Serafim  Papadimitriou

Daniel Cozzolino

Assistant Professor

biography

Dr. Daniel Cozzolino, completed her Program for the Development of Basic Sciences (PNUD), Universidad de la Republica, Montevideo, Uruguay Master in Comparative Animal Physiology 1989 - 1990. Received academic and scientific awards Tomas Hirschfeld Award - International Council for Infrared Spectroscopy in 2013 and Best Scientist of the Year – INIA Uruguay in 1992.

 

Area of Interest

1) Rapid methods
2) Analytical, biochemical
3) Chemical methods and techniques to improve the fermentability
4) Malt quality characteristics of Australian barley varieties


top publication

1) Cozzolino, D. Sample presentation, sources of error and future perspectives on the application of vibrational spectroscopy in the wine industry. Journal of the Science of Food and Agriculture (accepted) [Impact Factor 1.436].

2) Sultanbawaa, Y.; Cozzolino, D.; Fuller, S.; Cusackc, A.; Currie, M.; Smyth, H..Infrared spectroscopy as a rapid tool to detect methylglyoxal and antibacterial activity in Australian honeys. Food Chemistry (accepted) [Impact Factor 3.655]

3) Sijing Li; Wilkinson, K.L.; Cozzolino, D. (2014). The use of near infrared reflectance spectroscopy to identify the origin of oak shavings used in wine aging. Journal of Food Measurement & Characterization (accepted) [Impact Factor n/a].

4) Cozzolino, D.; Roumeliotis, S.; Eglinton, J. (2014). An attenuated total reflectance mid infrared (ATR-MIR) spectroscopy study of gelatinization in barley. Carbohydrate Polymers 108: 266-271 [Impact Factor 3.68].

5) Cozzolino, D. (2014). Use of infrared spectroscopy for in field measurement and phenotyping of plant properties: instrumentation, data analysis and examples. Applied Spectroscopy Reviews 49: 564-584 [Impact Factor 3.385].

6) Cozzolino, D.; Roumeliotis, S.; Eglinton, J. (2014). The influence of starch pasting properties and grain protein content on water uptake in barley. Journal of Institute of Brewing 120: 38–44 [Impact Factor 0.88].

7) Cozzolino, D.; Roumeliotis, S.; Eglinton, J. (2014). Evaluation of the use of attenuated total reflectance mid infrared spectroscopy to determine fatty acids in intact seeds of barley (Hordeum vulgare). LWT-Food Science and Technology 56: 478-483 [Impact Factor 2.54].

8) Cozzolino, D.; Roumeliotis, S.; Eglinton, J. (2014). The role of total lipids and fatty acids profile on the water uptake of barley grain during steeping. Food Chemistry 151: 231–235 [Impact Factor 3.655].

9) Cozzolino, D.; Roumeliotis, S.; Eglinton, J. (2014). Combining partial least squares (PLS) discriminant analysis and Rapid Visco Analyser (RVA) to classify barley samples according to year of harvest and locality. Food Analytical Methods 7: 887-892 [Impact Factor 1.947].

10) Cozzolino, D. (2013). An overview of the use of infrared spectroscopy and chemometrics in authenticity and traceability of cereals. Food Research International (accepted) [Impact Factor 3.15].

11) Cozzolino, D.; Roumeliotis, S.; Eglinton, J. (2013). Feasibility study on the use of attenuated total reflectance infrared spectroscopy as high throughput screening tool to phenotype single barley seeds (Hordeum vulgare L.). Biosystems Engineering 116: 379-384 [Impact Factor 1.357].

12) Holt, H.; Cozzolino, D.; McCarthy, J.; Abrahamse, C.; Holt, S.; Solomon, M.; Smith, P.; Chambers, P.J.; Curtin, Ch. (2013). Influence of yeast strain on Shiraz wine quality indicators. International Journal of Food Microbiology 165: 302-311 [Impact Factor 3.32].

13) Cozzolino, D.; Roumeliotis, S.; Eglinton, J. (2013). Study of water uptake in whole grain barley by two-dimensional correlation near infrared spectroscopy. Spectroscopy Letters 47:261–266 [Impact Factor 0.80].

14) Madigan, T.; Kiermeier, A.; Carragher, J.; de Barros Lopes, M.; Cozzolino, D. (2013). The use of rapid instrumental methods to assess freshness of half shell Pacific oysters, Crassostrea gigas: a feasibility study. Innovative Food Science and Emerging Technologies 19: 204-209 [Impact Factor 3.30].

15) Cozzolino, D.; Roumeliotis, S.; Eglinton, J. (2013). Exploring the use of near infrared (NIR) reflectance spectroscopy to predict starch pasting properties in whole grain barley. Food Biophysics 8:256–261 [Impact Factor 2.18].