondary Calcium Binding Site in Human Alpha-lactalbumin”. Biochemistry. 1998; 37(14): 4767–4772.
A. Schwaighofer, M.R. Alcaraz, L. Lux, B Lendl. “pH Titration of β-lactoglobulin Monitored by Laser-based Mid-IR Transmission Spectroscopy Coupled to Chemometric Analysis”. Spectrochim. Acta, Part A. 2020; 226: 117636.
A. Barth. “Infrared Spectroscopy of Proteins”. Biochim. Biophys. Acta. 2007; 1767(9): 1073–1101.
F.E. Barton, D.S Himmelsbach. “Two-Dimensional Vibrational Spectroscopy II: Correlation of the Absorptions of Lignins in the Mid- and Near-Infrared”. Appl. Spectrosc. 1993; 47(11): 1920–1925.
M.J.M. Rutten, H. Bovenhuis, J.M.L. Heck, J.A.M Van Arendonk. “Predicting Bovine Milk Protein Composition Based on Fourier Transform Infrared Spectra”. J. Dairy Sci. 2011; 94(11): 5683–5690.
N. Chandra, K. Brew, K.R. Acharya. “Structural Evidence for the Presence of a Secondary Calcium Binding Site in Human Alpha-lactalbumin”. Biochemistry. 1998; 37(14): 4767–4772.
A. Sturaro, M. De Marchi, A. Masi, M. Cassandro. “Quantification of Whey Proteins by Reversed Phase-HPLC and Effectiveness of Mid-Infrared Spectroscopy for Their Rapid Prediction in Sweet Whey”. J. Dairy Sci. 2016; 99(1): 68–76.
N. Chandra, K. Brew, K.R. Acharya. “Structural Evidence for the Presence of a Secondary Calcium Binding Site in Human Alpha-lactalbumin”. Biochemistry. 1998; 37(14): 4767–4772.
W.K. Surewicz, H.H. Mantsch, D. Chapman. “Determination of Protein Secondary Structure by Fourier Transform Infrared Spectroscopy: A Critical Assessment”. Biochemistry. 1993; 32(2): 389–394.
P.D. Ingle, R. Christian, P. Purohit, V. Zarraga, et al. “Determination of Protein Content by NIR Spectroscopy in Protein Powder Mix Products”. J. AOAC Int. 2016; 99(2): 360–363.
L.K. Creamer, D.A.D. Parry, G.N. Malcolm. “Secondary Structure of Bovine β-lactoglobulin B”. Arch. Biochem. Biophys. 1983; 227(1): 98–105.
A. Sturaro, M. De Marchi, A. Masi, M. Cassandro. “Quantification of Whey Proteins by Reversed Phase-HPLC and Effectiveness of Mid-Infrared Spectroscopy for Their Rapid Prediction in Sweet Whey”. J. Dairy Sci. 2016; 99(1): 68–76.
F. Van den Berg, C.B. Lyndgaard, K.M. Sørensen, S.B Engelsen. “Process Analytical Technology in the Food Industry”. Trends Food Sci. Technol. 2013; 31(1): 27–35.
Å. Rinnan, F. Van Den Berg, S.B Engelsen. “Review of the Most Common Pre-processing Techniques for Near-infrared Spectra”. TrAC, Trends Anal. Chem. 2009; 28(10): 1201–1222.
S. Wold, K. Esbensen, P. Geladi. “Principal Component Analysis”. Chemom. Intell. Lab. Syst. 1987; 2(1-3): 37–52.
K. Izutsu, Y. Fujimaki, A. Kuwabara, Y. Hiyama, et al. “Near-Infrared Analysis of Protein Secondary Structure in Aqueous Solutions and Freeze-Dried Solids”. J. Pharm. Sci. 2006; 95(4): 781–789.
S. Wold, K. Esbensen, P. Geladi. “Principal Component Analysis”. Chemom. Intell. Lab. Syst. 1987; 2(1-3): 37–52.
A. Savitzky, M.J.E Golay. “Smoothing and Differentiation of Data by Simplified Least Squares Procedures”. Anal. Chem. 1964; 36(8): 1627–1639.
M.J.M. Rutten, H. Bovenhuis, J.M.L. Heck, J.A.M Van Arendonk. “Predicting Bovine Milk Protein Composition Based on Fourier Transform Infrared Spectra”. J. Dairy Sci. 2011; 94(11): 5683–5690.
F.E. Barton, D.S Himmelsbach. “Two-Dimensional Vibrational Spectroscopy II: Correlation of the Absorptions of Lignins in the Mid- and Near-Infrared”. Appl. Spectrosc. 1993; 47(11): 1920–1925.
K. Izutsu, Y. Fujimaki, A. Kuwabara, Y. Hiyama, et al. “Near-Infrared Analysis of Protein Secondary Structure in Aqueous Solutions and Freeze-Dried Solids”. J. Pharm. Sci. 2006; 95(4): 781–789.
P.D. Ingle, R. Christian, P. Purohit, V. Zarraga, et al. “Determination of Protein Content by NIR Spectroscopy in Protein Powder Mix Products”. J. AOAC Int. 2016; 99(2): 360–363.
K. Izutsu, Y. Fujimaki, A. Kuwabara, Y. Hiyama, et al. “Near-Infrared Analysis of Protein Secondary Structure in Aqueous Solutions and Freeze-Dried Solids”. J. Pharm. Sci. 2006; 95(4): 781–789.
A. Juan, J. Jaumot, R. Tauler. “Multivariate Curve Resolution (MCR). Solving the Mixture Analysis Problem”. Anal. Methods. 2014; 6(14): 4964–4976.
A. Juan, J. Jaumot, R. Tauler. “Multivariate Curve Resolution (MCR). Solving the Mixture Analysis Problem”. Anal. Methods. 2014; 6(14): 4964–4976.
J. Kong S. Yu. “Fourier Transform Infrared Spectroscopic Analysis of Protein Secondary Structures”. Acta Biochim. Biophys. Sin. 2007; 39(8): 549–559.
S. Kucheryaversuskiy, C. Lomborg. “Monitoring of Whey Quality with NIR Spectroscopy: A Feasibility Study”. Food Chem. 2015; 176: 271–277.
A. Schwaighofer, J. Kuligowski, G. Quintás, H.K. Mayer, B. Lendl. “Fast Quantification of Bovine Milk Proteins Employing External Cavity-Quantum Cascade Laser Spectroscopy”. Food Chem. 2018; 252: 22–27.
K. Izutsu, Y. Fujimaki, A. Kuwabara, Y. Hiyama, et al. “Near-Infrared Analysis of Protein Secondary Structure in Aqueous Solutions and Freeze-Dried Solids”. J. Pharm. Sci. 2006; 95(4): 781–789.
A. Schwaighofer, M.R. Alcaraz, L. Lux, B Lendl. “pH Titration of β-lactoglobulin Monitored by Laser-based Mid-IR Transmission Spectroscopy Coupled to Chemometric Analysis”. Spectrochim. Acta, Part A. 2020; 226: 117636.
A. Schwaighofer, J. Kuligowski, G. Quintás, H.K. Mayer, B. Lendl. “Fast Quantification of Bovine Milk Proteins Employing External Cavity-Quantum Cascade Laser Spectroscopy”. Food Chem. 2018; 252: 22–27.
S. Kucheryaversuskiy, C. Lomborg. “Monitoring of Whey Quality with NIR Spectroscopy: A Feasibility Study”. Food Chem. 2015; 176: 271–277.
A. Schwaighofer, M.R. Alcaraz, L. Lux, B Lendl. “pH Titration of β-lactoglobulin Monitored by Laser-based Mid-IR Transmission Spectroscopy Coupled to Chemometric Analysis”. Spectrochim. Acta, Part A. 2020; 226: 117636.
F. Van den Berg, C.B. Lyndgaard, K.M. Sørensen, S.B Engelsen. “Process Analytical Technology in the Food Industry”. Trends Food Sci. Technol. 2013; 31(1): 27–35.
L.K. Creamer, D.A.D. Parry, G.N. Malcolm. “Secondary Structure of Bovine β-lactoglobulin B”. Arch. Biochem. Biophys. 1983; 227(1): 98–105.
W.K. Surewicz, H.H. Mantsch, D. Chapman. “Determination of Protein Secondary Structure by Fourier Transform Infrared Spectroscopy: A Critical Assessment”. Biochemistry. 1993; 32(2): 389–394.
S. Wold, H. Martens, H. Wold. “The Multivariate Calibration Problem in Chemistry Solved by the PLS Method”. Matrix Pencils. 1983; 973: 286–293.
A. Sturaro, M. De Marchi, A. Masi, M. Cassandro. “Quantification of Whey Proteins by Reversed Phase-HPLC and Effectiveness of Mid-Infrared Spectroscopy for Their Rapid Prediction in Sweet Whey”. J. Dairy Sci. 2016; 99(1): 68–76.
A. Schwaighofer, J. Kuligowski, G. Quintás, H.K. Mayer, B. Lendl. “Fast Quantification of Bovine Milk Proteins Employing External Cavity-Quantum Cascade Laser Spectroscopy”. Food Chem. 2018; 252: 22–27.
I. Noda. “Generalized Two-Dimensional Correlation Method Applicable to Infrared, Raman, and Other Types of Spectroscopy”. Appl. Spectrosc. 1993; 47(9): 1329–1336.
L.K. Creamer, D.A.D. Parry, G.N. Malcolm. “Secondary Structure of Bovine β-lactoglobulin B”. Arch. Biochem. Biophys. 1983; 227(1): 98–105.
P.D. Ingle, R. Christian, P. Purohit, V. Zarraga, et al. “Determination of Protein Content by NIR Spectroscopy in Protein Powder Mix Products”. J. AOAC Int. 2016; 99(2): 360–363.
A. Schwaighofer, J. Kuligowski, G. Quintás, H.K. Mayer, B. Lendl. “Fast Quantification of Bovine Milk Proteins Employing External Cavity-Quantum Cascade Laser Spectroscopy”. Food Chem. 2018; 252: 22–27.
Å. Rinnan, F. Van Den Berg, S.B Engelsen. “Review of the Most Common Pre-processing Techniques for Near-infrared Spectra”. TrAC, Trends Anal. Chem. 2009; 28(10): 1201–1222.
M.J.M. Rutten, H. Bovenhuis, J.M.L. Heck, J.A.M Van Arendonk. “Predicting Bovine Milk Protein Composition Based on Fourier Transform Infrared Spectra”. J. Dairy Sci. 2011; 94(11): 5683–5690.
A. Savitzky, M.J.E Golay. “Smoothing and Differentiation of Data by Simplified Least Squares Procedures”. Anal. Chem. 1964; 36(8): 1627–1639.
A. Schwaighofer, M.R. Alcaraz, L. Lux, B Lendl. “pH Titration of β-lactoglobulin Monitored by Laser-based Mid-IR Transmission Spectroscopy Coupled to Chemometric Analysis”. Spectrochim. Acta, Part A. 2020; 226: 117636.
A. Schwaighofer, J. Kuligowski, G. Quintás, H.K. Mayer, B. Lendl. “Fast Quantification of Bovine Milk Proteins Employing External Cavity-Quantum Cascade Laser Spectroscopy”. Food Chem. 2018; 252: 22–27.
F. Van den Berg, C.B. Lyndgaard, K.M. Sørensen, S.B Engelsen. “Process Analytical Technology in the Food Industry”. Trends Food Sci. Technol. 2013; 31(1): 27–35.
A. Sturaro, M. De Marchi, A. Masi, M. Cassandro. “Quantification of Whey Proteins by Reversed Phase-HPLC and Effectiveness of Mid-Infrared Spectroscopy for Their Rapid Prediction in Sweet Whey”. J. Dairy Sci. 2016; 99(1): 68–76.
W.K. Surewicz, H.H. Mantsch, D. Chapman. “Determination of Protein Secondary Structure by Fourier Transform Infrared Spectroscopy: A Critical Assessment”. Biochemistry. 1993; 32(2): 389–394.
A. Juan, J. Jaumot, R. Tauler. “Multivariate Curve Resolution (MCR). Solving the Mixture Analysis Problem”. Anal. Methods. 2014; 6(14): 4964–4976.
M.J.M. Rutten, H. Bovenhuis, J.M.L. Heck, J.A.M Van Arendonk. “Predicting Bovine Milk Protein Composition Based on Fourier Transform Infrared Spectra”. J. Dairy Sci. 2011; 94(11): 5683–5690.
F. Van den Berg, C.B. Lyndgaard, K.M. Sørensen, S.B Engelsen. “Process Analytical Technology in the Food Industry”. Trends Food Sci. Technol. 2013; 31(1): 27–35.
Å. Rinnan, F. Van Den Berg, S.B Engelsen. “Review of the Most Common Pre-processing Techniques for Near-infrared Spectra”. TrAC, Trends Anal. Chem. 2009; 28(10): 1201–1222.
S. Wold, H. Martens, H. Wold. “The Multivariate Calibration Problem in Chemistry Solved by the PLS Method”. Matrix Pencils. 1983; 973: 286–293.
S. Wold, K. Esbensen, P. Geladi. “Principal Component Analysis”. Chemom. Intell. Lab. Syst. 1987; 2(1-3): 37–52.
S. Wold, H. Martens, H. Wold. “The Multivariate Calibration Problem in Chemistry Solved by the PLS Method”. Matrix Pencils. 1983; 973: 286–293.
J. Kong S. Yu. “Fourier Transform Infrared Spectroscopic Analysis of Protein Secondary Structures”. Acta Biochim. Biophys. Sin. 2007; 39(8): 549–559.
P.D. Ingle, R. Christian, P. Purohit, V. Zarraga, et al. “Determination of Protein Content by NIR Spectroscopy in Protein Powder Mix Products”. J. AOAC Int. 2016; 99(2): 360–363.
J. Kong S. Yu. “Fourier Transform Infrared Spectroscopic Analysis of Protein Secondary Structures”. Acta Biochim. Biophys. Sin. 2007; 39(8): 549–559.
A. Savitzky, M.J.E Golay. “Smoothing and Differentiation of Data by Simplified Least Squares Procedures”. Anal. Chem. 1964; 36(8): 1627–1639.
A. Juan, J. Jaumot, R. Tauler. “Multivariate Curve Resolution (MCR). Solving the Mixture Analysis Problem”. Anal. Methods. 2014; 6(14): 4964–4976.
I. Noda. “Generalized Two-Dimensional Correlation Method Applicable to Infrared, Raman, and Other Types of Spectroscopy”. Appl. Spectrosc. 1993; 47(9): 1329–1336.
F.E. Barton, D.S Himmelsbach. “Two-Dimensional Vibrational Spectroscopy II: Correlation of the Absorptions of Lignins in the Mid- and Near-Infrared”. Appl. Spectrosc. 1993; 47(11): 1920–1925.
L.K. Creamer, D.A.D. Parry, G.N. Malcolm. “Secondary Structure of Bovine β-lactoglobulin B”. Arch. Biochem. Biophys. 1983; 227(1): 98–105.
N. Chandra, K. Brew, K.R. Acharya. “Structural Evidence for the Presence of a Secondary Calcium Binding Site in Human Alpha-lactalbumin”. Biochemistry. 1998; 37(14): 4767–4772.
W.K. Surewicz, H.H. Mantsch, D. Chapman. “Determination of Protein Secondary Structure by Fourier Transform Infrared Spectroscopy: A Critical Assessment”. Biochemistry. 1993; 32(2): 389–394.
A. Barth. “Infrared Spectroscopy of Proteins”. Biochim. Biophys. Acta. 2007; 1767(9): 1073–1101.
S. Wold, K. Esbensen, P. Geladi. “Principal Component Analysis”. Chemom. Intell. Lab. Syst. 1987; 2(1-3): 37–52.
A. Schwaighofer, J. Kuligowski, G. Quintás, H.K. Mayer, B. Lendl. “Fast Quantification of Bovine Milk Proteins Employing External Cavity-Quantum Cascade Laser Spectroscopy”. Food Chem. 2018; 252: 22–27.
S. Kucheryaversuskiy, C. Lomborg. “Monitoring of Whey Quality with NIR Spectroscopy: A Feasibility Study”. Food Chem. 2015; 176: 271–277.
P.D. Ingle, R. Christian, P. Purohit, V. Zarraga, et al. “Determination of Protein Content by NIR Spectroscopy in Protein Powder Mix Products”. J. AOAC Int. 2016; 99(2): 360–363.
M.J.M. Rutten, H. Bovenhuis, J.M.L. Heck, J.A.M Van Arendonk. “Predicting Bovine Milk Protein Composition Based on Fourier Transform Infrared Spectra”. J. Dairy Sci. 2011; 94(11): 5683–5690.
A. Sturaro, M. De Marchi, A. Masi, M. Cassandro. “Quantification of Whey Proteins by Reversed Phase-HPLC and Effectiveness of Mid-Infrared Spectroscopy for Their Rapid Prediction in Sweet Whey”. J. Dairy Sci. 2016; 99(1): 68–76.
K. Izutsu, Y. Fujimaki, A. Kuwabara, Y. Hiyama, et al. “Near-Infrared Analysis of Protein Secondary Structure in Aqueous Solutions and Freeze-Dried Solids”. J. Pharm. Sci. 2006; 95(4): 781–789.
S. Wold, H. Martens, H. Wold. “The Multivariate Calibration Problem in Chemistry Solved by the PLS Method”. Matrix Pencils. 1983; 973: 286–293.
A. Schwaighofer, M.R. Alcaraz, L. Lux, B Lendl. “pH Titration of β-lactoglobulin Monitored by Laser-based Mid-IR Transmission Spectroscopy Coupled to Chemometric Analysis”. Spectrochim. Acta, Part A. 2020; 226: 117636.
Å. Rinnan, F. Van Den Berg, S.B Engelsen. “Review of the Most Common Pre-processing Techniques for Near-infrared Spectra”. TrAC, Trends Anal. Chem. 2009; 28(10): 1201–1222.
F. Van den Berg, C.B. Lyndgaard, K.M. Sørensen, S.B Engelsen. “Process Analytical Technology in the Food Industry”. Trends Food Sci. Technol. 2013; 31(1): 27–35.
T. Ringsted, H.W. Siesler, S.B. Engelsen, “Monitoring the Staling of Wheat Bread Using 2D MIR-NIR Correlation Spectroscopy”. J. Cereal Sci. 2017. 75: 92–99.
P. Geladi, D. MacDougall, H. Martens. “Linearization and Scatter-Correction for Near-Infrared Reflectance Spectra of Meat”. Appl. Spectrosc.1985. 39(3): 491–500.
B.G. Osborne, T. Fearn, P.H. Hindle. Practical NIR Spectroscopy with Applications in Food and Beverage Analysis. Harlow, UK: Longman Scientific and Technical, 1993. Pp. 26–33.
Optica participates in Crossref's Cited-By Linking service. Citing articles from Optica Publishing Group journals and other participating publishers are listed here.