Daniel Cozzolino
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Computer Science
Daniel Cozzolino's Degrees
- PhD Computer Science Stanford University
- Masters Computer Science University of California, Berkeley
- Bachelors Computer Science University of California, Berkeley
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(Suggest an Edit or Addition)Daniel Cozzolino's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy (2004) (293)
- Identification of animal meat muscles by visible and near infrared reflectance spectroscopy (2004) (244)
- Feasibility study on the use of visible and near-infrared spectroscopy together with chemometrics to discriminate between commercial white wines of different varietal origins. (2003) (226)
- The potential of near-infrared reflectance spectroscopy to analyse soil chemical and physical characteristics (2003) (212)
- Potential of near-infrared reflectance spectroscopy and chemometrics to predict soil organic carbon fractions (2006) (201)
- The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates (2006) (201)
- A review of methods for the detection of pathogenic microorganisms. (2019) (197)
- Biochar built soil carbon over a decade by stabilizing rhizodeposits (2017) (185)
- Multivariate data analysis applied to spectroscopy: Potential application to juice and fruit quality (2011) (179)
- Predicting intramuscular fat, moisture and Warner-Bratzler shear force in pork muscle using near infrared reflectance spectroscopy (2006) (162)
- Analysis of Grapes and Wine by near Infrared Spectroscopy (2006) (151)
- Multivariate determination of free fatty acids and moisture in fish oils by partial least-squares regression and near-infrared spectroscopy (2005) (143)
- Instrumental methods (spectroscopy, electronic nose, and tongue) as tools to predict taste and aroma in beverages: advantages and limitations. (2013) (139)
- Classification of Tempranillo wines according to geographic origin: combination of mass spectrometry based electronic nose and chemometrics. (2010) (135)
- Geographic classification of spanish and Australian tempranillo red wines by visible and near-infrared spectroscopy combined with multivariate analysis. (2006) (131)
- Contributions of Fourier-transform mid infrared (FT-MIR) spectroscopy to the study of fruit and vegetables: A review (2019) (128)
- Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation. (2006) (127)
- Analysis of elements in wine using near infrared spectroscopy and partial least squares regression. (2008) (121)
- Near infrared spectroscopy in natural products analysis. (2009) (120)
- Classification of the floral origin of Uruguayan honeys by chemical and physical characteristics combined with chemometrics (2006) (119)
- Preliminary study on the application of visible–near infrared spectroscopy and chemometrics to classify Riesling wines from different countries (2008) (115)
- Exploring the use of near infrared reflectance spectroscopy (NIRS) to predict trace minerals in legumes (2004) (113)
- Antimicrobial Metal Nanomaterials: From Passive to Stimuli‐Activated Applications (2020) (112)
- An overview of the use of infrared spectroscopy and chemometrics in authenticity and traceability of cereals (2014) (111)
- The prediction of total anthocyanin concentration in red-grape homogenates using visible-near-infrared spectroscopy and artificial neural networks. (2007) (110)
- Antibacterial Liquid Metals: Biofilm Treatment via Magnetic Activation. (2020) (110)
- Effect of Sample Presentation and Animal Muscle Species on the Analysis of Meat by near Infrared Reflectance Spectroscopy (2002) (107)
- Identification of transgenic foods using NIR spectroscopy: a review. (2010) (105)
- Mid infrared spectroscopy and multivariate analysis: a tool to discriminate between organic and non-organic wines grown in Australia (2009) (103)
- Chemometrics and visible‐near infrared spectroscopic monitoring of red wine fermentation in a pilot scale (2006) (102)
- Non-destructive measurement of grapevine water potential using near infrared spectroscopy (2011) (96)
- Relationship between red wine grades and phenolics. 1. Tannin and total phenolics concentrations. (2010) (95)
- Geographical origin of Sauvignon Blanc wines predicted by mass spectrometry and metal oxide based electronic nose. (2009) (93)
- Measurement of condensed tannins and dry matter in red grape homogenates using near infrared spectroscopy and partial least squares. (2008) (93)
- Grape and wine analysis - enhancing the power of spectroscopy with chemometrics: a review of some applications in the Australian wine industry (2005) (91)
- A brief introduction to multivariate methods in grape and wine analysis (2009) (90)
- Varietal discrimination of Australian wines by means of mid-infrared spectroscopy and multivariate analysis. (2008) (89)
- Bacterial-nanostructure interactions: The role of cell elasticity and adhesion forces. (2019) (88)
- Factors influencing the aroma composition of Chardonnay wines. (2014) (84)
- Effect of temperature variation on the visible and near infrared spectra of wine and the consequences on the partial least square calibrations developed to measure chemical composition. (2007) (84)
- Recent Trends on the Use of Infrared Spectroscopy to Trace and Authenticate Natural and Agricultural Food Products (2012) (84)
- Prediction of Colour and pH in Grapes Using a Diode Array Spectrophotometer (400–1100 nm) (2004) (79)
- Usefulness of chemometrics and mass spectrometry-based electronic nose to classify Australian white wines by their varietal origin. (2005) (78)
- Development of a rapid "fingerprinting" system for wine authenticity by mid-infrared spectroscopy. (2006) (76)
- Non-destructive prediction of chemical composition in sunflower seeds by near infrared spectroscopy (2004) (73)
- The use of visible and near-infrared reflectance spectroscopy to predict colour on both intact and homogenised pork muscle (2003) (73)
- Discovering a chemical basis for differentiating wines made by fermentation with "wild" indigenous and inoculated yeasts: role of yeast volatile compounds (2009) (73)
- Visible/near infrared reflectance spectroscopy for predicting composition and tracing system of production of beef muscle (2002) (70)
- Can spectroscopy geographically classify Sauvignon Blanc wines from Australia and New Zealand (2011) (70)
- Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: possibilities and limits (2008) (69)
- Exploring the Use of near Infrared Reflectance Spectroscopy to Study Physical Properties and Microelements in Soils (2003) (67)
- Application of near Infrared Reflectance Spectroscopy for the Analysis of Organic C, Total N and pH in Soils of Uruguay (2002) (67)
- Comparison of metal oxide-based electronic nose and mass spectrometry-based electronic nose for the prediction of red wine spoilage. (2008) (65)
- The Determination of Red Grape Quality Parameters Using the LOCAL Algorithm (2006) (64)
- The use of near-infrared reflectance spectroscopy (NIRS) to predict the composition of whole maize plants (2001) (64)
- Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years (2020) (62)
- Measurement of chemical composition in wet whole maize silage by visible and near infrared reflectance spectroscopy (2006) (62)
- Near infrared reflectance spectroscopy in the prediction of chemical characteristics of minced raw fish (2002) (61)
- Technical solutions for analysis of grape juice, must, and wine: the role of infrared spectroscopy and chemometrics (2011) (60)
- Combining mass spectrometry based electronic nose, visible-near infrared spectroscopy and chemometrics to assess the sensory properties of Australian Riesling wines (2006) (60)
- Infrared Spectroscopy as a Versatile Analytical Tool for the Quantitative Determination of Antioxidants in Agricultural Products, Foods and Plants (2015) (59)
- Usefulness of near-infrared reflectance (NIR) spectroscopy and chemometrics to discriminate fishmeal batches made with different fish species. (2005) (58)
- Visible and near Infrared Reflectance Spectroscopy for the Determination of Moisture, Fat and Protein in Chicken Breast and Thigh Muscle (1996) (58)
- Identification and quantification of a marker compound for 'pepper' aroma and flavor in shiraz grape berries by combination of chemometrics and gas chromatography-mass spectrometry. (2007) (58)
- Nano-plastics and their analytical characterisation and fate in the marine environment: From source to sea. (2020) (57)
- Use of Infrared Spectroscopy for In-Field Measurement and Phenotyping of Plant Properties: Instrumentation, Data Analysis, and Examples (2014) (57)
- Rapid Measurement of Methyl Cellulose Precipitable Tannins Using Ultraviolet Spectroscopy with Chemometrics: Application to Red Wine and Inter-Laboratory Calibration Transfer (2012) (56)
- Discrimination between Shiraz wines from different Australian regions: the role of spectroscopy and chemometrics. (2011) (56)
- Feasibility study on the use of a head space mass spectrometry electronic nose (MS e_nose) to monitor red wine spoilage induced by Brettanomyces yeast (2007) (56)
- Study of dissected lamb muscles by visible and near infrared reflectance spectroscopy for composition assessment. (2000) (55)
- Interpreting and Reporting Principal Component Analysis in Food Science Analysis and Beyond (2019) (54)
- A feasibility study on the use of visible and short wavelengths in the near-infrared region for the non-destructive measurement of wine composition (2007) (54)
- Feasibility study on the use of attenuated total reflectance mid-infrared for analysis of compositional parameters in wine (2011) (53)
- Relationship between sensory analysis and near infrared spectroscopy in Australian Riesling and Chardonnay wines (2005) (53)
- The role of visible and infrared spectroscopy combined with chemometrics to measure phenolic compounds in grape and wine samples. (2015) (53)
- An Overview on the Application of Chemometrics in Food Science and Technology—An Approach to Quantitative Data Analysis (2016) (52)
- Use of attenuated total reflectance midinfrared for rapid and real-time analysis of compositional parameters in commercial white grape juice. (2010) (51)
- Blepharospasm and its treatment, with emphasis on the use of botulinum toxin. (1989) (51)
- Determination of potentially mineralizable nitrogen and nitrogen in particulate organic matter fractions in soil by visible and near-infrared reflectance spectroscopy (2004) (50)
- A Review of the State of the Art, Limitations, and Perspectives of Infrared Spectroscopy for the Analysis of Wine Grapes, Must, and Grapevine Tissue (2015) (49)
- Antioxidant capacity and vitamin E in barley: Effect of genotype and storage. (2015) (47)
- Quality Control of Honey Using Infrared Spectroscopy: A Review (2011) (47)
- Quantitative analysis of minerals and electric conductivity of red grape homogenates by near infrared reflectance spectroscopy (2011) (44)
- A Review on the Application of Infrared Technologies to Determine and Monitor Composition and Other Quality Characteristics in Raw Fish, Fish Products, and Seafood (2012) (44)
- Combining Chemometrics and Sensors: Toward New Applications in Monitoring and Environmental Analysis. (2020) (43)
- A review of environmental metabolism disrupting chemicals and effect biomarkers associating disease risks: Where exposomics meets metabolomics. (2021) (43)
- Foodomics and infrared spectroscopy: from compounds to functionality (2015) (41)
- The Use of Visible and near Infrared Spectroscopy to Classify the Floral Origin of Honey Samples Produced in Uruguay (2005) (40)
- Antibacterial Properties of Graphene Oxide–Copper Oxide Nanoparticle Nanocomposites (2019) (39)
- Truncation of grain filling in wheat (Triticum aestivum) triggered by brief heat stress during early grain filling: association with senescence responses and reductions in stem reserves. (2016) (37)
- The use of the rapid visco analyser (RVA) in breeding and selection of cereals (2016) (36)
- The role of vibrational spectroscopy as a tool to assess economically motivated fraud and counterfeit issues in agricultural products and foods (2015) (36)
- The effects of homogenisation method and freezing on the determination of quality parameters in red grape berries of Vitis vinifera (2008) (36)
- Visible and near Infrared Spectroscopy of Beef Longissimus Dorsi Muscle as a Means of Dicriminating between Pasture and Corn Silage Feeding Regimes (2002) (35)
- Influence of yeast strain on Shiraz wine quality indicators. (2013) (34)
- Microvinification—how small can we go? (2011) (33)
- The use of electrochemical biosensors in food analysis (2017) (33)
- Direct comparison between visible near- and mid-infrared spectroscopy for describing diuron sorption in soils. (2009) (33)
- Classification of Sparkling Wine Style and Quality by MIR Spectroscopy (2015) (33)
- The assessment of the chemical composition of fishmeal by near infrared reflectance spectroscopy (2002) (32)
- Near infrared spectroscopy as a tool to monitor contaminants in soil, sediments and water—State of the art, advantages and pitfalls (2016) (32)
- Metabolomics in Grape and Wine: Definition, Current Status and Future Prospects (2016) (32)
- Relationships between starch pasting properties, free fatty acids and amylose content in barley (2013) (32)
- In Situ Measurement of Soil Chemical Composition by Near-Infrared Spectroscopy: A Tool Toward Sustainable Vineyard Management (2013) (31)
- Preliminary study on the use of near-infrared reflectance spectroscopy to assess nitrogen content of undried wheat plants (2007) (30)
- The use of near infrared spectroscopy for grape quality measurement (2003) (30)
- Determination of dry matter and crude protein contents of undried forages by near-infrared reflectance spectroscopy (2002) (30)
- Infrared methods for high throughput screening of metabolites: food and medical applications. (2011) (29)
- Relationship between wine scores and visible–near-infrared spectra of Australian red wines (2008) (29)
- Sample presentation, sources of error and future perspectives on the application of vibrational spectroscopy in the wine industry. (2015) (29)
- Use of direct headspace-mass spectrometry coupled with chemometrics to predict aroma properties in Australian Riesling wine. (2008) (29)
- Effect of Both Homogenisation and Storage on the Spectra of Red Grapes and on the Measurement of Total Anthocyanins, Total Soluble Solids and pH by Visual near Infrared Spectroscopy (2005) (29)
- The use of attenuated total reflectance as tool to monitor the time course of fermentation in wild ferments (2012) (28)
- Grape (Vitis vinifera) compositional data spanning ten successive vintages in the context of abiotic growing parameters (2010) (28)
- Two-dimensional correlation analysis of the effect of temperature on the fingerprint of wines analysed by mass spectrometry electronic nose (2010) (27)
- Rapid measurement of microplastic contamination in chicken meat by mid infrared spectroscopy and chemometrics: A feasibility study (2020) (27)
- Characterization of Glycosylated Aroma Compounds in Tannat Grapes and Feasibility of the Near Infrared Spectroscopy Application for Their Prediction (2012) (27)
- Classification of smoke tainted wines using mid-infrared spectroscopy and chemometrics. (2012) (27)
- Determination of honey quality components by near infrared reflectance spectroscopy (2003) (27)
- Combining near infrared spectroscopy and multivariate analysis as a tool to differentiate different strains of Saccharomyces cerevisiae: a metabolomic study (2006) (27)
- Near Infrared Spectroscopy and Food Authenticity (2016) (26)
- Varietal Differentiation of Grape Juice Based on the Analysis of Near- and Mid-infrared Spectral Data (2012) (25)
- Application of NIR-AOTF Spectroscopy to Monitor Aleatico Grape Dehydration for Passito Wine Production (2011) (24)
- From Academia to Reality Check: A Theoretical Framework on the Use of Chemometric in Food Sciences (2019) (24)
- Discrimination of yerba mate (Ilex paraguayensis St. Hil.) samples according to their geographical origin by means of near infrared spectroscopy and multivariate analysis (2010) (24)
- Applications and Developments on the Use of Vibrational Spectroscopy Imaging for the Analysis, Monitoring and Characterisation of Crops and Plants (2016) (24)
- Advances in meat spoilage detection: A short focus on rapid methods and technologies (2018) (24)
- Comparison of near infrared and mid infrared spectroscopy to discriminate between wines produced by different Oenococcus Oeni strains after malolactic fermentation: A feasibility study (2012) (23)
- Infrared spectroscopy as a rapid tool to detect methylglyoxal and antibacterial activity in Australian honeys. (2015) (23)
- Feasibility study on the use of multivariate data methods and derivatives to enhance information from barley flour and malt samples analysed using the Rapid Visco Analyser (2012) (23)
- Measurement of Phosphorus in Soils by Near Infrared Reflectance Spectroscopy: Effect of Reference Method on Calibration (2007) (23)
- How Fishy Is Your Fish? Authentication, Provenance and Traceability in Fish and Seafood by Means of Vibrational Spectroscopy (2020) (23)
- Synchronous two-dimensional MIR correlation spectroscopy (2D-COS) as a novel method for screening smoke tainted wine. (2013) (23)
- Exploring the Effects of Geographical Origin on the Chemical Composition and Quality Grading of Vitis vinifera L. cv. Chardonnay Grapes (2017) (23)
- The effect of sample storage and homogenisation techniques on the chemical composition and near infrared spectra of white grapes (2009) (23)
- Shining light into meat – a review on the recent advances in in vivo and carcass applications of near infrared spectroscopy (2020) (22)
- Application of infrared spectroscopy techniques for the assessment of quality and safety in spices: a review (2020) (22)
- Challenges and opportunities of the fourth revolution: a brief insight into the future of food (2021) (22)
- Monitoring water uptake in whole barley (Hordeum vulgare L.) grain during steeping using near infrared reflectance spectroscopy (2013) (22)
- Determination of macro elements in alfalfa and white clover by near-infrared reflectance spectroscopy (2002) (22)
- Use of Near Infrared Reflectance (NIR) Spectroscopy to Predict Chemical Composition of Forages in Broad-Based Calibration Models (2006) (21)
- Applications of infrared spectroscopy for quantitative analysis of volatile and secondary metabolites in plant materials (2011) (21)
- Ultraviolet-visible spectroscopy for food quality analysis (2019) (21)
- Prediction of starch pasting properties in barley flour using ATR-MIR spectroscopy. (2013) (21)
- Rapid measurement of total non-structural carbohydrate concentration in grapevine trunk and leaf tissues using near infrared spectroscopy (2017) (20)
- The use of visible (VIS) and near infrared (NIR) reflectance spectroscopy to predict fibre diameter in both clean and greasy wool samples (2005) (20)
- Classification and Authentication of Barley (Hordeum vulgare) Malt Varieties: Combining Attenuated Total Reflectance Mid-infrared Spectroscopy with Chemometrics (2017) (20)
- Origin and Regionality of Wines—the Role of Molecular Spectroscopy (2017) (20)
- Sensomics - From conventional to functional NIR spectroscopy - Shining light over the aroma and taste of foods (2019) (20)
- The Sample, the Spectra and the Maths—The Critical Pillars in the Development of Robust and Sound Applications of Vibrational Spectroscopy (2020) (20)
- The Use of UV-Vis Spectroscopy in Bioprocess and Fermentation Monitoring (2018) (20)
- Adaptive wavelet modelling of a nested 3 factor experimental design in NIR chemometrics (2006) (20)
- Towards the Creation of a Wine Quality Prediction Index: Correlation of Chardonnay Juice and Wine Compositions from Different Regions and Quality Levels (2016) (20)
- Usefulness of near infrared reflectance (NIR) spectroscopy and chemometrics to discriminate between fishmeal, meat meal and soya meal samples (2009) (20)
- Instrumental analysis of grape, must and wine (2010) (20)
- An attenuated total reflectance mid infrared (ATR-MIR) spectroscopy study of gelatinization in barley. (2014) (19)
- Exploring the Use of Near Infrared (NIR) Reflectance Spectroscopy to Predict Starch Pasting Properties in Whole Grain Barley (2013) (19)
- Guía para la alimentación de rumiantes (1991) (19)
- A Review on the Source of Lipids and Their Interactions during Beer Fermentation that Affect Beer Quality (2018) (19)
- An overview on the role of lipids and fatty acids in barley grain and their products during beer brewing (2016) (19)
- Measurement of Fructose, Glucose, Maltose and Sucrose in Barley Malt Using Attenuated Total Reflectance Mid-infrared Spectroscopy (2016) (18)
- Emerging non-destructive imaging techniques for fruit damage detection: Image processing and analysis (2021) (18)
- Determination of oil content in whole corn (Zea mays L.) seeds by means of near infrared reflectance spectroscopy (2015) (18)
- Sensing the Addition of Vegetable Oils to Olive Oil: The Ability of UV–VIS and MIR Spectroscopy Coupled with Chemometric Analysis (2019) (18)
- A short update on the advantages, applications and limitations of hyperspectral and chemical imaging in food authentication (2018) (18)
- Application of FTIR-ATR spectroscopy to detect salinity response in Beauty Leaf Tree (Calophyllum inophyllum L) (2019) (17)
- Conformationally tuned antibacterial oligomers target the peptidoglycan of Gram-positive bacteria. (2020) (17)
- Effect of variety, vintage and winery on the prediction by visible and near infrared spectroscopy of the concentration of glycosylated compounds (G-G) in white grape juice (2007) (16)
- Chemometrics for environmental monitoring: a review. (2020) (16)
- Lipidomic changes in banana (Musa Cavendish) during ripening and comparison of extraction by Folch and Bligh-Dyer methods. (2020) (16)
- Prediction of phenolic compounds in red wine fermentations by near infrared spectroscopy (2004) (15)
- Evaluation of the use of attenuated total reflectance mid infrared spectroscopy to determine fatty acids in intact seeds of barley (Hordeum vulgare) (2014) (15)
- Dissecting the Genetic Basis for Seed Coat Mucilage Heteroxylan Biosynthesis in Plantago ovata Using Gamma Irradiation and Infrared Spectroscopy (2017) (15)
- A survey of total and dissolved organic carbon in alkaline soils of southern Australia (2017) (15)
- Hydrolysable tannins in Terminalia ferdinandiana Exell fruit powder and comparison of their functional properties from different solvent extracts. (2021) (15)
- Feasibility study on the use of attenuated total reflectance MIR spectroscopy to measure the fructan content in barley (2014) (15)
- Ozonized autohaemotransfusion and fibrinolytic balance in peripheral arterial occlusive disease (2002) (15)
- Understanding consumer preferences for Australian sparkling wine vs. French champagne (2016) (15)
- Verification of silage type using near-infrared spectroscopy combined with multivariate analysis. (2008) (15)
- An Overview on the Use of Infrared Sensors for in Field, Proximal and at Harvest Monitoring of Cereal Crops (2015) (14)
- Vibrational Spectroscopy Methods for Agro-Food Product Analysis (2018) (14)
- Use of near Infrared Reflectance Spectroscopy to Analyse Bovine Faecal Samples (2002) (14)
- Relating Expert Quality Ratings of Australian Chardonnay Wines to Volatile Composition and Production Method (2017) (14)
- Analysis of Pathogenic Bacterial and Yeast Biofilms Using the Combination of Synchrotron ATR-FTIR Microspectroscopy and Chemometric Approaches (2021) (14)
- From the Laboratory to The Vineyard—Evolution of The Measurement of Grape Composition using NIR Spectroscopy towards High-Throughput Analysis (2019) (14)
- Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade (2021) (14)
- Predicting the nutritive value of high moisture grain corn by near infrared reflectance spectroscopy (2009) (14)
- Using the power of C-13 NMR to interpret infrared spectra of soil organic matter: A two-dimensional correlation spectroscopy approach (2013) (14)
- A novel approach to monitor the hydrolysis of barley (Hordeum vulgare L) malt: a chemometrics approach. (2014) (14)
- Discrimination of meat paté s according to the animal species by means of near infrared spectroscopy and chemometrics (2011) (13)
- The Analysis of Grapes, Wine, and Other Alcoholic Beverages by Infrared Spectroscopy (2010) (13)
- Spectroscopic approaches for rapid beer and wine analysis (2019) (13)
- Prediction of the Nutritive Value of Pasture Silage by Near Infrared Spectroscopy (NIRS) (2009) (13)
- A Review of Wine Authentication Using Spectroscopic Approaches in Combination with Chemometrics (2021) (13)
- Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances (2020) (12)
- The use of rapid instrumental methods to assess freshness of half shell Pacific oysters, Crassostrea gigas: A feasibility study (2013) (12)
- What's in this drink? Classification and adulterant detection in Irish Whiskey samples using Near Infrared Spectroscopy combined with Chemometrics. (2021) (12)
- Using a novel PLS approach for envirotyping of barley phenology and adaptation (2020) (12)
- A high‐throughput and machine learning resistance monitoring system to determine the point of resistance for Escherichia coli with tetracycline: Combining UV‐visible spectrophotometry with principal component analysis (2021) (12)
- Combining visible and near-infrared spectroscopy with chemometrics to trace muscles from an autochthonous breed of pig produced in Uruguay: a feasibility study (2006) (12)
- Wine and Beer (2009) (12)
- The Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities (2021) (12)
- A feasibility study of the classification of Alpaca (Lama pacos) wool samples from different ages, sex and color by means of visible and near infrared reflectance spectroscopy (2012) (12)
- Infrared spectroscopy: Theory, developments and applications (2014) (12)
- There is gold in them hills: Predicting potential acid mine drainage events through the use of chemometrics. (2018) (11)
- Combining Multivariate Analysis and Pollen Count to Classify Honey Samples Accordingly to Different Botanical Origins (2008) (11)
- State-of-the-art advantages and drawbacks on the application of vibrational spectroscopy to monitor alcoholic fermentation (beer and wine) (2016) (11)
- Effect of malting on antioxidant capacity and vitamin E content in different barley genotypes (2015) (11)
- Wet or dry? The effect of sample characteristics on the determination of soil properties by near infrared spectroscopy (2016) (11)
- Use of Near Infrared Reflectance Spectroscopy to Evaluate Quality Characteristics in Whole-Wheat Grain (2006) (11)
- The role of total lipids and fatty acids profile on the water uptake of barley grain during steeping. (2014) (11)
- A Feasibility Study on the Potential Use of Near Infrared Reflectance Spectroscopy to Analyze Meat in Live Animals: Discrimination of Muscles (2017) (11)
- Classification of Chardonnay Grapes According to Geographical Indication and Quality Grade Using Attenuated Total Reflectance Mid-infrared Spectroscopy (2018) (11)
- Inorganic nanoparticles as food additives and their influence on the human gut microbiota (2021) (10)
- Infrared analysis of ultrasound treated milk systems with different levels of caseins, whey proteins and fat (2021) (10)
- Analysis of Australian Beers Using Fluorescence Spectroscopy (2017) (10)
- Mid-infrared spectroscopy coupled with chemometrics to identify spectral variability in Australian barley samples from different production regions (2019) (10)
- Unfrazzled by Fizziness: Identification of Beers Using Attenuated Total Reflectance Mid-infrared Spectroscopy and Multivariate Analysis (2018) (10)
- A Review on the Role of Vibrational Spectroscopy as An Analytical Method to Measure Starch Biochemical and Biophysical Properties in Cereals and Starchy Foods (2014) (10)
- The use of correlation, association and regression to analyse processes and products (2014) (9)
- Effects of drying methods and maltodextrin on vitamin C and quality of Terminalia ferdinandiana fruit powder, an emerging Australian functional food ingredient. (2021) (9)
- The Application of State-of-the-Art Analytic Tools (Biosensors and Spectroscopy) in Beverage and Food Fermentation Process Monitoring (2017) (9)
- The use of vibrational spectroscopy to predict Vitamin C in Kakadu plum powders (Terminalia ferdinandiana Exell, Combretaceae). (2020) (9)
- Feasibility study on the use of attenuated total reflectance infrared spectroscopy as high throughput screening tool to phenotype single barley seeds (Hordeum vulgare L.) (2013) (9)
- A Brief History of Whiskey Adulteration and the Role of Spectroscopy Combined with Chemometrics in the Detection of Modern Whiskey Fraud (2020) (9)
- Advantages, Opportunities, and Challenges of Vibrational Spectroscopy as Tool to Monitor Sustainable Food Systems (2022) (9)
- Relationships between Swelling Power, Water Solubility and Near-Infrared Spectra in Whole Grain Barley: A Feasibility Study (2013) (9)
- Instrumental Techniques and Methods: Their Role in Plant Omics (2015) (8)
- Influence of Soil Particle Size on the Measurement of Sodium by Near-Infrared Reflectance Spectroscopy (2010) (8)
- Feasibility study on the use of attenuated total reflectance mid-infrared spectroscopy for the analysis of malt quality parameters in wort (2014) (8)
- Current Perspectives for Engineering Antimicrobial Nanostructured Materials (2022) (8)
- Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade (2020) (8)
- Prediction of Chemical Composition in Sunflower Whole Plant and Silage (Helianthus Annus L.) by near Infrared Reflectance Spectroscopy (2007) (8)
- Recent Applications of Vibrational Spectroscopic Techniques in the Grain Industry (2021) (8)
- Benefits and Limitations of Infrared Technologies in Omics Research and Development of Natural Drugs and Pharmaceutical Products (2012) (8)
- Prediction of Phenolic Composition of Shiraz Wines Using Attenuated Total Reflectance Mid-Infrared (ATR-MIR) Spectroscopy (2016) (7)
- Assessing the interaction between drying and addition of maltodextrin to Kakadu plum powder samples by two dimensional and near infrared spectroscopy. (2020) (7)
- Monitoring the Bacterial Response to Antibiotic and Time Growth Using Near-infrared Spectroscopy Combined with Machine Learning (2021) (7)
- Effect of surfactant treatment on swelling behaviour of normal and waxy cereal starches. (2015) (7)
- Using Raman Spectroscopy as a Fast Tool to Classify and Analyze Bulgarian Wines—A Feasibility Study (2019) (7)
- Feasibility study on the potential of visible and near infrared reflectance spectroscopy to measure alpaca fibre characteristics. (2007) (7)
- The role of near-infrared sensors to measure water relationships in crops and plants (2017) (7)
- Relationships Between Fructans Content and Barley Malt Quality (2016) (7)
- In situ study of water uptake by the seeds, endosperm and husk of barley using infrared spectroscopy. (2015) (7)
- Elemental composition in grapes and wine: role, analytical methods and their use (2015) (7)
- The Effect of Path Length on the Measurement Accuracies of Wine Chemical Parameters by UV, Visible, and Near-Infrared Spectroscopy (2017) (7)
- Illuminating the flesh of bone identification – An application of near infrared spectroscopy (2018) (7)
- Chemistry, Biology and Potential Applications of Honeybee Plant-Derived Products (2018) (7)
- The influence of starch pasting properties and grain protein content on water uptake in barley (2014) (7)
- Feasibility of discriminating powdery mildew‐affected grape berries at harvest using mid‐infrared attenuated total reflection spectroscopy and fatty acid profiling (2017) (6)
- The Use of a Micro Near Infrared Portable Instrument to Predict Bioactive Compounds in a Wild Harvested Fruit—Kakadu Plum (Terminalia ferdinandiana) (2021) (6)
- The Effect of Homogenisation and Storage on the Near-Infrared Spectra of Half Shell Pacific Oysters (Crassostrea gigas) (2012) (6)
- Authentication of cereals and cereal products (2016) (6)
- Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products – a review (2020) (6)
- Combining Partial Least Squares (PLS) Discriminant Analysis and Rapid Visco Analyser (RVA) to Classify Barley Samples According to Year of Harvest and Locality (2014) (6)
- The use of two-dimensional spectroscopy to interpret the effect of temperature on the near infrared spectra of whisky (2020) (6)
- Relationships Between Fatty Acid Contents of Barley Grain, Malt, and Wort with Malt Quality Measurements (2015) (6)
- A review on the use of near infrared spectroscopy for plant analysis. (2010) (6)
- Influence of the Scanning Temperature on the Classification of Whisky Samples Analysed by UV-VIS Spectroscopy (2019) (6)
- Probing Nanoscale Interactions of Antimicrobial Zinc Oxide Quantum Dots on Bacterial and Fungal Cell Surfaces (2021) (6)
- Facile Route of Fabricating Long-Term Microbicidal Silver Nanoparticle Clusters against Shiga Toxin-Producing Escherichia coli O157:H7 and Candida auris (2020) (6)
- Aroma potential of oak battens prepared from decommissioned oak barrels. (2015) (6)
- The Use of Qualitative Analysis in Food Research and Technology: Considerations and Reflections from an Applied Point of View (2017) (5)
- Microplastic adulteration in homogenized fish and seafood - a mid-infrared and machine learning proof of concept. (2021) (5)
- Food for Thought: The Digital Disruption and the Future of Food Production (2019) (5)
- The use of vibrational spectroscopy in the geographic characterization of human teeth: a systematic review (2018) (5)
- Measurement of colour, total soluble solids and pH in whole red grapes using visible and near infrared spectroscopy (2003) (5)
- The use of near infrared reflectance spectroscopy to identify the origin of oak shavings used in wine aging (2014) (5)
- Impact of Curcumin-Mediated Photosensitization on Fungal Growth, Physicochemical Properties and Nutritional Composition in Australian Grown Strawberry (2020) (5)
- The use of derivatives and chemometrics to interrogate the UV-Visible spectra of gin samples to monitor changes related to storage. (2020) (5)
- Can Infrared Spectroscopy Detect Adulteration of Kakadu Plum (Terminalia ferdinandiana) Dry Powder with Synthetic Ascorbic Acid? (2021) (5)
- Wheat yield response to nitrogen from the perspective of intraspecific competition (2019) (5)
- Towards personalised saliva spectral fingerprints: Comparison of mid infrared spectra of dried and whole saliva samples. (2021) (5)
- Protective effect of ornithine and aspartic acid in chronic carbon tetrachloride intoxication. (1959) (5)
- Usefulness of near infrared spectroscopy to monitor the extent of heat treatment in fish meal. (2009) (5)
- Exploring the relationships between oral sensory physiology and oral processing with mid infrared spectra of saliva (2021) (5)
- Influence of sample storage on the composition of carbonated beverages by MIR spectroscopy (2016) (5)
- The Validity of Protein in Australian Honey as an Internal Standard for C4 Sugar Adulteration (2021) (5)
- An Overview of the Application of Near Infrared Spectroscopy to Analyze and Monitor Soil Properties in South America (2015) (5)
- Effect of sample presentation on the near infrared spectra of wild harvest Kakadu plum fruits (Terminalia ferdinandiana) (2020) (5)
- Analysis of Animal By‐Products (2015) (4)
- From consumers' science to food functionality-Challenges and opportunities for vibrational spectroscopy. (2021) (4)
- Application of near-infrared spectroscopy/artificial neural network to quantify glycosylated norisoprenoids in Tannat grapes. (2022) (4)
- A Mid Infrared (MIR) Spectroscopy Study of the Composition of Edible Australian Green Ants (Oecophylla smaragdina)—a Qualitative Study (2020) (4)
- Monitoring two different drying methods of Kakadu plum puree by combining infrared and chemometrics analysis (2021) (4)
- Applications of Molecular Spectroscopy in Environmental and Agricultural Omics (2013) (4)
- Nanozyme-based sensors for detection of food biomarkers: a review (2022) (4)
- Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (Cocos nucifera L.) (2022) (4)
- The use of the rapid visco analyser (RVA) to sequentially study starch properties in commercial malting barley (Hordeum vulgare) (2016) (4)
- Study of the role of sugar fatty esters in explaining differences in the malt composition of barley analysed using vibrational spectroscopy and chemometrics (2015) (4)
- A preliminary study on the utilisation of near infrared spectroscopy to predict age and in vivo human metabolism. (2021) (4)
- Nutritional analysis, volatile composition, antimicrobial and antioxidant properties of Australian green ants (Oecophylla smaragdina) (2021) (3)
- Predicting Satiety from the Analysis of Human Saliva Using Mid-Infrared Spectroscopy Combined with Chemometrics (2022) (3)
- Wet or dry? The challenges of NIR to analyse soil samples (2017) (3)
- Effect of microwave heating on the near infrared spectra and on the prediction accuracy of chemical parameters in red grape homogenates (2011) (3)
- Unscrambling the Provenance of Eggs by Combining Chemometrics and Near-Infrared Reflectance Spectroscopy (2022) (3)
- Identification of beef cattle categories (cows and calves) and sex based on the near infrared reflectance spectroscopy of their tail hair (2017) (3)
- Measurement of total soluble solids and moisture in puree and dry powder of Kakadu plum (Terminalia ferdinandiana) samples using hand-held near infrared spectroscopy (2021) (3)
- Analytical Characterisation of Material Corrosion by Biofilms (2022) (3)
- Meat Consumption and Green Gas Emissions: a Chemometrics Analysis (2018) (3)
- A Practical Approach on the Combination of GC-MS and Chemometric Tools to Study Australian Edible Green Ants (2020) (3)
- Proximate composition, functional and antimicrobial properties of wild harvest Terminalia carpentariae fruit (2021) (3)
- Near Infrared Spectroscopy as a Traceability Tool to Monitor Black Soldier Fly Larvae (Hermetia illucens) Intended as Animal Feed (2022) (3)
- Study of Water Uptake in Whole Grain Barley by Two-Dimensional Correlation Near-Infrared Spectroscopy (2014) (3)
- Mid-infrared spectroscopy for the rapid quantification of eucalyptus oil adulteration in Australian tea tree oil (Melaleuca alternifolia). (2022) (3)
- An Overview of the Successful Application of Vibrational Spectroscopy Techniques to Quantify Nutraceuticals in Fruits and Plants (2022) (3)
- Integrating Effects of Human Physiology, Psychology, and Individual Variations on Satiety–An Exploratory Study (2022) (3)
- Analysis of tannin in red wine - development of a spectral calibration model for industry use (2011) (3)
- The Effect of the Addition of Emulsifiers on the Pasting Properties of Barley Grain and Malt (2016) (3)
- Biosensors in Food Traceability and Quality (2021) (3)
- Transfer of a spectral calibration for wine tannin to industry laboratories (2011) (2)
- The effect of maturity and tissue on the ability of mid infrared spectroscopy to predict the geographical origin of banana ( Musa Cavendish ) (2020) (2)
- Shining some light on wine innovation: novel applications of spectral analysis developed by The Australian Wine Research Institute (2010) (2)
- Insights on the role of chemometrics and vibrational spectroscopy in fruit metabolite analysis (2021) (2)
- Feasibility study on the use of Near Infrared spectroscopy to measure water status of almond trees (2018) (2)
- Broad spectrum antibacterial zinc oxide-reduced graphene oxide nanocomposite for water depollution (2023) (2)
- The production of volatile compounds in model casein systems with varying fat levels as affected by low‐frequency ultrasound (2021) (2)
- Rapid and objective analysis of wine (2011) (2)
- ATR-MIR Spectroscopy Predicts Total Phenolics and Colour for Extracts Produced by Microwave-Assisted or Conventional Thermal Extraction Methods Applied Separately to Mixtures of Grape Skins from White or Red Commercial Cultivars (2020) (2)
- Comparison of Ultrasound-Assisted Extraction with Static Extraction as Pre-Processing Method Before Gas Chromatography Analysis of Cereal Lipids (2018) (2)
- Applications to Foodstuffs (2006) (2)
- Antimicrobial Activity, Total Phenolic and Ascorbic Acid Content of Terminalia Ferdinandiana Leaves at Various Stages of Maturity (2020) (2)
- The generation of volatiles in model systems containing varying casein to whey protein ratios as affected by low frequency ultrasound (2021) (2)
- Handling Complexity in Animal and Plant Science Research—From Single to Functional Traits: Are We There Yet? (2018) (2)
- Countering the ‘Fake News’ of Food: The Role of Chemometrics With Vibrational Spectroscopy Techniques (2015) (2)
- Rapid phenolic profiling using the AWRI Tannin Portal (2011) (2)
- High throughput screening to determine the antibacterial activity of Terminalia ferdinandiana (Kakadu plum): A proof of concept. (2021) (2)
- Influence of Fat Concentration on the Volatile Production in Model Whey Protein Systems as Affected by Low Frequency Ultrasound (2021) (2)
- Editorial overview: Innovation in food science — food fraud (2016) (2)
- Shedding light on human tissue (in vivo) to predict satiation, satiety, and food intake using near infrared reflectance spectroscopy: A preliminary study (2022) (2)
- An Infrared Analysis of Terminalia ferdinandiana Exell [Combretaceae] Fruit and Leaves—Towards the Development of Biospectroscopy Tools to Characterise Uniquely Australian Foods (2020) (2)
- Vibrational and Fluorescence Spectroscopy (2017) (2)
- Decision letter for "The effect of maturity and season on health‐related bioactive compounds in wild harvested fruit of Terminalia ferdinandiana (Exell)" (2021) (2)
- Lighting the Ivory Track: Are Near-Infrared and Chemometrics Up to the Job? A Proof of Concept (2019) (2)
- Preface Special issue: Authenticity, typicality, traceability and intrinsic quality of food products (2014) (1)
- Identification of key aroma compounds in Australian Riesling and unwooded Chardonnay wines (2005) (1)
- Ensuring sustainable management of water and soil for Australian grape and wine production (2009) (1)
- The Use of near Infrared Spectroscopy as a Tool to Optimise the Steeping Process during Malting of Barley (2013) (1)
- Overview of infrared spectroscopy: Hardware, chemometrics and software (2014) (1)
- Near Infrared Spectroscopy: A New Tool in Metabolomic Research? (2008) (1)
- Effects of Fruit Maturity on Physicochemical Properties, Sugar Accumulation and Antioxidant Capacity of Wild Harvested Kakadu Plum (Terminalia ferdinandiana) (2020) (1)
- Beyond the Black Box—Practical Considerations on the Use of Chemometrics Combined with Sensing Technologies in Food Science Applications (2022) (1)
- Application of electronic noses in the wine industry (2010) (1)
- Determination of Biophysical Characteristics of Starch in Whole Barley Grain Using near Infrared Spectroscopy (2013) (1)
- Provenance and Uniqueness in the Emerging Botanical and Natural Food Industries—Definition, Issues and Tools (2021) (1)
- The Measurement of Antioxidant Capacity and Colour Attributes in Wild Harvest Samphire (Tecticornia sp.) Samples Using Mid-infrared Spectroscopy (2021) (1)
- Introduction to Food Quality, Traceability and Foodomics Section (2021) (1)
- Characterisation and Identification of Individual Intact Goat Muscle Samples (Capra sp.) Using a Portable Near-Infrared Spectrometer and Chemometrics (2022) (1)
- Use of rice bran in diets for fattening pigs. 1. Effect of different levels of inclusion and zinc supplementation. (1990) (1)
- Role of sensors in fruit nutrition (2020) (1)
- Fourier Transform Spectroscopy (2017) (1)
- USE OF NEAR INFRARED REFLECTANCE SPECTROSCOPY TO EVALUATE QUALITY CHARACTERISTICS IN WHOLE-WHEAT GRAIN Uso de la espectroscopía de reflectancia en el infrarrojo cercano para evaluar características de calidad en trigo (2006) (1)
- Spectroscopy Analysis of Beverages (2017) (1)
- Mid-Infrared Spectroscopy as a Rapid Tool to Qualitatively Predict the Effects of Species, Regions and Roasting on the Nutritional Composition of Australian Acacia Seed Species (2021) (1)
- Interactions Between Soil Physical Fractions and Microplastics – An Attenuated Total Reflectance-Mid Infrared and Chemometrics Study (2022) (1)
- Unlocking the Secrets of Terminalia Kernels Using Near-Infrared Spectroscopy (2021) (1)
- Review for "Cell culture process metabolomics together with multivariate data analysis tools opens new routes for bioprocess development and glycosylation prediction" (2019) (1)
- Organic side streams (bioproducts) as substrate for black soldier fly (Hermetia illucens) intended as animal feed: chemical safety issues (2022) (1)
- Grain and endosperm biophysical characteristics of barley malting (2014) (1)
- Inside the Egg—Demonstrating Provenance Without the Cracking Using Near Infrared Spectroscopy (2022) (1)
- The Multiomics Analyses of Fecal Matrix and Its Significance to Coeliac Disease Gut Profiling (2021) (1)
- Quality control of honey using spectroscopic methods (2012) (1)
- Application of Cluster Analysis in Food Science and Technology (2020) (1)
- Exploring the Potential of Visible-near Infrared Spectroscopy to Predict Sensory Properties of Foods (2006) (1)
- Monitoring Red Wine Fermentation in Australia: A Novel Application of Visible and near Infrared Spectroscopy (2007) (1)
- Editorial: Recent Advances of Near Infrared Applications in Fruits and Byproducts (2022) (1)
- Editorial special issue food bioactive in human health and nutrition (2022) (1)
- Evaluating the Use of a Similarity Index (SI) Combined with near Infrared (NIR) Spectroscopy as Method in Meat Species Authenticity (2023) (1)
- Cutting through the confusion around Pinot G (2011) (1)
- Wastewater depollution of textile dyes and antibiotics using unmodified and copper oxide/zinc oxide nanofunctionalised graphene oxide materials (2022) (1)
- Application of electronic nose devices in the Australian wine industry (2006) (0)
- Shining a light on grape quality measures (2008) (0)
- Determination of chemical composition of hay by near infrared spectroscopy (NIRS). (2006) (0)
- Large scale irrigation cutback and grapevine recovery in the Riverland: report from season 1 (2009) (0)
- Use of rice bran in feed ration for pig fattening I. Different levels of inclusion effect and supplementation with zinc (1990) (0)
- [Metabolism of 3-hydroxyanthranilic acid, quinolinic acid & nicotinic acid in Escherichia coli]. (1958) (0)
- How to select a scanning near infrared spectrophotometer instrument (2006) (0)
- Antitoxic effects of aspartic acid and ornithine in chronic CCl4 poisoning in the rat. (1958) (0)
- Author response for "The production of volatile compounds in model casein systems with varying fat levels as affected by low frequency ultrasound" (2021) (0)
- Nutritional features of Australian grown feijoa (Acca sellowiana) fruit (2020) (0)
- Monitoring Compositional Changes in Black Soldier Fly Larvae (BSFL) Sourced from Different Waste Stream Diets Using Attenuated Total Reflectance Mid Infrared Spectroscopy and Chemometrics (2022) (0)
- Partial least squares regression models to predict contaminant concentrations during high or low flow of coal mine‐affected rivers (2022) (0)
- [Distribution of aspartic-ketoglutaric transaminases in various segments of the human uterus at the end of pregnancy]. (1959) (0)
- The future of irrigation scheduling: emerging technologies linked to vine physiology (2011) (0)
- Exploring the potential of VIS-NIR spectroscopy to predict sensory properties of foods (2006) (0)
- Preliminary Research Shows Potential For Using Proximal Infrared Technology For Livestock Monitoring And Phenotyping (2017) (0)
- R&D in Action in Australia: Non-Destructive Analysis of Wine (2011) (0)
- Advances in Spectrometric Techniques in Food Analysis and Authentication (2023) (0)
- Feasibility of near infrared spectroscopy for estimating suppressiveness of carnation (Dianthus cariophyllus L.) fusarium wilt in different plant growth media. (2022) (0)
- Calibration transfer between different instruments for determination of colour in red grapes (2004) (0)
- Impact of Growing Location on Kakadu Plum Fruit Composition and In Vitro Bioactivity as Determinants of Its Nutraceutical Potential (2022) (0)
- Infrared Spectroscopy (2021) (0)
- Review for "Prosopis spp. powders: influence of chemical components in water adsorption properties" (2020) (0)
- Potential of VIS-NIR spectroscopy to predict perceived ‘muddy’ taint in Australian farmed barramundi (2006) (0)
- Effect of malting on antioxidant capacity and vitamin E in barley genotypes (2016) (0)
- Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety). (2022) (0)
- Influence of blanching on the bioactive compounds of Terminalia ferdinandiana Exell fruit during storage (2022) (0)
- [Blood isonicotinic acid hydrazide levels after administration of isonicotinic acid hydrazide in combination with glutamic acid or sodium glutamate]. (1958) (0)
- Food Adulteration (1887) (0)
- [Elaioconiosis in the rayon industry]. (1949) (0)
- What Does near Infrared Have to Offer in Confirming Wine Authenticity and Origin? (2015) (0)
- Advances in fingerprint and rapid methods for improved traceability in agri-food supply chains (2021) (0)
- Pre-processing Applied to Instrumental Data in Analytical Chemistry: A Brief Review of the Methods and Examples. (2023) (0)
- Business intelligence: dalla balanced scorecard allo strategic dashboard (2014) (0)
- Influence of the Scanning Temperature on the Classification of Whisky Samples Analysed by UV-VIS Spectroscopy (2019) (0)
- Light at the museum – A near impossible result (2020) (0)
- Editorial: Spectroscopic applications for quality profiling and authentication of food products (2022) (0)
- Emerging Non-destructive Techniques to Quantify the Textural Properties of Food: A State-of-Art Review. (2023) (0)
- State of the art and the future of fecal analysis using infrared spectroscopy (2022) (0)
- Determination of glucosinolates and isothiocyanates in glucosinolate-rich vegetables and oilseeds using infrared spectroscopy: A systematic review. (2023) (0)
- Rapid methods to measure soil composition and leaf water potential in the vineyard (2009) (0)
- Data underpinning “Investigation of post-weld rolling methods to reduce residual stress and distortion” (2017) (0)
- Infrared spectroscopy combined with machine learning techniques to monitor starch in vitro digestibility (2023) (0)
- Observations on an Occupational Dermatosis. Subungual Tylosis. (1957) (0)
- FTIR spectroscopy and water quality (2021) (0)
- OBSOLETE: Introduction to the Section Food Traceability (2020) (0)
- Near-infrared spectroscopy as a feasible method for the differentiation of Neisseria gonorrhoeae from Neisseria commensals and antimicrobial resistant from susceptible gonococcal strains. (2022) (0)
- Effect of storage conditions onthe determination of chemical composition in red grape homogenates and white grape juice (2007) (0)
- ID # 04-18 APPLICATION OF NEAR INFRARED REFLECTANCE SPECTROSCOPY (NIRS) FOR MACRONUTRIENTS ANALYSIS IN ALFALFA (Medicago sativa L.) (0)
- Editorial special issue food traceability and security (2021) (0)
- Contributors (2019) (0)
- Probing Nanoscale Interactions of Antimicrobial Zinc Oxide Quantum Dots on Bacterial and Fungal Cell Surfaces (Adv. Mater. Interfaces 3/2022) (2022) (0)
- Possibilities on the application of vibrational spectroscopy and data analytics in precision nutrition (2023) (0)
- Discrimination of lamb (Ovis aries), emu (Dromaius novaehollandiae), camel (Camelus dromedarius) and beef (Bos taurus) binary mixtures using a portable near infrared instrument combined with chemometrics. (2023) (0)
- Review for "Near‐Infrared spectroscopy (NIRS) applications for high throughput phenotyping (HTP) for cassava and yam: A review" (2020) (0)
- [Antitoxic action of ornithine-aspartic acid mixture on chronic carbon tetrachloride poisoning in young rats]. (1958) (0)
- Accessible tools to measure grape and wine quality – how far are they away? (2007) (0)
- The assessment of grape products (berry, juice, and wine) quality using vibrational spectroscopy coupled with multivariate analysis (2022) (0)
- Applications of IR in the wine and beer industry (2009) (0)
- Implications of the Biochemical, Chemical and Optical Properties of a Sample on the Analysis of High Moisture Foods by NIR Spectroscopy (2012) (0)
- Something Old, Something New, Something Borrowed and Something Blue about NIR (2013) (0)
- Near infrared for white wine analysis (2022) (0)
- Biogeographic Variability in Kernel Oil and Press Cake Content of Beauty Leaf Tree (Calophyllum inophyllum L.), as Determined by Chemical and Near-Infrared Spectroscopy Analysis (2023) (0)
- Monitoring Food Aroma during Processing and Storage by Rapid Analytical Methods: A Focus on Electronic Noses and Mass Spectrometry-Based Systems (2019) (0)
- The Economics of Implementing near Infrared Analysis in the Grape and Wine Industries (2011) (0)
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What Schools Are Affiliated With Daniel Cozzolino?
Daniel Cozzolino is affiliated with the following schools:
