Lista de obras -

A THREE-YEAR HIGHBUSH BLUEBERRY SURVEY IN DIFFERENT EUROPEAN LOCATIONS FOR THE FRESH AND THE PROCESSING MARKETS

Assessing the authenticity of animal rennet using δ15N analysis of chymosin

artículo científico publicado en 2019

Bulk and compound-specific stable isotope ratio analysis for authenticity testing of organically grown tomatoes

artículo científico publicado en 2020

Changes in stable isotope ratios in PDO cheese related to the area of production and green forage availability. The case study of Pecorino Siciliano.

artículo científico publicado en 2017

Characterisation and attempted differentiation of European and extra-European olive oils using stable isotope ratio analysis

artículo científico publicado en 2018

Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition

article

Coast and year effect on H, O and C stable isotope ratios of Tyrrhenian and Adriatic italian olive oils

article

Combining isotopic signatures of n(87Sr)/n(86Sr) and light stable elements (C, N, O, S) with multi-elemental profiling for the authentication of provenance of European cereal samples

Comparison of methods for stable isotope ratio (δ13C, δ15N, δ2H, δ18O) measurements of feathers

article

Compound-specific δ13C and δ2H analysis of olive oil fatty acids

artículo científico publicado en 2017

Control of wine vinegar authenticity through δ18O analysis

article by Federica Camin et al published January 2013 in Food Control

Corrigendum to "Stable isotope ratio analysis of different European raspberries, blackberries, blueberries, currants and strawberries" [Food Chem. 239 (2018) 48-55].

artículo científico publicado en 2017

Decomposition and stabilisation of Norway spruce needle-derived material in Alpine soils using a 13C-labelling approach in the field

Elemental and isotopic characterisation of typical Italian alpine cheeses

article

Food Matrix Reference Materials for Hydrogen, Carbon, Nitrogen, Oxygen, and Sulfur Stable Isotope-Ratio Measurements: Collagens, Flours, Honeys, and Vegetable Oils

artículo científico publicado en 2020

From soil to grape and wine: Variation of light and heavy elements isotope ratios

scientific article published on 23 April 2016

Geographical discrimination of garlic (Allium Sativum L.) based on Stable isotope ratio analysis coupled with statistical methods: The Italian case study

artículo científico publicado en 2019

H, C, N and O stable isotope characteristics of alpine forage, milk and cheese

H, C, N and S stable isotopes and mineral profiles to objectively guarantee the authenticity of grated hard cheeses

artículo científico publicado en 2011

Hydrogen and oxygen stable isotope fractionation in body fluid compartments of dairy cattle according to season, farm, breed, and reproductive stage

artículo científico publicado en 2015

Influence of dietary composition on the carbon, nitrogen, oxygen and hydrogen stable isotope ratios of milk

article

Isotopic and elemental characterisation of Italian white truffle: a first exploratory study

artículo científico publicado en 2020

Isotopic and elemental composition of selected types of Italian honey

article

Isotopic and elemental data for tracing the origin of European olive oils

artículo científico publicado en 2010

Isotopic and elemental profiles of Mediterranean buffalo milk and cheese and authentication of Mozzarella di Bufala Campana PDO: An initial exploratory study

artículo científico publicado en 2019

MULTI-ELEMENT (H, C, N, O) STABLE ISOTOPE CHARACTERIZATION OF BLUEBERRIES

Matching geographical assignment by stable isotopes with African non-breeding sites of barn swallows Hirundo rustica tracked by geolocation

scientific article published in PLoS ONE

Multi-element (H,C,N,S) stable isotope characteristics of lamb meat from different European regions

artículo científico publicado en 2007

Multi-isotopic signatures of organic and conventional Italian pasta along the production chain.

artículo científico publicado en 2016

Multielement (H, C, N, O, S) stable isotope characteristics of lamb meat from different Italian regions

article

Multielement stable isotope ratios (H, C, N, S) of honey from different European regions

NMR spectroscopy in wine authentication: An official control perspective

artículo científico publicado en 2021

Potential isotopic and chemical markers for characterising organic fruits

Regional features of northern Italian sparkling wines, identified using solid-phase micro extraction and comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry

artículo científico publicado en 2016

Stable Isotope Ratio Analysis for Assessing the Authenticity of Food of Animal Origin

scientific article published on 19 July 2016

Stable Isotope Ratios of Herbs and Spices Commonly Used as Herbal Infusions in the Italian Market

artículo científico publicado en 2021

Stable isotope composition of cocoa beans of different geographical origin

artículo científico publicado en 2016

Stable isotope ratio analysis for verifying the authenticity of balsamic and wine vinegar

artículo científico publicado en 2014

Stable isotope ratio analysis of different European raspberries, blackberries, blueberries, currants and strawberries

artículo científico publicado en 2017

Stable isotope ratios of H, C, N and O in Italian citrus juices

artículo científico publicado en 2014

Stable isotope ratios of H, C, O, N and S for the geographical traceability of Italian rainbow trout ( Oncorhynchus mykiss )

article

Stable isotope ratios of blood components and muscle to trace dietary changes in lambs

artículo científico publicado en 2013

Stable isotope ratios of carbon and hydrogen to distinguish olive oil from shark squalene-squalane

artículo científico publicado en 2010

Stable isotope techniques for verifying the declared geographical origin of food in legal cases

Survey of the chemical composition of 571 European bottled mineral waters

article

The Hierarchical Contribution of Organic vs. Conventional Farming, Cultivar, and Terroir on Untargeted Metabolomics Phytochemical Profile and Functional Traits of Tomato Fruits

artículo científico publicado en 2022

The use of IRMS, (1)H NMR and chemical analysis to characterise Italian and imported Tunisian olive oils

artículo científico publicado en 2015

Traceability along the production chain of Italian tomato products on the basis of stable isotopes and mineral composition

article

Traceability of different apple varieties by multivariate analysis of isotope ratio mass spectrometry data

artículo científico publicado en 2015

Upcoming food matrix stable isotope reference materials from the USGS: honeys, vegetable oils, flours, and collagens

Use of δ18O authenticity thresholds to differentiate tomato passata from diluted tomato paste

Validation of methods for H, C, N and S stable isotopes and elemental analysis of cheese: results of an international collaborative study

artículo científico publicado en 2015

Variations in stable isotope ratios in lamb blood fractions following dietary changes: a preliminary study

artículo científico publicado en 2016

δ(15) N from soil to wine in bulk samples and proline

artículo científico publicado en 2016

δ34 S for tracing the origin of cheese and detecting its authenticity

scientific article published on 07 November 2019

Lista de obras de

A THREE-YEAR HIGHBUSH BLUEBERRY SURVEY IN DIFFERENT EUROPEAN LOCATIONS FOR THE FRESH AND THE PROCESSING MARKETS

Assessing the authenticity of animal rennet using δ15N analysis of chymosin

Bulk and compound-specific stable isotope ratio analysis for authenticity testing of organically grown tomatoes

Changes in stable isotope ratios in PDO cheese related to the area of production and green forage availability. The case study of Pecorino Siciliano.

Characterisation and attempted differentiation of European and extra-European olive oils using stable isotope ratio analysis

Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition

Coast and year effect on H, O and C stable isotope ratios of Tyrrhenian and Adriatic italian olive oils

Combining isotopic signatures of n(87Sr)/n(86Sr) and light stable elements (C, N, O, S) with multi-elemental profiling for the authentication of provenance of European cereal samples

Comparison of methods for stable isotope ratio (δ13C, δ15N, δ2H, δ18O) measurements of feathers

Compound-specific δ13C and δ2H analysis of olive oil fatty acids

Control of wine vinegar authenticity through δ18O analysis

Corrigendum to "Stable isotope ratio analysis of different European raspberries, blackberries, blueberries, currants and strawberries" [Food Chem. 239 (2018) 48-55].

Decomposition and stabilisation of Norway spruce needle-derived material in Alpine soils using a 13C-labelling approach in the field

Elemental and isotopic characterisation of typical Italian alpine cheeses

Food Matrix Reference Materials for Hydrogen, Carbon, Nitrogen, Oxygen, and Sulfur Stable Isotope-Ratio Measurements: Collagens, Flours, Honeys, and Vegetable Oils

From soil to grape and wine: Variation of light and heavy elements isotope ratios

Geographical discrimination of garlic (Allium Sativum L.) based on Stable isotope ratio analysis coupled with statistical methods: The Italian case study

H, C, N and O stable isotope characteristics of alpine forage, milk and cheese

H, C, N and S stable isotopes and mineral profiles to objectively guarantee the authenticity of grated hard cheeses

Hydrogen and oxygen stable isotope fractionation in body fluid compartments of dairy cattle according to season, farm, breed, and reproductive stage

Influence of dietary composition on the carbon, nitrogen, oxygen and hydrogen stable isotope ratios of milk

Isotopic and elemental characterisation of Italian white truffle: a first exploratory study

Isotopic and elemental composition of selected types of Italian honey

Isotopic and elemental data for tracing the origin of European olive oils

Isotopic and elemental profiles of Mediterranean buffalo milk and cheese and authentication of Mozzarella di Bufala Campana PDO: An initial exploratory study

MULTI-ELEMENT (H, C, N, O) STABLE ISOTOPE CHARACTERIZATION OF BLUEBERRIES

Matching geographical assignment by stable isotopes with African non-breeding sites of barn swallows Hirundo rustica tracked by geolocation

Multi-element (H,C,N,S) stable isotope characteristics of lamb meat from different European regions

Multi-isotopic signatures of organic and conventional Italian pasta along the production chain.

Multielement (H, C, N, O, S) stable isotope characteristics of lamb meat from different Italian regions

Multielement stable isotope ratios (H, C, N, S) of honey from different European regions

NMR spectroscopy in wine authentication: An official control perspective

Potential isotopic and chemical markers for characterising organic fruits

Regional features of northern Italian sparkling wines, identified using solid-phase micro extraction and comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry

Stable Isotope Ratio Analysis for Assessing the Authenticity of Food of Animal Origin

Stable Isotope Ratios of Herbs and Spices Commonly Used as Herbal Infusions in the Italian Market

Stable isotope composition of cocoa beans of different geographical origin

Stable isotope ratio analysis for verifying the authenticity of balsamic and wine vinegar

Stable isotope ratio analysis of different European raspberries, blackberries, blueberries, currants and strawberries

Stable isotope ratios of H, C, N and O in Italian citrus juices

Stable isotope ratios of H, C, O, N and S for the geographical traceability of Italian rainbow trout ( Oncorhynchus mykiss )

Stable isotope ratios of blood components and muscle to trace dietary changes in lambs

Stable isotope ratios of carbon and hydrogen to distinguish olive oil from shark squalene-squalane

Stable isotope techniques for verifying the declared geographical origin of food in legal cases

Survey of the chemical composition of 571 European bottled mineral waters

The Hierarchical Contribution of Organic vs. Conventional Farming, Cultivar, and Terroir on Untargeted Metabolomics Phytochemical Profile and Functional Traits of Tomato Fruits

The use of IRMS, (1)H NMR and chemical analysis to characterise Italian and imported Tunisian olive oils

Traceability along the production chain of Italian tomato products on the basis of stable isotopes and mineral composition

Traceability of different apple varieties by multivariate analysis of isotope ratio mass spectrometry data

Upcoming food matrix stable isotope reference materials from the USGS: honeys, vegetable oils, flours, and collagens

Use of δ18O authenticity thresholds to differentiate tomato passata from diluted tomato paste

Validation of methods for H, C, N and S stable isotopes and elemental analysis of cheese: results of an international collaborative study

Variations in stable isotope ratios in lamb blood fractions following dietary changes: a preliminary study

δ(15) N from soil to wine in bulk samples and proline

δ34 S for tracing the origin of cheese and detecting its authenticity