| HOSNEDLOVA, B., J. SOCHOR, M. BARON, G. BJORKLUND and 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, vol. 60, No 19, p. 3271-3289. ISSN 1040-8398. Available from: 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 and 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, vol.~60, No~19, p.~3271-3289. ISSN~1040-8398. Available from: https://dx.doi.org/10.1080/10408398.2019.1682965.
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