Daniel Cozzolino
Daniel Cozzolino
Associate Professor - QAAFI - The University of Queensland
Dirección de correo verificada de uq.edu.au - Página principal
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Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy
D Cozzolino, MJ Kwiatkowski, M Parker, WU Cynkar, RG Dambergs, ...
Analytica Chimica Acta 513 (1), 73-80, 2004
3482004
Feasibility study on the use of visible and near-infrared spectroscopy together with chemometrics to discriminate between commercial white wines of different varietal origins
D Cozzolino, HE Smyth, M Gishen
Journal of Agricultural and Food Chemistry 51 (26), 7703-7708, 2003
2772003
Identification of animal meat muscles by visible and near infrared reflectance spectroscopy
D Cozzolino, I Murray
LWT-Food Science and Technology 37 (4), 447-452, 2004
2692004
The potential of near-infrared reflectance spectroscopy to analyse soil chemical and physical characteristics
D Cozzolino, A Moron
The Journal of Agricultural Science 140 (1), 65, 2003
2332003
Potential of near-infrared reflectance spectroscopy and chemometrics to predict soil organic carbon fractions
D Cozzolino, A Morón
Soil and Tillage Research 85 (1-2), 78-85, 2006
2272006
The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates
M Lilly, FF Bauer, MG Lambrechts, JH Swiegers, D Cozzolino, IS Pretorius
Yeast 23 (9), 641-659, 2006
1902006
Multivariate data analysis applied to spectroscopy: Potential application to juice and fruit quality
D Cozzolino, WU Cynkar, N Shah, P Smith
Food Research International 44 (7), 1888-1896, 2011
1592011
Predicting intramuscular fat, moisture and Warner-Bratzler shear force in pork muscle using near infrared reflectance spectroscopy
N Barlocco, A Vadell, F Ballesteros, G Galietta, D Cozzolino
ANIMAL SCIENCE-GLASGOW THEN PENICUIK- 82 (1), 111, 2006
1582006
Geographic classification of Spanish and Australian Tempranillo red wines by visible and near-infrared spectroscopy combined with multivariate analysis
L Liu, D Cozzolino, WU Cynkar, M Gishen, CB Colby
Journal of agricultural and food chemistry 54 (18), 6754-6759, 2006
1572006
Analysis of grapes and wine by near infrared spectroscopy
D Cozzolino, RG Dambergs, L Janik, WU Cynkar, M Gishen
Journal of Near Infrared Spectroscopy 14 (5), 279-289, 2006
1552006
Multivariate determination of free fatty acids and moisture in fish oils by partial least-squares regression and near-infrared spectroscopy
D Cozzolino, I Murray, A Chree, JR Scaife
LWT-Food Science and Technology 38 (8), 821-828, 2005
1472005
Classification of Tempranillo wines according to geographic origin: Combination of mass spectrometry based electronic nose and chemometrics
W Cynkar, R Dambergs, P Smith, D Cozzolino
Analytica Chimica Acta 660 (1-2), 227-231, 2010
1462010
Preliminary study on the application of visible–near infrared spectroscopy and chemometrics to classify Riesling wines from different countries
L Liu, D Cozzolino, WU Cynkar, RG Dambergs, L Janik, BK O’neill, ...
Food chemistry 106 (2), 781-786, 2008
1452008
Analysis of elements in wine using near infrared spectroscopy and partial least squares regression
D Cozzolino, MJ Kwiatkowski, RG Dambergs, WU Cynkar, LJ Janik, ...
Talanta 74 (4), 711-716, 2008
1322008
Classification of the floral origin of Uruguayan honeys by chemical and physical characteristics combined with chemometrics
E Corbella, D Cozzolino
LWT-Food Science and Technology 39 (5), 534-539, 2006
1302006
Exploring the use of near infrared reflectance spectroscopy (NIRS) to predict trace minerals in legumes
D Cozzolino, A Moron
Animal Feed Science and Technology 111 (1-4), 161-173, 2004
1302004
Estimating the fatty acid composition of the oil in intact-seed rapeseed (Brassica napus L.) by near-infrared reflectance spectroscopy
L Velasco, HC Becker
Euphytica 101 (2), 221-230, 1998
1301998
Identification of transgenic foods using NIR spectroscopy: a review
A Alishahi, H Farahmand, N Prieto, D Cozzolino
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 75 (1), 1-7, 2010
1252010
Instrumental methods (spectroscopy, electronic nose, and tongue) as tools to predict taste and aroma in beverages: advantages and limitations
H Smyth, D Cozzolino
Chemical reviews 113 (3), 1429-1440, 2013
1222013
Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation
KS Howell, D Cozzolino, EJ Bartowsky, GH Fleet, PA Henschke
FEMS Yeast Research 6 (1), 91-101, 2006
1222006
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