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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 Journal Article The role of visible and infrared spectroscopy combined with chemometrics to measure phenolic compounds in grape and wine samplesDaniel, Cozzolino (2015). The role of visible and infrared spectroscopy combined with chemometrics to measure phenolic compounds in grape and wine samples. Molecules, 20 (1), 726-737. doi: 10.3390/molecules20010726 |
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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 Journal Article A novel approach to monitor the hydrolysis of barley (Hordeum vulgare L) Malt: a chemometrics approachCozzolino, D., Degner, S. and Eglinton, J. (2014). A novel approach to monitor the hydrolysis of barley (Hordeum vulgare L) Malt: a chemometrics approach. Journal of Agricultural and Food Chemistry, 62 (48), 11730-11736. doi: 10.1021/jf504116j |
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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 Book Infrared spectroscopy: Theory, developments and applicationsDaniel Cozzolino ed. (2014). Infrared spectroscopy: Theory, developments and applications. Chemistry research and applications, New York, NY, United States: Nova Science Publishers. |
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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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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. |
