Direct authentication and composition quantitation of red wines based on Tri-step infrared spectroscopy and multivariate data fusion
出版年份 2021 全文链接
标题
Direct authentication and composition quantitation of red wines based on Tri-step infrared spectroscopy and multivariate data fusion
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 372, Issue -, Pages 131259
出版商
Elsevier BV
发表日期
2021-09-30
DOI
10.1016/j.foodchem.2021.131259
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Direct qualitative and quantitative determination methodology for massive screening of DON in wheat flour based on multi-molecular infrared spectroscopy (MM-IR) with 2T-2DCOS
- (2021) Fei-Li Li et al. TALANTA
- Micro-nano particle formation and transformation mechanisms of broth in meat braised processing
- (2020) Hui Yao et al. FOOD CHEMISTRY
- A novel method based on infrared spectroscopic inception-resnet networks for the detection of the major fish allergen parvalbumin
- (2020) Xiaopeng Zhang et al. FOOD CHEMISTRY
- Prediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and wines
- (2020) Jun Niimi et al. FOOD CHEMISTRY
- Data fusion strategy in quantitative analysis of spectroscopy relevant to olive oil adulteration
- (2019) Yang Li et al. VIBRATIONAL SPECTROSCOPY
- A Prototype to Detect the Alcohol Content of Beers Based on an Electronic Nose
- (2019) Henike Guilherme Jordan Voss et al. SENSORS
- Authentication of Tokaj Wine (Hungaricum) with the Electronic Tongue and Near Infrared Spectroscopy
- (2019) John‐Lewis Z. Zaukuu et al. JOURNAL OF FOOD SCIENCE
- Applications of FT-NIRS combined with PLS multivariate methods for the detection & quantification of saccharin adulteration in commercial fruit juices
- (2018) Fazal Mabood et al. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
- New PLS analysis approach to wine volatile compounds characterization by near infrared spectroscopy (NIR)
- (2018) Z. Genisheva et al. FOOD CHEMISTRY
- Determination of fat content in chicken hamburgers using NIR spectroscopy and the Successive Projections Algorithm for interval selection in PLS regression ( i SPA-PLS)
- (2018) Gabriela Krepper et al. SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
- Authenticity and traceability in beverages
- (2018) Senem Kamiloglu FOOD CHEMISTRY
- Combining mid infrared spectroscopy and paper spray mass spectrometry in a data fusion model to predict the composition of coffee blends
- (2018) Camila Assis et al. FOOD CHEMISTRY
- Accelerated chemotaxonomic discrimination of marine fish surimi based on Tri-step FT-IR spectroscopy and electronic sensory
- (2017) Xianyi Zhang et al. FOOD CONTROL
- Prediction of egg freshness during storage using electronic nose
- (2017) Samuel M. Yimenu et al. POULTRY SCIENCE
- Fusion of artificial senses as a robust approach to food quality assessment
- (2016) Sajad Kiani et al. JOURNAL OF FOOD ENGINEERING
- Application of Fourier-transform infrared spectroscopy for the determination of chloride and sulfate in wines
- (2016) Cláudia A. Teixeira dos Santos et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Data fusion methodologies for food and beverage authentication and quality assessment – A review
- (2015) Eva Borràs et al. ANALYTICA CHIMICA ACTA
- Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue
- (2014) M.L. Rodriguez-Mendez et al. FOOD CHEMISTRY
- Food Analysis Using Artificial Senses
- (2014) Magdalena Śliwińska et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Unveiling Ontogenesis of Herbal Medicine in Plant Chemical Profiles by Infrared Macro-Fingerprinting
- (2013) Chang-Hua Xu et al. PLANTA MEDICA
- Rapid discrimination of Herba Cistanches by multi-step infrared macro-fingerprinting combined with soft independent modeling of class analogy (SIMCA)
- (2013) Changhua Xu et al. SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
- Comparison of near infrared and mid infrared spectroscopy to discriminate between wines produced by different Oenococcus Oeni strains after malolactic fermentation: A feasibility study
- (2012) D. Cozzolino et al. FOOD CONTROL
- 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
- Rapid Determination of Lignin Content of Straw Using Fourier Transform Mid-Infrared Spectroscopy
- (2010) Yukihiro Tamaki et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Discrimination of different red wine by Fourier-transform infrared and two-dimensional infrared correlation spectroscopy
- (2010) Yan-ling Zhang et al. JOURNAL OF MOLECULAR STRUCTURE
- Quality grade identification of green tea using E-nose by CA and ANN
- (2007) Huichun Yu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExplorePublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More