HOSNEDLOVA, B., J. SOCHOR, M. BARON, G. BJORKLUND a René KIZEK. Application of nanotechnology based-biosensors in analysis of wine compounds and control of wine quality and safety: A critical review. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. PHILADELPHIA: TAYLOR & FRANCIS INC, 2020, roč. 60, č. 19, s. 3271-3289. ISSN 1040-8398. Dostupné z: https://dx.doi.org/10.1080/10408398.2019.1682965. |
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@article{1755481, author = {Hosnedlova, B. and Sochor, J. and Baron, M. and Bjorklund, G. and Kizek, René}, article_location = {PHILADELPHIA}, article_number = {19}, doi = {http://dx.doi.org/10.1080/10408398.2019.1682965}, keywords = {Biosensor; enology; nanomaterials; nanoparticles; polyphenols; quality; safety; wine}, language = {eng}, issn = {1040-8398}, journal = {CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION}, title = {Application of nanotechnology based-biosensors in analysis of wine compounds and control of wine quality and safety: A critical review}, url = {https://www.tandfonline.com/doi/abs/10.1080/10408398.2019.1682965}, volume = {60}, year = {2020} }
TY - JOUR ID - 1755481 AU - Hosnedlova, B. - Sochor, J. - Baron, M. - Bjorklund, G. - Kizek, René PY - 2020 TI - Application of nanotechnology based-biosensors in analysis of wine compounds and control of wine quality and safety: A critical review JF - CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION VL - 60 IS - 19 SP - 3271-3289 EP - 3271-3289 PB - TAYLOR & FRANCIS INC SN - 10408398 KW - Biosensor KW - enology KW - nanomaterials KW - nanoparticles KW - polyphenols KW - quality KW - safety KW - wine UR - https://www.tandfonline.com/doi/abs/10.1080/10408398.2019.1682965 N2 - Nanotechnology is one of the most promising future technologies for the food industry. Some of its applications have already been introduced in analytical techniques and food packaging technologies. This review summarizes existing knowledge about the implementation of nanotechnology in wine laboratory procedures. The focus is mainly on recent advancements in the design and development of nanomaterial-based sensors for wine compounds analysis and assessing wine safety. Nanotechnological approaches could be useful in the wine production process, to simplify wine analysis methods, and to improve the quality and safety of the final product. ER -
HOSNEDLOVA, B., J. SOCHOR, M. BARON, G. BJORKLUND a René KIZEK. Application of nanotechnology based-biosensors in analysis of wine compounds and control of wine quality and safety: A critical review. \textit{CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION}. PHILADELPHIA: TAYLOR \&{}amp; FRANCIS INC, 2020, roč.~60, č.~19, s.~3271-3289. ISSN~1040-8398. Dostupné z: https://dx.doi.org/10.1080/10408398.2019.1682965.
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