Wine authentication with Fourier Transform Infrared Spectroscopy: a feasibility study on variety, type of barrel wood and ageing time classification (English)
- New search for: Basalekou, Marianthi
- New search for: Basalekou, Marianthi
- New search for: Pappas, Christos
- New search for: Tarantilis, Petros
- New search for: Kotseridis, Yorgos
- New search for: Kallithraka, Stamatina
In:
International journal of food science & technology
;
52
, 6
; 1307-1313
;
2017
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ISSN:
- Article (Journal) / Print
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Title:Wine authentication with Fourier Transform Infrared Spectroscopy: a feasibility study on variety, type of barrel wood and ageing time classification
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Contributors:
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Published in:International journal of food science & technology ; 52, 6 ; 1307-1313
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Publisher:
- New search for: Blackwell
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Place of publication:Oxford
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Publication date:2017
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ISSN:
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ZDBID:
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DOI:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 275/5800
- New search for: 58.34 / 44.21
- Further information on Basic classification
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Keywords:
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Source:
Table of contents – Volume 52, Issue 6
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1299
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Investigating the oronasal contributions to metallic perceptionSkinner, M. / Lim, M. / Tarrega, A. / Ford, R. / Linforth, R. / Thomas, A. / Hort, J. et al. | 2017
- 1307
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Wine authentication with Fourier Transform Infrared Spectroscopy: a feasibility study on variety, type of barrel wood and ageing time classificationBasalekou, Marianthi / Pappas, Christos / Tarantilis, Petros / Kotseridis, Yorgos / Kallithraka, Stamatina et al. | 2017
- 1314
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Application of high‐power ultrasounds during red wine vinificationBautista‐Ortín, Ana Belén / Jiménez‐Martínez, María Dolores / Jurado, Ricardo / Iniesta, Juan Alberto / Terrades, Salvador / Andrés, Ana / Gómez‐Plaza, Encarna et al. | 2017
- 1324
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Effects of temperature during processing with wine on chemical composition, antioxidant capacity and enzyme inhibition activities of Angelica Sinensis RadixWang, Ying / Chen, Xuetao / Zhao, Chengcheng / Miao, Jing / Mao, Xinhui / Li, Xia / Gao, Wenyuan et al. | 2017
- 1333
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Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentationBordiga, Matteo / Guzzon, Raffaele / Larcher, Roberto / Travaglia, Fabiano / Arlorio, Marco / Coïsson, Jean Daniel et al. | 2017
- 1341
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Heating, microwave and UV irradiation effects on oxidative stability of Sardasht red grape (Vitis vinifera cultiv. Sardasht) seed oilHashemi, Seyed Mohammad Bagher / Mousavi Khaneghah, Amin / Nikmaram, Nooshin / Raeisi, Susan / Rahman, Mohammad Shafiur / Avallone, Sylvie et al. | 2017
- 1348
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Effects of glutinous and nonglutinous sorghums on Saccharomyces cerevisiae fermentation for Chinese liquor makingWu, Qun / Cao, Shuai / Xu, Yan et al. | 2017
- 1358
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In vitro and In vivo studies on intragastric soya protein–polysaccharide gels in a beverage matrixWee, May Sui Mei / Yusoff, Ruzanna / Chiang, Jie Hong / Xu, Yunyun et al. | 2017
- 1367
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Brewing with prolyl endopeptidase from Aspergillus niger : the impact of enzymatic treatment on gluten levels, quality attributes and sensory profileDi Ghionno, Lidia / Marconi, Ombretta / Sileoni, Valeria / De Francesco, Giovanni / Perretti, Giuseppe et al. | 2017
- 1375
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The effect of ageing on changes in myofibrillar protein in selected muscles in relation to the tenderness of meat obtained from cross‐breed heifersMoczkowska, Małgorzata / Półtorak, Andrzej / Wierzbicka, Agnieszka et al. | 2017
- 1383
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Effect of high‐pressure treatments prior to cooking on gelling properties of unwashed protein from barramundi (Lates calcarifer) minced muscleTruong, Binh Q. / Buckow, Roman / Nguyen, Minh H. / Furst, John et al. | 2017
- 1392
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Effect of ultrasonic pretreatment on the antioxidant properties of porcine liver protein hydrolysatesYu, Hui‐Chuan / Tan, Fa‐Jui et al. | 2017
- 1400
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Dephosphorylation of myosin regulatory light chain modulates actin–myosin interaction adverse to meat tendernessGao, Xing / Li, Xin / Li, Zheng / Du, Manting / Zhang, Dequan et al. | 2017
- 1408
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Utilisation of spontaneous emulsification to fabricate lutein‐loaded nanoemulsion‐based delivery systems: factors influencing particle size and colourSurh, Jeonghee / Decker, Eric Andrew / McClements, David Julian et al. | 2017
- 1417
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Comparison of the antioxidant activities of roasted and explosive puffed coffeesHan, Sung Hee / Ko, Bong Soo / Ahn, So Hyun / Noh, Dong Ouk / Suh, Hyung Joo et al. | 2017
- 1425
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Effect of carboxymethyl cellulose/candelilla wax coating containing ascorbic acid on quality of walnut (Juglans regia L.) kernelsKowalczyk, Dariusz / Zięba, Emil / Skrzypek, Tomasz / Baraniak, Barbara et al. | 2017
- 1432
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Ultrasound‐assisted extraction of polyphenols from potato peels: profiling and kinetic modellingKumari, Bibha / Tiwari, Brijesh K. / Hossain, Mohammad B. / Rai, Dilip K. / Brunton, Nigel P. et al. | 2017
- 1440
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Superfine grinding improves the bioaccessibility and antioxidant properties of Dendrobium officinale powdersMeng, Qingran / Fan, Haoran / Xu, Dan / Aboshora, Waleed / Tang, Yiyou / Xiao, Tiancun / Zhang, Lianfu et al. | 2017
- 1452
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Extraction and microencapsulation of bioactive compounds from pomegranate (Punica granatum var. Wonderful) residuesBustamante, Andrés / Hinojosa, Andrea / Robert, Paz / Escalona, Víctor et al. | 2017
- 1463
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Optimisation of rancidity stability in long‐chain PUFA concentrates obtained from a rainbow trout (Oncorhynchus mykiss) by‐productBerríos, Mª Macarena / Rodriguez, Alicia / Rivera, Matías / Pando, Mª Elsa / Valenzuela, Mª Antonieta / Aubourg, Santiago P. et al. | 2017
- 1473
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Parameters of rye, wheat, barley, and oat sourdoughs fermented with Lactobacillus plantarum LUHS135 that influence the quality of mixed rye–wheat bread, including acrylamide formationBartkiene, Elena / Bartkevics, Vadims / Pugajeva, Iveta / Krungleviciute, Vita / Mayrhofer, Sigrid / Domig, Konrad et al. | 2017
- 1483
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Effect of addition of Agaricus blazei mushroom residue to milk enriched with Omega‐3 on the prevention of lipid oxidation and bioavailability of bioactive compounds after in vitro gastrointestinal digestionVital, Ana Carolina P. / Croge, Camila / Gomes‐da‐Costa, Sandra Maria / Matumoto‐Pintro, Paula T. et al. | 2017
- 1491
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Validation of analytical method for α‐dicarbonyl compounds using gas chromatography–nitrogen phosphorous detector and their levels in alcoholic beveragesJeong, Jun‐Hyun / Cha, Jiyoon / Lee, Kwang‐Geun et al. | 2017
- 1498
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Investigating the einkorn (Triticum monococcum) and common wheat (Triticum aestivum) bread crumb structure with X‐ray microtomography: effects on rheological and sensory propertiesLomolino, Giovanna / Morari, Francesco / Dal Ferro, Nicola / Vincenzi, Simone / Pasini, Gabriella et al. | 2017
- 1508
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Natural colorant enrichment of apple tissue with black carrot concentrate using vacuum impregnationYılmaz, Fatih Mehmet / Ersus Bilek, Seda et al. | 2017
- 1517
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Spoilage of refrigerated (4 °C) Litopenaeus vannamei: cooperation between Shewanella species and contribution of cyclo‐(L‐Pro‐L‐Leu)‐dependent quorum sensingZhu, Suqin / Zhang, Caili / Wu, Haohao / Jie, Jinxin / Zeng, Mingyong / Liu, Zunying / Wang, Changyun / Yang, Huicheng et al. | 2017