Related references
Note: Only part of the references are listed.Phenolic composition of Tempranillo Blanco (Vitis vinifera L.) grapes and wines after biostimulation via a foliar seaweed application
Gaston Gutierrez-Gamboa et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)
Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis
Leonardo Valentin et al.
FOOD CHEMISTRY (2020)
Study of must and wine amino acids composition after seaweed applications to Tempranillo blanco grapevines
G. Gutierrez-Gamboa et al.
FOOD CHEMISTRY (2020)
Seaweed foliar applications at two dosages to Tempranillo blanco (Vitis vinifera L.) grapevines in two seasons: Effects on grape and wine volatile composition
G. Gutierrez-Gamboa et al.
FOOD RESEARCH INTERNATIONAL (2020)
Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines
Belen Ayestaran et al.
FOOD CHEMISTRY (2019)
Alternative data mining/machine learning methods for the analytical evaluation of food quality and authenticity - A review
Ana M. Jimenez-Carvelo et al.
FOOD RESEARCH INTERNATIONAL (2019)
Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters
Miriam Gonzalez-Lazaro et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Current trends and recent advances on food authenticity technologies and chemometric approaches
Sonia Medina et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Rapid identification of edible oil species using supervised support vector machine based on low-field nuclear magnetic resonance relaxation features
Xuewen Hou et al.
FOOD CHEMISTRY (2019)
Anthocyanin composition of grapes from three different soil types in cv. Tempranillo AOC Rioja vineyards
Eva P. Perez-Alvarez et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Food authentication: Multi-elemental analysis of white asparagus for provenance discrimination
Bernadette Richter et al.
FOOD CHEMISTRY (2019)
Combination of fluorescence excitation emission matrices in polar and non-polar solvents to obtain three- and four-way arrays for classification of Tempranillo grapes according to maturation stage and hydric status
Manuel Cabrera-Banegil et al.
TALANTA (2019)
The use of data mining to classify Carmenere and Merlot wines from Chile
Nattane Luiza da Costa et al.
EXPERT SYSTEMS (2019)
An overview of multivariate qualitative methods for food fraud detection
M. Pilar Callao et al.
FOOD CONTROL (2018)
Influence of methyl jasmonate foliar application to vineyard on grape volatile composition over three consecutive vintages
Teresa Garde-Cerdan et al.
FOOD RESEARCH INTERNATIONAL (2018)
Chemometrics in analytical chemistrypart II: modeling, validation, and applications
Richard G. Brereton et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2018)
Bioprotection as a tool to free additives winemaking: Effect on sensorial, anthocyanic and aromatic profile of young red wines
Pilar Rubio-Breton et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Effect of two doses of urea foliar application on leaves and grape nitrogen composition during two vintages
Eva P. Perez-Alvarez et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Red wines from South America: Content of phenolic compounds and chemometric distinction by origin
Tailandia Maracaja Canuto Belmiro et al.
MICROCHEMICAL JOURNAL (2017)
Classification of Cabernet Sauvignon from Two Different Countries in South America by Chemical Compounds and Support Vector Machines
Nattane Luiza da Costa et al.
APPLIED ARTIFICIAL INTELLIGENCE (2016)
Differentiation of wines according to grape variety and geographical origin based on volatiles profiling using SPME-MS and SPME-GC/MS methods
Angelika Ziolkowska et al.
FOOD CHEMISTRY (2016)
Anthocyanins as markers for the classification of Argentinean wines according to botanical and geographical origin. Chemometric modeling of liquid chromatography-mass spectrometry data
Pablo L. Pisano et al.
FOOD CHEMISTRY (2015)
Methyl Jasmonate Foliar Application to Tempranillo Vineyard Improved Grape and Wine Phenolic Content
Javier Portu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
A survey on feature selection methods
Girish Chandrashekar et al.
COMPUTERS & ELECTRICAL ENGINEERING (2014)
Analysis of total phenolic, flavonoids, anthocyanins and tannins content in Romanian red wines: Prediction of antioxidant activities and classification of wines using artificial neural networks
Anamaria Hosu et al.
FOOD CHEMISTRY (2014)
Classification of Spanish DO white wines according to their elemental profile by means of support vector machines
Jose Marcos Jurado et al.
FOOD CHEMISTRY (2012)
Implications of nitrogen compounds during alcoholic fermentation from some grape varieties at different maturation stages and cultivation systems
Teresa Garde-Cerdan et al.
FOOD CHEMISTRY (2011)
Aroma Changes due to Second Fermentation and Glycosylated Precursors in Chardonnay and Riesling Sparkling Wines
Sebastian Ganss et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Classification of Tempranillo wines according to geographic origin: Combination of mass spectrometry based electronic nose and chemometrics
Wies Cynkar et al.
ANALYTICA CHIMICA ACTA (2010)
Feature extraction and selection from volatile compounds for analytical classification of Chinese red wines from different varieties
Jian Zhang et al.
ANALYTICA CHIMICA ACTA (2010)
LC-MS/MS analysis of phenols for classification of red wine according to geographic origin, grape variety and vintage
Leonhard Jaitz et al.
FOOD CHEMISTRY (2010)
Classification of Slovak white wines using artificial neural networks and discriminant techniques
Dasa Kruzlicova et al.
FOOD CHEMISTRY (2009)
Study of the Evolution of Nitrogen Compounds during Grape Ripening. Application to Differentiate Grape Varieties and Cultivated Systems
Teresa Garde-Cerdan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation
Teresa Garde-Cerdan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Share Paper
