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Results 1-10 of 17 (Search time: 0.004 seconds).
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PreviewIssue DateTitleAuthor(s)
2008Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: possibilities and limitsSmyth, H.; Cozzolino, D.; Cynkar, W.; Dambergs, R.; Sefton, M.; Gishen, M.
2006Chemometrics and visible-near infrared spectroscopic monitoring of red wine fermentation in a pilot scaleCozzolino, D.; Parker, M.; Dambergs, B.; Herderich, M.; Gishen, M.
2009The effect of sample storage and homogenisation techniques on the chemical composition and near infrared spectra of white grapesCynkar, W.; Cozzolino, D.; Dambergs, R.G.
2009Discovering a chemical basis for differentiating wines made by fermentation with 'wild' indigenous and inoculated yeasts: role of yeast volatile compoundsVarela, C.; Siebert, T.; Cozzolino, D.; Rose, L.; McLean, H.; Henschke, P.A.
2009Near infrared spectroscopy in natural products analysisCozzolino, D.
2008Comparison of metal oxide-based electronic nose end mess spectrometry-based electronic nose for the prediction of red wine spoilageBerna, A.Z.; Trowell, S.; Cynkar, W.; Cozzolino, D.
2008Measurement of condensed tannins and dry matter in red grape homogenates using near infrared spectroscopy and partial least squaresCozzolino, D.; Cynkar, W.U.; Dambergs, R.G.; Mercurio, M.D.; Smith, P.A.
2006The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillatesLilly, M.; Bauer, F.; Lambrechts, M.; Swiegers, J.; Cozzolino, D.; Pretorius, I.
2006Combining mass spectrometry based electronic nose, visible-near infrared spectroscopy and chemometrics to assess the sensory properties of Australian Riesling winesCozzolino, D.; Smyth, H.; Lattey, K.; Cynkar, W.; Janik, L.; Dambergs, R.; Francis, I.; Gishen, M.
2005Relationship between sensory analysis and near infrared spectroscopy in Australian Riesling and Chardonnay winesCozzolino, D.; Smyth, H.; Lattey, K.; Cynkar, W.; Janik, L.; Dambergs, B.; Francis, I.; Gishen, M.

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