Marta Bevilacqua

Marta Bevilacqua

Postdoc


  1. 2014
  2. Quantification of the enantiomeric excess of two APIs by means of near infrared spectroscopy and chemometrics

    Rigoni, L., Venti, S., Bevilacqua, Marta, Bucci, R., Magrì, A. D., Magrì, A. L. & Marini, F., 2014, In: Chemometrics and Intelligent Laboratory Systems. 133, p. 149 - 156

    Research output: Contribution to journalJournal articlepeer-review

  3. Rheoreversible hydrogels in paper restoration processes: a versatile tool

    Mazzuca, C., Micheli, L., Marini, F., Bevilacqua, Marta, Bocchinfuso, G., Palleschi, G. & Palleschi, A., 2014, In: BMC Chemistry. 8, 11 p., 10.

    Research output: Contribution to journalJournal articlepeer-review

  4. 2013
  5. A rapid and non-invasive method for authenticating the origin of pistachio samples by NIR spectroscopy and chemometrics

    Vitale, R., Bevilacqua, Marta, Bucci, R., Magrì, A. D., Magrì, A. L. & Marini, F., 2013, In: Chemometrics and Intelligent Laboratory Systems. 121, p. 90-99

    Research output: Contribution to journalJournal articlepeer-review

  6. Advances in analysis of instrumental food sensory quality data

    Bevilacqua, Marta, Marini, F., Biasioli, F. & Gasperi, F., 2013, Instrumental Assessment of Food Sensory Quality: A Practica Guide. Kilcast, D. (ed.). Woodhead Publishing, p. 313 - 352 (Woodhead Publishing Series in Food Science, Technology and Nutrition).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  7. Application of near infrared (NIR) spectroscopy coupled to chemometrics for dried egg-pasta characterization and egg content quantification

    Bevilacqua, Marta, Bucci, R., Materazzi, S. & Marini, F., 2013, In: Food Chemistry. 140, 4, p. 726 - 734

    Research output: Contribution to journalJournal articlepeer-review

  8. Classification and Class-Modelling

    Bevilacqua, Marta, Bucci, R., Magrì, A. D., Magrì, A. L., Nescatelli, R. & Marini, F., 2013, Chemometrics in Food Chemistry. Marini, F. (ed.). Elsevier, p. 171 - 233 (Data Handling in Science and Technology, Vol. 28).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  9. Published

    Classification methods of multiway arrays as a basic tool for food PDO authentication

    Salvatore, E., Bevilacqua, Marta, Bro, Rasmus, Marini, F. & Cocchi, M., 2013, Food protected designation of origin — methodologies and applications. Guardia, M. D. L. & Gonzálvez, A. (eds.). Elsevier, p. 339-382 44 p. (Comprehensive Analytical Chemistry, Vol. 60).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  10. Data Fusion for Food Authentication. Combining near and Mid Infrared to Trace the Origin of Extra Virgin Olive Oils

    Bevilacqua, Marta, Bucci, R., Magrì, A. D., Magrì, A. L. & Marini, F., 2013, In: NIR News. 24, 2, p. 12-15 4 p.

    Research output: Contribution to journalJournal articlepeer-review

  11. Regression

    Westad, F., Bevilacqua, Marta & Marini, F., 2013, Chemometrics in Food Chemistry. Marini, F. (ed.). Elsevier, p. 127 - 170 (Data Handling in Science and Technology, Vol. 28).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  12. 2012
  13. Tracing the origin of extra virgin olive oils by infrared spectroscopy and chemometrics: a case study

    Bevilacqua, Marta, Bucci, R., Magrì, A. D., Magrì, A. L. & Marini, F., 2012, In: Analytica Chimica Acta. 717, p. 39-51 13 p.

    Research output: Contribution to journalJournal articlepeer-review

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