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Remo Bucci

Showing results (11-20 of 15) with videos related to

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Journal of AOAC International|March 29, 2014
Chemometric classification techniques as a tool for solving problems in analytical chemistryMarta Bevilacqua, Riccardo Nescatelli, Remo Bucci, et al.
Environmental Science and Pollution Research International|February 13, 2018
Simultaneous quantification of caffeine and chlorogenic acid in coffee green beans and varietal classification of the samples by HPLC-DAD coupled with chemometricsSilvia De Luca, Eleonora Ciotoli, Alessandra Biancolillo, et al.
Environmental Science and Pollution Research International|March 23, 2018
Authentication of an Italian PDO hazelnut ("Nocciola Romana") by NIR spectroscopyAlessandra Biancolillo, Silvia De Luca, Sebastian Bassi, et al.
Journal of Agricultural and Food Chemistry|March 25, 2011
Use of near infrared reflectance and transmittance coupled to robust calibration for the evaluation of nutritional value in naked oatsSilvia Bellato, Viviana Del Frate, Rita Redaelli, et al.
Food Chemistry|December 17, 2016
Geographical characterization by MAE-HPLC and NIR methodologies and carbonic anhydrase inhibition of Saffron componentsRiccardo Nescatelli, Simone Carradori, Federico Marini, et al.
Pageof 2

Showing results (11-20 of 15) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 15 results.
Journal of AOAC International|March 29, 2014
Chemometric classification techniques as a tool for solving problems in analytical chemistryMarta Bevilacqua, Riccardo Nescatelli, Remo Bucci, et al.
Environmental Science and Pollution Research International|February 13, 2018
Simultaneous quantification of caffeine and chlorogenic acid in coffee green beans and varietal classification of the samples by HPLC-DAD coupled with chemometricsSilvia De Luca, Eleonora Ciotoli, Alessandra Biancolillo, et al.
Environmental Science and Pollution Research International|March 23, 2018
Authentication of an Italian PDO hazelnut ("Nocciola Romana") by NIR spectroscopyAlessandra Biancolillo, Silvia De Luca, Sebastian Bassi, et al.
Journal of Agricultural and Food Chemistry|March 25, 2011
Use of near infrared reflectance and transmittance coupled to robust calibration for the evaluation of nutritional value in naked oatsSilvia Bellato, Viviana Del Frate, Rita Redaelli, et al.
Food Chemistry|December 17, 2016
Geographical characterization by MAE-HPLC and NIR methodologies and carbonic anhydrase inhibition of Saffron componentsRiccardo Nescatelli, Simone Carradori, Federico Marini, et al.
Pageof 2