| Detection of minced beef adulteration with turkey meat by UV–vis, NIR and MIR spectroscopy C Alamprese, M Casale, N Sinelli, S Lanteri, E Casiraghi LWT-Food Science and Technology 53 (1), 225-232, 2013 | 327 | 2013 |
| Class-modeling techniques, classic and new, for old and new problems M Forina, P Oliveri, S Lanteri, M Casale Chemometrics and Intelligent Laboratory Systems 93 (2), 132-148, 2008 | 192 | 2008 |
| The impact of signal pre-processing on the final interpretation of analytical outcomes–A tutorial P Oliveri, C Malegori, R Simonetti, M Casale Analytica chimica acta 1058, 9-17, 2019 | 161 | 2019 |
| Characterisation of PDO olive oil Chianti Classico by non-selective (UV–visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques M Casale, P Oliveri, C Casolino, N Sinelli, P Zunin, C Armanino, M Forina, ... Analytica chimica acta 712, 56-63, 2012 | 143 | 2012 |
| The potential of coupling information using three analytical techniques for identifying the geographical origin of Liguria extra virgin olive oil M Casale, C Casolino, P Oliveri, M Forina Food Chemistry 118 (1), 163-170, 2010 | 143 | 2010 |
| Study of the aging and oxidation processes of vinegar samples from different origins during storage by near-infrared spectroscopy M Casale, MJS Abajo, JMG Sáiz, C Pizarro, M Forina Analytica Chimica Acta 557 (1-2), 360-366, 2006 | 141 | 2006 |
| Varietal discrimination of extra virgin olive oils by near and mid infrared spectroscopy N Sinelli, M Casale, V Di Egidio, P Oliveri, D Bassi, D Tura, E Casiraghi Food Research International 43 (8), 2126-2131, 2010 | 121 | 2010 |
| Multivariate calibration M Forina, S Lanteri, M Casale Journal of chromatography A 1158 (1-2), 61-93, 2007 | 107 | 2007 |
| Chemometrical strategies for feature selection and data compression applied to NIR and MIR spectra of extra virgin olive oils for cultivar identification M Casale, N Sinelli, P Oliveri, V Di Egidio, S Lanteri Talanta 80 (5), 1832-1837, 2010 | 92 | 2010 |
| Production of a novel fermented milk fortified with natural antioxidants and its analysis by NIR spectroscopy B Aliakbarian, M Casale, M Paini, AA Casazza, S Lanteri, P Perego LWT-Food Science and Technology 62 (1), 376-383, 2015 | 91 | 2015 |
| NIR and UV–vis spectroscopy, artificial nose and tongue: comparison of four fingerprinting techniques for the characterisation of Italian red wines M Casale, P Oliveri, C Armanino, S Lanteri, M Forina Analytica chimica acta 668 (2), 143-148, 2010 | 88 | 2010 |
| Near infrared spectroscopy for analysing olive oils M Casale, R Simonetti Journal of Near Infrared Spectroscopy 22 (2), 59-80, 2014 | 77 | 2014 |
| Optimisation of a new headspace mass spectrometry instrument: Discrimination of different geographical origin olive oils CC Oliveros, R Boggia, M Casale, C Armanino, M Forina Journal of Chromatography A 1076 (1-2), 7-15, 2005 | 73 | 2005 |
| Near infrared spectroscopy and class modelling techniques for the geographical authentication of Ligurian extra virgin olive oil M Casale, C Casolino, G Ferrari, M Forina Journal of Near Infrared Spectroscopy 16 (1), 39-47, 2008 | 69 | 2008 |
| Analysis and classification of bacteria by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and a chemometric approach D Parisi, M Magliulo, P Nanni, M Casale, M Forina, A Roda Analytical and bioanalytical Chemistry 391, 2127-2134, 2008 | 65 | 2008 |
| Combining information from headspace mass spectrometry and visible spectroscopy in the classification of the Ligurian olive oils M Casale, C Armanino, C Casolino, M Forina Analytica Chimica Acta 589 (1), 89-95, 2007 | 65 | 2007 |
| Stepwise orthogonalization of predictors in classification and regression techniques: An “old” technique revisited M Forina, S Lanteri, M Casale, MCC Oliveros Chemometrics and Intelligent Laboratory Systems 87 (2), 252-261, 2007 | 57 | 2007 |
| Characterisation of table olive cultivar by NIR spectroscopy M Casale, P Zunin, ME Cosulich, E Pistarino, P Perego, S Lanteri Food chemistry 122 (4), 1261-1265, 2010 | 52 | 2010 |
| Artificial nose, NIR and UV–visible spectroscopy for the characterisation of the PDO Chianti Classico olive oil M Forina, P Oliveri, L Bagnasco, R Simonetti, MC Casolino, FN Grifi, ... Talanta 144, 1070-1078, 2015 | 49 | 2015 |
| Characterization and discrimination of different aged ‘Aceto Balsamico Tradizionale di Modena’products by head space mass spectrometry and chemometrics M Cocchi, C Durante, A Marchetti, C Armanino, M Casale Analytica chimica acta 589 (1), 96-104, 2007 | 49 | 2007 |
