Dr. Daniel Cozzolino
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Dr. Daniel Cozzolino

Associate Professor and HOD
Central Queensland University, Australia

Highest Degree
Ph.D. in Agriculture from University of Aberdeen, United Kingdom

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Area of Interest:

Plant and Soil Sciences
100%
Agriculture Science
62%
Spectroscopy
90%
Horticulture
75%
Food Plant
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Weng, Z.H., L. van Zwieten, B.P. Singh, E. Tavakkoli and S. Joseph et al., 2017. Biochar built soil carbon over a decade by stabilizing rhizodeposits. Nat. Climate Change, 7: 371-376.
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  2. Tucker, M.R., C. Ma, J. Phan, K. Neumann and N.J. Shirley et al., 2017. Dissecting the genetic basis for seed coat mucilage heteroxylan biosynthesis in Plantago ovata using gamma irradiation and infrared spectroscopy. Frontiers Plant Sci., Vol. 8. 10.3389/fpls.2017.00326.
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  3. Roberts, J.J., J.C. Motin, D. Swain and D. Cozzolino, 2017. A feasibility study on the potential use of near infrared reflectance spectroscopy to analyze meat in live animals: Discrimination of muscles. J. Spectroscopy, Vol. 2017. 10.1155/2017/3948708.
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  4. Porker, K., M. Zerner and D. Cozzolino, 2017. Classification and authentication of barley (Hordeum vulgare) malt varieties: Combining attenuated total reflectance mid-infrared spectroscopy with chemometrics. Food Analytical Methods, 10: 675-682.
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  5. Petrovic, T., D. Perera, D. Cozzolino, O. Kravchuk, T. Zanker, J. Bennett and E.S. Scott, 2017. Feasibility of discriminating powdery mildew‐affected grape berries at harvest using mid‐infrared attenuated total reflection spectroscopy and fatty acid profiling. Aust. J. Grape Wine Res., 23: 415-425.
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  6. O'Neill, C.J., J.J. Roberts and D. Cozzolino, 2017. Identification of beef cattle categories (cows and calves) and sex based on the near infrared reflectance spectroscopy of their tail hair. Biosyst. Eng., 162: 140-146.
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  7. Molla, N., I. Bakardzhiyski, Y. Manolova, V. Bambalov, D. Cozzolino and L. Antonov, 2017. The effect of path length on the measurement accuracies of wine chemical parameters by UV, Visible and near-infrared spectroscopy. Food Analytical Methods, 10: 1156-1163.
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  8. McDonald, G.K., E. Tavakkoli, D. Cozzolino, K. Banas, M. Derrien and P. Rengasamy, 2017. A survey of total and dissolved organic carbon in alkaline soils of southern Australia. Soil Res., 55: 617-629.
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  9. Gambetta, J.M., L.M. Schmidtke, J. Wang, D. Cozzolino, S.E. Bastian and D.W. Jeffery, 2017. Relating expert quality ratings of australian chardonnay wines to volatile composition and production method. Am. J. Enol. Viticulture, 68: 39-48.
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  10. Gambetta, J.M., D. Cozzolino, S.E. Bastian and D.W. Jeffery, 2017. Exploring the effects of geographical origin on the chemical composition and quality grading of Vitis vinifera L. cv. chardonnay grapes. Molecules, Vol. 22. 10.3390/molecules22020218.
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  11. Doyle, N., D. Swain, J.J. Roberts and D. Cozzolino, 2017. The use of qualitative analysis in food research and technology: Considerations and reflections from an applied point of view. Food Analytical Methods, 10: 964-969.
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  12. De Bei, R., S. Fuentes, W. Sullivan, E.J. Edwards, S. Tyerman and D. Cozzolino, 2017. Rapid measurement of total non-structural carbohydrate concentration in grapevine trunk and leaf tissues using near infrared spectroscopy. Comput. Electron. Agric., 136: 176-183.
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  13. Cozzolino, D., 2017. The role of near infrared sensors to measure water relationships in crops and plants. Applied Spectroscopy Rev., 52: 837-849.
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  14. Chandra, S., J. Chapman, A. Power, J. Roberts and D. Cozzolino, 2017. Origin and regionality of wines-The role of molecular spectroscopy. Food Analytical Methods, 10: 3947-3955.
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  15. Shirdelmoghanloo, H., D. Cozzolino, I. Lohraseb and N.C. Collins, 2016. Truncation of grain filling in wheat (Triticum aestivum) triggered by brief heat stress during early grain filling: Association with senescence responses and reductions in stem reserves. Functional Plant Biol., 43: 919-930.
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  16. Roberts, J.J. and D. Cozzolino, 2016. Wet or dry? The effect of sample characteristics on the determination of soil properties by near infrared spectroscopy. TrAC Trends Analytical Chem., 83: 25-30.
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  17. Roberts, J.J. and D. Cozzolino, 2016. An overview on the application of chemometrics in food science and technology-an approach to quantitative data analysis. Food Analytical Methods, 9: 3258-3267.
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  18. Ristic, R., D. Cozzolino, D.W. Jeffery, J.M. Gambetta and S.E.P. Bastian, 2016. Predicting phenolic composition of shiraz wines using attenuated total reflectance mid-infrared (ATR-MIR) spectroscopy. Am. J. Enol. Viticulture, 67: 460-465.
  19. Pearce, K., J. Culbert, D. Cass, D. Cozzolino and K. Wilkinson, 2016. Influence of sample storage on the composition of carbonated beverages by MIR spectroscopy. Beverages, 2: 26-37.
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  20. Huang, Y., J. Carragher and D. Cozzolino, 2016. Measurement of fructose, glucose, maltose and sucrose in barley malt using attenuated total reflectance mid-infrared spectroscopy. Food Analytical Methods, 9: 1079-1085.
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  21. Gambetta, J.M., D. Cozzolino, S.E. Bastian and D.W. Jeffery, 2016. Towards the creation of a wine quality prediction index: Correlation of Chardonnay juice and wine compositions from different regions and quality levels. Food Analytical Methods, 9: 2842-2855.
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  22. Culbert, J., N. Verdonk, R. Ristic, S.O. Mantilla and M. Lane et al., 2016. Understanding consumer preferences for Australian sparkling wine vs. French Champagne. Beverages, 2: 19-31.
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  23. Cozzolino, D., S. Degner and J. Eglinton, 2016. The use of the Rapid Visco Analyser (RVA) to sequentially study starch properties in commercial malting barley (Hordeum vulgare). J. Food Measur. Characterization, 10: 474-479.
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  24. Cozzolino, D., S. Degner and J. Eglinton, 2016. The effect of the addition of emulsifiers on the pasting properties of barley grain and malt. Food Analytical Methods, 9: 664-669.
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  25. Cozzolino, D., S. Degner and J. Eglinton, 2016. Relationships between fructans content and barley malt quality. Food Analytical Methods, 9: 2010-2015.
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  26. Cozzolino, D., 2016. The use of the rapid visco analyser (RVA) in breeding and selection of cereals. J. Cereal Sci., 70: 282-290.
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  27. Cozzolino, D., 2016. State-of-the-art advantages and drawbacks on the application of vibrational spectroscopy to monitor alcoholic fermentation (beer and wine). Applied Spectroscopy Rev., 51: 302-317.
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  28. Cozzolino, D., 2016. Near infrared spectroscopy as a tool to monitor contaminants in soil, sediments and water-state of the art, advantages and pitfalls. Trends Environ. Analytical Chem., 9: 1-7.
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  29. Cozzolino, D., 2016. Metabolomics in grape and wine: Definition, current status and future prospects. Food Analytical Methods, 9: 2986-2997.
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  30. Cozzolino, D., 2016. Infrared Spectroscopy as a Valuable Tool for the Analysis of Honey Bee Plant-Derived Products. In: Chemistry, Biology and Potential Applications of Honeybee Plant-Derived Products, Cardoso, S.M. and A.M.S. Silva (Ed.). Bentham Science Publishers, USA., ISBN: 978-1-68108-238-7, pp: 224-241.
  31. Cozzolino, D., 2016. Editorial overview: Innovation in food science-food fraud. Curr. Opin. Food Sci., 10: 4-5.
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  32. Cozzolino, D. and S. Degner, 2016. An overview on the role of lipids and fatty acids in barley grain and their products during beer brewing. Food Res. Int., 81: 114-121.
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  33. Cozzolino, D. and J. Roberts, 2016. Applications and developments on the use of vibrational spectroscopy imaging for the analysis, monitoring and characterisation of crops and plants. Molecules, 21: 755-763.
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  34. Sultanbawa, Y., D. Cozzolino, S. Fuller, A. Cusack, M. Currie and H. Smyth, 2015. Infrared spectroscopy as a rapid tool to detect methylglyoxal and antibacterial activity in Australian honeys. Food Chem., 172: 207-212.
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  35. Li, S., A.M. Crump, P.R. Grbin, D. Cozzolino, P. Warren, Y. Hayasaka and K.L. Wilkinson, 2015. Aroma potential of oak battens prepared from decommissioned oak barrels. J. Agric. Food Chem., 63: 3419-3425.
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  36. Fassio, A.S., E.A. Restaino and D. Cozzolino, 2015. Determination of oil content in whole corn (Zea mays L.) seeds by means of near infrared reflectance spectroscopy. Comput. Electron. Agric., 110: 171-175.
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  37. Do, T.T.D., D. Cozzolino, B. Muhlhausler, A. Box and A.J. Able, 2015. Effect of malting on antioxidant capacity and vitamin E content in different barley genotypes. J. Inst. Brewing, 121: 531-540.
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  38. Do, T.D.T., D. Cozzolino, B. Muhlhausler, A. Box and A.J. Able, 2015. Antioxidant capacity and vitamin E in barley: Effect of genotype and storage. Food Chem., 187: 65-74.
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  39. Dambergs, R., M. Gishen and D. Cozzolino, 2015. A review of the state of the art, limitations, and perspectives of infrared spectroscopy for the analysis of wine grapes, must and grapevine tissue. Applied Spectrosc. Rev., 50: 261-278.
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  40. Culbert, J., D. Cozzolino, R. Ristic and K. Wilkinson, 2015. Classification of sparkling wine style and quality by MIR spectroscopy. Molecules, 20: 8341-8356.
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  41. Cozzolino, D., S. Roumeliotis and J. Eglinton, 2015. Relationships between fatty acid contents of barley grain, malt and wort with malt quality measurements. Cereal Chem., 92: 93-97.
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  42. Cozzolino, D., S. Degner and J.K. Eglinton, 2015. In situ study of water uptake by the seeds, endosperm and husk of barley using infrared spectroscopy. Spectrochimica Acta Part A: Mol. Biomolecular Spectroscopy, 150: 200-206.
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  43. Cozzolino, D., S. Degner and J. Eglinton, 2015. Study on the role of sugar fatty acids in explaining differences in the malt composition of barley analysed using vibrational spectroscopy and chemometrics. Analytical Methods, 7: 6152-6157.
  44. Cozzolino, D., K. Porker and M. Laws, 2015. An overview on the use of infrared sensors for in field, proximal and at harvest monitoring of cereal crops. Agriculture, 5: 713-722.
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  45. Cozzolino, D., A. Fassio, E. Restaino and E. Vicente, 2015. Instrumental Techniques and Methods: Their Role in Plant Omics. In: PlantOmics: The Omics of Plant Science, Barh, D., M.S. Khan and E. Davies (Eds.). Springer, New York, ISBN: 9768132221715, pp: 33-53.
  46. Cozzolino, D., 2015. The role of visible and infrared spectroscopy combined with chemometrics to measure phenolic compounds in grape and wine samples. Molecules, 20: 726-737.
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  47. Cozzolino, D., 2015. The role of vibrational spectroscopy as a tool to assess economically motivated fraud and counterfeit issues in agricultural products and foods. Analytical Methods, 7: 9390-9400.
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  48. Cozzolino, D., 2015. Sample presentation, sources of error and future perspectives on the application of vibrational spectroscopy in the wine industry. J. Sci. Food Agric., 95: 861-868.
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  49. Cozzolino, D., 2015. Infrared spectroscopy as a versatile analytical tool for the quantitative determination of antioxidants in agricultural products, foods and plants. Antioxidants, 4: 482-497.
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  50. Cozzolino, D., 2015. Foodomics and infrared spectroscopy: From compounds to functionality. Curr. Opin. Food Sci., 4: 39-43.
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  51. Cozzolino, D., 2015. An overview of the application of near infrared spectroscopy to analyze and monitor soil properties in South America. Applied Spectroscopy Rev., 50: 859-867.
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  52. Cajerville, C., A. Britos, L. Gutierrez, J.L. Reppetto, N. Errandonea and D. Cozzolino, 2015. Diurnal changes in water soluble carbohydrate concentration and effect on in vitro fermentation of Lucerne and tall Fescue in autumn. New Zealand J. Agric. Res., 58: 281-291.
  53. Blake, L.H., C.F. Jenner, M.J. Gidley and D. Cozzolino, 2015. Effect of surfactant treatment on swelling behaviour of normal and waxy cereal starches. Carbohydrate Polymers, 125: 265-271.
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  54. Li, S., K.L. Wilkinson and D. Cozzolino, 2014. The use of near infrared reflectance spectroscopy to identify the origin of oak shavings used in wine aging. J. Food Meas. Charact., 8: 356-361.
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  55. Gambetta, J.M., S.E. Bastian, D. Cozzolino and D.W. Jeffery, 2014. Factors influencing the aroma composition of Chardonnay wines. J. Agric. Food Chem., 62: 6512-6534.
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  56. Fassio, A., E. Restaino and D. Cozzolino, 2014. Prediction of fiber fractions, ash and organic matter digestibility in untreated maize stover by near infrared reflectance spectroscopy. Revista Agro Sur, 42: 41-46.
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  57. Cozzolino, D., S. Roumeliotis and J.K. Eglinton, 2014. The role of total lipids and fatty acids profile on the water uptake of barley grain during steeping. Food Chem., 151: 231-235.
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  58. Cozzolino, D., S. Roumeliotis and J.K. Eglinton, 2014. The influence of starch pasting properties and grain protein content on water uptake in barley. J. Inst. Brewing, 120: 38-44.
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  59. Cozzolino, D., S. Roumeliotis and J. Eglinton, 2014. Study of water uptake in whole grain barley by two-dimensional correlation near-infrared spectroscopy. Spectrosc. Lett., 47: 261-266.
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  60. Cozzolino, D., S. Roumeliotis and J. Eglinton, 2014. Feasibility study on the use of attenuated total reflectance MIR spectroscopy to measure the fructan content in barley. Anal. Methods, 6: 7710-7715.
    CrossRef  |  Direct Link  |  
  61. Cozzolino, D., S. Roumeliotis and J. Eglinton, 2014. Evaluation of the use of attenuated total reflectance mid infrared spectroscopy to determine fatty acids in intact seeds of barley (Hordeum vulgare). LWT-Food Sci. Technol., 56: 478-483.
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  62. Cozzolino, D., S. Roumeliotis and J. Eglinton, 2014. Combining Partial Least Squares (PLS) discriminant analysis and Rapid Visco Analyser (RVA) to classify barley samples according to year of harvest and locality. Food Anal. Methods, 7: 887-892.
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  63. Cozzolino, D., S. Roumeliotis and J. Eglinton, 2014. An Attenuated Total Reflectance Mid Infrared (ATR-MIR) spectroscopy study of gelatinization in barley. Carbohydr. Polym., 108: 266-271.
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  64. Cozzolino, D., S. Degner and J. Eglinton, 2014. A review on the role of vibrational spectroscopy as an analytical method to measure starch biochemical and biophysical properties in cereals and starchy foods. Foods, 3: 605-621.
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  65. Cozzolino, D., S. Degner and J. Eglinton, 2014. A novel approach to monitor the hydrolysis of barley (Hordeum vulgare L) malt: A chemometrics approach. J. Agric. Food Chem., 62: 11730-11736.
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  66. Cozzolino, D., D. Schultz, K. Allder, J. Eglinton and S. Roumeliotis, 2014. Feasibility study on the use of attenuated total reflectance mid-infrared spectroscopy for the analysis of malt quality parameters in wort. J. Inst. Brewing, 120: 385-389.
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  67. Cozzolino, D., 2014. Use of infrared spectroscopy for in-field measurement and phenotyping of plant properties: Instrumentation, data analysis and examples. Applied Spectrosc. Rev., 49: 564-584.
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  68. Cozzolino, D., 2014. An overview of the use of infrared spectroscopy and chemometrics in authenticity and traceability of cereals. Food Res. Int., 60: 262-265.
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  69. Madigan, T., A. Kiermeier, J. Carragher, M. de Barros Lopes and D. Cozzolino, 2013. The use of rapid instrumental methods to assess freshness of half shell Pacific oysters, Crassostrea gigas: A feasibility study. Innov. Food Sci. Emerg. Technol., 19: 204-209.
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  70. Holt, H., D. Cozzolino, J. McCarthy, C. Abrahamse and S. Holt et al., 2013. Influence of yeast strain on Shiraz wine quality indicators. Int. J. Food Microbiol., 165: 302-311.
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  71. Fudge, A.L., K.L. Wilkinson, R. Ristic and D. Cozzolino, 2013. Synchronous two-dimensional MIR correlation spectroscopy (2D-COS) as a novel method for screening smoke tainted wine. Food Chem., 139: 115-119.
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  72. Forouzangohar, M., D. Cozzolino, R.J. Smernik, J.A. Baldock, S.T. Forrester, D.J. Chittleborough and R.S. Kookana, 2013. Using the power of C-13 NMR to interpret infrared spectra of soil organic matter: A two-dimensional correlation spectroscopy approach. Vibr. Spectrosc., 66: 76-82.
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  73. Cozzolino, D., W.U. Cynkar, R.G. Dambergs, N. Shah and P. Smith, 2013. In situ measurement of soil chemical composition by near-infrared spectroscopy: A tool toward sustainable vineyard management. Commun. Soil Sci. Plant Anal., 44: 1610-1619.
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  74. Cozzolino, D., S. Roumeliotis and J. Eglinton, 2013. Relationships between swelling power, water solubility and near-infrared spectra in whole grain barley: A feasibility study. Food Bioprocess Technol., 6: 2732-2738.
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  75. Cozzolino, D., S. Roumeliotis and J. Eglinton, 2013. Relationships between starch pasting properties, free fatty acids and amylose content in barley. Food Res. Int., 51: 444-449.
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  76. Cozzolino, D., S. Roumeliotis and J. Eglinton, 2013. Prediction of starch pasting properties in barley flour using ATR-MIR spectroscopy. Carbohydr. Polym., 95: 509-514.
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  77. Cozzolino, D., S. Roumeliotis and J. Eglinton, 2013. Monitoring water uptake in whole barley (Hordeum vulgare L.) grain during steeping using near infrared reflectance spectroscopy. J. Food Eng., 114: 545-549.
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  78. Cozzolino, D., S. Roumeliotis and J. Eglinton, 2013. Feasibility study on the use of attenuated total reflectance infrared spectroscopy as high throughput screening tool to phenotype single barley seeds (Hordeum vulgare L.). Biosyst. Eng., 116: 379-384.
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  79. Cozzolino, D., S. Roumeliotis and J. Eglinton, 2013. Exploring the use of Near Infrared (NIR) reflectance spectroscopy to predict starch pasting properties in whole grain barley. Food Biophys., 8: 256-261.
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  80. Cozzolino, D. and H.E. Smyth, 2013. Analytical Methods to Authenticate PDO Wines. In: Food Protected Designation of Origin Methodologies and Applications, De la Guardia, M. and A.G. Illueca (Eds.). Elsevier, New York, ISBN: 978-0-444-59562-1, pp: 385-408.
  81. Boido, E., L. Farina, F. Carrau, E. Dellacassa and D. Cozzolino, 2013. Characterization of glycosylated aroma compounds in Tannat grapes and feasibility of the near infrared spectroscopy application for their prediction. Food Anal. Methods, 6: 100-111.
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  82. Smyth, H. and D. Cozzolino, 2012. Instrumental methods (spectroscopy, electronic nose and tongue) as tools to predict taste and aroma in beverages: Advantages and limitations. Chem. Rev., 113: 1429-1440.
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  83. Madigan, T., A. Kiermeier, M. de Barros Lopes and D. Cozzolino, 2012. The effect of homogenisation and storage on the near-infrared spectra of half shell Pacific oysters (Crassostrea gigas). Food Anal. Methods, 5: 995-1002.
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  84. Dambergs, R.G., M.D. Mercurio, S. Kassara, D. Cozzolino and P.A. Smith, 2012. Rapid measurement of methyl cellulose precipitable tannins using ultraviolet spectroscopy with chemometrics: Application to red wine and inter-laboratory calibration transfer. Applied Spectrosc., 66: 656-664.
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  85. Cozzolino, D., W. Cynkar, N. Shah and P. Smith, 2012. Varietal differentiation of grape juice based on the analysis of near- and mid-infrared spectral data. Food Anal. Methods, 5: 381-387.
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  86. Cozzolino, D., K. Allder, S. Roumeliotis and J. Eglinton, 2012. Feasibility study on the use of multivariate data methods and derivatives to enhance information from barley flour and malt samples analysed using the Rapid Visco Analyser. J. Cereal Sci., 56: 610-614.
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  87. Cozzolino, D., J. McCarthy and E. Bartowsky, 2012. Comparison of near infrared and mid infrared spectroscopy to discriminate between wines produced by different Oenococcus oeni strains after malolactic fermentation: A feasibility study. Food Control, 26: 81-87.
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  88. Cozzolino, D., 2012. Recent trends on the use of infrared spectroscopy to trace and authenticate natural and agricultural food products. Applied Spectrosc. Rev., 47: 518-530.
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  89. Cozzolino, D., 2012. Benefits and limitations of infrared technologies in omics research and development of natural drugs and pharmaceutical products. Drug Dev. Res., 73: 504-512.
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  90. Cozzolino, D. and I. Murray, 2012. A review on the application of infrared technologies to determine and monitor composition and other quality characteristics in raw fish, fish products and seafood. Applied Spectrosc. Rev., 47: 207-218.
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  91. Cozzolino, D. and C. Curtin, 2012. The use of attenuated total reflectance as tool to monitor the time course of fermentation in wild ferments. Food Control, 26: 241-246.
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  92. Canaza-Cayo, A.W., D. Cozzolino, D. Alomar and E. Quispe, 2012. A feasibility study of the classification of Alpaca (Lama pacos) wool samples from different ages, sex and color by means of visible and near infrared reflectance spectroscopy. Comput. Electron. Agric., 88: 141-147.
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  93. Smyth, H.E. and D. Cozzolino, 2011. Applications of infrared spectroscopy for quantitative analysis of volatile and secondary metabolites in plant materials. Curr. Bioactive Compounds, 7: 66-74.
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  94. Riovanto, R., W.U. Cynkar, P. Berzaghi and D. Cozzolino, 2011. Discrimination between Shiraz wines from different Australian regions: The role of spectroscopy and chemometrics. J. Agric. Food Chem., 59: 10356-10360.
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  95. Restaino, E., A.Fassio and D. Cozzolino, 2011. Discrimination of meat pates according to the animal species by means of near infrared spectroscopy and chemometrics. CyTA-J. Food, 9: 210-213.
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  96. Liccioli, T., T.M. Tran, D. Cozzolino, V. Jiranek, P.J. Chambers and S.A. Schmidt, 2011. Microvinification-how small can we go? Applied Microbiol. Biotechnol., 89: 1621-1628.
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  97. Fudge, A.L., K.L. Wilkinson, R. Ristic and D. Cozzolino, 2011. Classification of smoke tainted wines using mid-infrared spectroscopy and chemometrics. J. Agric. Food Chem., 60: 52-59.
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  98. De Bei, R., D. Cozzolino, W. Sullivan, W. Cynkar and S. Fuentes et al., 2011. Non‐destructive measurement of grapevine water potential using near infrared spectroscopy. Aust. J. Grape Wine Res., 17: 62-71.
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  99. Cozzolino, D., W. Cynkar, N. Shah and P. Smith, 2011. Feasibility study on the use of attenuated total reflectance mid-infrared for analysis of compositional parameters in wine. Food Res. Int., 44: 181-186.
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  100. Cozzolino, D., N. Shah, W. Cynkar and P. Smith, 2011. Technical solutions for analysis of grape juice, must and wine: The role of infrared spectroscopy and chemometrics. Anal. Bioanal. Chem., 401: 1479-1488.
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  101. Cozzolino, D., N. Shah, W. Cynkar and P. Smith, 2011. Quantitative analysis of minerals and electric conductivity of red grape homogenates by near infrared reflectance spectroscopy. Comput. Electron. Agric., 77: 81-85.
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  102. Cozzolino, D., N. Shah, W. Cynkar and P. Smith, 2011. Can spectroscopy geographically classify Sauvignon Blanc wines from Australia and New Zealand? Food Chem., 126: 673-678.
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  103. Cozzolino, D., N. Shah, W. Cynkar and P. Smith, 2011. A practical overview of multivariate data analysis applied to spectroscopy. Food Res. Int., 44: 1888-1896.
  104. Cozzolino, D., E. Corbella and H.E. Smyth, 2011. Quality control of honey using infrared spectroscopy: A review. Applied Spectrosc. Rev., 46: 523-538.
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  105. Cozzolino, D., 2011. Infrared methods for high throughput screening of metabolites: Food and medical applications. Combinatorial Chem. High Throughput Screen., 14: 125-131.
  106. Bellicontro, A., D. Cozzolino and F. Mencarelli, 2011. Application of NIR-AOTF spectroscopy to monitor Aleatico grape dehydration for Passito wine production. Am. J. Enol. Viticult., 62: 256-260.
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  107. Shah, N., W. Cynkar, P. Smith and D. Cozzolino, 2010. Use of attenuated total reflectance midinfrared for rapid and real-time analysis of compositional parameters in commercial white grape juice. J. Agric. Food Chem., 58: 3279-3283.
    CrossRef  |  Direct Link  |  
  108. Mercurio, M., R. Dambergs, D. Cozzolino, M. Herderich and P. Smith, 2010. Relationship between red wine grades and phenolics. 1. Tannin and total phenolics concentrations. J. Agric. Food Chem., 58: 12313-12319.
    CrossRef  |  Direct Link  |  
  109. Cozzolino, D., W.U. Cynkar, R.G. Dambergs, M. Gishen and P. Smith, 2010. Grape (Vitis vinifera) compositional data spanning ten successive vintages in the context of abiotic growing parameters. Agric. Ecosyst. Environ., 139: 565-570.
    CrossRef  |  Direct Link  |  
  110. Cozzolino, D., W. Cynkar, R. Dambergs and P. Smith, 2010. Two-dimensional correlation analysis of the effect of temperature on the fingerprint of wines analysed by mass spectrometry electronic nose. Sens. Actuat. B: Chem., 145: 628-634.
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  111. Cozzolino, D., E. Restaino and A. Fassio, 2010. Discrimination of yerba mate (Ilex paraguayensis St. Hil.) samples according to their geographical origin by means of near infrared spectroscopy and multivariate analysis. Sens. Instrum. Food Qual. Saf., 4: 67-72.
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  112. Cozzolino, D., 2010. The use of infrared spectroscopy to trace and authenticate natural and agricultural food products. Trends Photochem. Photobiol., 8: 15-25.
  113. Cozzolino, D., 2010. A review on the use of near infrared spectroscopy for plant analysis. Med. Plants, 2: 1-8.
  114. Cozzolino, D. and A. Moron, 2010. Influence of soil particle size on the measurement of sodium by near-infrared reflectance spectroscopy. Commun. Soil Sci. Plant Anal., 41: 2330-2339.
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  115. Alishahi, H., H. Farahmand, N. Prieto and D. Cozzolino, 2010. Identification of transgenic foods using NIR spectroscopy: A review. Spectrochim. Acta Part A: Mol. Biomol. Spectrosc., 75: 1-7.
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  116. Varela, C., L. Rose, H. McLean, T. Siebert, D. Cozzolino and P. Henschke, 2009. Discovering a chemical basis for differentiating wines made by fermentation with 'wild' indigenous and inoculated yeasts: Role of yeast volatile compounds. Aust. J. Grape Wine Res., 15: 238-248.
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  117. Restaino, E.A., E. Fernandez, A. la Manna and D. Cozzolino, 2009. Prediction of the nutritive value of pasture silage by near infrared spectroscopy (NIRS). Chilean J. Agric. Res., 69: 560-566.
    Direct Link  |  
  118. Forouzangohar, M., D. Cozzolino, R.S. Kookana, R.J. Smernik, S.T. Forrester and D.J. Chittleborough, 2009. Direct comparison between visible near-and mid-infrared spectroscopy for describing diuron sorption in soils. Environ. Sci. Technol., 43: 4049-4055.
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  119. Fassio, A., E. Fernandez, E. Restaino, A. la Manna and D. Cozzolino, 2009. Predicting the nutritive value of high moisture grain corn by near infrared reflectance spectroscopy. Comput. Electron. Agric., 67: 59-63.
    CrossRef  |  Direct Link  |  
  120. Cynkar, W., R.G. Dambergs, P. Smith and D. Cozzolino, 2009. Classification of Tempranillo wines according to geographic origin: Combination of mass spectrometry based electronic nose and chemometrics. Anal. Chim. Acta, 660: 227-231.
    CrossRef  |  Direct Link  |  
  121. Cynkar, W., D. Cozzolino and R.G. Dambergs, 2009. The effect of sample storage and homogenisation techniques on the chemical composition and near infrared spectra of white grapes. Food Res. Int., 42: 653-658.
    CrossRef  |  Direct Link  |  
  122. Cozzolino, D., W.U. Cynkar, N. Shah, R.G. Dambergs and P.A. Smith, 2009. A brief introduction to multivariate methods in grape and wine analysis. Int. J. Wine Res., 1: 123-130.
    Direct Link  |  
  123. Cozzolino, D., M. Holdstock, W.U. Cynkar, R.G.M. Dambergs and P. Smith, 2009. Mid infrared spectroscopy and multivariate analysis: A tool to discriminate between organic and non-organic wines grown in Australia. Food Chem., 116: 761-765.
    CrossRef  |  Direct Link  |  
  124. Cozzolino, D., E. Restaino, A. la Manna, E. Fernandez and A. Fassio, 2009. Usefulness of near infrared reflectance (NIR) spectroscopy and chemometrics to discriminate between fishmeal, meat meal and soya meal samples. Cienc. Investi. Agr., 36: 209-214.
    CrossRef  |  Direct Link  |  
  125. Cozzolino, D., A. Chree, I. Murray and J.R. Scaife, 2009. Usefulness of near infrared spectroscopy to monitor the extent of heat treatment in fish meal. Int. J. Food Sci. Technol., 44: 1579-1584.
    CrossRef  |  Direct Link  |  
  126. Cozzolino, D., 2009. Near infrared spectroscopy in natural products analysis. Planta Med., 75: 746-756.
    CrossRef  |  Direct Link  |  
  127. Cozzolino, D. and R.G. Dambergs, 2009. Applications of IR in the Wine and Beer Industry. In: Infrared Spectroscopy for Food Quality Analysis and Control, Sun, D.W. (Ed.). CRC Press, USA., ISBN: 9780123741363, pp: 377-397.
  128. Berna, A.Z., S. Trowell, D. Clifford, W. Cynkar and D. Cozzolino, 2009. Geographical origin of Sauvignon Blanc wines predicted by mass spectrometry and metal oxide based electronic nose. Anal. Chim. Acta, 648: 146-152.
    CrossRef  |  Direct Link  |  
  129. Smyth, H.E., D. Cozzolino, W.U. Cynkar, R.G. Dambergs, M. Sefton and M. Gishen, 2008. Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: Possibilities and limits. Anal. Bioanal. Chem., 390: 1911-1916.
    CrossRef  |  Direct Link  |  
  130. Liu, L., D. Cozzolino, W.U. Cynkar, R.G. Dambergs and L. Janik et al., 2008. Preliminary study on the application of visible-near infrared spectroscopy and chemometrics to classify Riesling wines from different countries. Food Chem., 106: 781-786.
    CrossRef  |  Direct Link  |  
  131. Cozzolino, D., W.U. Cynkar, R.G. Dambergs, M. Mercurio and P. Smith, 2008. Measurement of condensed tannins and dry matter in red grape homogenates using near infrared spectroscopy and partial least squares. J. Agric. Food Chem., 56: 7631-7636.
    CrossRef  |  Direct Link  |  
  132. Cozzolino, D., M.J. Kwiatkowski, W.U. Cynkar, R.G. Dambergs, L. Janik, G. Skouroumounis and M. Gishen, 2008. Analysis of elements in wine using near infrared spectroscopy and partial least squares regression. Talanta, 74: 711-716.
    CrossRef  |  Direct Link  |  
  133. Cozzolino, D., H. Smyth, W.U. Cynkar, L. Janik, R.G. Dambergs and M. Gishen, 2008. Use of direct headspace-mass spectrometry coupled with chemometrics to predict aroma properties in Australian riesling wine. Anal. Chim. Acta, 621: 2-7.
    CrossRef  |  Direct Link  |  
  134. Cozzolino, D., G. Cowey, K.A. Lattey, P. Godden and W.U. Cynkar et al., 2008. Relationship between wine scores and visible-near-infrared spectra of Australian red wines. Anal. Bioanal. Chem., 391: 975-981.
    CrossRef  |  Direct Link  |  
  135. Cozzolino, D., 2008. VIS-NIR cannot routinely analyse wine quantitatively. TRAC-Trends Anal. Chem., 26: 6-7.
  136. Corbella, E. and D. Cozzolino, 2008. Combining multivariate analysis and pollen count to classify honey samples accordingly to different botanical origins. Chilean J. Agric. Res., 68: 102-107.
    Direct Link  |  
  137. Bevin, C.J., R.G. Dambergs, A.J. Fergusson and D. Cozzolino, 2008. Varietal discrimination of Australian wines by means of mid-infrared spectroscopy and multivariate analysis. Anal. Chim. Acta, 621: 19-23.
    CrossRef  |  Direct Link  |  
  138. Berna, A.Z., S. Trowell, W. Cynkar and D. Cozzolino, 2008. Comparison of metal oxide-based electronic nose and mass spectrometry-based electronic nose for the prediction of red wine spoilage. J. Agric. Food Chem., 56: 3238-3244.
    CrossRef  |  Direct Link  |  
  139. Parker, M., A.P. Pollnitz, D. Cozzolino, I.L. Francis and M.J. Herderich, 2007. Identification and quantification of a marker compound for ‘Pepper' aroma and flavor in Shiraz grape berries by combination of chemometrics and gas chromatography-mass spectrometry. J. Agric. Food Chem., 55: 5948-5955.
    CrossRef  |  Direct Link  |  
  140. Moron, A., A. Garcia, J. Sawchik and D. Cozzolino, 2007. Preliminary study on the use of near‐infrared reflectance spectroscopy to assess nitrogen content of undried wheat plants. J. Sci. Food Agric., 87: 147-152.
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  141. Moron, A. and D. Cozzolino, 2007. Measurement of phosphorus in soils by near infrared reflectance spectroscopy: Effect of reference method on calibration. Commun. Soil Sci. Plant Analysis, 38: 1965-1974.
    CrossRef  |  Direct Link  |  
  142. Janik, L.J., D. Cozzolino, R. Dambergs, W. Cynkar and M. Gishen, 2007. The prediction of total anthocyanin concentration in red-grape homogenates using visible-near-infrared spectroscopy and artificial neural networks. Analytica Chim. Acta, 594: 107-118.
    CrossRef  |  Direct Link  |  
  143. Gishen, M. and D. Cozzolino, 2007. Feasibility study on the potential of visible and near infrared reflectance spectroscopy to measure alpaca fibre characteristics. Animal, 1: 899-904.
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  144. Fassio, A., A. Gimenez, E. Fernandez, D. Vaz Martins and D. Cozzolino, 2007. Prediction of chemical composition in sunflower whole plant and silage (Helianthus annus L.) by near infrared reflectance spectroscopy. J. Near Infrared Spectroscopy, 15: 201-207.
  145. Donald, D., D. Coomans, Y. Everingham, D. Cozzolino and M. Gishen, 2007. Repeated measures experimental design in near infrared spectroscopy using adaptive wavelets. Curr. Dev. Theory Applic. Wavelets, 1: 165-182.
  146. Cynkar, W.U., D. Cozzolino, R.G. Dambergs, L. Janik and M. Gishen, 2007. Effect of variety, vintage and winery on the prediction by visible and near infrared spectroscopy of the concentration of glycosylated compounds (G‐G) in white grape juice. Aust. J. Grape Wine Res., 13: 101-105.
    CrossRef  |  Direct Link  |  
  147. Cynkar, W., D. Cozzolino, B. Dambergs, L. Janik and M. Gishen, 2007. Feasibility study on the use of a head space mass spectrometry electronic nose (MS e-nose) to monitor red wine spoilage induced by Brettanomyces yeast. Sensors Actuators B: Chem., 124: 167-171.
    CrossRef  |  Direct Link  |  
  148. Cozzolino, D., M.J. Kwiatkowski, E.J. Waters and M. Gishen, 2007. A feasibility study on the use of visible and short wavelengths in the near-infrared region for the non-destructive measurement of wine composition. Analytical Bioanalytical Chem., 387: 2289-2295.
    CrossRef  |  Direct Link  |  
  149. Cozzolino, D., L. Liu, W.U. Cynkar, R.G. Dambergs, L. Janik, C.B. Colby and M. Gishen, 2007. Effect of temperature variation on the visible and near infrared spectra of wine and the consequences on the partial least square calibrations developed to measure chemical composition. Analytica Chim. Acta, 588: 224-230.
    CrossRef  |  Direct Link  |  
  150. Cozzolino, D., A. Fassio, E. Restaino, E. Fernandez and A. La Manna, 2007. Verification of silage type using near-infrared spectroscopy combined with multivariate analysis. J. Agric. Food Chem., 56: 79-83.
    CrossRef  |  Direct Link  |  
  151. Cozzolino, D., 2007. Livestock Animal by-Products. In: Near Infrared Spectroscopy in Food Science and Technology, Ozaki, Y., W.F. McClure and A.A. Christy (Eds.). John Wiley and Sons, New York, ISBN: 978-0-471-67201-2, pp: 311-322.
  152. Liu, L., D. Cozzolino, W.U. Cynkar, M. Gishen and C.B. Colby, 2006. Geographic classification of Spanish and Australian Tempranillo red wines by visible and near-infrared spectroscopy combined with multivariate analysis. J. Agric. Food Chem., 54: 6754-6759.
    CrossRef  |  Direct Link  |  
  153. Lilly, M., F.F. Bauer, M.G. Lambrechts, J.H. Swiegers, D. Cozzolino and I.S. Pretorius, 2006. The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates. Yeast, 23: 641-659.
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  154. Garcia, J. and D. Cozzolino, 2006. Use of near infrared reflectance spectroscopy to predict chemical composition of forages from breeding programs. Agric. Tecnica, 66: 41-48.
  155. Donald, D., D. Coomans, Y. Everingham, D. Cozzolino, M. Gishen and T. Hancock, 2006. Adaptive wavelet modelling of a nested 3 factor experimental design in NIR chemometrics. Chemometrics Intell. Laboratory Syst., 82: 122-129.
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  156. Dambergs, R.G., D. Cozzolino, W.U. Cynkar, L. Janik and M. Gishen, 2006. The determination of red grape quality parameters using the LOCAL algorithm. J. Near Infrared Spectroscopy, 14: 71-79.
  157. Cozzolino, D., R.G. Dambergs, L. Janik, W.U. Cynkar and M. Gishen, 2006. Analysis of grapes and wine by near infrared spectroscopy. J. Near Infrared Spectroscopy, 14: 279-289.
  158. Cozzolino, D., M. Parker, R.G. Dambergs, M. Herderich and M. Gishen, 2006. Chemometrics and Visible‐Near Infrared spectroscopic monitoring of red wine fermentation in a pilot scale. Biotechnol. Bioengin., 95: 1101-1107.
    CrossRef  |  Direct Link  |  
  159. Cozzolino, D., L. Flood, J. Bellon, M. Gishen and M. De Barros Lopes, 2006. Combining near infrared spectroscopy and multivariate analysis as a tool to differentiate different strains of Saccharomyces cerevisiae: A metabolomic study. Yeast, 23: 1089-1096.
    CrossRef  |  Direct Link  |  
  160. Cozzolino, D., I. Delucchi, M. Kholi and D. Vazquez, 2006. Use of near infrared reflectance spectroscopy to evaluate quality characteristics in whole-wheat grain. Agricultura Tecnica, 66: 370-375.
    Direct Link  |  
  161. Cozzolino, D., H.E. Smyth, K.A. Lattey, W. Cynkar and L. Janik et al., 2006. Combining mass spectrometry based electronic nose, visible-near infrared spectroscopy and chemometrics to assess the sensory properties of Australian Riesling wines. Analytica Chim. Acta, 563: 319-324.
    CrossRef  |  Direct Link  |  
  162. Cozzolino, D., E.G. Fernandez, E.A. Restaino and A.L. Manna, 2006. Determination of chemical composition of hay by near infrared spectroscopy (NIRS). Revista Argentina de Produccion Animal, 26: 203-209.
  163. Cozzolino, D., A. Vadell, F. Ballesteros, G. Galietta and N. Barlocco, 2006. Combining visible and near-infrared spectroscopy with chemometrics to trace muscles from an autochthonous breed of pig produced in Uruguay: A feasibility study. Analytical Bioanalytical Chem., 385: 931-936.
    CrossRef  |  Direct Link  |  
  164. Cozzolino, D., A. Fassio, E. Fernandez, E. Restaino and A. La Manna, 2006. Measurement of chemical composition in wet whole maize silage by visible and near infrared reflectance spectroscopy. Anim. Feed Sci. Technol., 129: 329-336.
    CrossRef  |  Direct Link  |  
  165. Cozzolino, D. and A. Moron, 2006. Potential of near-infrared reflectance spectroscopy and chemometrics to predict soil organic carbon fractions. Soil Tillage Res., 85: 78-85.
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  166. Corbella, E. and D. Cozzolino, 2006. Classification of the floral origin of Uruguayan honeys by chemical and physical characteristics combined with chemometrics. LWT-Food Sci. Technol., 39: 534-539.
    CrossRef  |  Direct Link  |  
  167. Bevin, C.J., A.J. Fergusson, W.B. Perry, L.J. Janik and D. Cozzolino, 2006. Development of a rapid fingerprinting system for wine authenticity by mid-infrared spectroscopy. J. Agric. Food Chem., 54: 9713-9718.
    CrossRef  |  Direct Link  |  
  168. Barlocco, N., A. Vadell, F. Ballesteros, G. Galietta and D. Cozzolino, 2006. Predicting intramuscular fat, moisture and Warner-Bratzler shear force in pork muscle using near infrared reflectance spectroscopy. Anim. Sci., 82: 111-116.
    CrossRef  |  Direct Link  |  
  169. Howell, K.S., D. Cozzolino, E.J. Bartowsky, G.H. Fleet and P.A. Henschke, 2005. Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation. FEMS Yeast Res., 6: 91-101.
    CrossRef  |  Direct Link  |  
  170. Gishen, M., R.G. Dambergs and D. Cozzolino, 2005. Grape and wine analysis in the Australian wine industry-enhancing the power of spectroscopy with chemometrics. Aust. J. Grape Wine Res., 11: 296-305.
  171. Gishen, M., D. Cozzolino and R.G. Dambergs, 2005. Grape and Wine Analysis in the Australian Wine Industry-Enhancing the Power of Spectroscopy with Chemometrics. In: AWRI Advances in Wine Science, Blair, R.J., M.E. Francis and I.S. Pretorius (Eds.). Australian Wine Research Institute, Adelaide, Australia, ISBN: 9780975105412, pp: 107-115.
  172. Cozzolino, D., W.U. Cynkar, R.G. Dambergs, L. Janik and M. Gishen, 2005. Effect of both homogenisation and storage on the spectra of red grapes and on the measurement of total anthocyanins, total soluble solids and pH by visual near infrared spectroscopy. J. Near Infrared Spectroscopy, 13: 213-223.
  173. Cozzolino, D., H.E. Smyth, W. Cynkar, R.G. Dambergs and M. Gishen, 2005. Usefulness of chemometrics and mass spectrometry-based electronic nose to classify Australian white wines by their varietal origin. Talanta, 68: 382-387.
    CrossRef  |  Direct Link  |  
  174. Cozzolino, D., H.E. Smyth, K.A. Lattey, W. Cynkar and L. Janik et al., 2005. Relationship between sensory analysis and near infrared spectroscopy in Australian riesling and chardonnay wines. Analytica Chim. Acta, 539: 341-348.
    CrossRef  |  Direct Link  |  
  175. Cozzolino, D., F. Montossi and R. San Julian, 2005. The use of visible (VIS) and near infrared (NIR) reflectance spectroscopy to predict fibre diameter in both clean and greasy wool samples. Anim. Sci., 80: 333-337.
    CrossRef  |  Direct Link  |  
  176. Cozzolino, D., A.I. Murray, A. Chree and J.R. Scaife, 2005. Multivariate determination of free fatty acids and moisture in fish oils by partial least-squares regression and near-infrared spectroscopy. LWT-Food Sci. Technol., 38: 821-828.
    CrossRef  |  Direct Link  |  
  177. Cozzolino, D., A. Chree, J.R. Scaife and I. Murray, 2005. Usefulness of near-infrared reflectance (NIR) spectroscopy and chemometrics to discriminate fishmeal batches made with different fish species. J. Agric. Food Chem., 53: 4459-4463.
    CrossRef  |  Direct Link  |  
  178. Corbella, E. and D. Cozzolino, 2005. The use of visible and near infrared spectroscopy to classify the floral origin of honey samples produced in Uruguay. J. Near Infrared Spectroscopy, 13: 63-68.
  179. Moron, A. and D. Cozzolino, 2004. Determination of potentially mineralizable nitrogen and nitrogen in particulate organic matter fractions in soil by visible and near-infrared reflectance spectroscopy. J. Agric. Sci., 142: 335-343.
    CrossRef  |  Direct Link  |  
  180. Fassio, A. and D. Cozzolino, 2004. Non-destructive prediction of chemical composition in sunflower seeds by near infrared spectroscopy. Ind. Crops Prod., 20: 321-329.
    CrossRef  |  Direct Link  |  
  181. Cynkar, W.U., D. Cozzolino, R.G. Dambergs, L. Janik and M. Gishen, 2004. The effects of homogenisation method and freezing on the determination of quality parameters in red grape berries of Vitis vinifera. Aust. J. Grape Wine Res., 10: 236-242.
    CrossRef  |  Direct Link  |  
  182. Cozzolino, D., M.J. Kwiatkowski, M. Parker, W.U. Cynkar, R.G. Dambergs, M. Gishen and M.J. Herderich, 2004. Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy. Analytica Chim. Acta, 513: 73-80.
    CrossRef  |  Direct Link  |  
  183. Cozzolino, D., M. Esler, R.G. Dambergs, W.U. Cynkar, D. Boehm, I.L. Francis and M. Gishen, 2004. Prediction of colour and pH using a diode array spectrophotometer (400-1100nm). J. Near Infrared Spectroscopy, 12: 105-111.
  184. Cozzolino, D. and I. Murray, 2004. Authentication of animal muscles by visible and near infrared reflectance spectroscopy. LWT-Food Sci. Technol., 37: 447-452.
  185. Cozzolino, D. and E. Corbella, 2004. Quality and near infrared reflectance spectroscopy of Uruguayan honey. Revista de Agricultura, 79: 51-59.
  186. Cozzolino, D. and A. Moron, 2004. Exploring the use of near infrared reflectance spectroscopy (NIRS) to predict trace minerals in legumes. Anim. Feed Sci. Technol., 111: 161-173.
    CrossRef  |  Direct Link  |  
  187. Cajarville, C., J.L. Repetto, A. Curbelo, C. Soto and D. Cozzolino, 2004. Estimating dry matter and crude protein degradability in forages by near infrared reflectance spectroscopy (NIRS). Revista Argentina de Produccion Animal, 24: 21-27.
  188. Moron, A. and D. Cozzolino, 2003. Exploring the use of near infrared reflectance spectroscopy to study physical properties and microelements in soils. J. Near Infrared Spectrosc., 11: 145-154.
    Direct Link  |  
  189. Cozzolino, D., N. Barlocco, A. Vadell, F. Ballesteros and G. Gallieta, 2003. The use of visible and near-infrared reflectance spectroscopy to predict colour on both intact and homogenised pork muscle. LWT-Food Sci. Technol., 36: 195-202.
    CrossRef  |  Direct Link  |  
  190. Cozzolino, D., H.E. Smyth and M. Gishen, 2003. Feasibility study on the use of visible and near-infrared spectroscopy together with chemometrics to discriminate between commercial white wines of different varietal origins. J. Agric. Food Chem., 51: 7703-7708.
    CrossRef  |  Direct Link  |  
  191. Cozzolino, D. and E. Corbella, 2003. Use of near infrared reflectance spectroscopy to assess chemical composition on fresh honey. J. Apicult. Res., 42: 16-20.
  192. Cozzolino, D. and A. Moron, 2003. The potential of near-infrared reflectance spectroscopy to analyse soil chemical and physical characteristics. J. Agric. Sci., 140: 65-71.
    CrossRef  |  Direct Link  |  
  193. Moron, A. and D. Cozzolino, 2002. Determination of macro elements in alfalfa and white clover by near infrared reflectance spectroscopy. J. Agric. Sci., 139: 413-423.
  194. Moron, A. and D. Cozzolino, 2002. Application of near infrared reflectance spectroscopy to analyse organic C, total N and pH in soils of Uruguay. J. Near Infrared Spectrosc., 10: 215-221.
  195. Cozzolino, D., V. Martins and I. Murray, 2002. Visible and near infrared spectroscopy of beef longissimus dorsi muscle as a means of dicriminating between pasture and corn silage feeding regimes. J. Near Infrared Spectrosc., 10: 187-193.
    Direct Link  |  
  196. Cozzolino, D., I. Murray and J.R. Scaife, 2002. Near infrared reflectance spectroscopy in the prediction of chemical characteristics of minced raw fish. Aquacult. Nutr., 8: 1-7.
  197. Cozzolino, D., D. de Mattos and D.V. Martins, 2002. Visible/near infrared reflectance spectroscopy for predicting composition and tracing system of production of beef muscle. Anim. Sci., 74: 477-484.
    CrossRef  |  Direct Link  |  
  198. Cozzolino, D., A. La Manna and D.V. Martins, 2002. Use of near infrared reflectance spectroscopy to analyse bovine faecal samples. J. Near Infrared Spectrosc., 10: 309-314.
    Direct Link  |  
  199. Cozzolino, D., A. Chree, I. Murray and J.R. Scaife, 2002. Determination of fishmeal samples by near infrared reflectance spectroscopy (NIRS). Aquacult. Nutr., 8: 149-155.
  200. Cozzolino, D., 2002. Prediction of chemical composition of ruminant feeds by near infrared reflectance spectroscopy (NIRS) in Uruguay. Rev. Argent. Prod. Anim., 22: 81-87.
  201. Cozzolino, D. and M. Labandera, 2002. Determination of dry matter and crude protein contents of undried forages by near infrared reflectance spectroscopy. J. Sci. Food Agric., 82: 380-384.
  202. Cozzolino, D. and I. Murray, 2002. Effect of sample presentation and animal muscle species on the analysis of meat by near infrared reflectance spectroscopy. J. Near Infrared Spectrosc., 10: 37-44.
    Direct Link  |  
  203. Cozzolino, D., A. Fassio and A. Gimenez, 2001. The use of near‐infrared reflectance spectroscopy (NIRS) to predict the composition of whole maize plants. J. Sci. Food Agric., 81: 142-146.
    CrossRef  |  Direct Link  |  
  204. Cozzolino, D., I. Murray, J.R. Scaife and R. Paterson, 2000. Study of dissected lamb muscles by visible and near infrared reflectance spectroscopy for composition assessment. Anim. Sci., 70: 417-425.
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