Rapid Measurement of Methyl Cellulose Precipitable Tannins Using Ultraviolet Spectroscopy with Chemometrics: Application to Red Wine and Inter-Laboratory Calibration Transfer

Optimization of Informative Spectral Variables for the Quantification of EGCG in Green Tea Using Fourier Transform Near-Infrared (FT-NIR) Spectroscopy and Multivariate Calibration

(2011) Zhiming Guo et al.   APPLIED SPECTROSCOPY

Surface Plasmon Resonance Analysis on Interactions of Food Components with a Taste Epithelial Cell Model

(2010) Motohiro Miyano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

FTIR Spectroscopy for Grape and Wine Analysis

(2008) Rolene Bauer et al.   ANALYTICAL CHEMISTRY

Tannin Quantification in Red Grapes and Wine: Comparison of Polysaccharide- and Protein-Based Tannin Precipitation Techniques and Their Ability to Model Wine Astringency

(2008) Meagan D. Mercurio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Measurement of Condensed Tannins and Dry Matter in Red Grape Homogenates Using Near Infrared Spectroscopy and Partial Least Squares

(2008) Daniel Cozzolino et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Spectral Regions for the Quantification of Red Wine Tannins with Fourier Transform Mid-Infrared Spectroscopy

(2008) Jacob S. Jensen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

New portable optical sensors for the assessment of winegrape phenolic maturity based on berry fluorescence

(2008) Z.G. Cerovic et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS