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Results 41-50 of 68 (Search time: 0.003 seconds).
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PreviewIssue DateTitleAuthor(s)
2015Foodomics and infrared spectroscopy: from compounds to functionalityCozzolino, D.
2016The use of the rapid visco analyser (RVA) to sequentially study starch properties in commercial malting barley (Hordeum vulgare)Cozzolino, D.; Degner, S.; Eglinton, J.
2015A review of the state of the art, limitations, and perspectives of infrared spectroscopy for the analysis of wine grapes, must, and grapevine tissueDambergs, R.; Gishen, M.; Cozzolino, D.
2013Characterization of glycosylated aroma compounds in tannat grapes and feasibility of the near infrared spectroscopy application for their predictionBoido, E.; Fariña, L.; Carrau, F.; Dellacassa, E.; Cozzolino, D.
2015In situ study of water uptake by the seeds, endosperm and husk of barley using infrared spectroscopyCozzolino, D.; Degner, S.; Eglinton, J.
2013Synchronous two-dimensional MIR correlation spectroscopy (2D-COS) as a novel method for screening smoke tainted wineFudge, A.; Wilkinson, K.; Ristic, R.; Cozzolino, D.
2012A 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 spectroscopyCanaza-Cayo, A.; Cozzolino, D.; Alomar, D.; Quispe, E.
2012Feasibility study on the use of multivariate data methods and derivatives to enhance information from barley flour and malt samples analysed using the Rapid Visco AnalyserCozzolino, D.; Allder, K.; Roumeliotis, S.; Eglinton, J.
2013Relationships between starch pasting properties, free fatty acids and amylose content in barleyCozzolino, D.; Roumeliotis, S.; Eglinton, J.
2013Instrumental methods (spectroscopy, electronic nose, and tongue) as tools to predict taste and aroma in beverages: advantages and limitationsSmyth, H.; Cozzolino, D.

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