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Journal Abstract Search

166 related items for PubMed ID: 37300013

  • 1. Determination of Sugars and Acids in Grape Must Using Miniaturized Near-Infrared Spectroscopy.
    Cornehl L, Krause J, Zheng X, Gauweiler P, Schwander F, Töpfer R, Gruna R, Kicherer A.
    Sensors (Basel); 2023 Jun 02; 23(11):. PubMed ID: 37300013
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  • 3. Non-destructive quantification of key quality characteristics in individual grapevine berries using near-infrared spectroscopy.
    Cornehl L, Gauweiler P, Zheng X, Krause J, Schwander F, Töpfer R, Gruna R, Kicherer A.
    Front Plant Sci; 2024 Jun 02; 15():1386951. PubMed ID: 39036356
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  • 5. Estimation of Sugar Content in Wine Grapes via In Situ VNIR-SWIR Point Spectroscopy Using Explainable Artificial Intelligence Techniques.
    Kalopesa E, Karyotis K, Tziolas N, Tsakiridis N, Samarinas N, Zalidis G.
    Sensors (Basel); 2023 Jan 17; 23(3):. PubMed ID: 36772104
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  • 8. Application of near-infrared spectroscopy for the estimation of volatile compounds in Tempranillo Blanco grape berries during ripening.
    Marín-San Román S, Fernández-Novales J, Cebrián-Tarancón C, Sánchez-Gómez R, Diago MP, Garde-Cerdán T.
    J Sci Food Agric; 2023 Oct 17; 103(13):6317-6329. PubMed ID: 37195204
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  • 9. A rapid qualitative and quantitative evaluation of grape berries at various stages of development using Fourier-transform infrared spectroscopy and multivariate data analysis.
    Musingarabwi DM, Nieuwoudt HH, Young PR, Eyéghè-Bickong HA, Vivier MA.
    Food Chem; 2016 Jan 01; 190():253-262. PubMed ID: 26212968
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  • 10. Authentication of Tokaj Wine (Hungaricum) with the Electronic Tongue and Near Infrared Spectroscopy.
    Zaukuu JZ, Soós J, Bodor Z, Felföldi J, Magyar I, Kovacs Z.
    J Food Sci; 2019 Dec 01; 84(12):3437-3444. PubMed ID: 31762045
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  • 14. Feasibility study on the use of a portable micro near infrared spectroscopy device for the "in vineyard" screening of extractable polyphenols in red grape skins.
    Baca-Bocanegra B, Hernández-Hierro JM, Nogales-Bueno J, Heredia FJ.
    Talanta; 2019 Jan 15; 192():353-359. PubMed ID: 30348402
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  • 15. Noninvasive evaluation of the degree of ripeness in grape berries (vitis vinifera L. Cv. Bacchus and silvaner) by chlorophyll fluorescence.
    Kolb CA, Wirth E, Kaiser WM, Meister A, Riederer M, Pfündel EE.
    J Agric Food Chem; 2006 Jan 25; 54(2):299-305. PubMed ID: 16417283
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  • 17. Application of near-infrared spectroscopy/artificial neural network to quantify glycosylated norisoprenoids in Tannat grapes.
    Boido E, Fariña L, Carrau F, Cozzolino D, Dellacassa E.
    Food Chem; 2022 Sep 01; 387():132927. PubMed ID: 35421644
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  • 19. Changes of polyphenols, sugars, and organic acid in 5 Vitis genotypes during berry ripening.
    Liang Z, Sang M, Fan P, Wu B, Wang L, Duan W, Li S.
    J Food Sci; 2011 Sep 01; 76(9):C1231-8. PubMed ID: 22416682
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