Classification of Aroma Styles and Geographic Origins of Chinese Liquors Using Chemometrics Based on Fluorescence Spectroscopy

Fluorescence spectroscopy and multivariate methods for the determination of brandy adulteration with mixed wine spirit

(2014) Diana Markechová et al.   FOOD CHEMISTRY

Development of a Colorimetric Sensor Array for the Discrimination of Chinese Liquors Based on Selected Volatile Markers Determined by GC-MS

(2014) Jun-Jie Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isolation, Identification, and Quantification of Lichenysin, a Novel Nonvolatile Compound in Chinese Distilled Spirits

(2014) Rong Zhang et al.   JOURNAL OF FOOD SCIENCE

Analysis of the bacterial community in aged and aging pit mud of ChineseLuzhou-flavourliquor by combined PCR-DGGE and quantitative PCR assay

(2014) Huipeng Liang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Determination of Chinese liquors from different geographic origins by combination of mass spectrometry and chemometric technique

(2013) Pingyan Cheng et al.   FOOD CONTROL

Quality grade discrimination of Chinese strong aroma type liquors using mass spectrometry and multivariate analysis

(2013) Pingyan Cheng et al.   FOOD RESEARCH INTERNATIONAL

Application of electronic nose in Chinese spirits quality control and flavour assessment

(2012) Ming Liu et al.   FOOD CONTROL

Characterization of volatile compounds inFen-Daqu- a traditional Chinese liquor fermentation starter

(2012) Van-Diep Le et al.   JOURNAL OF THE INSTITUTE OF BREWING

The volatile fraction profiling of fresh tomatoes and triple concentrate tomato pastes as parameter for the determination of geographical origin

(2011) Gabriella Lo Feudo et al.   FOOD RESEARCH INTERNATIONAL

Colorimetric artificial nose for identification of Chinese liquor with different geographic origins

(2011) Hui Qin et al.   FOOD RESEARCH INTERNATIONAL

Determination of caramel in non-aged mixed wine spirits by synchronous fluorescence spectroscopy

(2010) Jana Sádecká et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Potential of synchronous fluorescence spectroscopy coupled with chemometrics to determine the heterocyclic aromatic amines in grilled meat

(2010) A. Sahar et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Fluorescence spectroscopy coupled with factorial discriminant analysis technique to identify sheep milk from different feeding systems

(2010) Moncef Hammami et al.   FOOD CHEMISTRY

Characterization of Brazilian lager and brown ale beers based on color, phenolic compounds, and antioxidant activity using chemometrics

(2010) Daniel Granato et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Classification of brandies and wine distillates using front face fluorescence spectroscopy

(2009) Jana Sádecká et al.   FOOD CHEMISTRY

Time dependence of the aroma pattern emitted by an encapsulated essence studied by means of electronic noses and chemometric analysis

(2009) Silvio D. Rodriguez et al.   FOOD RESEARCH INTERNATIONAL