844 results on '"Cozzolino, D."'
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2. Identification of individual goat animals by means of near infrared spectroscopy and chemometrics analysis of commercial meat cuts
3. Advances in the analysis of fruits by near-infrared spectroscopy
4. The missing link between shelf life and food waste: are infrared sensing technologies underutilised?
5. Monitoring compositional changes in black soldier fly larvae after processing (drying and blanching) using near infrared spectroscopy
6. The ability of a portable near infrared instrument to evaluate the shelf-life of fresh and thawed goat muscles
7. Statistical and Mathematical Models in Food Authentication
8. Near infrared spectroscopy combined with chemometrics as tool to monitor starch hydrolysis
9. Efficient time-bin encoding for practical high-dimensional quantum key distribution
10. An overview of pre-processing methods available for hyperspectral imaging applications
11. Hong-Ou-Mandel interference between independent III-V on silicon waveguide integrated lasers
12. Discrimination of lamb (Ovis aries), emu (Dromaius novaehollandiae), camel (Camelus dromedarius) and beef (Bos taurus) binary mixtures using a portable near infrared instrument combined with chemometrics
13. Broad spectrum antibacterial zinc oxide-reduced graphene oxide nanocomposite for water depollution
14. Sensors for the Food Industry: An Introduction
15. SAR image despeckling through convolutional neural networks
16. Insights on the role of chemometrics and vibrational spectroscopy in fruit metabolite analysis
17. Effect of Sample Presentation on the Classification of Black Soldier Fly Larvae Using Near-Infrared Spectroscopy
18. M3DSYNTH: A Dataset of Medical 3D Images with AI-Generated Local Manipulations
19. The assessment of grape products (berry, juice, and wine) quality using vibrational spectroscopy coupled with multivariate analysis
20. Contributors
21. Near infrared for white wine analysis
22. List of contributors
23. Rapid screening of bacteriostatic and bactericidal antimicrobial agents against Escherichia coli by combining machine learning (artificial intelligence) and UV-VIS spectroscopy
24. Phenolics and Spectroscopy: Challenges and Successful Stories in The Grape and Wine Industry
25. Identification of individual goat animals by means of near infrared spectroscopy and chemometrics analysis of commercial meat cuts
26. 69. The ability of near infrared spectroscopy to measure volatile compounds in pig feed ingredients
27. 73. Mid-infrared spectroscopy can identify changes in plasma profiles associated with dietary interventions: Untargeted omic screening
28. Near Infrared Spectroscopy (NIRS) for monitoring the nutritional composition of black soldier fly larvae (BSFL) and frass
29. Near infrared spectroscopy combined with chemometrics as tool to monitor starch hydrolysis
30. Application of Cluster Analysis in Food Science and Technology
31. Illuminating the flesh of bone identification – An application of near infrared spectroscopy
32. Interpreting and Reporting Principal Component Analysis in Food Science Analysis and Beyond
33. Meat Consumption and Green Gas Emissions: a Chemometrics Analysis
34. Biochemical control and toxicity for favorable- and intermediate-risk patients using real-time intraoperative inverse optimization prostate seed implant: Less is more!
35. Rapid measurement of total non-structural carbohydrate concentration in grapevine trunk and leaf tissues using near infrared spectroscopy
36. State of the art and applications of near infrared spectroscopy in food composition and quality
37. Contributors
38. Ultraviolet-visible spectroscopy for food quality analysis
39. Comparison of Ultrasound-Assisted Extraction with Static Extraction as Pre-Processing Method Before Gas Chromatography Analysis of Cereal Lipids
40. Pre-processing Applied to Instrumental Data in Analytical Chemistry: A Brief Review of the Methods and Examples
41. Near infrared spectroscopy as a tool to monitor contaminants in soil, sediments and water—State of the art, advantages and pitfalls
42. Infrared spectroscopy combined with machine learning techniques to monitor starch in vitro digestibility
43. A survey of total and dissolved organic carbon in alkaline soils of southern Australia
44. Origin and Regionality of Wines—the Role of Molecular Spectroscopy
45. The Use of Qualitative Analysis in Food Research and Technology: Considerations and Reflections from an Applied Point of View
46. Classification and Authentication of Barley (Hordeum vulgare) Malt Varieties: Combining Attenuated Total Reflectance Mid-infrared Spectroscopy with Chemometrics
47. An Overview on the Application of Chemometrics in Food Science and Technology—An Approach to Quantitative Data Analysis
48. Predictors of in-hospital mortality of COVID-19 patients and the role of telemetry in an internal medicine ward during the third phase of the pandemic
49. An attenuated total reflectance mid infrared (ATR-MIR) spectroscopy study of gelatinization in barley
50. The role of total lipids and fatty acids profile on the water uptake of barley grain during steeping
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