Related references
Note: Only part of the references are listed.PLS-R Calibration Models for Wine Spirit Volatile Phenols Prediction by Near-Infrared Spectroscopy
Ofelia Anjos et al.
SENSORS (2022)
Assessment of Wine Adulteration Using Near Infrared Spectroscopy and Laser Backscattering Imaging
Anita Hencz et al.
PROCESSES (2022)
Use of Artificial Neural Networks and NIR Spectroscopy for Non-Destructive Grape Texture Prediction
Teodora Basile et al.
FOODS (2022)
The Effect of Grapevine Variety and Wine Region on the Primer Parameters of Wine Based on 1H NMR-Spectroscopy and Machine Learning Methods
Agnes Diana Nyitraine Sardy et al.
DIVERSITY-BASEL (2022)
Digital Assessment and Classification of Wine Faults Using a Low-Cost Electronic Nose, Near-Infrared Spectroscopy and Machine Learning Modelling
Claudia Gonzalez Viejo et al.
SENSORS (2022)
Quality Assessment of Red Wine Grapes through NIR Spectroscopy
Maria Ines Rouxinol et al.
AGRONOMY-BASEL (2022)
Novel Application of NIR Spectroscopy for Non-Destructive Determination of 'Marastina' Wine Parameters
Jasenka Gajdos Kljusuric et al.
FOODS (2022)
Digital Detection of Olive Oil Rancidity Levels and Aroma Profiles Using Near-Infrared Spectroscopy, a Low-Cost Electronic Nose and Machine Learning Modelling
Claudia Gonzalez Viejo et al.
CHEMOSENSORS (2022)
The prediction of ripening parameters in Primitivo wine grape cultivar using a portable NIR device
Giuseppe Ferrara et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2022)
Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch-Gluten Interaction
Jiaqi Feng et al.
JOURNAL OF FOOD QUALITY (2022)
Quality Traits of Sourdough Bread Obtained by Novel Digital Technologies and Machine Learning Modelling
Claudia Gonzalez Viejo et al.
FERMENTATION-BASEL (2022)
Comprehensive Classification and Regression Modeling of Wine Samples Using 1H NMR Spectra
Gabor Baratossy et al.
FOODS (2021)
Novel digital technologies implemented in sensory science and consumer perception
Sigfredo Fuentes et al.
CURRENT OPINION IN FOOD SCIENCE (2021)
Analysis of aroma and polyphenolic compounds in Saperavi red wine vinified in Qvevri
Francesca Ieri et al.
FOOD SCIENCE & NUTRITION (2021)
The Most Important Parameters to Differentiate Tempranillo and Tempranillo Blanco Grapes and Wines through Machine Learning
T. Garde-Cerdan et al.
FOOD ANALYTICAL METHODS (2021)
A Review of Wine Authentication Using Spectroscopic Approaches in Combination with Chemometrics
Ranaweera K. R. Ranaweera et al.
MOLECULES (2021)
Assessment of Volatile Aromatic Compounds in Smoke Tainted Cabernet Sauvignon Wines Using a Low-Cost E-Nose and Machine Learning Modelling
Vasiliki Summerson et al.
MOLECULES (2021)
Smart Detection of Faults in Beers Using Near-Infrared Spectroscopy, a Low-Cost Electronic Nose and Artificial Intelligence
Claudia Gonzalez Viejo et al.
FERMENTATION-BASEL (2021)
Digital Smoke Taint Detection in Pinot Grigio Wines Using an E-Nose and Machine Learning Algorithms Following Treatment with Activated Carbon and a Cleaving Enzyme
Vasiliki Summerson et al.
FERMENTATION-BASEL (2021)
Perspectives on Wines of Provenance: Sensory Typicality, Quality, and Authenticity
Maria-Pilar Saenz-Navajas et al.
ACS FOOD SCIENCE & TECHNOLOGY (2021)
Rapid and simultaneous analysis of multiple wine quality indicators through near-infrared spectroscopy with twice optimization for wavelength model
Jiemei Chen et al.
FRONTIERS OF OPTOELECTRONICS (2021)
Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry
Janaina Aith Barbara et al.
FOOD CHEMISTRY (2020)
Volatome finger printing of red wines made from grapes grown under tropical conditions of India using thermal-desorption gas chromatography-mass spectrometry (TD-GC/MS)
R. G. Somkuwar et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)
A matter of place: Sensory and chemical characterisation of fine Australian Chardonnay and Shiraz wines of provenance
Marcell Kustos et al.
FOOD RESEARCH INTERNATIONAL (2020)
Development of a low-cost e-nose to assess aroma profiles: An artificial intelligence application to assess beer quality
Claudia Gonzalez Viejo et al.
SENSORS AND ACTUATORS B-CHEMICAL (2020)
Integration of a low-cost electronic nose and a voltammetric electronic tongue for red wines identification
Fangkai Han et al.
FOOD SCIENCE & NUTRITION (2020)
Characterising inter- and intra-regional variation in sensory profiles of Australian Shiraz wines from six regions
W. Pearson et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2020)
Machine Learning Modeling of Wine Sensory Profiles and Color of Vertical Vintages of Pinot Noir Based on Chemical Fingerprinting, Weather and Management Data
Sigfredo Fuentes et al.
SENSORS (2020)
Classification of Smoke Contaminated Cabernet Sauvignon Berries and Leaves Based on Chemical Fingerprinting and Machine Learning Algorithms
Vasiliki Summerson et al.
SENSORS (2020)
Assessment of Smoke Contamination in Grapevine Berries and Taint in Wines Due to Bushfires Using a Low-Cost E-Nose and an Artificial Intelligence Approach
Sigfredo Fuentes et al.
SENSORS (2020)
Phenolic Compounds as Markers of Wine Quality and Authenticity
Vakare Merkyte et al.
FOODS (2020)
Beer Aroma and Quality Traits Assessment Using Artificial Intelligence
Claudia Gonzalez Viejo et al.
FERMENTATION-BASEL (2020)
Bionic Electronic Nose Based on MOS Sensors Array and Machine Learning Algorithms Used for Wine Properties Detection
Huixiang Liu et al.
SENSORS (2019)
Development of Artificial Neural Network Models to Assess Beer Acceptability Based on Sensory Properties Using a Robotic Pourer: A Comparative Model Approach to Achieve an Artificial Intelligence System
Claudia Gonzalez Viejo et al.
BEVERAGES (2019)
Classification of Polish wines by application of ultra-fast gas chromatography
Tomasz Majchrzak et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2018)
Assessment of Beer Quality Based on a Robotic Pourer, Computer Vision, and Machine Learning Algorithms Using Commercial Beers
Claudia Gonzalez Viejo et al.
JOURNAL OF FOOD SCIENCE (2018)
Geographical recognition of Syrah wines by combining feature selection with Extreme Learning Machine
Nattane Luiza da Costa et al.
MEASUREMENT (2018)
Using Support Vector Regression and Hyperspectral Imaging for the Prediction of Oenological Parameters on Different Vintages and Varieties of Wine Grape Berries
Rui Silva et al.
REMOTE SENSING (2018)
Development of a Biosensory Computer Application to Assess Physiological and Emotional Responses from Sensory Panelists
Sigfredo Fuentes et al.
SENSORS (2018)
Enlightening discriminative network functional modules behind Principal Component Analysis separation in differential-omic science studies
Sara Ciucci et al.
SCIENTIFIC REPORTS (2017)
Authenticity assessment and protection of high-quality Nebbiolo-based Italian wines through machine learning
Luigi Portinale et al.
CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS (2017)
Comparison of different approaches for the prediction of sugar content in new vintages of whole Port wine grape berries using hyperspectral imaging
Veronique M. Gomes et al.
COMPUTERS AND ELECTRONICS IN AGRICULTURE (2017)
Characterization of the Key Aroma Compounds in Shiraz Wine by Quantitation, Aroma Reconstitution, and Omission Studies
Christine M. Mayr et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
A feasibility study on the use of visible and short wavelengths in the near-infrared region for the non-destructive measurement of wine composition
D. Cozzolino et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2007)
Feasibility study on the use of visible and near-infrared Spectroscopy together with chemometrics to discriminate between commercial white wines of different varietal origins
D Cozzolino et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)