Daniel Cozzolino
Daniel Cozzolino
Associate Professor - QAAFI - The University of Queensland
Verified email at - Homepage
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Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy
D Cozzolino, MJ Kwiatkowski, M Parker, WU Cynkar, RG Dambergs, ...
Analytica Chimica Acta 513 (1), 73-80, 2004
A review of methods for the detection of pathogenic microorganisms
P Rajapaksha, A Elbourne, S Gangadoo, R Brown, D Cozzolino, ...
Analyst 144 (2), 396-411, 2019
Identification of animal meat muscles by visible and near infrared reflectance spectroscopy
D Cozzolino, I Murray
LWT-Food Science and Technology 37 (4), 447-452, 2004
Feasibility study on the use of visible and near-infrared spectroscopy together with chemometrics to discriminate between commercial white wines of different varietal origins
D Cozzolino, HE Smyth, M Gishen
Journal of Agricultural and Food Chemistry 51 (26), 7703-7708, 2003
The potential of near-infrared reflectance spectroscopy to analyse soil chemical and physical characteristics
D Cozzolino, A Moron
The Journal of Agricultural Science 140 (1), 65-71, 2003
The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates
M Lilly, FF Bauer, MG Lambrechts, JH Swiegers, D Cozzolino, IS Pretorius
Yeast 23 (9), 641-659, 2006
Potential of near-infrared reflectance spectroscopy and chemometrics to predict soil organic carbon fractions
D Cozzolino, A Morón
Soil and Tillage Research 85 (1-2), 78-85, 2006
Biochar built soil carbon over a decade by stabilizing rhizodeposits
Z Weng, L Van Zwieten, BP Singh, E Tavakkoli, S Joseph, LM Macdonald, ...
Nature Climate Change 7 (5), 371-376, 2017
Multivariate data analysis applied to spectroscopy: Potential application to juice and fruit quality
D Cozzolino, WU Cynkar, N Shah, P Smith
Food Research International 44 (7), 1888-1896, 2011
Predicting intramuscular fat, moisture and Warner-Bratzler shear force in pork muscle using near infrared reflectance spectroscopy
N Barlocco, A Vadell, F Ballesteros, G Galietta, D Cozzolino
Animal science 82 (1), 111-116, 2006
Antimicrobial metal nanomaterials: from passive to stimuli‐activated applications
S Cheeseman, AJ Christofferson, R Kariuki, D Cozzolino, T Daeneke, ...
Advanced Science 7 (10), 1902913, 2020
Contributions of Fourier-transform mid infrared (FT-MIR) spectroscopy to the study of fruit and vegetables: A review
S Bureau, D Cozzolino, CJ Clark
Postharvest Biology and Technology 148, 1-14, 2019
Analysis of grapes and wine by near infrared spectroscopy
D Cozzolino, RG Dambergs, L Janik, WU Cynkar, M Gishen
Journal of Near Infrared Spectroscopy 14 (5), 279-289, 2006
Antibacterial Liquid Metals: Biofilm Treatment via Magnetic Activation
A Elbourne, S Cheeseman, P Atkin, NP Truong, N Syed, A Zavabeti, ...
ACS nano 14 (1), 802-817, 2020
Geographic classification of Spanish and Australian Tempranillo red wines by visible and near-infrared spectroscopy combined with multivariate analysis
L Liu, D Cozzolino, WU Cynkar, M Gishen, CB Colby
Journal of agricultural and food chemistry 54 (18), 6754-6759, 2006
Classification of Tempranillo wines according to geographic origin: Combination of mass spectrometry based electronic nose and chemometrics
W Cynkar, R Dambergs, P Smith, D Cozzolino
Analytica chimica acta 660 (1-2), 227-231, 2010
Multivariate determination of free fatty acids and moisture in fish oils by partial least-squares regression and near-infrared spectroscopy
D Cozzolino, I Murray, A Chree, JR Scaife
LWT-Food Science and Technology 38 (8), 821-828, 2005
Instrumental methods (spectroscopy, electronic nose, and tongue) as tools to predict taste and aroma in beverages: advantages and limitations
H Smyth, D Cozzolino
Chemical reviews 113 (3), 1429-1440, 2013
Preliminary study on the application of visible–near infrared spectroscopy and chemometrics to classify Riesling wines from different countries
L Liu, D Cozzolino, WU Cynkar, RG Dambergs, L Janik, BK O’neill, ...
Food chemistry 106 (2), 781-786, 2008
Classification of the floral origin of Uruguayan honeys by chemical and physical characteristics combined with chemometrics
E Corbella, D Cozzolino
LWT-Food Science and Technology 39 (5), 534-539, 2006
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