4.7 Article

Spectrofluorometric analysis combined with machine learning for geographical and varietal authentication, and prediction of phenolic compound concentrations in red wine

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Authentication of the geographical origin of Australian Cabernet Sauvignon wines using spectrofluorometric and multi-element analyses with multivariate statistical modelling

K. R. Ranaweera Ranaweera et al.

Summary: The study investigated the potential of using fluorescence data from A-TEEM technique and XGBDA classification for discrimination of wine geographical origin, demonstrating a high accuracy in wine authentication.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Varietal classification of white wines by fluorescence spectroscopy

Jana Sadecka et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)

Review Food Science & Technology

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)

Article Spectroscopy

Comparison of different fluorescence techniques in brandy classification by region of production

Jana Sadecka et al.

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2019)

Article Multidisciplinary Sciences

Application of fluorescence spectroscopy using classical right angle technique in white wines classification

Ramona-Crina Suciu et al.

SCIENTIFIC REPORTS (2019)

Review Agriculture, Multidisciplinary

Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines

Jose Luis Aleixandre-Tudo et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

Article Food Science & Technology

Trends in the composition of Australian wine 1984-2014

P. Godden et al.

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2015)

Article Chemistry, Applied

The multi-element determination and regional discrimination of Australian wines

Alexander E. Martin et al.

FOOD CHEMISTRY (2012)

Review Food Science & Technology

Fluorescence Spectroscopy Measurement for Quality Assessment of Food Systems-a Review

Romdhane Karoui et al.

FOOD AND BIOPROCESS TECHNOLOGY (2011)

Article Agriculture, Multidisciplinary

Discrimination between Shiraz Wines from Different Australian Regions: The Role of Spectroscopy and Chemometrics

Roberto Riovanto et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Chemistry, Applied

Front-face fluorescence spectroscopy: A new tool for control in the wine industry

Diego Airado-Rodriguez et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2011)

Article Agriculture, Multidisciplinary

Usefulness of Fluorescence Excitation-Emission Matrices in Combination with PARAFAC, as Fingerprints of Red Wines

Diego Airado-Rodriguez et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Food Science & Technology

Infrared and fluorescence spectroscopic techniques for the determination of nutritional constituents in foods

A. A. Kulmyrzaev et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2007)

Review Chemistry, Multidisciplinary

Multivariate autofluorescence of intact food systems

Jakob Christensen et al.

CHEMICAL REVIEWS (2006)

Article Chemistry, Analytical

Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy

D Cozzolino et al.

ANALYTICA CHIMICA ACTA (2004)