Add to ORKGThe fluorescence microscope is one of the most sensitive instruments available for morphological and microchemical analysis of biological material, and especially of cereal grains. Recent innovations in illuminating systems, fluorescence chemistry, and specimen preparation have combined to provide significant improvements over conventional bright-field microscopy in both specificity and sensitivity. A variety of relatively specific fluorescent markers has been devised for routine and high resolution detection of all major cereal components. Several examples of useful fluorescent markers are described, including appropriate methods for specimen preparation, fluorescence analysis, and photography
AbstractThis study focused on using fluorescence fingerprint (FF) to detect DON non-destructively. T...
An objective method to quantify visible cell walls in thin sections of rye dough has been developed ...
This tutorial specifically addresses the techniques used in the processing of cereals and grain prod...
The fluorescence microscope is one of the most sensitive instruments available for morphological and...
Cereal-based foods are derived from grains that have a well-organized microstructure. The cell wall ...
Several commercially available fluoresceinisothiocyanate and rhodamine isothiocyanateconjugated plan...
Wheat grain contains about 12-14% of fibres mainly located in the outer layers. The composition and ...
Synchronous fluorescence spectroscopy, a technique that measures both the absorption and the emissio...
In the cereal milling industry, wheat grains are fractionated at a histological scale for recovering...
Microscopy techniques can be utilized in studying the structure of cereal grains, their processing o...
This paper presents parallel factor analysis (PARAFAC) of fluorescence of cereal flours. Excitation ...
PósterThe food industry demands fast, reliable, cheap and reproducible methods for quality and proce...
The nutritional quality of cereal foods is directly related to the nature of nutrient storage in cer...
A new technique to visualize cereal cell walls by fluorescence microscopy was developed. The novel s...
Fluorescent Maillard compounds measurement provides more specific information on the extent of the M...
AbstractThis study focused on using fluorescence fingerprint (FF) to detect DON non-destructively. T...
An objective method to quantify visible cell walls in thin sections of rye dough has been developed ...
This tutorial specifically addresses the techniques used in the processing of cereals and grain prod...
The fluorescence microscope is one of the most sensitive instruments available for morphological and...
Cereal-based foods are derived from grains that have a well-organized microstructure. The cell wall ...
Several commercially available fluoresceinisothiocyanate and rhodamine isothiocyanateconjugated plan...
Wheat grain contains about 12-14% of fibres mainly located in the outer layers. The composition and ...
Synchronous fluorescence spectroscopy, a technique that measures both the absorption and the emissio...
In the cereal milling industry, wheat grains are fractionated at a histological scale for recovering...
Microscopy techniques can be utilized in studying the structure of cereal grains, their processing o...
This paper presents parallel factor analysis (PARAFAC) of fluorescence of cereal flours. Excitation ...
PósterThe food industry demands fast, reliable, cheap and reproducible methods for quality and proce...
The nutritional quality of cereal foods is directly related to the nature of nutrient storage in cer...
A new technique to visualize cereal cell walls by fluorescence microscopy was developed. The novel s...
Fluorescent Maillard compounds measurement provides more specific information on the extent of the M...
AbstractThis study focused on using fluorescence fingerprint (FF) to detect DON non-destructively. T...
An objective method to quantify visible cell walls in thin sections of rye dough has been developed ...
This tutorial specifically addresses the techniques used in the processing of cereals and grain prod...