Assessing wine sensory attributes using Vis/NIR

Evaluation of Palate Cleansers for Astringency Evaluation of Red Wines

(2016) Leticia Vidal et al.   JOURNAL OF SENSORY STUDIES

Artificial nose, NIR and UV–visible spectroscopy for the characterisation of the PDO Chianti Classico olive oil

(2015) M. Forina et al.   TALANTA

Learning Odors: The Impact of Visual and Olfactory Mental Imagery Training on Odor Perception

(2014) S. Tempere et al.   JOURNAL OF SENSORY STUDIES

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

(2008) D. Cozzolino et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef

(2008) G. Ripoll et al.   MEAT SCIENCE

Predicting sensory attributes of different chicory hybrids using physico-chemical measurements and visible/near infrared spectroscopy

(2008) Isabelle M. François et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY