Dr. Daniel Cozzolino

School of Agriculture, Food and Wine

The University of Adelaide, Australia

Email: d.cozzolino@adelaide.edu.au

Qualifications

1998     PhD in Agriculture, University of Aberdeen, United Kingdom

1990     Master in Comparative Animal Physiology, Universidad de la Republica, Uruguay

1989     Agricultural Engineer/Agronomist, Universidad de la Republica, Uruguay

1983     Bachelor in Biology, Colegio y Liceo Sagrada Familia, Uruguay

Publications (Selected)

1. Cozzolino, D.; Allder, K.; Roumeliotis, S.; Eglinton, J. (2012). Feasibility study on the use of multivariate data methods and derivatives to enhance information from the Rapid Visco Analyser. Journal of Cereal Science.
2. Canaza-Cayo, A.W.; Cozzolino, D.; Alomar, D.; Quispe, E. (2012). A feasibility study of the classification of Alpaca (Lama pacos) wool samples from different ages, sex and color by means of visible and near infrared reflectance spectroscopy. Computers and Electronics in Agriculture
3. Cozzolino, D. (2012). Recent trends on the use of infrared spectroscopy to trace and authenticate natural and agricultural food products. Applied Spectroscopy Reviews
4. Fudge, A.; Wilkinson, K. L.; Ristic, R.; Cozzolino, D. (2012). Classification of Smoke Tainted Wines Using Mid-Infrared Spectroscopy and Chemometrics. Food Chemistry
5. Fudge, A.; Wilkinson, K. L.; Ristic, R.; Cozzolino, D. (2012). Classification of Smoke Tainted Wines Using Mid-Infrared Spectroscopy and Chemometrics. Journal of Agriculture Food Chemistry. 60:  52-59.
6. Cozzolino, D.; Murray, I (2012).  A Review on the Application of Infrared Technologies to Determine and Monitor Composition and Other Quality Characteristics in Raw Fish, Fish Products, and Seafood. Applied Spectroscopy Reviews 47: 207-218.
7. Cozzolino, D.; McCarthy, J.; Bartowsky, E (2012). Comparison of near infrared and mid infrared spectroscopy to discriminate between wines produced by different Oenococcus Oeni strains after malolactic fermentation: A feasibility study. Food Control 26: 81-87.
8. Cozzolino, D., Shah, N., Cynkar, W., Smith, P. (2011).  Quantitative analysis of minerals and electric conductivity of red grape homogenates by near infrared reflectance spectroscopy. Computers and Electronics in Agriculture. 77: 81-85.
9. Cozzolino, D., Shah, N., Cynkar, W., Smith, P. (2011). Technical solutions for analysis of grape juice, must and wine: the role of infrared spectroscopy and chemometrics. Analytical and Bioanalytical Chemistry 401:1479-1488.
10. Cozzolino, D., Shah, N., Cynkar, W., Smith, P. (2011). Can spectroscopy geographically classify Sauvignon Blanc wines from Australia and New Zealand? Food Chemistry. 126: 673-678.
11. Cozzolino, D., Shah, N., Cynkar, W., Smith, P. (2011). A practical overview of multivariate data analysis applied to spectroscopy. Food Research International. 44: 1888-1896.
12. Cozzolino, D. (2011).  Infrared methods for high throughput screening of metabolites: food and medical applications. Combinatorial Chemistry & High Throughput Screening. 14: 125-131.
13. Cozzolino D.; Corbella E.; Smyth H. E. (2011).  Quality Control of Honey Using Infrared Spectroscopy: A Review. Applied Spectroscopy Reviews 46: 523-538.
14. Cozzolino, D., Shah, N., Cynkar, W., Smith, P. (2011). Feasibility study on the use of Attenuated Total Reflectance Mid-Infrared for Analysis of Compositional Parameters in Wine. Food Research International. 44: 181-186.
15. Cozzolino, D., Cynkar, W.U., Dambergs, R.G., Gishen, M., Smith, P. (2010).  Grape (Vitis vinifera) compositional data spanning ten successive vintages in the context of abiotic growing parameters. Agriculture, Ecosystems and Environment. 139: 565-570.
16. Cozzolino, D., Restaino, E., Fassio, A. (2010). Discrimination of yerba mate (Ilex paraguayensis St. Hil.) samples according to their geographical origin by means of near infrared spectroscopy and multivariate analysis. Sensing and Instrumentation for Food Quality and Safety. 4:67–72.
17. Cozzolino, D.; Cynkar, W.U.; Dambergs, R.G.; Smith, P. (2010). Two dimensional correlation analysis of the effect of temperature on the fingerprint of wines analysed by mass spectrometry electronic nose. Sensors and Actuators: B. Chemical. 145: 628-634.
18. Cozzolino D. (2010).  The use of infrared spectroscopy to trace and authenticate natural and agricultural food products Trends in Photochemistry & Photobiology 8: 15-25.
19. Cozzolino, D., Moron, A. (2010). Influence of soil particle size on the measurement of sodium by near infrared reflectance spectroscopy. Communications in Soil Science and Plant Analysis. 41: 2330-.
20. Cozzolino, D. (2010). A review on the use of near infrared spectroscopy for plant analysis. Medicinal Plants 2: 1-8.
21. Cozzolino, D.; Holdstock, M; Cynkar, W.U.; Dambergs, R.G.; M; Smith, P. (2009). Mid infrared spectroscopy and multivariate analysis: a tool to discriminate between organic and non-organic wines grown in Australia. Food Chemistry 116: 761-765.
22. Cozzolino, D.; Cynkar, W.U.; Dambergs, R.G.; Shah, N.; M; Smith, P. (2009). Multivariate methods in grape and wine analysis. International Journal of Wine Research 1: 123-130.
23. Cozzolino, D., Restaino, E.; La Manna, A., Fernández, E.; Fassio, A. (2009). Usefulness of near infrared reflectance (NIR) spectroscopy and chemometrics to discriminate between fish meal, meat meal and soya meal samples. Ciencia Investigacion Agraria (Chile). 36: 209-214.
24. Cozzolino, D.; Chree, A.; Murray, I.; Scaife, J.R. (2009).  Usefulness of near infrared spectroscopy to monitor the extent of heat treatment in fish meal. International Journal of Food Science and Technology. 44: 1579-1584.
25. Cozzolino, D.; Cynkar, W.U.; Dambergs, R.G.; Mercurio, M; Smith, P. (2008). Measurement of condensed tannins and dry matter in red grape homogenates using near infrared spectroscopy and partial least squares. Journal of Agriculture Food Chemistry 56:7631-7636.