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2016 Journal Article Relationships between fructans content and barley malt qualityCozzolino, D., Degner, S. and Eglinton, J. (2016). Relationships between fructans content and barley malt quality. Food Analytical Methods, 9 (7), 2010-2015. doi: 10.1007/s12161-015-0386-1 |
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2016 Journal Article The use of the rapid visco analyser (RVA) in breeding and selection of cerealsCozzolino, D. (2016). The use of the rapid visco analyser (RVA) in breeding and selection of cereals. Journal of Cereal Science, 70, 282-290. doi: 10.1016/j.jcs.2016.07.003 |
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2016 Journal Article Applications and developments on the use of vibrational spectroscopy imaging for the analysis, monitoring and characterisation of crops and plantsCozzolino, Daniel and Roberts, Jessica (2016). Applications and developments on the use of vibrational spectroscopy imaging for the analysis, monitoring and characterisation of crops and plants. Molecules, 21 (6) 755, 755. doi: 10.3390/molecules21060755 |
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2016 Journal Article State-of-the-art advantages and drawbacks on the application of vibrational spectroscopy to monitor alcoholic fermentation (beer and wine)Cozzolino, Daniel (2016). State-of-the-art advantages and drawbacks on the application of vibrational spectroscopy to monitor alcoholic fermentation (beer and wine). Applied Spectroscopy Reviews, 51 (4), 282-297. doi: 10.1080/05704928.2015.1132721 |
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2016 Journal Article Measurement of fructose, glucose, maltose and sucrose in mbrley malt using attenuated total reflectance mid-infrared spectroscopyHuang, Yichao, Carragher, John and Cozzolino, Daniel (2016). Measurement of fructose, glucose, maltose and sucrose in mbrley malt using attenuated total reflectance mid-infrared spectroscopy. Food Analytical Methods, 9 (4), 1079-1085. doi: 10.1007/s12161-015-0286-4 |
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2016 Journal Article The effect of the addition of emulsifiers on the pasting properties of barley grain and maltCozzolino, D., Degner, S. and Eglinton, J. (2016). The effect of the addition of emulsifiers on the pasting properties of barley grain and malt. Food Analytical Methods, 9 (3), 664-669. doi: 10.1007/s12161-015-0235-2 |
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2016 Journal Article An overview on the role of lipids and fatty acids in barley grain and their products during beer brewingCozzolino, D. and Degner, S. (2016). An overview on the role of lipids and fatty acids in barley grain and their products during beer brewing. Food Research International, 81, 114-121. doi: 10.1016/j.foodres.2016.01.003 |
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2016 Journal Article Near infrared spectroscopy as a tool to monitor contaminants in soil, sediments and water-State of the art, advantages and pitfallsCozzolino, D. (2016). Near infrared spectroscopy as a tool to monitor contaminants in soil, sediments and water-State of the art, advantages and pitfalls. Trends in Environmental Analytical Chemistry, 9, 1-7. doi: 10.1016/j.teac.2015.10.001 |
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2015 Journal Article Antioxidant capacity and vitamin E in barley: effect of genotype and storageDo, Thu Dung T., Cozzolino, Daniel, Muhlhausler, Beverly, Box, Amanda and Able, Amanda J. (2015). Antioxidant capacity and vitamin E in barley: effect of genotype and storage. Food Chemistry, 187, 65-74. doi: 10.1016/j.foodchem.2015.04.028 |
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2015 Journal Article An Overview on the Use of Infrared Sensors for in Field, Proximal and at Harvest Monitoring of Cereal CropsCozzolino, Daniel, Porker, Kenton and Laws, Michael (2015). An Overview on the Use of Infrared Sensors for in Field, Proximal and at Harvest Monitoring of Cereal Crops. Agriculture (Switzerland), 5 (3), 713-722. doi: 10.3390/agriculture5030713 |
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2015 Journal Article Infrared spectroscopy as a versatile analytical tool for the quantitative determination of antioxidants in agricultural products, foods and plantsCozzolino, Daniel (2015). Infrared spectroscopy as a versatile analytical tool for the quantitative determination of antioxidants in agricultural products, foods and plants. Antioxidants, 4 (3), 482-497. doi: 10.3390/antiox4030482 |
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2015 Journal Article Foodomics and infrared spectroscopy: From compounds to functionalityCozzolino, Daniel (2015). Foodomics and infrared spectroscopy: From compounds to functionality. Current Opinion in Food Science, 4, 39-43. doi: 10.1016/j.cofs.2015.05.003 |
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2015 Journal Article Effect of surfactant treatment on swelling behaviour of normal and waxy cereal starchesBlake, Laura H., Jenner, Colin F., Gidley, Michael J. and Cozzolino, Daniel (2015). Effect of surfactant treatment on swelling behaviour of normal and waxy cereal starches. Carbohydrate Polymers, 125, 265-271. doi: 10.1016/j.carbpol.2015.02.049 |
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2015 Journal Article Diurnal changes in water-soluble carbohydrate concentration in lucerne and tall fescue in autumn and the effects on in vitro fermentationCajarville, C., Britos, A., Errandonea, N., Gutiérrez, L., Cozzolino, D. and Repetto, J. L. (2015). Diurnal changes in water-soluble carbohydrate concentration in lucerne and tall fescue in autumn and the effects on in vitro fermentation. New Zealand Journal of Agricultural Research, 58 (3), 281-291. doi: 10.1080/00288233.2015.1018391 |
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2015 Journal Article In situ study of water uptake by the seeds, endosperm and husk of barley using infrared spectroscopyCozzolino, D., Degner, S. and Eglinton, J. K. (2015). In situ study of water uptake by the seeds, endosperm and husk of barley using infrared spectroscopy. Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, 150, 200-206. doi: 10.1016/j.saa.2015.05.073 |
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2015 Journal Article Classification of sparkling wine style and quality by MIR spectroscopyCulbert, Julie, Cozzolino, Daniel, Ristic, Renata and Wilkinson, Kerry (2015). Classification of sparkling wine style and quality by MIR spectroscopy. Molecules, 20 (5), 8341-8356. doi: 10.3390/molecules20058341 |
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2015 Journal Article Aroma potential of oak battens prepared from decommissioned oak barrelsLi, Sijing, Crump, Anna M., Grbin, Paul R., Cozzolino, Daniel, Warren, Peter, Hayasaka, Yoji and Wilkinson, Kerry L. (2015). Aroma potential of oak battens prepared from decommissioned oak barrels. Journal of Agricultural and Food Chemistry, 63 (13), 3419-3425. doi: 10.1021/acs.jafc.5b00339 |
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2015 Journal Article Infrared spectroscopy as a rapid tool to detect methylglyoxal and antibacterial activity in Australian honeysSultanbawa, Yasmina, Cozzolino, Daniel, Fuller, Steve, Cusack, Andrew, Currie, Margaret and Smyth, Heather (2015). Infrared spectroscopy as a rapid tool to detect methylglyoxal and antibacterial activity in Australian honeys. Food Chemistry, 172, 207-212. doi: 10.1016/j.foodchem.2014.09.067 |
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2015 Journal Article Sample presentation, sources of error and future perspectives on the application of vibrational spectroscopy in the wine industryCozzolino, Daniel (2015). Sample presentation, sources of error and future perspectives on the application of vibrational spectroscopy in the wine industry. Journal of the Science of Food and Agriculture, 95 (5), 861-868. doi: 10.1002/jsfa.6733 |
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2015 Journal Article Relationships between fatty acid contents of barley grain, malt, and wort with malt quality measurementsCozzolino, Daniel, Roumeliotis, Sophie and Eglinton, Jason (2015). Relationships between fatty acid contents of barley grain, malt, and wort with malt quality measurements. Cereal Chemistry, 92 (1), 93-97. doi: 10.1094/CCHEM-04-14-0071-R |
