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Co-authors
- Søren Balling EngelsenProfessor of Plant Food Science, University of CopenhagenVerified email at food.ku.dk
- francesco geobaldoPolitecnico di TorinoVerified email at polito.it
- Rasmus BroProfessor in chemometrics, University of CopenhagenVerified email at food.ku.dk
- Nicola CavalliniPolitecnico di TorinoVerified email at polito.it
- Giorgio TomasiUniversity of CopenhagenVerified email at plen.ku.dk
- Alessandro GiraudoPolitecnico di TorinoVerified email at polito.it
- Francesco CapozziAlma Mater Studiorum University of BolognaVerified email at unibo.it
- Marina COCCHIDipartimento di Scienze Chimiche e GeologicheVerified email at unimore.it
- Bekzod Khakimov BahromovichAssociate ProfessorVerified email at food.ku.dk
- Flaminia Cesare MarincolaDepartiment of Chemical and Geological Sciences, University of CagliariVerified email at unica.it
- Evrim AcarSimula Research LabVerified email at simula.no
- Violetta AruUniversity of CopenhagenVerified email at food.ku.dk
- Gianfranco PiconeUniversity of BolognaVerified email at unibo.it
- Åsmund RinnanAssociate professor, University of CopenhagenVerified email at food.ku.dk
- Jose Manuel AmigoIkerbasque Foundation; University of the Basque CountryVerified email at ehu.eus
- Alessandro UlriciProfessor of Analytical Chemistry and Chemometrics, University of Modena and Reggio EmiliaVerified email at unimore.it
- Leonardo TenoriUniversity of Florence, CERM, CIRMMP, FiorGen FoundationVerified email at cerm.unifi.it
- Luisa Manninaprofessore di chimica degli alimentiVerified email at uniroma1.it
- Davide BallabioUniversità degli Studi di Milano - BicoccaVerified email at unimib.it
- Luca LaghiResearcher, Department of Agricultural and Food Sciences, Bologna UniversityVerified email at unibo.it