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2017 Book Chapter Vibrational SpectroscopyCozzolino, Daniel (2017). Vibrational Spectroscopy. Food authentication: management, analysis and regulation. (pp. 278-297) edited by Contantinos A. Georgiou and Georgios P. Danezis. Chichester, West Sussex, United Kingdom: John Wiley & Sons. |
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2016 Book Chapter Near infrared spectroscopy and food authenticityCozzolino, D. (2016). Near infrared spectroscopy and food authenticity. Advances in food traceability techniques and technologies: improving quality throughout the food chain. (pp. 119-136) edited by Montserrat Espiñeira and Francisco J. Santaclara. Duxford, United Kingdom: Woodhead Publishing. doi: 10.1016/B978-0-08-100310-7.00007-7 |
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2016 Book Chapter Authentication of cereals and cereal productsCozzolino, D. (2016). Authentication of cereals and cereal products. Advances in food authenticity testing. (pp. 441-457) edited by Gerard Downey. Duxford, United Kingdom: Woodhead Publishing. doi: 10.1016/B978-0-08-100220-9.00016-3 |
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2012 Book Chapter Quality control of honey using spectroscopic methodsCozzolino, D., Corbella, E. and Smyth, H. (2012). Quality control of honey using spectroscopic methods. Honey : production, consumption, and health benefits. (pp. 113-132) edited by Gilles Bondurand and Hernan Bosch. Hauppauge NY, USA: Nova Science Publisher. |
