Monica Casale
Monica Casale
Ricercatore a tempo determinato, Dipartimento di farmacia, UniversitÓ degli Studi di Genova
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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
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
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
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
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
Study of the aging and oxidation processes of vinegar samples from different origins during storage by near-infrared spectroscopy
M Casale, MJS Abajo, JMG Sßiz, C Pizarro, M Forina
Analytica Chimica Acta 557 (1-2), 360-366, 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
Multivariate calibration
M Forina, S Lanteri, M Casale
Journal of chromatography A 1158 (1-2), 61-93, 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
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
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
Near infrared spectroscopy for analysing olive oils
M Casale, R Simonetti
Journal of Near Infrared Spectroscopy 22 (2), 59-80, 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
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
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
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
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
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
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
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
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