Food chemistry
Jun 26, 2024
The present study proposes the development of new wine recognition models based on Artificial Intelligence (AI) applied to the mid-level data fusion of H NMR and Raman data. In this regard, a supervised machine learning method, namely Support Vector ...
Scientific reports
Jun 1, 2024
To tackle the difficulty of extracting features from one-dimensional spectral signals using traditional spectral analysis, a metabolomics analysis method is proposed to locate two-dimensional correlated spectral feature bands and combine it with deep...
The journal of nutrition, health & aging
Dec 6, 2023
OBJECTIVES: Several studies suggest that moderate wine consumption, particularly red wine, may have benefits for cardiovascular health. Red wine contains a variety of bioactive compounds, including polyphenols like phenolic acids, which have demonstr...
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
Jan 10, 2023
In this study, we combined Raman spectroscopy with deep learning for the first time to establish an accurate, simple, and fast method to identify the origin of red wines. We collected Raman spectra from 200 red wine samples of the Cabernet Sauvignon ...
Journal of the science of food and agriculture
Jan 4, 2023
BACKGROUND: Recent statistics from the European Commission indicate that wine is one of the commodities most commonly subject to food fraud. In this context, the development of reliable classification models to differentiate alcoholic beverages requi...
Food research international (Ottawa, Ont.)
Oct 17, 2021
Ethiopian honey wine, Tej, is spontaneously fermented traditional alcoholic beverage, usually made from honey and "gesho" (Rhamnus prinoides). Till now, limited amount of information is available on the characterization of Tej. Thus, the aim of this ...
Journal of food and drug analysis
Sep 15, 2021
Magnetic solid phase extraction (MSPE) have been widely applied in a variety of sample preparation techniques. Herein, FeO@pDA as the sorbents for MSPE, were developed for the determination of phenolic acids and flavonoids in fruit wine samples in co...
Molecules (Basel, Switzerland)
Aug 23, 2021
Wine aroma is an important quality trait in wine, influenced by its volatile compounds. Many factors can affect the composition and levels (concentration) of volatile aromatic compounds, including the water status of grapevines, canopy management, an...
Food chemistry
May 18, 2021
Fluorescence spectroscopy is rapid, straightforward, selective, and sensitive, and can provide the molecular fingerprint of a sample based on the presence of various fluorophores. In conjunction with chemometrics, fluorescence techniques have been ap...
Food chemistry
Feb 16, 2021
The complexity of the chemical reactions occurring during white wine storage, such as oxidation turns the capacity of prediction and consequently the capacity to avoid it extremely difficult. This study proposes an untarget methodology based on machi...