IRIS
CASOLINO, MARIA CHIARA
 Distribuzione geografica
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Continente #
EU - Europa 5.579
Totale 5.579
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Nazione #
IT - Italia 5.579
Totale 5.579
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Città #
Genova 4.230
Rapallo 841
Genoa 500
Bordighera 8
Totale 5.579
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Nome #
V-PARVUS 2010. An extendable package of programs for explorative data analysis, classification and regression analysis. Dip Chimica e Tecnologie Farmaceutiche, University of Genova. Free available at http://www.parvus.unige.it 347
Artificial nose, NIR and UV-visible spectroscopy for the characterisation of the PDO chianti classico olive oil 152
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 147
A rapid method to assess authenticity of “100% pure” pomegranate juices by UV-visible spectroscopy and multivariate analysis 143
Extraction of representative subsets by potential functions method and genetic algorithms 134
Detection of addition of barley to coffee using near infrared spectroscopy and chemometric techniques 134
Detection of addition of barley to coffee using near infrared spectroscopy and chemometric techniques 127
Chemometric Brains for Artificial Tongues 124
A screening method based on UV–Visible spectroscopy and multivariate analysis to assess addition of filler juices and water to pomegranate juices 115
Comparison between classical and innovative class-modelling techniques for the characterisation of a PDO olive oil 114
Authenticity of commercial olives in brine: two laboratories, two different NIR spectrophotometers, a spectral transfer correction 113
The potential of coupling information using three analytical techniques for identifying the geographical origin of Liguria extra virgin olive oil 112
Pattern recognition of particulate-bound pollutants sampled during a long term urban air monitoring scheme 111
Minimum Spanning Tree: Ordering Edges To Identify Clustering Structure 110
Exploring the QSAR of pyrazolo[3,4-b]pyridine, pyrazolo[3,4-b]pyridone and pyrazolo[3,4-b]pyrimidine derivatives as antagonists for A1 adenosine receptor. 108
Combining information from headspace mass spectrometry and visible spectroscopy in the classification of the Ligurian olive oils 107
Affinity prediction on A1 adenosine receptor agonists: the chemometric approach 106
Spectroscopic fingerprinting techniques for food characterisation 101
The refinement of PLS models by iterative weighting of predictor variables and objects 100
Multivariate calibration: applications to pharmaceutical analysis 98
Partial least squares density modeling (PLS-DM) - a new class-modeling strategy applied to the authentication of olives in brine by near-infrared spectroscopy 97
A chemometrical approach for classification of vinegars by headspace mass spectrometry 94
Characterisation of PDO olive oil Chianti Classico by non-selective (UV-Visible, NIR, MIR spectroscopy) and selective (fatty acid composition) analytical techniques 94
Modelling aroma of three Italian red wines by headspace-mass spectrometry and potential functions 92
V-PARVUS 2003: The evolution of the oldest package of programs with chemometrics techniques developed for personal computers. 92
Use and Abuse of Signal Pre-Processing 92
A chemometric approach to predict A1 agonist effect of adenosine analogues 91
Detection of adulteration of Taggiasca olives in brine 91
Application of standardisation methods to correct the spectral differences induced by a fibre optic probe used for the near-infrared analysis of pharmaceutical tablets 86
Chemometrics 80
NIR application to unmasking adulteration of Taggiasca olives in brine 79
Authentication of Taggiasca olives in brine by application of a novel PLS-based class-modelling method on NIR spectra 79
NIR spectroscopy and Class-modelling techniques for the geographical authentication of Ligurian Extra Virgin Olive Oil 79
Cluster Analysis: significance, empty space, clustering tendency, non-uniformity. II– Empty Space Index 78
Near Infrared Characterisation of Taggiasca Olives in Brine by a PLS-Based Class-Modelling Method 76
Cluster Analysis: significance, empty space, clustering tendency, non-uniformity. I– Statistical tests on the significance of clusters 75
Improvement of slope-bias correction for the intercalibration of different instruments 72
Iterative Predictor Weighting PLS (IPW): A technique for the elimination of useless predictors in regression problems 72
Characterisation of Ligurian foodstuffs by NIR spectroscopy 69
Near infrared spectroscopy and class modelling techniques to discriminate Taggiasca table olives 66
Non-selective signals in food analysis 64
Assessing the validity of near-infrared monochromator calibrations over time 63
Book Review: Design and optimization in organic synthesis. Second revised and enlarged edition, Rolf Carlson and Johan E. Carlson 61
Authenticity assessment of commercial olives in brine 61
Near infrared spectroscopy for non-destructive characterization of tomato cultivar. A pilot study on "Cuore di bue di Albenga" 61
Un approccio iperspettrale NIR per il rilevamento automatico di difetti nel caffè verde 60
Transfer of spectra by means of local correction 57
NIRS fingerprints per la caratterizzazione di due vini rossi italiani: modellamento con SIMCA (Soft Independent Modeling of Class Analogy) 56
Caratterizzazione di Rosmarinus spp. ligure mediante spettroscopia NIR 56
Trasferimento di spettri in N.I.R.S. 55
Chemometrics 55
Ageing and oxidation processes of olive oil samples during storage followed by near infrared spectroscopy 52
Application of an ISE procedure in understanding the contribution of milk protein compounds to predict cheese yield coupling NIR and chemical data 52
A spectral transfer procedure for application of a single class-model to spectra recorded by different instruments for olive authentication purposes 50
L'analisi HS-MS per la valutazione di off-flavours nel vino 49
Studio NIR dell’olio di oliva dalla produzione alla scadenza 46
Detection of fraudulent addition of barley to coffee powder by means of NIR spectroscopy and multivariate regression 45
Near infrared spectroscopy and class modelling techniques for the verification of authenticity of Taggiasca table olives 43
Un metodo di classificazione basato su decisioni binarie (TREE) per la caratterizzazione della DOP ‘Chianti Classico’ 42
Spettroscopia NIR e stoccaggio dell’olio extra-vergine d’oliva 42
Critical evaluation of strategies for integration of data from different analytical instruments: fusion of information 41
Defect detection of green coffee by NIR-Hyperspectral imaging and multivariate pattern recognition 39
A NIR-Hyperspectral approach for authomatic detection of defects in green coffee 38
Studio dell’olio e.v. di oliva durante lo stoccaggio mediante NIR e metodi chemiometrici 36
NIR spectroscopy: a versatile technique for solving different problems 36
Chemometrical strategies in order to solve different problems in food science 35
Proteolysis Mapping During Cheese Ripening by Hyperspectral Imaging 33
Numero critico di campioni nel trasferimento degli spettri in NIRS mediante PLS-2 29
NIR spectroscopy: a versatile tool for solving different problems 28
Corrigendum to {"}The potential of coupling information using three analytical techniques for identifying the geographical origin of Liguria extra virgin olive oil{"} [Food Chemistry 118 (2010) 163-170] (DOI:10.1016/j.foodchem.2009.04.091) 3
Totale 5.645
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Categoria #
all - tutte 14.039
article - articoli 7.360
book - libri 0
conference - conferenze 5.490
curatela - curatele 0
other - altro 515
patent - brevetti 0
selected - selezionate 0
volume - volumi 674
Totale 28.078
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019166 0 0 0 0 0 0 0 0 0 34 73 59
2019/20201.364 40 25 70 68 112 149 211 49 98 285 190 67
2020/2021322 16 24 24 28 10 51 28 27 33 34 30 17
2021/2022833 14 63 84 93 29 38 49 208 30 73 42 110
2022/20231.035 95 80 20 92 202 172 11 79 149 2 95 38
2023/2024315 21 49 16 52 33 76 34 15 19 0 0 0
Totale 5.645