A New Approach for Quantitative Classification of Red Wine Color from the Perspective of Micro and Macro Levels

Visual Representation of Red Wine Color: Methodology, Comparison and Applications

(2023) Shuyue Fan et al.   Foods

Visual and photographic assessment of wine color

(2022) Mark D. Fairchild   COLOR RESEARCH AND APPLICATION

Bottle Aging and Storage of Wines: A Review

(2021) Javier Echave et al.   MOLECULES

Can Chemical Analysis Predict Wine Aging Capacity?

(2021) Andrew L. Waterhouse et al.   Foods

Long-term effects of different starter yeasts on colour and natural antioxidant power of red wines

(2021) Andrea Caridi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Development of a new sensory analysis methodology for predicting wine aging potential. Application to champagne reserve wines

(2021) N. Le Menn et al.   FOOD QUALITY AND PREFERENCE

Relevance of the Concentrations and Sizes of Oligomeric Red Wine Pigments to the Color Intensity of Commercial Red Wines

(2020) Juuso Erik Laitila et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Targeted metabolomics of anthocyanin derivatives during prolonged wine aging: Evolution, color contribution and aging prediction

(2020) Xin-Ke Zhang et al.   FOOD CHEMISTRY

Color change of bottled white wines as a quality indicator

(2020) Antonios Kanavouras et al.   OENO One

Development of rapid and non-destructive technique for the determination of maturity indices of pomelo fruit (Citrus grandis)

(2020) Arun Kumar Gupta et al.   Journal of Food Measurement and Characterization

Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation – Part I: Phenolic acids

(2020) Xing-jie Wang et al.   FOOD CHEMISTRY

Optical system for automatic color monitoring in heterogeneous media during vinification processes

(2019) Salvador Terrades et al.   SENSORS AND ACTUATORS B-CHEMICAL

Relationship between quality characteristics and skin color of ‘Fuji’ Apples (Malus domestica Borkh.)

(2019) Kyung-Hyung Ku et al.   Journal of Food Measurement and Characterization

Oenin/Syringic Acid Copigmentation: Insights From a Theoretical Study

(2019) Yunkui Li et al.   Frontiers in Chemistry

Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle

(2019) Maria L. Giuffrida de Esteban et al.   FOOD RESEARCH INTERNATIONAL

Oenin and Quercetin Copigmentation: Highlights From Density Functional Theory

(2018) Yunkui Li et al.   Frontiers in Chemistry

Extensive and objective wine color classification with chromatic database and mathematical models

(2017) Si-Yu Li et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage

(2016) José-Miguel Avizcuri et al.   FOOD CHEMISTRY

Computer Vision System Applied to Classification of “Manila” Mangoes During Ripening Process

(2013) Nayeli Vélez-Rivera et al.   Food and Bioprocess Technology

Automated Design of a Computer Vision System for Visual Food Quality Evaluation

(2012) Domingo Mery et al.   Food and Bioprocess Technology

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

(2012) Pankaj B. Pathare et al.   Food and Bioprocess Technology

Raisin Quality Classification Using Least Squares Support Vector Machine (LSSVM) Based on Combined Color and Texture Features

(2011) Xinjie Yu et al.   Food and Bioprocess Technology

COMPUTER VISION CLASSIFICATION OF POTATO CHIPS BY COLOR

(2010) FRANCO PEDRESCHI et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Assessing the color of red wine like a taster's eye

(2009) Begoña Hernández et al.   COLOR RESEARCH AND APPLICATION

Relationship among sensory descriptors, consumer preference and color parameters of Italian Novello red wines

(2009) Giuseppina Paola Parpinello et al.   FOOD RESEARCH INTERNATIONAL