about
Desorption electrospray ionization mass spectrometry reveals lipid metabolism of individual oocytes and embryosAn advanced multivariate approach for processing X-ray fluorescence spectral and hyperspectral data from non-invasive in situ analyses on painted surfaces.Lipid characterization of individual porcine oocytes by dual mode DESI-MS and data fusion.Chemometrical strategies for feature selection and data compression applied to NIR and MIR spectra of extra virgin olive oils for cultivar identification.Analysis of paint cross-sections: a combined multivariate approach for the interpretation of μATR-FTIR hyperspectral data arrays.Application of multi-way analysis to UV-visible spectroscopy, gas chromatography and electronic nose data for wine ageing evaluation.Chemometric brains for artificial tongues.Electrochemical immunosensor based on ensemble of nanoelectrodes for immunoglobulin IgY detection: application to identify hen's egg yolk in tempera paintings.Class-modelling in food analytical chemistry: Development, sampling, optimisation and validation issues - A tutorial.A NIR spectroscopy-based efficient approach to detect fraudulent additions within mixtures of dried porcini mushrooms.A new analytical platform based on field-flow fractionation and olfactory sensor to improve the detection of viable and non-viable bacteria in food.The potential of spectral and hyperspectral-imaging techniques for bacterial detection in food: A case study on lactic acid bacteria.Has your ancient stamp been regummed with synthetic glue? A FT-NIR and FT-Raman study.Artificial nose, NIR and UV-visible spectroscopy for the characterisation of the PDO Chianti Classico olive oil.A PCA-based hyperspectral approach to detect infections by mycophilic fungi on dried porcini mushrooms (boletus edulis and allied species).A screening method based on UV-Visible spectroscopy and multivariate analysis to assess addition of filler juices and water to pomegranate juices.Development of a voltammetric electronic tongue for discrimination of edible oils.Multivariate strategies for screening evaluation of harmful drinking.Interactive hyperspectral approach for exploring and interpreting DESI-MS images of cancerous and normal tissue sections.A Multivariate Methodological Workflow for the Analysis of FTIR Chemical Mapping Applied on Historic Paint Stratigraphies.A spectral transfer procedure for application of a single class-model to spectra recorded by different near-infrared spectrometers for authentication of olives in brine.A novel electroanalytical approach based on the use of a room temperature ionic liquid for the determination of olive oil acidity.Computer-assisted modelling and optimisation of reversed-phase high-temperature liquid chromatographic (RP-HTLC) separations.NIR and UV-vis spectroscopy, artificial nose and tongue: comparison of four fingerprinting techniques for the characterisation of Italian red wines.Partial least squares density modeling (PLS-DM) - a new class-modeling strategy applied to the authentication of olives in brine by near-infrared spectroscopy.Detection of addition of barley to coffee using near infrared spectroscopy and chemometric techniques.Chemical modifications of Tonda Gentile Trilobata hazelnut and derived processing products under different infrared and hot-air roasting conditions: a combined analytical study.E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach.Application of a voltammetric electronic tongue and near infrared spectroscopy for a rapid umami taste assessment.Characterisation of PDO olive oil Chianti Classico by non-selective (UV–visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniquesCAIMAN brothers: A family of powerful classification and class modeling techniquesChemometric evaluation of nine alcohol biomarkers in a large population of clinically-classified subjects: pre-eminence of ethyl glucuronide concentration in hair for confirmatory classificationClass-modeling techniques, classic and new, for old and new problemsMultivariate range modeling, a new technique for multivariate class modelingEvaluation of the effect of different paint cross section preparation methods on the performances of Fourier transformed infrared microscopy in total reflection modeThe impact of signal pre-processing on the final interpretation of analytical outcomes – A tutorialDiscriminant and Class-Modelling Chemometric Techniques for Food PDO VerificationMultivariate class modeling for the verification of food-authenticity claimsApplication of class-modelling techniques to near infrared data for food authentication purposesConfirmation of brand identity in foods by near infrared transflectance spectroscopy using classification and class-modelling chemometric techniques — The example of a Belgian beer
P50
Q28533718-C2891122-B178-4459-9CF5-9A0CEB575075Q30574811-85B197AF-3416-43B5-A62E-7A19F50E7D65Q30855632-E500759D-5582-4C6E-895A-6B5E483DB8ABQ33530964-06BC502F-D34E-4E0B-B913-C0FD93848404Q34121409-082F6134-9B07-452F-989F-2B9810977516Q34160671-BA1B541E-012C-4988-A7D1-079F85DC119AQ37811140-9F22AED1-FD2A-40DB-9252-7A4AD42DC3C4Q38424184-FD353751-AF40-424A-9159-668B32300A3CQ38666760-73CDB686-F547-4D32-9FD0-E2EBD314F844Q39425558-12403ECD-1374-40F0-B626-C9A6E294DECAQ39494155-3522E222-B62C-4310-B87F-B9429E7F9BEBQ39808697-1ED58A5F-6D75-404B-B1B4-13DBBF5761A3Q40158243-165056EB-A4AA-4EF5-A195-856B2593B585Q40447497-44358721-8C02-4AFA-B709-270A417CAA9FQ40959340-60C4DBD5-6460-44DF-9837-7F442DEF9703Q43630737-01E381A9-030B-448F-8A04-B3A6F6F73A0EQ44652177-B4684F34-BE2F-4906-96A3-6F0D78A0FA5BQ46581530-FEB5A4E2-C719-4017-A603-C0BE498B8949Q47917685-29EF81F0-B3EC-49BB-9C19-22BBBB1DE9E1Q48247391-4055B86C-9823-4DDE-8B54-20AC5E75A02CQ49020121-BC38A15D-972E-4A1F-8757-61972AE2ABEDQ50279757-02E82E09-CDF3-4D9D-AB41-C1E7B03973B7Q50542950-D7306926-38C4-49D8-907D-B28B7815BD59Q50577075-FE1D9B19-A9B3-4C2B-B70C-D76BAE557D01Q51031264-EB4801CB-7FB8-48DF-9011-A6E78DD6C42FQ51324613-25E16A36-188B-434C-BB5B-922E2119D8A8Q52367331-3A516DD4-85EF-4590-8CD5-F01489956B5FQ52676066-2B949223-E3BE-45DF-8016-408532A30700Q53738825-E5E45758-7C44-40C9-ABF9-F75746792D25Q56035738-4CD08874-2832-47C4-8F78-D1339FD3F531Q56035740-BF64A26B-D0A3-4178-87D8-76590991221DQ57812270-4586425C-CD61-4704-8E60-082152696B94Q58434663-4F1B2E71-CCF7-4B0E-ADCE-D8410CD4C924Q58434672-8C20AAB8-860B-42B4-9117-AD9244BCA1EFQ59490328-F8EED908-7EA1-4350-995E-0C730295DBACQ62597959-F87DE790-8DFC-4346-9D3F-481F76B4975DQ63849402-1758F6BB-C896-428C-B86E-AE325F231474Q63849411-D64E22E5-4E0A-4DED-A213-839802A8D484Q63849420-9D7C9C83-DCA2-43E6-8553-13C6E6249FFAQ63849424-CF44C769-7753-4A2E-8ABE-40DE55C3564F
P50
description
hulumtues
@sq
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Paolo Oliveri
@ast
Paolo Oliveri
@en
Paolo Oliveri
@es
Paolo Oliveri
@nl
Paolo Oliveri
@sl
type
label
Paolo Oliveri
@ast
Paolo Oliveri
@en
Paolo Oliveri
@es
Paolo Oliveri
@nl
Paolo Oliveri
@sl
prefLabel
Paolo Oliveri
@ast
Paolo Oliveri
@en
Paolo Oliveri
@es
Paolo Oliveri
@nl
Paolo Oliveri
@sl
P1053
K-4359-2015
P106
P1153
24341831500
P1960
wy9T48oAAAAJ
P21
P31
P3829
P3835
paolo-oliveri
P496
0000-0002-3722-9461