The potential of near-infrared spectroscopy (NIRS) as a rapid method to evaluate the aroma profiles of winemaking grapes
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
Hohenheim, Universität Hohenheim, Dissertation, 2023
- Keyword
-
NIR-Spektroskopie
Aromastoff
Schlüsselsubstanz
Lebensmittelqualität
Lebensmittelanalyse
Weintraube
- Event
-
Veröffentlichung
- (where)
-
Hohenheim
- (who)
-
Universität Hohenheim
- (when)
-
2023
- Creator
- Contributor
-
Zörb, Christian
- DOI
-
10.60848/2094
- URN
-
urn:nbn:de:101:1-2503120117478.159736089652
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:20 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Gehlken, Jana
- Zörb, Christian
- Universität Hohenheim
Time of origin
- 2023
Other Objects (12)
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Comprehensive study of volatile compounds and transcriptome data providing genes for grape aroma
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Experimental demonstration of a new near-infrared spectroscopy technique based on optical dual-comb: DC-NIRS
Determination of aroma compounds in grape mash under conditions of tasting by on-line near-infrared spectroscopy
Prediction of sensory attributes in winemaking grapes by on-line near-infrared spectroscopy based on selected volatile aroma compounds
Copper-based grape pest management has impacted wine aroma
The Effect of Motion Artifacts on Near-Infrared Spectroscopy (NIRS) Data and Proposal of a Video-NIRS System
Comprehensive study of volatile compounds and transcriptome data providing genes for grape aroma
Somatosensory Response to Trigeminal Stimulation: A Functional Near-Infrared Spectroscopy (fNIRS) Study
New Molecular Insights into Wine Aroma: Studies on the Lychee Note of Muscaris Grapes and the Aroma Difference between Wine and Beer
Neurophysiological bases of the functional Near-Infrared Spectroscopy (fNIRS) signal : an experimental investigation
Aroma
NIRS-Prüfstand
NIRS Bonn
Experimental demonstration of a new near-infrared spectroscopy technique based on optical dual-comb: DC-NIRS
Determination of aroma compounds in grape mash under conditions of tasting by on-line near-infrared spectroscopy
Prediction of sensory attributes in winemaking grapes by on-line near-infrared spectroscopy based on selected volatile aroma compounds
Copper-based grape pest management has impacted wine aroma
The Effect of Motion Artifacts on Near-Infrared Spectroscopy (NIRS) Data and Proposal of a Video-NIRS System
Comprehensive study of volatile compounds and transcriptome data providing genes for grape aroma
Somatosensory Response to Trigeminal Stimulation: A Functional Near-Infrared Spectroscopy (fNIRS) Study
New Molecular Insights into Wine Aroma: Studies on the Lychee Note of Muscaris Grapes and the Aroma Difference between Wine and Beer
Neurophysiological bases of the functional Near-Infrared Spectroscopy (fNIRS) signal : an experimental investigation
Aroma
NIRS-Prüfstand
NIRS Bonn