IRIS
CASALE, MONICA
 Distribuzione geografica
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Continente #
EU - Europa 10.259
Totale 10.259
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Nazione #
IT - Italia 10.259
Totale 10.259
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Città #
Genova 7.548
Rapallo 1.582
Genoa 1.107
Bordighera 22
Totale 10.259
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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 348
Characterisation of table olive cultivar by NIR spectroscopy 174
Alternative common bases and signal compression for wavelets application in chemometrics 152
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
Production of a novel fermented milk fortified with natural antioxidants and its analysis by NIR spectroscopy 143
Analysis and Classification of bacteria by Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry and a Chemometric Approach 135
NIR and UV-vis spectroscopy, artificial nose and tongue: Comparison of four fingerprinting techniques for the characterisation of Italian red wines 133
A NIR spectroscopy-based efficient approach to detect fraudulent additions within mixtures of dried porcini mushrooms 131
Study of the aging and oxidation processes of vinegar samples from different origins during storage by near-infrared spectroscopy 122
Combining spectroscopic techniques and chemometrics for the interpretation of lichen biomonitoring of air pollution 121
CAIMAN brothers: A family of powerful classification and class modeling techniques 116
Comparison between classical and innovative class-modelling techniques for the characterisation of a PDO olive oil 114
D-Optimal Design and PARAFAC as Useful Tools for the Optimisation of Signals from Fluorescence Spectroscopy Prior to the Characterisation of Green Tea Samples 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
Application of Chemometrics to Food Chemistry 111
Minimum Spanning Tree: Ordering Edges To Identify Clustering Structure 110
NIR spectroscopy as a tool for discriminating among lichens exposed to air pollution 109
A new analytical platform based on field-flow fractionation and olfactory sensor to improve the detection of viable and non-viable bacteria in food 109
Stepwise orthogonalization of predictors in classification and regression techniques: an “old” technique revisited 108
Serum protein profiling in patients with inflammatory bowel diseases using selective solid-phase bulk extraction, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and chemometric data analysis 107
Complete validation for classification and class modeling procedures with selection of variables and/or with additional computed variables 107
Combining information from headspace mass spectrometry and visible spectroscopy in the classification of the Ligurian olive oils 107
Detection of minced beef adulteration with turkey meat by UV-vis, NIR and MIR spectroscopy 107
Chemometrical strategies for feature selection and data compression applied to NIR and MIR spectra of extra virgin olive oils for cultivar identification 105
The information content of visible spectra of extra virgin olive oil in the characterization of its origin 104
Multivariate calibration 104
The impact of signal pre-processing on the final interpretation of analytical outcomes – A tutorial 103
Combining excitation-emission matrix fluorescence spectroscopy, parallel factor analysis, cyclodextrin-modified micellar electrokinetic chromatography and partial least squares class-modelling for green tea characterization 102
Spectroscopic fingerprinting techniques for food characterisation 101
Review: Near infrared spectroscopy for analysing olive oils 100
Characterization and discrimination of different aged "Aceto Balsamico Tradizionale di Modena" products by head space mass spectrometry and chemometrics 100
UV-VIS spectroscopy for monitoring yogurt stability during storage time 98
A new algorithm for seriation and its use in similarity dendrograms 97
Chemical modifications of Tonda Gentile Trilobata hazelnut and derived processing products under different infrared and hot-air roasting conditions: a combined analytical study 96
Optimisation of a new headspace mass spectrometry instrument. Discrimination of different geographical origin olive oils 95
Classification of pernambuco (Caesalpinia echinata Lam.) wood quality by near infrared spectroscopy and linear discriminant analysis 95
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
Multivariate Classification Techniques 93
Modelling aroma of three Italian red wines by headspace-mass spectrometry and potential functions 92
Detection of adulteration of Taggiasca olives in brine 91
Some remarks on multivariate calibration and classification 84
The effect of extraction methodology on the recovery and distribution of naphthenic acids of oilfield produced water 83
Multivariate range modeling, a new technique for multivariate class modeling. The uncertainty of the estimates of sensitivity and specificity 82
An innovative multivariate strategy for HSI-NIR images to automatically detect defects in green coffee 82
Correlation Structure of Spectra in NIR Spectroscopy 81
Varietal discrimination of extra virgin olive oils by near and mid infrared spectroscopy 81
White paper: NIR Spectroscopy and Wine Class-modeling for the characterization of Italian red wine 80
NIR application to unmasking adulteration of Taggiasca olives in brine 79
NIR spectroscopy and Class-modelling techniques for the geographical authentication of Ligurian Extra Virgin Olive Oil 79
Strategies for sampling of typical foods. 76
Serum protein profiling in inflammatory bowel disease by matrix assisted laser desorption/ionization - time of flight mass spectrometry (MALDI-TOF MS) and chemometric approach 74
Strumenti chemiometrici per la NIR. Multivariate Range Modeling: basi teoriche e confronto con UNEQ e SIMCA 73
Alternative common bases for wavelets application in chemometrics 73
Characterization of a probiotic fermented milk 73
Combining information from HS-MS, UV-Visible and NIR spectrodcopy in the geographycal origin identification of the Liguria olive oil 72
Classifying aroma of two Italian red wines by headspace-mass spectrometry and chemometrics 72
Study of the aging and oxidation processes of vinegar samples from different origins during storage by Near-Infrared Spectroscopy 72
Utilizzo della spettroscopia NIR per la caratterizzazione di latte fermentato probiotico 72
Serum protein profiling in inflammatory bowel disease by matrix assisted laser desorption/ionization - time of flight mass spectrometry (MALDI-TOF MS) 71
Characterisation of Ligurian foodstuffs by NIR spectroscopy 69
Combining Information from HS-MS, UV-VISIBLE and NIR Spectroscopy in the geographical origin identification of the Liguria olive oil 68
Application of Chemometrics in the Food Sciences 68
A new class-modelling method 67
Non Destructive Methods to Select Tropical Amazon Woods for Musical Instrument Production 66
Classification and class modeling techniques: problem, sampling, method, evaluation 65
Sampling Design: a case study 65
Chemometrics: multivariate analysis of chemical data 65
Non-selective signals in food analysis 64
A chemometric strategy to evaluate the comparability of PLS models obtained from quartz cuvettes and disposable glass vials in the determination of extra virgin olive oil quality parameters by NIR spectroscopy 63
APPLICATION OF 3-WAY PRINCIPAL COMPONENT ANALYSIS FOR EVALUATING YOGURT STABILITY 62
Usefulness of an electronic olfactory system based on metal oxide semiconductor sensors for the rapid classification of different bacterial species in vitro 61
Authenticity assessment of commercial olives in brine 61
MALDI-TOF MS protein profiling using selective extraction with derivatized cellulose and chemometric analysis: from hepatitis C to hepatocellular carcinoma 61
Stepwise Orthogonalisation of Predictors in NIR Spectroscopy 60
Spettroscopia NIR per la caratterizzazione di alimenti funzionali: studio di un latte fermentato probiotico 60
Un approccio iperspettrale NIR per il rilevamento automatico di difetti nel caffè verde 60
Chapter 10: Chemometrics: Basic principles and applications 57
NIRS fingerprints per la caratterizzazione di due vini rossi italiani: modellamento con SIMCA (Soft Independent Modeling of Class Analogy) 56
Selective solid phase extraction for direct MALDI-TOF MS profiling of serum proteins. 56
Caratterizzazione di Rosmarinus spp. ligure mediante spettroscopia NIR 56
Discrimination between lichens according to their exposure to pollutants by NIR spectroscopy 56
Metodi chemiometrici di modellamento in HS-MS di campioni di olio di oliva extra vergine Ligure. 55
Alternative common basis for wavelet compression of NIR spectra and their application to food samples 54
Chemometric models for characterization of typical food 54
Determination of polycyclic aromatic hydrocarbons in lichens, biomonitors of airpollution 54
Ageing and oxidation processes of olive oil samples during storage followed by near infrared spectroscopy 52
Classificazione e modellamento. Olio di oliva Ligure. Risultati naso elettronico 52
Detection of bovine meat adulteration by UV-VIS, NIR and MIR spectroscopy 52
Molecular Docking and QSAR Studies as Computational Tools Exploring the Rescue Ability of F508del CFTR Correctors 52
Studio del profilo di espressione proteica di colture batteriche a diversi tempi di crescita mediante spettrometria di massa MALDI-TOF di cellule intere ed analisi multivariata 51
Principal Component Analysis applied to the qualitative evaluation of the origin of wines in EU project WINE DB 50
A spectral transfer procedure for application of a single class-model to spectra recorded by different instruments for olive authentication purposes 50
Spettroscopia NIR nella valutazione della qualità di legni per promuovere una gestione sostenibile della foresta tropicale 50
Scelta di predittori rilevanti mediante decorrelazione preceduta da tecniche di eliminazione di predittori non informativi 49
Pros and cons of image texture analysis on hyperspectral datacubes: the flour case-study 47
Studio NIR dell’olio di oliva dalla produzione alla scadenza 46
How to perform texture analysis on HSI-NIR data: flour case-study 45
Totale 8.704
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Categoria #
all - tutte 29.840
article - articoli 15.609
book - libri 0
conference - conferenze 12.424
curatela - curatele 0
other - altro 526
patent - brevetti 0
selected - selezionate 0
volume - volumi 1.281
Totale 59.680
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019252 0 0 0 0 0 0 0 0 0 0 136 116
2019/20202.673 109 55 124 125 216 272 409 129 204 556 340 134
2020/2021835 29 109 67 58 94 83 46 82 75 84 74 34
2021/20221.719 39 135 182 186 36 92 71 430 98 141 90 219
2022/20231.944 189 159 45 206 304 320 10 161 302 14 194 40
2023/2024799 53 114 36 115 82 121 82 93 62 41 0 0
Totale 10.477