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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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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 Fatty acids, fructans, lipids and lipopolysaccharides in barley grain and maltCozzolino, Daniel (2016). Fatty acids, fructans, lipids and lipopolysaccharides in barley grain and malt. Agricultural research updates. Volume 13. (pp. 95-104) edited by Prathamesh Gorawala and Srushti Mandhatri. New York, NY, United States: Nova Science Publisher Inc.. |
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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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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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2015 Book Chapter Instrumental techniques and methods: their role in plant omicsVicente, Esteban and Restaino, Ernesto (2015). Instrumental techniques and methods: their role in plant omics. PlantOmics: the omics of plant science. (pp. 33-52) edited by Debmalya Barh, Muhammad Sarwar Khan and Eric Davies. New Delhi, India: Springer India. doi: 10.1007/978-81-322-2172-2_2 |
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2015 Book Chapter Elemental composition in grapes and wine: role, analytical methods and their useCozzolino, Daniel (2015). Elemental composition in grapes and wine: role, analytical methods and their use. Handbook of Mineral Elements in Food. (pp. 473-487) edited by Miguel de la Guardia and Salvador Garrigues. Chichester, West Sussex, United Kingdom: John Wiley & Sons. doi: 10.1002/9781118654316.ch20 |
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2014 Book Chapter Grain and endosperm biophysical characteristics of barley maltingCozzolino, D., Roumeliotis S., S. and Eglinton J., J. (2014). Grain and endosperm biophysical characteristics of barley malting. Barley: physical properties, genetic factors and environmental impacts on growth. (pp. 107-124) Hauppauge, NY, United States: Nova Science Publishers. |
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2014 Book Chapter Overview of infrared spectroscopy: Hardware, chemometrics and softwareCozzolino, D. (2014). Overview of infrared spectroscopy: Hardware, chemometrics and software. Infrared Spectroscopy: Theory, Developments and Applications. (pp. 1-14) New York, NY, United States: Nova Science Publishers. |
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2013 Book Chapter The use of correlation, association and regression to analyse processes and productsCozzolino, Daniel (2013). The use of correlation, association and regression to analyse processes and products. Mathematical and Statistical Methods in Food Science and Technology. (pp. 19-30) Chichester, West Sussex, United Kingdom: John Wiley & Sons. doi: 10.1002/9781118434635.ch02 |
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2013 Book Chapter Applications of molecular spectroscopy in environmental and agricultural omicsCozzolino, Daniel (2013). Applications of molecular spectroscopy in environmental and agricultural omics. Omics: Applications in Biomedical, Agricultural, and Environmental Sciences. (pp. 551-567) edited by Debmalya Barh, Vasudeo Zambare and Vasco Azevedo. Boca Raton, FL, United States: CRC Press-Taylor & Francis Group. |
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2012 Book Chapter Rapid analytical sensor systems (spectroscopy and electronic noses) as tools to understand taste and aroma in alcoholic beveragesCozzolino, Daniel, Shah, Nevil and Cynkar, Wies (2012). Rapid analytical sensor systems (spectroscopy and electronic noses) as tools to understand taste and aroma in alcoholic beverages. The Sense of Taste. (pp. 67-80) edited by Elizabeth J. Lynch and Alexander P. Petrov. New York, NY, United States: Nova Science Publishers. |
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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. |
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2010 Book Chapter Application of electronic noses in the wine industryCozzolino, Daniel, Cynkar, Wies and Dambergs, Robert (2010). Application of electronic noses in the wine industry. Handbook on Mass Spectrometry: Instrumentation, Data and Analysis, and Applications. (pp. 435-445) Nova Science Publishers, Inc.. |
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2010 Book Chapter Instrumental analysis of grape, must and wineCozzolino, D. and Dambergs, R. G. (2010). Instrumental analysis of grape, must and wine. Managing Wine Quality: Viticulture and Wine Quality. (pp. 134-161) Elsevier Inc.. doi: 10.1533/9781845699284.2.134 |
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2009 Book Chapter Wine and BeerCozzolino, Daniel and Dambergs, Robert G (2009). Wine and Beer. Infrared Spectroscopy for Food Quality Analysis and Control. (pp. 377-397) Elsevier Inc.. doi: 10.1016/B978-0-12-374136-3.00014-6 |
