Effects of thermal treatments on durum wheat pasta flavour during production process: A modelling approach to provide added-value to pasta dried at low temperatures

Identification and Quantification of Turmeric Adulteration in Egg-Pasta by Near Infrared Spectroscopy and Chemometrics

(2020) Alessandra Biancolillo et al.   Applied Sciences-Basel

Authentication of P.G.I. Gragnano pasta by near infrared (NIR) spectroscopy and chemometrics

(2019) Patrizia Firmani et al.   MICROCHEMICAL JOURNAL

Characterization of the Authenticity of Pasta di Gragnano Protected Geographical Indication Through Flavor Component Analysis by Gas Chromatography–Mass Spectrometry and Chemometric Tools

(2016) Vanessa Giannetti et al.   JOURNAL OF AOAC INTERNATIONAL

Validation of chemometric models – A tutorial

(2015) Frank Westad et al.   ANALYTICA CHIMICA ACTA

HS-SPME/GC-MS Method to Characterise the Flavour of Italian Pasta: Potential Application to Assess the Quality of the Products

(2013) Maurizio Boccacci Mariani et al.   Food Analytical Methods

Influence of Drying Conditions on Volatile Compounds of Pasta

(2013) Antonella Pasqualone et al.   Food and Bioprocess Technology

Spaghetti from durum wheat: Effect of drying conditions on heat damage, ultrastructure and in vitro digestibility

(2013) Milda Stuknytė et al.   FOOD CHEMISTRY

Furosine as a Pasta Quality Marker: Evaluation by an Innovative and Fast Chromatographic Approach

(2013) Vanessa Giannetti et al.   JOURNAL OF FOOD SCIENCE

Furosine and flavour compounds in durum wheat pasta produced under different manufacturing conditions: Multivariate chemometric characterization

(2013) V. Giannetti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metabolomics and Food Processing: From Semolina to Pasta

(2011) Romina Beleggia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

icoshift: An effective tool for the alignment of chromatographic data

(2011) Giorgio Tomasi et al.   JOURNAL OF CHROMATOGRAPHY A

Retention Indices for Frequently Reported Compounds of Plant Essential Oils

(2011) V. I. Babushok et al.   JOURNAL OF PHYSICAL AND CHEMICAL REFERENCE DATA

Cooking Properties and Heat Damage of Dried Pasta as Influenced by Raw Material Characteristics and Processing Conditions

(2010) Ivano de Noni et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates

(2009) Maud Petitot et al.   FOOD CHEMISTRY

Metabolic profiling and analysis of volatile composition of durum wheat semolina and pasta

(2009) Romina Beleggia et al.   JOURNAL OF CEREAL SCIENCE

Repeated double cross validation

(2009) Peter Filzmoser et al.   JOURNAL OF CHEMOMETRICS

Discriminant Q2 (DQ2) for improved discrimination in PLSDA models

(2008) Johan A. Westerhuis et al.   Metabolomics

Assessment of PLSDA cross validation

(2008) Johan A. Westerhuis et al.   Metabolomics