Characterisation of single malt Scotch Whisky using low powered ultrasound and UV‐Visible spectroscopy

Acoustic attenuation spectroscopy and helium ion microscopy study of rehydration of dairy powder

(2020) Zachary J. Glover et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Influence of regionality and maturation time on the chemical fingerprint of whisky

(2020) Chloé Roullier-Gall et al.   FOOD CHEMISTRY

Multielemental Analysis of Various Kinds of Whisky

(2019) Aleksandra Pawlaczyk et al.   MOLECULES

The influence of malt and wort processing on spirit character: the lost styles of Scotch malt whisky

(2019) George N. Bathgate   JOURNAL OF THE INSTITUTE OF BREWING

Acoustic characterisation of pH dependant reversible micellar casein aggregation

(2019) M.J. Francis et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Evaluation of using high-pressure homogenization technology in enhancing the aroma synthesis of sorghum spirits

(2019) Chao-Kai Chang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Wholesomeness and safety aspects of irradiated foods

(2019) Rajeev Ravindran et al.   FOOD CHEMISTRY

Simultaneous determination of food colorants in liquid samples by UV-Visible spectroscopy and multivariate data analysis using a reduced calibration matrix

(2019) Ane Bordagaray et al.   JOURNAL OF CHEMOMETRICS

Should You Invest in an Old Bottle of Whisky or in a Bottle of Old Whisky? A Hedonic Analysis of Vintage Single Malt Scotch Whisky Prices

(2019) David Moroz et al.   Journal of Wine Economics

Influence of the Scanning Temperature on the Classification of Whisky Samples Analysed by UV-VIS Spectroscopy

(2019) Ishita Joshi et al.   Applied Sciences-Basel

Analysis of Scotch Whisky by 1H NMR and chemometrics yields insight into its complex chemistry

(2019) Will Kew et al.   FOOD CHEMISTRY

Phenolic profiling of grapes, fermenting samples and wines using UV-Visible spectroscopy with chemometrics

(2018) Jose Luis Aleixandre-Tudo et al.   FOOD CONTROL

Measurement of antioxidants in distilled spirits by a silver nanoparticle assay

(2018) Santiago E. R. Bukovsky-Reyes et al.   JOURNAL OF THE INSTITUTE OF BREWING

A novel approach to assess the quality and authenticity of Scotch Whisky based on gas chromatography coupled to high resolution mass spectrometry

(2018) Michal Stupak et al.   ANALYTICA CHIMICA ACTA

Discrimination of whisky brands and counterfeit identification by UV–Vis spectroscopy and multivariate data analysis

(2017) Angélica Rocha Martins et al.   FOOD CHEMISTRY

Food fraud detection in commercial pomegranate molasses syrups by UV–VIS spectroscopy, ATR-FTIR spectroscopy and HPLC methods

(2017) Nada El Darra et al.   FOOD CONTROL

Changes in Chemical Composition of Plum Distillate during Maturation in the Presence of Oak Chips under Different Conditions

(2017) Maria Balcerek et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Study of a laboratory-scaled new method for the accelerated continuous ageing of wine spirits by applying ultrasound energy

(2017) M.J. Delgado-González et al.   ULTRASONICS SONOCHEMISTRY

Comparison of an Electronic Nose Based on Ultrafast Gas Chromatography, Comprehensive Two-Dimensional Gas Chromatography, and Sensory Evaluation for an Analysis of Type of Whisky

(2017) Paulina Wiśniewska et al.   Journal of Chemistry

Through-container, extremely low concentration detection of multiple chemical markers of counterfeit alcohol using a handheld SORS device

(2017) David I. Ellis et al.   Scientific Reports

Chemical Diversity and Complexity of Scotch Whisky as Revealed by High-Resolution Mass Spectrometry

(2016) Will Kew et al.   JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY

Authentication and Discrimination of Whiskies of High Commercial Value by Pattern Recognition

(2014) Miguel Ángel Cantarelli et al.   Food Analytical Methods

Ultrasensitive, simple and solvent-free micro-assay for determining sulphite preservatives (E220–228) in foods by HS-SDME and UV–vis micro-spectrophotometry

(2013) E. Gómez-Otero et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Acoustic characterisation of liquid foams with an impedance tube

(2013) Juliette Pierre et al.   EUROPEAN PHYSICAL JOURNAL E

Origins of the perceived nutty character of new-make malt whisky spirit

(2013) Emily Boothroyd et al.   JOURNAL OF THE INSTITUTE OF BREWING

Preferences of Scotch malt whisky consumers for changes in pesticide use and origin of barley

(2012) Klaus Glenk et al.   FOOD POLICY

Applications of ultrasound in analysis, processing and quality control of food: A review

(2012) T.S. Awad et al.   FOOD RESEARCH INTERNATIONAL

Analytical Strategies to Confirm the Generic Authenticity of Scotch Whisky

(2012) R. I. Aylott et al.   JOURNAL OF THE INSTITUTE OF BREWING

The Impact of Copper in Different Parts of Malt Whisky Pot Stills on New Make Spirit Composition and Aroma

(2012) Barry Harrison et al.   JOURNAL OF THE INSTITUTE OF BREWING

Identifying the production region of single-malt Scotch whiskies using optical spectroscopy and pattern recognition techniques

(2012) Anna Grazia Mignani et al.   SENSORS AND ACTUATORS B-CHEMICAL

Estimation of antiradical properties of antioxidants using DPPH assay: A critical review and results

(2011) Krishnanand Mishra et al.   FOOD CHEMISTRY

Ultrasonic study of the gelation of gelatin: Phase diagram, hysteresis and kinetics

(2011) N.G. Parker et al.   FOOD HYDROCOLLOIDS

Genesis and development of DPPH method of antioxidant assay

(2011) Sagar B. Kedare et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Ethanol-water mixtures: ultrasonics, Brillouin scattering and molecular dynamics

(2011) M. Mijaković et al.   JOURNAL OF MOLECULAR LIQUIDS

Investigation of bovine serum albumin denaturation using ultrasonic spectroscopy

(2010) Malcolm J.W. Povey et al.   FOOD HYDROCOLLOIDS

Polarographic Assay Based on Hydrogen Peroxide Scavenging in Determination of Antioxidant Activity of Strong Alcohol Beverages

(2010) Stanislava Ž. Gorjanović et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of major polyphenols on antioxidant activity in Mencía and Brancellao red wines

(2008) F. Alén-Ruiz et al.   FOOD CHEMISTRY

Effects of grape variety, harvest date, fermentation vessel and wine ageing on flavonoid concentration in red wines

(2007) Fang Fang et al.   FOOD RESEARCH INTERNATIONAL