Ultraviolet – visible - near infrared spectroscopy for rapid determination of volatile compounds in white grapes during ripening
Ciência Téc. Vitiv., 32 1 (2017) 53-61
Published online: 2017-08-09
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
NIR spectroscopy for predicting the aroma potential of intact tempranillo grape berries during ripening
Sandra Marín-San Román, María Paz Diago, Juan Fernández-Novales, Rosario Sánchez-Gómez, M. Rosario Salinas and Teresa Garde-CerdánEuropean Food Research and Technology 251 (9) 2731 (2025)
https://doi.org/10.1007/s00217-025-04789-9
Near-Infrared Spectroscopy Combined with Chemometrics for Liquor Product Quality Assessment: A Review
Wenliang Qi, Qingqing Jiang, Tianyu Ma, Yazhi Tan, Ruili Yan and Erihemu ErihemuFoods 14 (17) 2992 (2025)
https://doi.org/10.3390/foods14172992
Application of near‐infrared spectroscopy for the estimation of volatile compounds in Tempranillo Blanco grape berries during ripening
Sandra Marín‐San Román, Juan Fernández‐Novales, Cristina Cebrián‐Tarancón, Rosario Sánchez‐Gómez, María Paz Diago and Teresa Garde‐CerdánJournal of the Science of Food and Agriculture 103 (13) 6317 (2023)
https://doi.org/10.1002/jsfa.12706
Rapid authentication and composition determination of cellulose films by UV-VIS-NIR spectroscopy
Patricia Cazón, Daniel Cazón, Manuel Vázquez and Esther Guerra-RodriguezFood Packaging and Shelf Life 31 100791 (2022)
https://doi.org/10.1016/j.fpsl.2021.100791
Floral Scents and Fruit Aromas: Functions, Compositions, Biosynthesis, and Regulation
Salma Mostafa, Yun Wang, Wen Zeng and Biao JinFrontiers in Plant Science 13 (2022)
https://doi.org/10.3389/fpls.2022.860157
239 (2022)
https://doi.org/10.1016/B978-0-12-823497-6.00009-0
1 (2022)
https://doi.org/10.1016/B978-0-12-823497-6.00001-6
Visible/Near-Infrared Spectroscopy Devices and Wet-Chem Analyses for Grapes (Vitis vinifera L.) Quality Assessment: An Environmental Performance Comparison
M. Zambelli, A. Casson, V. Giovenzana, et al.Australian Journal of Grape and Wine Research 2022 1 (2022)
https://doi.org/10.1155/2022/9780412
Towards fruit maturity estimation using NIR spectroscopy
Syed Sohaib Ali Shah, Ayesha Zeb, Waqar S. Qureshi, Muhammad Arslan, Aman Ullah Malik, Waleed Alasmary and Eisa AlanaziInfrared Physics & Technology 111 103479 (2020)
https://doi.org/10.1016/j.infrared.2020.103479
NIR spectroscopy applied to the determination of 2‐phenylethanol and l‐phenylalanine concentrations in culture medium of Yarrowia lipolytica
Cristina Quintelas, Adelaide Braga, Daniela P Mesquita, Antonio L Amaral, Eugenio C Ferreira and Isabel BeloJournal of Chemical Technology & Biotechnology 94 (3) 812 (2019)
https://doi.org/10.1002/jctb.5827
From the Laboratory to The Vineyard—Evolution of The Measurement of Grape Composition using NIR Spectroscopy towards High-Throughput Analysis
Aoife Power, Vi Khanh Truong, James Chapman and Daniel CozzolinoHigh-Throughput 8 (4) 21 (2019)
https://doi.org/10.3390/ht8040021
Cholesterol determination in egg yolk by UV-VIS-NIR spectroscopy
Gema Puertas and Manuel VázquezFood Control 100 262 (2019)
https://doi.org/10.1016/j.foodcont.2019.01.031