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Author/Creator Maggio, Rubén M.

2. Detection of low‐quality extra virgin olive oils by fatty acid alkyl esters evaluation: a preliminary and fast mid‐infrared spectroscopy discrimination by a chemometric approach. (7th November 2012)

Authors:
Valli, Enrico; Bendini, Alessandra; Maggio, Rubén M.; Cerretani, Lorenzo; Toschi, Tullia Gallina; Casiraghi, 
Ernestina; Lercker, Giovanni
Journal:
International journal of food science & technology
Issue:
Volume 48:Number 3(2013:Mar.)
Page Start:
548
Record Type:
Journal Article
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3. Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective. (February 2018)

Authors:
Granato, Daniel; Santos, Jânio S.; Escher, Graziela B.; Ferreira, Bruno L.; Maggio, Rubén M.
Journal:
Trends in food science & technology
Issue:
Volume 72(2018)
Page Start:
83
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗