Marta Bevilacqua

Marta Bevilacqua

Postdoc

ORCID: 0000-0002-3361-9219

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  1. Published

    Raw material quality assessment approaches comparison in pectin production

    André Fernandes Caroço, R., Bevilacqua, Marta, Armagan, I., Santacoloma, P. A., Abildskov, J., Skov, T. & Huusom, J. K., 2019, In: Biotechnology Progress. 35, 2, p. 1-13 e2762.

    Research output: Contribution to journal › Journal article › Research › peer-review

  2. Advances in analysis of instrumental food sensory quality data

    Bevilacqua, Marta, Marini, F., Biasioli, F. & Gasperi, F., 2013, Instrumental Assessment of Food Sensory Quality: A Practica Guide. Kilcast, D. (ed.). Woodhead Publishing, p. 313 - 352 (Woodhead Publishing Series in Food Science, Technology and Nutrition).

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  3. Data Fusion for Food Authentication. Combining near and Mid Infrared to Trace the Origin of Extra Virgin Olive Oils

    Bevilacqua, Marta, Bucci, R., Magrì, A. D., Magrì, A. L. & Marini, F., 2013, In: NIR News. 24, 2, p. 12-15 4 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  4. Published

    Recent chemometrics advances for foodomics

    Bevilacqua, Marta, Bro, Rasmus, Marini, F., Rinnan, Åsmund, Rasmussen, Morten Arendt & Skov, T., 2017, In: Trends in Analytical Chemistry. 96, Special issue on Foodomics and Modern Food Analysis, p. 42-51 10 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  5. Chemometric classification techniques as a tool for solving problems in analytical chemistry

    Bevilacqua, Marta, Nescatelli, R., Bucci, R., Magrì, A. D., Magrì, A. L. & Marini, F., 2014, In: Journal of AOAC International. 97, 1, p. 19-28 10 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  6. Classification and Class-Modelling

    Bevilacqua, Marta, Bucci, R., Magrì, A. D., Magrì, A. L., Nescatelli, R. & Marini, F., 2013, Chemometrics in Food Chemistry. Marini, F. (ed.). Elsevier, p. 171 - 233 (Data Handling in Science and Technology, Vol. 28).

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  7. Published

    Detection of protein oxidation products by fluorescence spectroscopy and trilinear data decomposition: Proof of concept

    Bevilacqua, Marta, Engholm-Keller, Kasper, Risum, Anne Bech, Rinnan, Åsmund & Lund, Marianne N., 2022, In: Food Chemistry. 396, 9 p., 133732.

    Research output: Contribution to journal › Journal article › Research › peer-review

  8. Published

    Can We Trust Score Plots?

    Bevilacqua, Marta & Bro, Rasmus, 2020, In: Metabolites. 10, 7, 7 p., 278.

    Research output: Contribution to journal › Journal article › Research › peer-review

  9. Published

    Investigating challenges with scattering and inner filter effects in front-face fluorescence by PARAFAC

    Bevilacqua, Marta, Rinnan, Åsmund & Lund, Marianne N., 2020, In: Journal of Chemometrics. 34, 9, 15 p., e3286.

    Research output: Contribution to journal › Journal article › Research › peer-review

  10. Published

    Solubilization of industrial grade plant protein by enzymatic hydrolysis monitored by vibrational and nuclear magnetic resonance spectroscopy: A feasibility study

    Bevilacqua, Marta, Pratico, G., Plesner, J., Molloy, M., Skov, T. & Larsen, F. H., 2017, In: Food Research International. 102, p. 256-264 9 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

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