Feasibility study on the use of ATR-FTIR spectroscopy as a tool for the estimation of wine polysaccharides

Revisiting the contribution of ATR-FTIR spectroscopy to characterize plant cell wall polysaccharides

(2021) Xuwei Liu et al.   CARBOHYDRATE POLYMERS

The polysaccharides of winemaking: From grape to wine

(2021) Hayden R. Jones-Moore et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

On the use of vibrational spectroscopy and scanning electron microscopy to study phenolic extractability of cooperage byproducts in wine

(2019) Berta Baca-Bocanegra et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

A novel FTIR discrimination based on genomic DNA for species-specific analysis of meat and bone meal

(2019) Yahong Han et al.   FOOD CHEMISTRY

Determination of fatty acid content in meat and meat products: The FTIR-ATR approach

(2018) M. Lucarini et al.   FOOD CHEMISTRY

Study of phenolic extractability in grape seeds by means of ATR-FTIR and Raman spectroscopy

(2017) Julio Nogales-Bueno et al.   FOOD CHEMISTRY

Linking ATR-FTIR and Raman features to phenolic extractability and other attributes in grape skin

(2017) Julio Nogales-Bueno et al.   TALANTA

Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency

(2016) Jean-Claude Boulet et al.   FOOD CHEMISTRY

Influence of Grape Maturity on Complex Carbohydrate Composition of Red Sparkling Wines

(2016) Leticia Martínez-Lapuente et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid detection of authenticity and adulteration of walnut oil by FTIR and fluorescence spectroscopy: A comparative study

(2015) Bingning Li et al.   FOOD CHEMISTRY

Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency

(2014) Natalia Quijada-Morín et al.   FOOD CHEMISTRY

Effect of winemaking techniques on polysaccharide composition of Cabernet Sauvignon, Syrah and Monastrell red wines

(2013) R. Apolinar-Valiente et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Application of FTIR-ATR to Moscatel dessert wines for prediction of total phenolic and flavonoid contents and antioxidant capacity

(2013) Sandra D. Silva et al.   FOOD CHEMISTRY

Changes in Polysaccharide Composition during Sparkling Wine Making and Aging

(2013) Leticia Martínez-Lapuente et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polysaccharide Composition of Monastrell Red Wines from Four Different Spanish Terroirs: Effect of Wine-Making Techniques

(2013) Rafael Apolinar-Valiente et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitative determination of wine polysaccharides by gas chromatography–mass spectrometry (GC–MS) and size exclusion chromatography (SEC)

(2011) Zenaida Guadalupe et al.   FOOD CHEMISTRY

Feasibility study on the use of attenuated total reflectance mid-infrared for analysis of compositional parameters in wine

(2010) D. Cozzolino et al.   FOOD RESEARCH INTERNATIONAL

Application of Fourier transform infrared spectroscopy and orthogonal projections to latent structures/partial least squares regression for estimation of procyanidins average degree of polymerisation

(2009) Cláudia P. Passos et al.   ANALYTICA CHIMICA ACTA

Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines

(2009) Marie-Agnès Ducasse et al.   FOOD CHEMISTRY

Quantitative Prediction of Cell Wall Polysaccharide Composition in Grape (Vitis vinifera L.) and Apple (Malus domestica) Skins from Acid Hydrolysis Monosaccharide Profiles

(2009) Anis Arnous et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY