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2014 Journal Article A review on the role of vibrational spectroscopy as an analytical method to measure starch biochemical and biophysical properties in cereals and starchy foodsCozzolino, D., Degner, S. and Eglinton, J. (2014). A review on the role of vibrational spectroscopy as an analytical method to measure starch biochemical and biophysical properties in cereals and starchy foods. Foods, 3 (4), 605-621. doi: 10.3390/foods3040605 |
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2014 Journal Article The use of near infrared reflectance spectroscopy to identify the origin of oak shavings used in wine agingLi, Sijing, Wilkinson, Kerry L. and Cozzolino, Daniel (2014). The use of near infrared reflectance spectroscopy to identify the origin of oak shavings used in wine aging. Journal of Food Measurement and Characterization, 8 (4), 356-361. doi: 10.1007/s11694-014-9196-1 |
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2014 Journal Article An attenuated total reflectance mid infrared (ATR-MIR) spectroscopy study of gelatinization in barleyCozzolino, D., Roumeliotis, S. and Eglinton, J. (2014). An attenuated total reflectance mid infrared (ATR-MIR) spectroscopy study of gelatinization in barley. Carbohydrate Polymers, 108 (1), 266-271. doi: 10.1016/j.carbpol.2014.02.063 |
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2014 Journal Article Factors influencing the aroma composition of Chardonnay winesGambetta, Joanna M., Bastian, Susan E. P., Cozzolino, Daniel and Jeffery, David W. (2014). Factors influencing the aroma composition of Chardonnay wines. Journal of Agricultural and Food Chemistry, 62 (28), 6512-6534. doi: 10.1021/jf501945s |
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2014 Journal Article An overview of the use of infrared spectroscopy and chemometrics in authenticity and traceability of cerealsCozzolino, D. (2014). An overview of the use of infrared spectroscopy and chemometrics in authenticity and traceability of cereals. Food Research International, 60, 262-265. doi: 10.1016/j.foodres.2013.08.034 |
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2014 Journal Article Special issue: Authenticity, typicality, traceability and intrinsic quality of food productsGranato, Daniel, Cozzolino, Daniel and van Ruth, Saskia M. (2014). Special issue: Authenticity, typicality, traceability and intrinsic quality of food products. Food Research International, 60, 1-1. doi: 10.1016/j.foodres.2014.04.014 |
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2014 Journal Article The role of total lipids and fatty acids profile on the water uptake of barley grain during steepingCozzolino, D., Roumeliotis, S. and Eglinton, J. K. (2014). The role of total lipids and fatty acids profile on the water uptake of barley grain during steeping. Food Chemistry, 151, 231-235. doi: 10.1016/j.foodchem.2013.11.073 |
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2014 Journal Article Evaluation of the use of attenuated total reflectance mid infrared spectroscopy to determine fatty acids in intact seeds of barley (Hordeum vulgare)Cozzolino, D., Roumeliotis, S. and Eglinton, J. (2014). Evaluation of the use of attenuated total reflectance mid infrared spectroscopy to determine fatty acids in intact seeds of barley (Hordeum vulgare). LWT - Food Science and Technology, 56 (2), 478-483. doi: 10.1016/j.lwt.2013.11.019 |
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2014 Journal Article Study of water uptake in whole grain barley by two-dimensional correlation near-infrared spectroscopyCozzolino, D., Roumeliotis, S. and Eglinton, J. (2014). Study of water uptake in whole grain barley by two-dimensional correlation near-infrared spectroscopy. Spectroscopy Letters, 47 (4), 261-266. doi: 10.1080/00387010.2013.795977 |
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2014 Journal Article Combining Partial Least Squares (PLS) discriminant analysis and Rapid Visco Analyser (RVA) to classify barley samples according to year of harvest and localityCozzolino, D., Roumeliotis, S. and Eglinton, J. (2014). Combining Partial Least Squares (PLS) discriminant analysis and Rapid Visco Analyser (RVA) to classify barley samples according to year of harvest and locality. Food Analytical Methods, 7 (4), 887-892. doi: 10.1007/s12161-013-9696-3 |
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2014 Journal Article The influence of starch pasting properties and grain protein content on water uptake in barleyCozzolino, D., Roumeliotis, S. and Eglinton, J. K. (2014). The influence of starch pasting properties and grain protein content on water uptake in barley. Journal of the Institute of Brewing, 120 (1), 38-44. doi: 10.1002/jib.109 |
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2014 Journal Article Feasibility study on the use of attenuated total reflectance mid-infrared spectroscopy for the analysis of malt quality parameters in wortCozzolino, D., Schultz, D., Allder, K., Eglinton, J. and Roumeliotis, S. (2014). Feasibility study on the use of attenuated total reflectance mid-infrared spectroscopy for the analysis of malt quality parameters in wort. Journal of the Institute of Brewing, 120 (4), 385-389. doi: 10.1002/jib.173 |
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2014 Journal Article Feasibility study on the use of attenuated total reflectance MIR spectroscopy to measure the fructan content in barleyCozzolino, D., Roumeliotis, S. and Eglinton, J. (2014). Feasibility study on the use of attenuated total reflectance MIR spectroscopy to measure the fructan content in barley. Analytical Methods, 6 (19), 7710-7715. doi: 10.1039/c4ay01560f |
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2013 Journal Article Feasibility study on the use of attenuated total reflectance infrared spectroscopy as high throughput screening tool to phenotype single barley seeds (Hordeum vulgare L.)Cozzolino, D., Roumeliotis, S. and Eglinton, J. (2013). Feasibility study on the use of attenuated total reflectance infrared spectroscopy as high throughput screening tool to phenotype single barley seeds (Hordeum vulgare L.). Biosystems Engineering, 116 (4), 379-384. doi: 10.1016/j.biosystemseng.2013.08.007 |
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2013 Journal Article Exploring the use of near infrared (NIR) reflectance spectroscopy to predict starch pasting properties in whole grain barleyCozzolino, D., Roumeliotis, S. and Eglinton, J. (2013). Exploring the use of near infrared (NIR) reflectance spectroscopy to predict starch pasting properties in whole grain barley. Food Biophysics, 8 (4), 256-261. doi: 10.1007/s11483-013-9298-z |
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2013 Journal Article Relationships between swelling power, water solubility and near-infrared spectra in whole grain barley: a feasibility studyCozzolino, D., Roumeliotis, S. and Eglinton, J. (2013). Relationships between swelling power, water solubility and near-infrared spectra in whole grain barley: a feasibility study. Food and Bioprocess Technology, 6 (10), 2732-2738. doi: 10.1007/s11947-012-0948-9 |
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2013 Journal Article Synchronous two-dimensional MIR correlation spectroscopy (2D-COS) as a novel method for screening smoke tainted wineFudge, Anthea L., Wilkinson, Kerry L., Ristic, Renata and Cozzolino, Daniel (2013). Synchronous two-dimensional MIR correlation spectroscopy (2D-COS) as a novel method for screening smoke tainted wine. Food Chemistry, 139 (1-4), 115-119. doi: 10.1016/j.foodchem.2013.01.090 |
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2013 Journal Article Influence of yeast strain on Shiraz wine quality indicatorsHolt, Helen, Cozzolino, Daniel, McCarthy, Jane, Abrahamse, Caroline, Holt, Sylvester, Solomon, Mark, Smith, Paul, Chambers, Paul J. and Curtin, Chris (2013). Influence of yeast strain on Shiraz wine quality indicators. International Journal of Food Microbiology, 165 (3), 302-311. doi: 10.1016/j.ijfoodmicro.2013.05.006 |
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2013 Journal Article The use of rapid instrumental methods to assess freshness of half shell Pacific oysters, Crassostrea gigas: A feasibility studyMadigan, Thomas, Kiermeier, Andreas, Carragher, John, De Barros Lopes, Miguel and Cozzolino, Daniel (2013). The use of rapid instrumental methods to assess freshness of half shell Pacific oysters, Crassostrea gigas: A feasibility study. Innovative Food Science and Emerging Technologies, 19, 204-209. doi: 10.1016/j.ifset.2013.04.005 |
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2013 Journal Article Prediction of starch pasting properties in barley flour using ATR-MIR spectroscopyCozzolino, D., Roumeliotis, S. and Eglinton, J. (2013). Prediction of starch pasting properties in barley flour using ATR-MIR spectroscopy. Carbohydrate Polymers, 95 (1), 509-514. doi: 10.1016/j.carbpol.2013.03.001 |
