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2024 Book Chapter Food adulterationCozzolino, Daniel, Dayananda, Buddhi and Chapman, James (2024). Food adulteration. Chemometrics. (pp. 273-291) edited by Fabiano André Narciso Fernandes, Elenilson Godoy Alves Filho and Sueli Rodrigues. Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-443-21493-6.00011-3 |
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2023 Book Chapter Environmental forensicsKolobaric, A., Cozzolino, D. and Chapman, J. (2023). Environmental forensics. Chemometric methods in forensic science. (pp. 254-293) edited by Vishal Sharma, Georgina Sauzier and Simon W. Lewis. London, United Kingdom: Royal Society of Chemistry. doi: 10.1039/bk9781839166099-00254 |
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2023 Book Chapter Cereals, pseudocereals, flour, and bakery productsCozzolino, Daniel (2023). Cereals, pseudocereals, flour, and bakery products. Emerging food authentication methodologies using GC/MS. (pp. 47-63) edited by Kristian Pastor. Cham, Switzerland: Springer. doi: 10.1007/978-3-031-30288-6_3 |
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2023 Book Chapter Statistical and mathematical models in food authenticationDayananda, B. and Cozzolino, D. (2023). Statistical and mathematical models in food authentication. Emerging food authentication methodologies using GC/MS. (pp. 33-43) edited by Kristian Pastor. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-031-30288-6_2 |
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2023 Book Chapter Advances in the analysis of fruits by near-infrared spectroscopyCozzolino, D. and Dayananda, B. (2023). Advances in the analysis of fruits by near-infrared spectroscopy. Advances in spectroscopic analysis of food and drink. (pp. 7-1-7-20) edited by Ashutosh Kumar Shukla. London, United Kingdom: IOP Publishing. doi: 10.1088/978-0-7503-5573-5ch7 |
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2022 Book Chapter Gumby Gumby (Pittosporum angustifolium)Thi Phan, Anh Dao, Sivakumar, Dharini, Cozzolino, Daniel, Netzel, Michael E. and Sultanbawa, Yasmina (2022). Gumby Gumby (Pittosporum angustifolium). Handbook of Phytonutrients in Indigenous Fruits and Vegetables. (pp. 11-26) London, United Kingdom: CABI. doi: 10.1079/9781789248067.0002 |
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2022 Book Chapter Saltbush (Atriplex sp.)Srivarathan, Sukirtha, Thi Phan, Anh Dao, Wright, Olivia, Cozzolino, Daniel, Sultanbawa, Yasmina and Netzel, Michael E. (2022). Saltbush (Atriplex sp.). Handbook of Phytonutrients in Indigenous Fruits and Vegetables. (pp. 1-10) London, United Kingdom: CABI. doi: 10.1079/9781789248067.0001 |
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2022 Book Chapter Advances in the utilization of mid infrared spectroscopy to analyzing the composition and provenance of Australian plant-based foodsCozzolino, Daniel (2022). Advances in the utilization of mid infrared spectroscopy to analyzing the composition and provenance of Australian plant-based foods. FTIR spectroscopy: advances in research and applications. (pp. 27-41) edited by Adriana S. França and Leandro S. Oliveira. New York, NY, United States: Nova Science Publishers. |
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2022 Book Chapter Near infrared for white wine analysisPower, A. and Cozzolino, D. (2022). Near infrared for white wine analysis. White wine technology. (pp. 239-246) edited by Antonia Morata. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-823497-6.00009-0 |
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2022 Book Chapter Artificial intelligence applied to healthcare and biotechnologyChapman, James, Truong, Vi Khanh and Cozzolino, Daniel (2022). Artificial intelligence applied to healthcare and biotechnology. Biotechnology in Healthcare, Volume 1: Technologies and Innovations. (pp. 249-257) edited by Debmalya Barh. London, United Kingdom: Academic Press/Elsevier. doi: 10.1016/B978-0-323-89837-9.00001-2 |
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2022 Book Chapter New nanomaterials for wastewater depollution: methods using chemometric approachesDang, Yen T.H., Gangadoo, Sheeana, Truong, Vi Khanh, Cozzolino, Daniel and Chapman, James (2022). New nanomaterials for wastewater depollution: methods using chemometric approaches. Separations of water pollutants with nanotechnology. (pp. 287-298) edited by Satinder Ahuja. London, United Kingdom: Elsevier. doi: 10.1016/B978-0-323-90763-7.00013-5 |
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2021 Book Chapter Introduction to food quality, traceability and foodomics sectionCozzolino, Daniel (2021). Introduction to food quality, traceability and foodomics section. Comprehensive foodomics. (pp. 224-224) edited by Alejandro Cifuentes. Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-12-816395-5.00014-9 |
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2021 Book Chapter From consumers' science to food functionality: challenges and opportunities for vibrational spectroscopyCozzolino, Daniel (2021). From consumers' science to food functionality: challenges and opportunities for vibrational spectroscopy. Advances in Food and Nutrition Research. (pp. 119-146) San Diego, CA USA: Academic Press. doi: 10.1016/bs.afnr.2021.03.002 |
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2021 Book Chapter Biosensors in food traceability and qualityDang, Yen T.H., Gangadoo, Sheeana, Rajapaksha, Piumie, Truong, Vi Khanh, Cozzolino, Daniel and Chapman, James (2021). Biosensors in food traceability and quality. Comprehensive foodomics. (pp. 308-321) edited by Alejandro Cifuentes. Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-08-100596-5.22853-9 |
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2020 Book Chapter Monitoring food aroma during processing and storage by rapid analytical methods: A focus on electronic noses and mass spectrometry-based systemsPower, Aoife, Truong, Vi Khanh, Chapman, James and Cozzolino, Daniel (2020). Monitoring food aroma during processing and storage by rapid analytical methods: A focus on electronic noses and mass spectrometry-based systems. Food aroma evolution: during food processing, cooking, and aging. (pp. 159-175) Boca Raton, FL, United States: CRC Press. doi: 10.1201/9780429441837-8 |
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2019 Book Chapter Ultraviolet-visible spectroscopy for food quality analysisPower, A. C., Chapman, J., Chandra, S. and Cozzolino, D. (2019). Ultraviolet-visible spectroscopy for food quality analysis. Evaluation technologies for food quality. (pp. 91-104) edited by Jian Zhong and Xichang Wang. Duxford, United Kingdom: Woodhead Publishing. doi: 10.1016/B978-0-12-814217-2.00006-8 |
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2018 Book Chapter Fourier transform spectroscopyCozzolino, Daniel (2018). Fourier transform spectroscopy. Spectroscopic methods in food analysis. (pp. 103-109) edited by Adriana S. Franca and Leo M.L. Nollet. Boca Raton, FL United States: CRC Press. doi: 10.1201/9781315152769-4 |
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2018 Book Chapter Food adulterationCozzolino, Daniel (2018). Food adulteration. Spectroscopic methods in food analysis. (pp. 353-361) Boca Raton, FL United States: CRC Press. |
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2018 Book Chapter Vibrational spectroscopy methods for agro-food product analysisRoberts, Jessica J., Power, Aoife, Chapman, James, Chandra, Shaneel and Cozzolino, Daniel (2018). Vibrational spectroscopy methods for agro-food product analysis. Comprehensive analytical chemistry: Vibrational spectroscopy for plant varieties and cultivars characterization. (pp. 51-68) edited by João Lopes and Clara Sousa. Amsterdam, Netherlands: Elsevier. doi: 10.1016/bs.coac.2018.03.002 |
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2018 Book Chapter Spectroscopy analysis of beveragesCozzolino, Daniel and Roberts, Jessica (2018). Spectroscopy analysis of beverages. Spectroscopic methods in food analysis. (pp. 429-434) edited by Adriana S. Franca and Leo M.L. Nollet. Boca Raton, FL, United States: CRC Press. |
