Nowadays, near-infrared spectroscopy (NIR) has become one of the most efficient and
advanced techniques for analysis of food products. Many relevant researches have been …

Based on the literature published in the past decade, we focus on the possibilities offered by
vibrational-spectroscopy-based techniques to make multi-component analysis of samples …

A rapid method was developed for determining the total flavonoid and protein content in
Tartary buckwheat by employing near-infrared spectroscopy (NIRS) and various machine …

Background The consumption of alcoholic beverages is an integral part of many socio-
cultural traditions. The existing methods of compositional analysis and quality control of …

Inductively coupled plasma mass spectrometry and optical emission were used to determine
the multi-element composition of 272 bottled Slovenian wines. To achieve geographical …

The current review focuses on the use of the most popular spectroscopic techniques applied
for wine and wine vinegar characterization, authentication, and quality control. The ever …

Wine is the final result of a long process of physical, chemical and biological
transformations, previously determined by several interrelated backgrounds. Every step of its …

Chinese rice wine is abundant in amino acids. The possibility of quantitative detection of 16
free amino acids (aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine …

The analysis of wine is of great importance since wine components strongly determine its
stability, organoleptic or nutrition characteristics. In addition, wine analysis is also important …

The purpose of this work was to study the possibility and ability of NIR spectroscopy to
determine the volatile compounds in apple wines. To achieve this, seventy-two samples …