{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T13:06:40Z","timestamp":1791378400120,"version":"4.3.2"},"reference-count":29,"publisher":"American Dairy Science Association","issue":"9","license":[{"start":{"date-parts":[[2024,9,1]],"date-time":"2024-09-01T00:00:00Z","timestamp":1725148800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2024,9,1]],"date-time":"2024-09-01T00:00:00Z","timestamp":1725148800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2024,4,22]],"date-time":"2024-04-22T00:00:00Z","timestamp":1713744000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["journalofdairyscience.org","elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Journal of Dairy Science"],"published-print":{"date-parts":[[2024,9]]},"DOI":"10.3168\/jds.2023-24324","type":"journal-article","created":{"date-parts":[[2024,4,25]],"date-time":"2024-04-25T02:40:48Z","timestamp":1714012848000},"page":"6592-6601","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":15,"title":["A comparison of free amino nitrogen and yeast-assimilable nitrogen measurement methods for use in alcoholic fermentation of whey"],"prefix":"10.3168","volume":"107","author":[{"ORCID":"https:\/\/orcid.org\/0009-0003-8874-2753","authenticated-orcid":false,"given":"Keenan","family":"Schaan","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2656-9145","authenticated-orcid":false,"given":"Paul","family":"Hughes","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1747","reference":[{"key":"10.3168\/jds.2023-24324_bib1","doi-asserted-by":"crossref","first-page":"122","DOI":"10.1002\/j.2050-0416.2009.tb00356.x","article-title":"Analysis of protein and total usable nitrogen in beer and wine using a microwell ninhydrin assay","volume":"115","author":"Abernathy","year":"2009","journal-title":"J. Inst. Brew."},{"key":"10.3168\/jds.2023-24324_bib2","series-title":"WORT-12. Free amino nitrogen (international method). Wort Methods","author":"ASBC (American Society of Brewing Chemists)","year":"2011"},{"key":"10.3168\/jds.2023-24324_bib3","doi-asserted-by":"crossref","first-page":"135","DOI":"10.5155\/eurjchem.6.2.135-140.1178","article-title":"Spectrophotometric determination of ammonia using ninhydrin assay and kinetic studies","volume":"6","author":"Baker","year":"2015","journal-title":"Eur. J. Chem."},{"key":"10.3168\/jds.2023-24324_bib4","doi-asserted-by":"crossref","first-page":"507","DOI":"10.1016\/S1389-1723(04)70141-3","article-title":"Influence of assimilable nitrogen on volatile acidity production by Saccharomyces cerevisiae during high sugar fermentation","volume":"96","author":"Bely","year":"2003","journal-title":"J. Biosci. Bioeng."},{"key":"10.3168\/jds.2023-24324_bib5","doi-asserted-by":"crossref","first-page":"220","DOI":"10.5344\/ajev.1998.49.2.220","article-title":"Survey of yeast assimilable nitrogen status in musts from California, Oregon, and Washington","volume":"49","author":"Butzke","year":"1998","journal-title":"Am. J. Enol. Vitic."},{"key":"10.3168\/jds.2023-24324_bib6","series-title":"Water Quality Assessments: A Guide to the Use of Biota, Sediments and Water in Environmental Monitoring","first-page":"59","article-title":"Selection of water quality variables","author":"Chapman","year":"1996"},{"key":"10.3168\/jds.2023-24324_bib7","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1016\/S0021-9258(18)44814-4","article-title":"Photometric estimation of proline and ornithine","volume":"199","author":"Chinard","year":"1952","journal-title":"J. Biol. Chem."},{"key":"10.3168\/jds.2023-24324_bib8","doi-asserted-by":"crossref","first-page":"125","DOI":"10.5344\/ajev.1998.49.2.125","article-title":"Rapid determination of primary amino acids in grape juice using an o-phthaldialdehyde\/N-acetyl-l-cysteine spectrophotometric assay","volume":"49","author":"Dukes","year":"1998","journal-title":"Am. J. Enol. Vitic."},{"key":"10.3168\/jds.2023-24324_bib9","doi-asserted-by":"crossref","first-page":"1272","DOI":"10.1016\/j.foodchem.2005.10.006","article-title":"Validation and comparison of analytical methods used to evaluate the nitrogen status of grape juice","volume":"100","author":"Filipe-Ribeiro","year":"2007","journal-title":"Food Chem."},{"key":"10.3168\/jds.2023-24324_bib10","doi-asserted-by":"crossref","first-page":"950","DOI":"10.1021\/ja01222a023","article-title":"The reaction of formaldehyde with proteins","volume":"67","author":"Fraenkel-Conrat","year":"1945","journal-title":"J. Am. Chem. Soc."},{"key":"10.3168\/jds.2023-24324_bib11","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/0960-8524(96)00036-3","article-title":"The biotechnological utilization of cheese whey: A review","volume":"57","author":"Gonz\u00e1lez Siso","year":"1996","journal-title":"Bioresour. Technol."},{"key":"10.3168\/jds.2023-24324_bib12","series-title":"Distilled Spirits: Science and Sustainability. Proceedings of the Worldwide Distilled Spirits Conference","first-page":"1","article-title":"Characterisation of the pot ale profile from a malt whisky distillery","author":"Graham","year":"2012"},{"key":"10.3168\/jds.2023-24324_bib13","doi-asserted-by":"crossref","first-page":"375","DOI":"10.1016\/j.biotechadv.2010.02.002","article-title":"Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey","volume":"28","author":"Guimar\u00e3es","year":"2010","journal-title":"Biotechnol. Adv."},{"key":"10.3168\/jds.2023-24324_bib14","doi-asserted-by":"crossref","first-page":"325","DOI":"10.5344\/ajev.2002.53.4.325","article-title":"Comparison of analytical methods for prediction of prefermentation nutritional status of grape juice","volume":"53","author":"Gump","year":"2002","journal-title":"Am. J. Enol. Vitic."},{"key":"10.3168\/jds.2023-24324_bib15","series-title":"Whey: Biological Properties and Alternative Uses","first-page":"13","article-title":"Whey to vodka","author":"Hughes","year":"2019"},{"key":"10.3168\/jds.2023-24324_bib16","doi-asserted-by":"crossref","first-page":"1031","DOI":"10.1021\/ja02240a006","article-title":"Abnormalities in the formal titration method","volume":"40","author":"Jodidi","year":"1918","journal-title":"J. Am. Chem. Soc."},{"key":"10.3168\/jds.2023-24324_bib17","doi-asserted-by":"crossref","first-page":"307","DOI":"10.1002\/j.2050-0416.1964.tb01996.x","article-title":"Absorption of amino acids from wort by yeasts","volume":"70","author":"Jones","year":"1964","journal-title":"J. Inst. Brew."},{"key":"10.3168\/jds.2023-24324_bib18","doi-asserted-by":"crossref","first-page":"459","DOI":"10.1042\/bj0130459","article-title":"Nitrogen metabolism in Saccharomyces cerevisiae","volume":"13","author":"Lampitt","year":"1919","journal-title":"Biochem. J."},{"key":"10.3168\/jds.2023-24324_bib19","first-page":"328","article-title":"Effect of nitrogen and vitamin supplements on yeast growth and rate of fermentation of Rhine Riesling grape juice","volume":"34","author":"Monk","year":"1982","journal-title":"Food Technol. Aust."},{"key":"10.3168\/jds.2023-24324_bib20","series-title":"AOAC official method 2001.11: Protein (crude) in animal feed, forage (plant tissue), grain, and oilseeds\u2014Block digestion method using copper catalyst and steam distillation into boric acid","author":"AOAC International (Association of Official Analytical Chemists International)","year":"2002"},{"key":"10.3168\/jds.2023-24324_bib21","doi-asserted-by":"crossref","first-page":"2963","DOI":"10.3168\/jds.2017-13774","article-title":"Fermentation and distillation of cheese whey: Carbon dioxide-equivalent emissions and water use in the production of whey spirits and white whiskey","volume":"101","author":"Risner","year":"2018","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2023-24324_bib22","doi-asserted-by":"crossref","first-page":"263","DOI":"10.3168\/jds.S0022-0302(47)92346-1","article-title":"Ethyl alcohol from whey","volume":"30","author":"Rogosa","year":"1947","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2023-24324_bib23","doi-asserted-by":"crossref","first-page":"178","DOI":"10.1080\/10408347.2012.751786","article-title":"An overview of the Kjeldahl method of nitrogen determination. Part I. Early history, chemistry of the procedure, and titrimetric finish","volume":"43","author":"S\u00e1ez-Plaza","year":"2013","journal-title":"Crit. Rev. Anal. Chem."},{"key":"10.3168\/jds.2023-24324_bib24","doi-asserted-by":"crossref","first-page":"1577","DOI":"10.1007\/s00709-015-0910-6","article-title":"A rapid, ideal, and eco-friendlier protocol for quantifying proline","volume":"253","author":"Shabnam","year":"2016","journal-title":"Protoplasma"},{"key":"10.3168\/jds.2023-24324_bib25","doi-asserted-by":"crossref","first-page":"400","DOI":"10.5344\/ajev.2001.52.4.400","article-title":"Comparison of two procedures for assay of free amino nitrogen","volume":"52","author":"Shively","year":"2001","journal-title":"Am. J. Enol. Vitic."},{"key":"10.3168\/jds.2023-24324_bib26","series-title":"Water Quality Indicators Guide: Surface Waters","author":"Terrell","year":"1989"},{"key":"10.3168\/jds.2023-24324_bib27","doi-asserted-by":"crossref","first-page":"6429","DOI":"10.1021\/acsomega.9b04023","article-title":"Characterization of pot ale from a Scottish malt whisky distillery and potential applications","volume":"5","author":"White","year":"2020","journal-title":"ACS Omega"},{"key":"10.3168\/jds.2023-24324_bib28","doi-asserted-by":"crossref","first-page":"505","DOI":"10.3168\/jds.S0022-0302(44)92629-9","article-title":"Lactose and its utilization: A review","volume":"27","author":"Whittier","year":"1944","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2023-24324_bib29","series-title":"Wine Analysis and Production","first-page":"310","article-title":"Laboratory procedures","author":"Zoecklein","year":"1999"}],"container-title":["Journal of Dairy Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022030224007719?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022030224007719?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0022030224007719","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,11,26]],"date-time":"2024-11-26T19:52:01Z","timestamp":1732650721000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0022030224007719"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,9]]},"references-count":29,"journal-issue":{"issue":"9","published-print":{"date-parts":[[2024,9]]}},"alternative-id":["S0022030224007719"],"URL":"https:\/\/doi.org\/10.3168\/jds.2023-24324","relation":{},"ISSN":["0022-0302"],"issn-type":[{"value":"0022-0302","type":"print"}],"subject":[],"published":{"date-parts":[[2024,9]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"A comparison of free amino nitrogen and yeast-assimilable nitrogen measurement methods for use in alcoholic fermentation of whey","name":"articletitle","label":"Article Title"},{"value":"Journal of Dairy Science","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.3168\/jds.2023-24324","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"name":"copyright","label":"Copyright"}]}}