Classification of Smoke Contaminated Cabernet Sauvignon Berries and Leaves Based on Chemical Fingerprinting and Machine Learning Algorithms

Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking

(2020) Colleen Szeto et al.   MOLECULES

Accumulation of volatile phenol glycoconjugates in grapes following grapevine exposure to smoke and potential mitigation of smoke taint by foliar application of kaolin

(2019) Lieke van der Hulst et al.   PLANTA

Non-Invasive Tools to Detect Smoke Contamination in Grapevine Canopies, Berries and Wine: A Remote Sensing and Machine Learning Modeling Approach

(2019) Sigfredo Fuentes et al.   SENSORS

Remote Sensing Applications for Viticultural Terroir Analysis

(2018) Andrew Hall   Elements

Detailed characterization of glycosylated sensory-active volatile phenols in smoke-exposed grapes and wine

(2018) Matthew Noestheden et al.   FOOD CHEMISTRY

Evaluation of olive oils from the Mediterranean region by UV–Vis spectroscopy and Independent Component Analysis

(2018) Francieli C.G.B.S. Alves et al.   FOOD CHEMISTRY

Change in the color of heat-treated, vacuum-packed broccoli stems and florets during storage: effects of process conditions and modeling by an artificial neural network

(2018) Milad Pero et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Classification of olive oils using chromatography, principal component analysis and artificial neural network modelling

(2018) Z. Pinar Gumus et al.   Journal of Food Measurement and Characterization

Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds

(2018) M.J. Martelo-Vidal et al.   CZECH JOURNAL OF FOOD SCIENCES

Smoke from simulated forest fire alters secondary metabolites in Vitis vinifera L. berries and wine

(2018) Matthew Noestheden et al.   PLANTA

FT-IR, Vis spectroscopy, color and multivariate analysis for the control of ageing processes in distinctive Spanish wines

(2018) Marta Ferreiro-González et al.   FOOD CHEMISTRY

Quantitating Organoleptic Volatile Phenols in Smoke-Exposed Vitis vinifera Berries

(2017) Matthew Noestheden et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of Bottle Aging on Smoke-Tainted Wines from Different Grape Cultivars

(2017) Renata Ristic et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationship between hyperspectral indices, agronomic parameters and phenolic composition of Vitis vinifera cv Tempranillo grapes

(2017) Ignacio García-Estévez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Non-Destructive Sensor-Based Prediction of Maturity and Optimum Harvest Date of Sweet Cherry Fruit

(2017) Verena Overbeck et al.   SENSORS

Application of sprinkler cooling within the bunch zone during ripening of Cabernet Sauvignon berries to reduce the impact of high temperature

(2016) L. Caravia et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Modeling of the lycopene extraction from tomato pulps

(2016) Zahra Dolatabadi et al.   FOOD CHEMISTRY

Controlling protected designation of origin of wine by Raman spectroscopy

(2016) Luisa Mandrile et al.   FOOD CHEMISTRY

Assessing plant senescence reflectance index-retrieved vegetation phenology and its spatiotemporal response to climate change in the Inner Mongolian Grassland

(2016) Shilong Ren et al.   INTERNATIONAL JOURNAL OF BIOMETEOROLOGY

Impact of grapevine exposure to smoke on vine physiology and the composition and sensory properties of wine

(2016) Renata Ristic et al.   Theoretical and Experimental Plant Physiology

Big data integration shows Australian bush-fire frequency is increasing significantly

(2016) Ritaban Dutta et al.   Royal Society Open Science

Review of smoke taint in wine: smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint

(2015) M.P. Krstic et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

A unique quantitative method of acid value of edible oils and studying the impact of heating on edible oils by UV–Vis spectrometry

(2015) Wenle Zhang et al.   FOOD CHEMISTRY

Estimation of total soluble solids in grape berries using a hand-held NIR spectrometer under field conditions

(2015) Ruben Urraca et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

An Observational Study into the Recovery of Grapevines (Vitis vinifera L.) following a Bushfire

(2014) C. Collins et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview

(2014) Douglas Fernandes Barbin et al.   FOOD RESEARCH INTERNATIONAL

A Review on the Applications of Portable Near-Infrared Spectrometers in the Agro-Food Industry

(2013) Cláudia A. Teixeira dos Santos et al.   APPLIED SPECTROSCOPY

Synchronous two-dimensional MIR correlation spectroscopy (2D-COS) as a novel method for screening smoke tainted wine

(2013) Anthea L. Fudge et al.   FOOD CHEMISTRY

Short-term physiological effects of smoke on grapevine leaves

(2013) T. L. Bell et al.   INTERNATIONAL JOURNAL OF WILDLAND FIRE

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

(2013) Federico Emanuele Barnaba et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of Glycosylated Aroma Compounds in Tannat Grapes and Feasibility of the Near Infrared Spectroscopy Application for Their Prediction

(2012) Eduardo Boido et al.   Food Analytical Methods

Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine

(2012) David Kelly et al.   FOOD CHEMISTRY

Assessing the Impact of Smoke Exposure in Grapes: Development and Validation of a HPLC-MS/MS Method for the Quantitative Analysis of Smoke-Derived Phenolic Glycosides in Grapes and Wine

(2012) Yoji Hayasaka et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Contribution of Several Volatile Phenols and Their Glycoconjugates to Smoke-Related Sensory Properties of Red Wine

(2012) Mango Parker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Guaiacol and 4-methylguaiacol accumulate in wines made from smoke-affected fruit because of hydrolysis of their conjugates

(2011) D.P. SINGH et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties

(2011) K.R. KENNISON et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

The effect of winemaking techniques on the intensity of smoke taint in wine

(2011) R. RISTIC et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Classification of Smoke Tainted Wines Using Mid-Infrared Spectroscopy and Chemometrics

(2011) Anthea L. Fudge et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of NIR Spectral Data Management for Quality Control of Grape Bunches during On-Vine Ripening

(2011) Virginia González-Caballero et al.   SENSORS

Using remote sensing to predict grape phenolics and colour at harvest in a Cabernet Sauvignon vineyard: Timing observations against vine phenology and optimising image resolution

(2010) D.W. LAMB et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Quantitative analysis of glycoconjugate precursors of guaiacol in smoke-affected grapes using liquid chromatography–tandem mass spectrometry based stable isotope dilution analysis

(2010) Kerry A. Dungey et al.   FOOD CHEMISTRY

Investigation into the Formation of Guaiacol Conjugates in Berries and Leaves of Grapevine Vitis vinifera L. Cv. Cabernet Sauvignon Using Stable Isotope Tracers Combined with HPLC-MS and MS/MS Analysis

(2010) Yoji Hayasaka et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Glycosylation of Smoke-Derived Volatile Phenols in Grapes as a Consequence of Grapevine Exposure to Bushfire Smoke

(2010) Yoji Hayasaka et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of a β- d -glucopyranoside precursor to guaiacol in grape juice following grapevine exposure to smoke

(2009) Y. Hayasaka et al.   ANALYTICA CHIMICA ACTA

Modelling total volume of dominant pine trees in reforestations via multivariate analysis and artificial neural network models

(2009) Maria J. Diamantopoulou et al.   BIOSYSTEMS ENGINEERING

Soluble solids content and pH prediction and varieties discrimination of grapes based on visible–near infrared spectroscopy

(2009) Fang Cao et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Foliar characteristics, cambial activity and wood formation in Azadirachta indica A. Juss. as affected by coal–smoke pollution

(2009) Muhammad Iqbal et al.   FLORA

Shortwave-near infrared spectroscopy for determination of reducing sugar content during grape ripening, winemaking, and aging of white and red wines

(2008) Juan Fernández-Novales et al.   FOOD RESEARCH INTERNATIONAL

A Multipurpose Portable Instrument for Determining Ripeness in Wine Grapes Using NIR Spectroscopy

(2008) Manuel Larrain et al.   IEEE TRANSACTIONS ON INSTRUMENTATION AND MEASUREMENT

Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke

(2008) Kristen R. Kennison et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Combining principal component regression and artificial neural networks for more accurate predictions of ground-level ozone

(2007) S ALALAWI et al.   ENVIRONMENTAL MODELLING & SOFTWARE