1. Adelaide Research & Scholarship

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Results 1-10 of 13 (Search time: 0.002 seconds).
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PreviewIssue DateTitleAuthor(s)
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.
2015Classification of sparkling wine style and quality by MIR spectroscopyCulbert, J.; Cozzolino, D.; Ristic, R.; Wilkinson, K.
2015Determination of oil content in whole corn (Zea mays L.) seeds by means of near infrared reflectance spectroscopyFassio, A.; Restaino, E.; Cozzolino, D.
2015An overview of the application of near infrared spectroscopy to analyze and monitor soil properties in South AmericaCozzolino, D.
2015Effect of malting on antioxidant capacity and vitamin E content in different barley genotypesDo, T.; Cozzolino, D.; Muhlhausler, B.; Box, A.; Able, A.
2015An overview on the use of infrared sensors for in field, proximal and at harvest monitoring of cereal cropsCozzolino, D.; Porker, K.; Laws, M.
2015Aroma potential of oak battens prepared from decommissioned oak barrelsLi, S.; Crump, A.; Grbin, P.; Cozzolino, D.; Warren, P.; Hayasaka, Y.; Wilkinson, K.
2015Relationships between fatty acid contents of barley grain, malt, and wort with malt quality measurementsCozzolino, D.; Roumeliotis, S.; Eglinton, J.
2015Diurnal changes in water-soluble carbohydrate concentration in lucerne and tall fescue in autumn and the effects on in vitro fermentationCajarville, C.; Britos, A.; Errandonea, N.; Gutiérrez, L.; Cozzolino, D.; Repetto, J.
2015Foodomics and infrared spectroscopy: from compounds to functionalityCozzolino, D.

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