Nuclear Magnetic Resonance

Autor: Mattia Boiani, Carlos Pacheco

Publikováno v: Encyclopedia of Dairy Sciences ISBN: 9780128187678

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::55d21108550a7d16083878c6602f63b5
https://doi.org/10.1016/b978-0-12-818766-1.00168-9

Integration of high and low field 1H NMR to analyse the effects of bovine dietary regime on milk metabolomics and protein-bound moisture characterisation of the resulting mozzarella cheeses during ripening

Autor: Arunima Gulati, Richard J. FitzGerald, Mattia Boiani, Daniel G. McCarthy, Lorraine M. Bateman, Mark A. Fenelon, Ulrik Kræmer Sundekilde, Timothy P. Guinee, Phillip M. Kelly, Deirdre Hennessy, Anita R. Maguire

Publikováno v: Boiani, M, Sundekilde, U K, Bateman, L M, McCarthy, D G, Maguire, A R, Gulati, A, Guinee, T P, Fenelon, M, Hennessy, D, FitzGerald, R J & Kelly, P M 2019, ' Integration of high and low field 1 H NMR to analyse the effects of bovine dietary regime on milk metabolomics and protein-bound moisture characterisation of the resulting mozzarella cheeses during ripening ', International Dairy Journal, vol. 91, no. April, pp. 155-164 . https://doi.org/10.1016/j.idairyj.2018.08.016

peer-reviewed The influence of dairy cow feeding regime was investigated using H-1 nuclear magnetic resonance (NMR). Two different NMR analytical systems were deployed: high field H-1 NMR to investigate the influence on milk metabolomics and low fiel

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::759126ab911a3bbbc14d48c1f6be7935
https://pure.au.dk/portal/da/publications/integration-of-high-and-low-field-1h-nmr-to-analyse-the-effects-of-bovine-dietary-regime-on-milk-metabolomics-and-proteinbound-moisture-characterisation-of-the-resulting-mozzarella-cheeses-during-ripening(aa168fad-274f-4b65-8e85-df0c78d21962).html

Use of 31P NMR and FTIR to investigate key milk mineral equilibria and their interactions with micellar casein during heat treatment

Autor: Phillip M. Kelly, Mattia Boiani, Richard J. FitzGerald, Mark A. Fenelon

peer-reviewed The thermal treatment of milk is one of the key processes routinely performed in the dairy industry. Several modifications occur in milk during heating, particularly with respect to its mineral equilibrium. As the temperature increases,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a31a187474872b8a356bb0105bf461e7
http://hdl.handle.net/11019/2055

Effects of depleting ionic strength on

Autor: Mattia, Boiani, Padraig, McLoughlin, Mark A E, Auty, Richard J, FitzGerald, Phil M, Kelly

Publikováno v: Journal of dairy science. 100(9)

Membrane separation processes used in the concentration and isolation of micellar casein-based milk proteins from skim milk rely on extensive permeation of its soluble serum constituents, especially lactose and minerals. Whereas extensive literature

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::ab324af8ba7a4019b311cc20386be081
https://pubmed.ncbi.nlm.nih.gov/28690057

A comparative study of chromatographic matrices for affinity chromatography of the diphtheria toxin variant Cross-Reacting Material 197

Autor: Luca Longanesi, Alejandro Hochkoeppler, Alessandra Stefan, Mattia Boiani

Publikováno v: New Biotechnology. 31:S119

Cross-Reacting Material 197 (CRM197) is a variant of the diphtheria toxin characterised by a single mutation, a glycine-glutamic acid substitution at position 52 [1]. This mutation reduces its toxicity but maintains the same inflammatory and immunost

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c360d47cd35b3632b3c49f64c4fa231
https://doi.org/10.1016/j.nbt.2014.05.1902