ArticleMolecules (Basel, Switzerland)2020
Chemometric Analysis of Fatty Acids Profile of Ripening Chesses.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed, 16 citations in OpenAlex.
- Article
- Current State of Milk, Dairy Products, Meat and Meat Products, Eggs, Fish and Fishery Products Authentication and Chemometrics.Foods (Basel, Switzerland) · 2023Review
- Role of Feeding and Novel Ripening System to Enhance the Quality and Production Sustainability of Curd Buffalo Cheeses.Foods (Basel, Switzerland) · 2023Article
- Characterization of Fat Quality in Cow Milk from Alpine Farms as Influenced by Seasonal Variations of Diets.Animals : an open access journal from MDPI · 2022Article
- The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow's Milk.Molecules (Basel, Switzerland) · 2022Article
- Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
5 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The number of different types of cheese worldwide exceeds 4000 and dairy fat, composed of about 400 fatty acids (FA), is one of the most complex dietary fats. Cheeses are valuable sources of different bioactive FA, i.e., conjugated FA (CFA). The aim of present study was to determine FA profile of commercially available ripening cheeses, with the special emphasis on CFA profile. Multivariate analyses (cluster analysis (CA), principal component Analysis (PCA), and linear discriminant analysis (LDA)) of chromatographic data have been proposed as an objective approach for evaluation and data interpretation. CA enabled the differentiation of ripening cheeses from fresh cheeses and processed cheeses. PCA allowed to differentiate some types of ripening cheese whereas proposed LDA model, based on 22 analyzed FA, enabled assessing cheeses type with average predictive sensitivities of 86.5%. Results of present study clearly demonstrated that FA and CFA content may not only contribute to overall nutritional characteristics of cheese but also, when coupled with chemometric techniques, may be used as chemical biomarkers for assessing the origin and/or the type of ripening cheeses and the confirmation of their authenticity, which is of utmost importance for consumers.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.