Marta Bevilacqua

Marta Bevilacqua

Assistant professor


  1. 2013
  2. 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 articleResearchpeer-review

  3. 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 articleResearchpeer-review

  4. 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 articleResearchpeer-review

ID: 132610201