The Vineyard of The Future
Climate Change Research
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Machine learning detects grape contamination from bush fires within one hour after exposure. Image credit: Dr. Eden Tongson
Non-invasive biometrics and machine learning modeling to obtain sensory and emotional responses from panelists during entomophagy
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The Effect of Bubble Formation within Carbonated Drinks on the Brewage Foamability, Bubble Dynamics and Sensory Perception by Consumers
Author: Claudia Gonzalez Viejo
Supervisor: Sigfredo Fuentes
Co-Supervisors: Damir D. Torrico, Frank D. Dunshea, Kate Howell
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Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions
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Advances in Artificial Intelligence (AI) to Assess Smoke Contamination in Grapevines and Taint in Wines due to Increased Bushfire Events
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Machine Learning Modeling of Wine Sensory Profiles and Color of Vertical Vintages of Pinot Noir based on Chemical Fingerprinting, Weather and Management Data
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A digital approach to evaluate the effect of berry cell death on Pinot Noir wines quality traits and sensory profile using non-destructive near-infrared spectroscopy
