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Fluorescence Lifetime pH Measurements in Cheese Matrix

Published online by Cambridge University Press:  27 August 2014

Zuzana Burdíková ,
Zdeněk Švindrych ,
Jan Pala ,
Cian Hickey ,
Vratislav Čmiel ,
Mark A. E. Auty  and
Jeremiah J. Sheehan
Zuzana Burdíková
Affiliation:
Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Republic of Ireland
Zdeněk Švindrych
Affiliation:
First Faculty of Medicine, Charles University, Prague, Czech Republic
Jan Pala
Affiliation:
Third Faculty of Medicine, Charles University, Prague, Czech Republic
Cian Hickey
Affiliation:
Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Republic of Ireland
Vratislav Čmiel
Affiliation:
University of Technology, Institute of Electrical Engineering and Communication, Brno, Czech Republic
Mark A. E. Auty
Affiliation:
Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Republic of Ireland
Jeremiah J. Sheehan
Affiliation:
Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Republic of Ireland

Abstract

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Abstract
Information
Microscopy and Microanalysis , Volume 20 , Supplement S3: Proceedings of Microscopy & Microanalysis 2014 , August 2014 , pp. 1358 - 1359
Copyright
Copyright © Microscopy Society of America 2014 

References

[1] Mc Sweeney, P L H Cheese: Chemistry, Physics and Microbiology ed. (Elsevier, London).Google Scholar
[2] Jeanson, S, et al, Appl. Environ.Microbiol. 79 (2013), p. 6516.Google Scholar
[3] Hunter, R C and Beveridge, T J Appl. Environ. Microbiol. 71 (2005), p. 2501.Google Scholar
[4] This work was supported by the Czech Science Foundation [14-15272P, P302/12/G157]; by Charles University in Prague [Prvouk/1LF/1, UNCE 204022]; and by European Union Funds for Regional Development [OPPK CZ.2.16/3.1.00/24010]. Z. Burdikova is supported by the Dairy Levy Trust (RMIS 6259), Ireland.Google Scholar