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Items: 1 to 20 of 91

1.

NIR and UV-vis spectroscopy, artificial nose and tongue: comparison of four fingerprinting techniques for the characterisation of Italian red wines.

Casale M, Oliveri P, Armanino C, Lanteri S, Forina M.

Anal Chim Acta. 2010 Jun 4;668(2):143-8. doi: 10.1016/j.aca.2010.04.021. Epub 2010 Apr 18.

PMID:
20493290
2.

Modelling aroma of three Italian red wines by headspace-mass spectrometry and potential functions.

Armanino C, Casolino MC, Casale M, Forina M.

Anal Chim Acta. 2008 May 5;614(2):134-42. doi: 10.1016/j.aca.2008.03.025. Epub 2008 Mar 16.

PMID:
18420043
3.

Discrimination between Shiraz wines from different Australian regions: the role of spectroscopy and chemometrics.

Riovanto R, Cynkar WU, Berzaghi P, Cozzolino D.

J Agric Food Chem. 2011 Sep 28;59(18):10356-60. doi: 10.1021/jf202578f. Epub 2011 Aug 24.

PMID:
21842866
4.

Comparison between classical and innovative class-modelling techniques for the characterisation of a PDO olive oil.

Oliveri P, Casale M, Casolino MC, Baldo MA, Grifi FN, Forina M.

Anal Bioanal Chem. 2011 Feb;399(6):2105-13. doi: 10.1007/s00216-010-4377-1. Epub 2010 Nov 7.

PMID:
21058013
5.

Adulteration of the anthocyanin content of red wines: perspectives for authentication by Fourier transform-near infrared and 1H NMR spectroscopies.

Ferrari E, Foca G, Vignali M, Tassi L, Ulrici A.

Anal Chim Acta. 2011 Sep 9;701(2):139-51. doi: 10.1016/j.aca.2011.05.053. Epub 2011 Jun 22.

PMID:
21801880
6.

Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: possibilities and limits.

Smyth HE, Cozzolino D, Cynkar WU, Dambergs RG, Sefton M, Gishen M.

Anal Bioanal Chem. 2008 Apr;390(7):1911-6. doi: 10.1007/s00216-008-1940-0. Epub 2008 Feb 19.

PMID:
18283438
7.

[Discrimination of varieties of yellow wines using Vis/NIR spectroscopy].

Liu F, Wang L, He Y, Jiang YH.

Guang Pu Xue Yu Guang Pu Fen Xi. 2008 Mar;28(3):586-9. Chinese.

PMID:
18536418
8.

Rapid monitoring of grape withering using visible near-infrared spectroscopy.

Beghi R, Giovenzana V, Marai S, Guidetti R.

J Sci Food Agric. 2015 Dec;95(15):3144-9. doi: 10.1002/jsfa.7053. Epub 2015 Jan 14.

PMID:
25523419
9.

Determination of polyphenolic compounds of red wines by UV-VIS-NIR spectroscopy and chemometrics tools.

Martelo-Vidal MJ, Vázquez M.

Food Chem. 2014 Sep 1;158:28-34. doi: 10.1016/j.foodchem.2014.02.080. Epub 2014 Feb 28.

PMID:
24731310
10.

Classification and characterisation of Spanish red wines according to their appellation of origin based on chromatographic profiles and chemometric data analysis.

Serrano-Lourido D, Saurina J, Hernández-Cassou S, Checa A.

Food Chem. 2012 Dec 1;135(3):1425-31. doi: 10.1016/j.foodchem.2012.06.010. Epub 2012 Jun 15.

PMID:
22953876
11.

Vintage year determination of bottled Chinese rice wine by VIS-NIR spectroscopy.

Yu HY, Ying B, Sun T, Niu XY, Pan XX.

J Food Sci. 2007 Apr;72(3):E125-9.

PMID:
17995801
12.

Low levels of ochratocin A in wines from Piedmont.

Spadaro D, Ciavorella A, Lore A, Garibaldi A, Gullino ML.

Commun Agric Appl Biol Sci. 2007;72(2):327-32.

PMID:
18399460
13.

Relationship between wine scores and visible-near-infrared spectra of Australian red wines.

Cozzolino D, Cowey G, Lattey KA, Godden P, Cynkar WU, Dambergs RG, Janik L, Gishen M.

Anal Bioanal Chem. 2008 Jun;391(3):975-81. doi: 10.1007/s00216-008-2071-3. Epub 2008 Apr 4.

PMID:
18389223
14.
15.

[Determination of wine original regions using information fusion of NIR and MIR spectroscopy].

Xiang LL, Li MH, Li JM, Li JH, Zhang LD, Zhao LL.

Guang Pu Xue Yu Guang Pu Fen Xi. 2014 Oct;34(10):2662-6. Chinese.

PMID:
25739204
16.

A grape and wine chemodiversity comparison of different appellations in Burgundy: vintage vs terroir effects.

Roullier-Gall C, Boutegrabet L, Gougeon RD, Schmitt-Kopplin P.

Food Chem. 2014;152:100-7. doi: 10.1016/j.foodchem.2013.11.056. Epub 2013 Nov 19.

PMID:
24444912
17.

Rapid method for the discrimination of red wine cultivars based on mid-infrared spectroscopy of phenolic wine extracts.

Edelmann A, Diewok J, Schuster KC, Lendl B.

J Agric Food Chem. 2001 Mar;49(3):1139-45.

PMID:
11312825
18.
19.

Principal component and linear discriminant analyses of free amino acids and biogenic amines in hungarian wines.

Héberger K, Csomós E, Simon-Sarkadi L.

J Agric Food Chem. 2003 Dec 31;51(27):8055-60.

PMID:
14690396
20.

A comparison of analytical and data preprocessing methods for spectral fingerprinting.

Luthria DL, Mukhopadhyay S, Lin LZ, Harnly JM.

Appl Spectrosc. 2011 Mar;65(3):250-9. doi: 10.1366/10-06109.

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