Francesco Savorani

Francesco Savorani

Visiting Researcher


  1. Published

    Investigation of Variations in the Human Urine Metabolome amongst European Populations : An Exploratory Search for Biomarkers of People at Risk-of-Poverty. / Trimigno, Alessia; Khakimov, Bekzod; Savorani, Francesco; Tenori, Leonardo; Hendrixson, Vaiva; Civilis, Alminas; Glibetic, Marija; Gurinovic, Mirjana; Pentikäinen, Saara; Sallinen, Janne; Diaz, Sara Garduno; Pasqui, Francesca; Khokhar, Santosh; Luchinat, Claudio; Bordoni, Alessandra; Capozzi, Francesco; Engelsen, Søren Balling.

    In: Molecular Nutrition & Food Research, Vol. 63, No. 1, 1800216, 2019, p. 1-11.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    icoshift : an effective tool for the alignment of chromatographic data. / Tomasi, Giorgio; Savorani, Francesco; Engelsen, Søren Balling.

    In: Journal of Chromatography A, Vol. 1218, No. 43, 2011, p. 7832-7840.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    iECVA E iPLS2-DA : un confronto fra due recenti metodi chemiometrici di calssificazione e biomarker profiling. / Savorani, Francesco; Rinnan, Åsmund; Engelsen, Søren Balling.

    2010. Paper presented at 7th Colloquium Chemiometricum Mediterraneum (CCM VII 2010 - Granada), Granada, Spain.

    Research output: Contribution to conferencePaperResearch

  4. Published

    High throughput prediction of chylomicron triglycerides in human plasma by nuclear magnetic resonance and chemometrics. / Savorani, Francesco; Kristensen, Mette; Larsen, Flemming Hofmann; Astrup, Arne; Engelsen, Søren Balling.

    In: Nutrition & Metabolism, Vol. 7, No. 43, 2010.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Interval-based chemometric Methods in NMR foodomics. / Savorani, Francesco; Rasmussen, Morten Arendt; Rinnan, Åsmund; Engelsen, Søren Balling.

    Chemometrics in food chemistry. ed. / Federico Marini. Elsevier, 2013. p. 449-486 (Data Handling in Science and Technology, Vol. 28).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  6. Published

    icoshift : a versatile tool for the rapid alignment of 1D NMR spectra. / Savorani, Francesco; Tomasi, Giorgio; Engelsen, Søren Balling.

    In: Journal of Magnetic Resonance, Vol. 202, No. 2, 2010, p. 190-202.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    1H NMR spectroscopy of lipoproteins - when size matters. / Savorani, Francesco; Engelsen, Søren Balling.

    Magnetic resonance in food science: defining food by magnetic resonance. ed. / Francesco Capozzi; Luca Laghi; Peter S. Belton. 2015. p. 211-223.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  8. Published

    Alignment of 1D NMR data using the iCoshift tool : a tutorial. / Savorani, Francesco; Tomasi, G.; Engelsen, Søren Balling.

    Magnetic resonance in food science. ed. / John van Duynhoven; Peter S. Belton; G.A. Webb; Henk van As. Royal Society of Chemistry, 2013. p. 14-24.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  9. Published

    CRTL-ALT-SHIFT. / Savorani, Francesco; Engelsen, Søren Balling; Nørgaard, Lars; Bro, Rasmus.

    In: Dansk Kemi, Vol. 91, No. 10, 2010, p. 40-41.

    Research output: Contribution to journalJournal articleResearch

  10. Published

    Pomodoro di Pachino : an authentication study using 1H NMR and chemometrics - protecting its P.G.I. european certification. / Savorani, Francesco; Capozzi, Francesco; Engelsen, Søren Balling; Dell’ Abate, M.T.; Sequi, P.

    Magnetic resonance in food science: challenges in a changing world. ed. / María Guðjónsdóttir; Peter Belton; Graham Webb. Royal Society of Chemistry, 2009. p. 158-166 (Special publication / RSC Publishing; No. 319).

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

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