Marta Bevilacqua

Marta Bevilacqua

Assistant professor


Publication year:
  1. 2014
  2. Quantification of the enantiomeric excess of two APIs by means of near infrared spectroscopy and chemometrics. / Rigoni, Lorenzo; Venti, Sara; Bevilacqua, Marta; Bucci, Remo; Magrì, Andrea D.; Magrì, Antonio L.; Marini, Federico.

    In: Chemometrics and Intelligent Laboratory Systems, Vol. 133, 2014, p. 149 - 156.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Rheoreversible hydrogels in paper restoration processes : a versatile tool. / Mazzuca, Claudia; Micheli, Laura; Marini, Federico; Bevilacqua, Marta; Bocchinfuso, Gianfranco; Palleschi, Giuseppe; Palleschi, Antonio.

    In: BMC Chemistry, Vol. 8, 10, 2014.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. 2013
  5. A rapid and non-invasive method for authenticating the origin of pistachio samples by NIR spectroscopy and chemometrics. / Vitale, Raffaele; Bevilacqua, Marta; Bucci, Remo; Magrì, Andrea D.; Magrì, Antonio L.; Marini, Federico.

    In: Chemometrics and Intelligent Laboratory Systems, Vol. 121, 2013, p. 90-99.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. 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

  7. 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

  8. 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

  9. 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

  10. Regression. / Westad, Frank; Bevilacqua, Marta; Marini, Federico.

    Chemometrics in Food Chemistry. ed. / Federico Marini. Elsevier, 2013. p. 127 - 170 (Data Handling in Science and Technology, Vol. 28).

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

  11. 2012
  12. 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

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