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PreviewIssue DateTitleAuthor(s)
2013Analytical and chemometric-based methods to monitor and evaluate wine protected designationCozzolino, D.; Smyth, H.; de la Guardia, M.; Gonzalvez Illueca, A.
2008Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: possibilities and limitsSmyth, H.; Cozzolino, D.; Cynkar, W.; Dambergs, R.; Sefton, M.; Gishen, M.
2015Infrared spectroscopy as a rapid tool to detect methylglyoxal and antibacterial activity in Australian honeysSultanbawa, Y.; Cozzolino, D.; Fuller, S.; Cusack, A.; Currie, M.; Smyth, H.
2006Combining mass spectrometry based electronic nose, visible-near infrared spectroscopy and chemometrics to assess the sensory properties of Australian Riesling winesCozzolino, D.; Smyth, H.; Lattey, K.; Cynkar, W.; Janik, L.; Dambergs, R.; Francis, I.; Gishen, M.
2005Relationship between sensory analysis and near infrared spectroscopy in Australian Riesling and Chardonnay winesCozzolino, D.; Smyth, H.; Lattey, K.; Cynkar, W.; Janik, L.; Dambergs, B.; Francis, I.; Gishen, M.
2008Use of direct headspace-mass spectrometry coupled with chemometrics to predict aroma properties in Australian Riesling wineCozzolino, D.; Smyth, H.; Cynkar, W.; Janik, L.; Dambergs, R.; Gishen, M.
2005Usefulness of chemometrics and mass spectrometry-based electronic nose to classify Australian white wines by their varietal originCozzolino, D.; Smyth, H.; Cynkar, W.; Dambergs, B.; Gishen, M.
2013Instrumental methods (spectroscopy, electronic nose, and tongue) as tools to predict taste and aroma in beverages: advantages and limitationsSmyth, H.; Cozzolino, D.
2003Feasibility study on the use of visible and near-infrared Spectroscopy together with chemometrics to discriminate between commercial white wines of different varietal originsCozzolino, D.; Smyth, H.; Gishen, M.