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Food Chemistry|April 16, 2023
Automatic NMR-based protocol for assessment of honey authenticityElisabetta Schievano, Lucia Piana, Marco TessariFood Chemistry|May 25, 2021
Floral origin modulates the content of a lipid marker in Apis mellifera honeyElisabetta Schievano, Amanda Dettori, Lucia Piana, et al.Food Chemistry|November 23, 2019
NMR carbohydrate profile in tracing acacia honey authenticityElisabetta Schievano, Marco Sbrizza, Valentina Zuccato, et al.Journal of Agricultural and Food Chemistry|April 19, 2016
Objective Definition of Monofloral and Polyfloral Honeys Based on NMR Metabolomic ProfilingElisabetta Schievano, Claudia Finotello, Jalal Uddin, et al.Food Chemistry|March 24, 2019
NMR assessment of European acacia honey origin and composition of EU-blend based on geographical floral markersElisabetta Schievano, Matteo Stocchero, Valentina Zuccato, et al.Food Chemistry|May 15, 2022
Quantification of polyols in sugar-free foodstuffs by qNMRAnna Scettri, Elisabetta SchievanoAnalytical Chemistry|November 8, 2017
NMR Quantification of Carbohydrates in Complex Mixtures. A Challenge on HoneyElisabetta Schievano, Marco Tonoli, Federico RastrelliJournal of Agricultural and Food Chemistry|November 27, 2009
1H nuclear magnetic resonance spectra of chloroform extracts of honey for chemometric determination of its botanical originElisabetta Schievano, Evaristo Peggion, Stefano MammiJournal of Agricultural and Food Chemistry|January 31, 2013
Characterization of markers of botanical origin and other compounds extracted from unifloral honeysElisabetta Schievano, Elisa Morelato, Chiara Facchin, et al.Journal of Agricultural and Food Chemistry|July 30, 2008
Identification of the production chain of Asiago d'Allevo cheese by nuclear magnetic resonance spectroscopy and principal component analysisElisabetta Schievano, Gabriella Pasini, Giulio Cozzi, et al.Pageof 10