31 results on '"Cozzolino D"'
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2. The ability of a portable near infrared instrument to evaluate the shelf-life of fresh and thawed goat muscles
3. Near infrared spectroscopy combined with chemometrics as tool to monitor starch hydrolysis
4. Broad spectrum antibacterial zinc oxide-reduced graphene oxide nanocomposite for water depollution
5. Insights on the role of chemometrics and vibrational spectroscopy in fruit metabolite analysis
6. Sensomics - From conventional to functional NIR spectroscopy - Shining light over the aroma and taste of foods
7. An overview on the role of lipids and fatty acids in barley grain and their products during beer brewing
8. An attenuated total reflectance mid infrared (ATR-MIR) spectroscopy study of gelatinization in barley
9. An overview of the use of infrared spectroscopy and chemometrics in authenticity and traceability of cereals
10. Evaluation of the use of attenuated total reflectance mid infrared spectroscopy to determine fatty acids in intact seeds of barley (Hordeum vulgare)
11. Feasibility study on the use of attenuated total reflectance infrared spectroscopy as high throughput screening tool to phenotype single barley seeds (Hordeum vulgare L.)
12. Prediction of starch pasting properties in barley flour using ATR-MIR spectroscopy
13. Relationships between starch pasting properties, free fatty acids and amylose content in barley
14. Monitoring water uptake in whole barley (Hordeum vulgare L.) grain during steeping using near infrared reflectance spectroscopy
15. The use of attenuated total reflectance as tool to monitor the time course of fermentation in wild ferments
16. Comparison of near infrared and mid infrared spectroscopy to discriminate between wines produced by different Oenococcus Oeni strains after malolactic fermentation: A feasibility study
17. 5 - The assessment of grape products (berry, juice, and wine) quality using vibrational spectroscopy coupled with multivariate analysis
18. Multivariate data analysis applied to spectroscopy: Potential application to juice and fruit quality
19. Feasibility study on the use of attenuated total reflectance mid-infrared for analysis of compositional parameters in wine
20. Classification of the floral origin of Uruguayan honeys by chemical and physical characteristics combined with chemometrics
21. Multivariate determination of free fatty acids and moisture in fish oils by partial least-squares regression and near-infrared spectroscopy
22. Identification of animal meat muscles by visible and near infrared reflectance spectroscopy
23. The use of visible and near-infrared reflectance spectroscopy to predict colour on both intact and homogenised pork muscle
24. Contributors
25. 7 - Near Infrared Spectroscopy and Food Authenticity
26. 16 - Authentication of Cereals and Cereal Products
27. 5 - Instrumental analysis of grape, must and wine
28. List of Contributors
29. List of Contributors
30. Increased cardiac vagal modulation in patients with reflux esophagitis
31. Editorial special issue food bioactive in human health and nutrition.
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