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Items: 1 to 20 of 105

1.

Analysis of organic acids in wines by Fourier-transform infrared spectroscopy.

Moreira JL, Santos L.

Anal Bioanal Chem. 2005 May;382(2):421-5. Epub 2005 Mar 22.

PMID:
15782339
2.

Direct determination of organic acids in wine and wine-derived products by Fourier transform infrared (FT-IR) spectroscopy and chemometric techniques.

Regmi U, Palma M, Barroso CG.

Anal Chim Acta. 2012 Jun 30;732:137-44. doi: 10.1016/j.aca.2011.11.009. Epub 2011 Nov 28.

PMID:
22688045
4.

Prediction of total and volatile acidity in red wines by Fourier-transform mid-infrared spectroscopy and iterative predictor weighting.

Pizarro C, González-Sáiz JM, Esteban-Díez I, Orio P.

Anal Bioanal Chem. 2011 Feb;399(6):2061-72. doi: 10.1007/s00216-010-4356-6. Epub 2010 Nov 3.

PMID:
21042907
5.

Determination of amino acids in Chinese rice wine by fourier transform near-infrared spectroscopy.

Shen F, Niu X, Yang D, Ying Y, Li B, Zhu G, Wu J.

J Agric Food Chem. 2010 Sep 8;58(17):9809-16. doi: 10.1021/jf1017912.

PMID:
20707307
6.

Comparison of different measurement techniques and variable selection methods for FT-MIR in wine analysis.

Friedel M, Patz CD, Dietrich H.

Food Chem. 2013 Dec 15;141(4):4200-7. doi: 10.1016/j.foodchem.2013.06.120. Epub 2013 Jul 4.

PMID:
23993606
7.

[Application of Fourier transform infrared spectroscopy in identification of wine spoilage].

Zhao XD, Dong DM, Zheng WG, Jiao LZ, Lang Y.

Guang Pu Xue Yu Guang Pu Fen Xi. 2014 Oct;34(10):2667-72. Chinese.

PMID:
25739205
8.

Rapid liquid chromatography-ultraviolet determination of organic acids and phenolic compounds in red wine and must.

Kerem Z, Bravdo BA, Shoseyov O, Tugendhaft Y.

J Chromatogr A. 2004 Oct 15;1052(1-2):211-5.

PMID:
15527140
9.

Determination of organic acids in wine by zone electrophoresis on a chip with conductivity detection.

Masár M, Poliaková K, Danková M, Kaniansky D, Stanislawski B.

J Sep Sci. 2005 Jun;28(9-10):905-14.

PMID:
16013816
10.

Quantitative analysis of red wine tannins using Fourier-transform mid-infrared spectrometry.

Fernandez K, Agosin E.

J Agric Food Chem. 2007 Sep 5;55(18):7294-300. Epub 2007 Aug 15.

PMID:
17696445
12.

Comparative study of wine tannin classification using Fourier transform mid-infrared spectrometry and sensory analysis.

Fernández K, Labarca X, Bordeu E, Guesalaga A, Agosin E.

Appl Spectrosc. 2007 Nov;61(11):1163-7.

PMID:
18028694
14.

Portable NIR-AOTF spectroscopy combined with winery FTIR spectroscopy for an easy, rapid, in-field monitoring of Sangiovese grape quality.

Barnaba FE, Bellincontro A, Mencarelli F.

J Sci Food Agric. 2014 Apr;94(6):1071-7. doi: 10.1002/jsfa.6391. Epub 2013 Oct 21.

PMID:
24037743
15.

High-performance liquid chromatography with diamond ATR-FTIR detection for the determination of carbohydrates, alcohols and organic acids in red wine.

Edelmann A, Diewok J, Baena JR, Lendl B.

Anal Bioanal Chem. 2003 May;376(1):92-7. Epub 2003 Mar 29.

PMID:
12734622
16.

Flow injection on-line dialysis coupled to high performance liquid chromatography for the determination of some organic acids in wine.

Kritsunankul O, Pramote B, Jakmunee J.

Talanta. 2009 Sep 15;79(4):1042-9. doi: 10.1016/j.talanta.2009.03.001. Epub 2009 Mar 13.

PMID:
19615506
17.

Use of Attenuated Total Reflectance Mid-Infrared Spectroscopy for Rapid Prediction of Amino Acids in Chinese Rice Wine.

Wu Z, Xu E, Long J, Wang F, Xu X, Jin Z, Jiao A.

J Food Sci. 2015 Aug;80(8):C1670-9. doi: 10.1111/1750-3841.12961. Epub 2015 Jul 3.

PMID:
26148137
18.
19.

Application of FTIR-ATR to Moscatel dessert wines for prediction of total phenolic and flavonoid contents and antioxidant capacity.

Silva SD, Feliciano RP, Boas LV, Bronze MR.

Food Chem. 2014 May 1;150:489-93. doi: 10.1016/j.foodchem.2013.11.028. Epub 2013 Nov 15.

PMID:
24360480

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