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For: Zaukuu JZ, Soós J, Bodor Z, Felföldi J, Magyar I, Kovacs Z. Authentication of Tokaj Wine (Hungaricum) with the Electronic Tongue and Near Infrared Spectroscopy. J Food Sci 2019;84:3437-44. [PMID: 31762045 DOI: 10.1111/1750-3841.14956] [Cited by in Crossref: 15] [Cited by in F6Publishing: 9] [Article Influence: 5.0] [Reference Citation Analysis]
Number Citing Articles
1 Khvalbota L, Machyňáková A, Čuchorová J, Furdíková K, Špánik I. Enantiomer composition of chiral compounds present in traditional Slovak Tokaj wines. Journal of Food Composition and Analysis 2021;96:103719. [DOI: 10.1016/j.jfca.2020.103719] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
2 Stuppner S, Mayr S, Beganovic A, Beć K, Grabska J, Aufschnaiter U, Groeneveld M, Rainer M, Jakschitz T, Bonn GK, Huck CW. Near-Infrared Spectroscopy as a Rapid Screening Method for the Determination of Total Anthocyanin Content in Sambucus Fructus. Sensors (Basel) 2020;20:E4983. [PMID: 32887485 DOI: 10.3390/s20174983] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
3 Aouadi B, Zaukuu JZ, Vitális F, Bodor Z, Fehér O, Gillay Z, Bazar G, Kovacs Z. Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue-Critical Overview. Sensors (Basel) 2020;20:E5479. [PMID: 32987908 DOI: 10.3390/s20195479] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 2.5] [Reference Citation Analysis]
4 Machyňáková A, Schneider MP, Khvalbota L, Vyviurska O, Špánik I, Gomes AA. A fast and inexpensive approach to characterize Slovak Tokaj selection wines using infrared spectroscopy and chemometrics. Food Chem 2021;357:129715. [PMID: 33878582 DOI: 10.1016/j.foodchem.2021.129715] [Reference Citation Analysis]
5 Geană E, Ciucure CT, Apetrei C. Electrochemical Sensors Coupled with Multivariate Statistical Analysis as Screening Tools for Wine Authentication Issues: A Review. Chemosensors 2020;8:59. [DOI: 10.3390/chemosensors8030059] [Cited by in Crossref: 5] [Cited by in F6Publishing: 1] [Article Influence: 2.5] [Reference Citation Analysis]
6 Gomes AA, Khvalbota L, Machyňáková A, Furdíková K, Zini CA, Špánik I. Slovak Tokaj wines classification with respect to geographical origin by means of one class approaches. Spectrochim Acta A Mol Biomol Spectrosc 2021;257:119770. [PMID: 33852999 DOI: 10.1016/j.saa.2021.119770] [Reference Citation Analysis]
7 Xu L, Hai C, Yan S, Wang S, Du S, Chen H, Yang J, Fu H. Classification of organic and ordinary kiwifruit by chemometrics analysis of elemental fingerprint and stable isotopic ratios. J Food Sci 2021;86:3447-56. [PMID: 34289111 DOI: 10.1111/1750-3841.15836] [Reference Citation Analysis]
8 Kruzlicova D, Gruberova S. Classification and authentication of Slovak varietal wines by attenuated total reflectance Fourier-transform infrared spectrometry and multidimensional data analysis. Chem Pap . [DOI: 10.1007/s11696-021-02041-8] [Reference Citation Analysis]
9 Kalló G, Kunkli B, Győri Z, Szilvássy Z, Csősz É, Tőzsér J. Compounds with Antiviral, Anti-Inflammatory and Anticancer Activity Identified in Wine from Hungary's Tokaj Region via High Resolution Mass Spectrometry and Bioinformatics Analyses. Int J Mol Sci 2020;21:E9547. [PMID: 33334025 DOI: 10.3390/ijms21249547] [Reference Citation Analysis]
10 Wang S, Hu XZ, Liu YY, Tao NP, Lu Y, Wang XC, Lam W, Lin L, Xu CH. Direct authentication and composition quantitation of red wines based on Tri-step infrared spectroscopy and multivariate data fusion. Food Chem 2022;372:131259. [PMID: 34627087 DOI: 10.1016/j.foodchem.2021.131259] [Reference Citation Analysis]
11 Basile T, Marsico AD, Perniola R. Use of Artificial Neural Networks and NIR Spectroscopy for Non-Destructive Grape Texture Prediction. Foods 2022;11:281. [DOI: 10.3390/foods11030281] [Reference Citation Analysis]
12 Páscoa RNMJ, Porto PALS, Cerdeira AL, Lopes JA. The application of near infrared spectroscopy to wine analysis: An innovative approach using lyophilization to remove water bands interference. Talanta 2020;214:120852. [PMID: 32278421 DOI: 10.1016/j.talanta.2020.120852] [Cited by in Crossref: 4] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
13 Galvan D, Aquino A, Effting L, Mantovani ACG, Bona E, Conte-Junior CA. E-sensing and nanoscale-sensing devices associated with data processing algorithms applied to food quality control: a systematic review. Crit Rev Food Sci Nutr 2021;:1-41. [PMID: 33779434 DOI: 10.1080/10408398.2021.1903384] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]