283 related articles for article (PubMed ID: 22688045)
21. Comparison and joint use of near infrared spectroscopy and Fourier transform mid infrared spectroscopy for the determination of wine parameters.
Urbano Cuadrado M; Luque de Castro MD; Pérez Juan PM; Gómez-Nieto MA
Talanta; 2005 Mar; 66(1):218-24. PubMed ID: 18969984
[TBL] [Abstract][Full Text] [Related]
22. Determination of organic acids by high-performance liquid chromatography with electrochemical detection during wine brewing.
Kotani A; Miyaguchi Y; Tomita E; Takamura K; Kusu F
J Agric Food Chem; 2004 Mar; 52(6):1440-4. PubMed ID: 15030193
[TBL] [Abstract][Full Text] [Related]
23. Total sulfur determination in residues of crude oil distillation using FT-IR/ATR and variable selection methods.
Müller AL; Picoloto RS; de Azevedo Mello P; Ferrão MF; de Fátima Pereira dos Santos M; Guimarães RC; Müller EI; Flores EM
Spectrochim Acta A Mol Biomol Spectrosc; 2012 Apr; 89():82-7. PubMed ID: 22257712
[TBL] [Abstract][Full Text] [Related]
24. [Influence of optical path length on NIR analysis results for trace metal determination in Chinese rice wine].
Yu HY; Ying YB; Xie LJ; Fu XP
Guang Pu Xue Yu Guang Pu Fen Xi; 2007 Jun; 27(6):1118-20. PubMed ID: 17763771
[TBL] [Abstract][Full Text] [Related]
25. Quantification of phenolic compounds during red winemaking using FT-MIR spectroscopy and PLS-regression.
Fragoso S; Aceña L; Guasch J; Mestres M; Busto O
J Agric Food Chem; 2011 Oct; 59(20):10795-802. PubMed ID: 21905733
[TBL] [Abstract][Full Text] [Related]
26. Application of Spectroscopic UV-Vis and FT-IR Screening Techniques Coupled with Multivariate Statistical Analysis for Red Wine Authentication: Varietal and Vintage Year Discrimination.
Geană EI; Ciucure CT; Apetrei C; Artem V
Molecules; 2019 Nov; 24(22):. PubMed ID: 31744212
[TBL] [Abstract][Full Text] [Related]
27. Identification of spectral regions for the quantification of red wine tannins with fourier transform mid-infrared spectroscopy.
Jensen JS; Egebo M; Meyer AS
J Agric Food Chem; 2008 May; 56(10):3493-9. PubMed ID: 18442247
[TBL] [Abstract][Full Text] [Related]
28. On-line fermentation monitoring by mid-infrared spectroscopy.
Mazarevica G; Diewok J; Baena JR; Rosenberg E; Lendl B
Appl Spectrosc; 2004 Jul; 58(7):804-10. PubMed ID: 15282045
[TBL] [Abstract][Full Text] [Related]
29. Use of Attenuated Total Reflectance Mid-Infrared Spectroscopy for Rapid Prediction of Amino Acids in Chinese Rice Wine.
Wu Z; Xu E; Long J; Wang F; Xu X; Jin Z; Jiao A
J Food Sci; 2015 Aug; 80(8):C1670-9. PubMed ID: 26148137
[TBL] [Abstract][Full Text] [Related]
30. HPLC analysis of organic acids using a novel stationary phase.
de Quirós AR; Lage-Yusty MA; López-Hernández J
Talanta; 2009 Apr; 78(2):643-6. PubMed ID: 19203638
[TBL] [Abstract][Full Text] [Related]
31. [The pear acidity quantified analysis using PLS methods and Fourier transform near-infrared spectroscopy].
Liu YD; Ying YB
Guang Pu Xue Yu Guang Pu Fen Xi; 2006 Aug; 26(8):1454-6. PubMed ID: 17058944
[TBL] [Abstract][Full Text] [Related]
32. Evaluation of the quality of deep frying oils with Fourier transform near-infrared and mid-infrared spectroscopy.
Du R; Lai K; Xiao Z; Shen Y; Wang X; Huang Y
J Food Sci; 2012 Feb; 77(2):C261-6. PubMed ID: 22251019
[TBL] [Abstract][Full Text] [Related]
33. Application of Fourier transform infrared spectroscopy for monitoring short-chain free fatty acids in Swiss cheese.
Koca N; Rodriguez-Saona LE; Harper WJ; Alvarez VB
J Dairy Sci; 2007 Aug; 90(8):3596-603. PubMed ID: 17638969
[TBL] [Abstract][Full Text] [Related]
34. Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines.
Sen I; Ozturk B; Tokatli F; Ozen B
Talanta; 2016 Dec; 161():130-137. PubMed ID: 27769388
[TBL] [Abstract][Full Text] [Related]
35. Fourier transform infrared (FT-IR) spectroscopy and improved principal component regression (PCR) for quantification of solid analytes in microalgae and bacteria.
Horton RB; Duranty E; McConico M; Vogt F
Appl Spectrosc; 2011 Apr; 65(4):442-53. PubMed ID: 21396193
[TBL] [Abstract][Full Text] [Related]
36. New PLS analysis approach to wine volatile compounds characterization by near infrared spectroscopy (NIR).
Genisheva Z; Quintelas C; Mesquita DP; Ferreira EC; Oliveira JM; Amaral AL
Food Chem; 2018 Apr; 246():172-178. PubMed ID: 29291836
[TBL] [Abstract][Full Text] [Related]
37. Evaluation of the feasibility of the electronic tongue as a rapid analytical tool for wine age prediction and quantification of the organic acids and phenolic compounds. The case-study of Madeira wine.
Rudnitskaya A; Rocha SM; Legin A; Pereira V; Marques JC
Anal Chim Acta; 2010 Mar; 662(1):82-9. PubMed ID: 20152269
[TBL] [Abstract][Full Text] [Related]
38. Simultaneous measurement of total acid content and soluble salt-free solids content in Chinese vinegar using near-infrared spectroscopy.
Chen Q; Ding J; Cai J; Sun Z; Zhao J
J Food Sci; 2012 Feb; 77(2):C222-7. PubMed ID: 22250960
[TBL] [Abstract][Full Text] [Related]
39. Comparison of calibrations for the determination of soluble solids content and pH of rice vinegars using visible and short-wave near infrared spectroscopy.
Liu F; He Y; Wang L
Anal Chim Acta; 2008 Mar; 610(2):196-204. PubMed ID: 18291129
[TBL] [Abstract][Full Text] [Related]
40. Antibacterial activity of red and white wine against oral streptococci.
Daglia M; Papetti A; Grisoli P; Aceti C; Dacarro C; Gazzani G
J Agric Food Chem; 2007 Jun; 55(13):5038-42. PubMed ID: 17547418
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]