Marta Bevilacqua

Marta Bevilacqua

Assistant professor


Publication year:
  1. Published

    Raw material quality assessment approaches comparison in pectin production. / André Fernandes Caroço, Ricardo; Bevilacqua, Marta; Armagan, Ibrahim; Santacoloma, Paloma A.; Abildskov, Jens; Skov, Thomas; Huusom, Jakob Kjøbsted.

    In: Biotechnology Progress, Vol. 35, No. 2, e2762, 2019, p. 1-13.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Advances in analysis of instrumental food sensory quality data. / Bevilacqua, M.; Marini, F.; Biasioli, F.; Gasperi, F.

    Instrumental Assessment of Food Sensory Quality: A Practica Guide. ed. / David Kilcast. Woodhead Publishing, 2013. p. 313 - 352 (Woodhead Publishing Series in Food Science, Technology and Nutrition).

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

  3. Data Fusion for Food Authentication. Combining near and Mid Infrared to Trace the Origin of Extra Virgin Olive Oils. / Bevilacqua, M.; Bucci, R.; Magrì, A. D.; Magrì, A. L.; Marini, F.

    In: NIR News, Vol. 24, No. 2, 2013, p. 12-15.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Recent chemometrics advances for foodomics. / Bevilacqua, Marta; Bro, Rasmus; Marini, Federico; Rinnan, Åsmund; Rasmussen, Morten Arendt; Skov, Thomas.

    In: Trends in Analytical Chemistry, Vol. 96, No. Special issue on Foodomics and Modern Food Analysis, 2017, p. 42-51.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Tracing the origin of extra virgin olive oils by infrared spectroscopy and chemometrics : a case study. / Bevilacqua, Marta; Bucci, Remo; Magrì, Andrea D.; Magrì, Antonio L.; Marini, Federico.

    In: Analytica Chimica Acta, Vol. 717, 2012, p. 39-51.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Application of near infrared (NIR) spectroscopy coupled to chemometrics for dried egg-pasta characterization and egg content quantification. / Bevilacqua, Marta; Bucci, Remo; Materazzi, Stefano; Marini, Federico.

    In: Food Chemistry, Vol. 140, No. 4, 2013, p. 726 - 734.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Local classification : locally weighted–partial least squares-discriminant analysis (LW–PLS-DA). / Bevilacqua, Marta; Marini, Federico.

    In: Analytica Chimica Acta, Vol. 838, 2014, p. 20 - 30.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Chemometric classification techniques as a tool for solving problems in analytical chemistry. / Bevilacqua, Marta; Nescatelli, Riccardo; Bucci, Remo; Magrì, Andrea D.; Magrì, Antonio L.; Marini, Federico.

    In: Journal of AOAC International, Vol. 97, No. 1, 2014, p. 19-28.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Classification and Class-Modelling. / Bevilacqua, Marta; Bucci, Remo; Magrì, Andrea D.; Magrì, Antonio L.; Nescatelli, Riccardo; Marini, Federico.

    Chemometrics in Food Chemistry. ed. / Federico Marini. Elsevier, 2013. p. 171 - 233 (Data Handling in Science and Technology, Vol. 28).

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

  10. Published

    Solubilization of industrial grade plant protein by enzymatic hydrolysis monitored by vibrational and nuclear magnetic resonance spectroscopy : A feasibility study. / Bevilacqua, Marta; Pratico, Giulia; Plesner, Johanne; Molloy, Maja ; Skov, Thomas; Larsen, Flemming Hofmann.

    In: Food Research International, Vol. 102, 2017, p. 256-264.

    Research output: Contribution to journalJournal articleResearchpeer-review

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