IRIS
OLIVERI, PAOLO
 Distribuzione geografica
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Continente #
EU - Europa 21.079
AS - Asia 70
SA - Sud America 41
NA - Nord America 11
AF - Africa 1
Totale 21.202
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Nazione #
IT - Italia 21.077
CN - Cina 39
BR - Brasile 37
VN - Vietnam 17
SG - Singapore 11
US - Stati Uniti d'America 10
ID - Indonesia 2
AR - Argentina 1
BD - Bangladesh 1
EC - Ecuador 1
FR - Francia 1
IE - Irlanda 1
MX - Messico 1
PY - Paraguay 1
UY - Uruguay 1
ZA - Sudafrica 1
Totale 21.202
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Città #
Genova 10.281
Genoa 6.654
Rapallo 2.200
Vado Ligure 1.914
Bordighera 25
Beijing 11
Ashburn 8
Ho Chi Minh City 8
São Paulo 6
Singapore 4
Hanoi 3
Belém 2
Rio de Janeiro 2
Turin 2
Abaiara 1
Bandung 1
Brasília 1
Caaguazú 1
Camaçari 1
Cape Town 1
Cheyenne 1
Cotia 1
Curitiba 1
Da Nang 1
Dublin 1
Guadalajara 1
Guayaquil 1
Imperatriz 1
Ipatinga 1
Itaquaquecetuba 1
Itariri 1
Jakarta 1
Lauterbourg 1
Maceió 1
Maguari 1
Manaus 1
Martínez 1
Matupá 1
Mococa 1
Ninh Bình 1
Nova Odessa 1
Palmeira dos Índios 1
Paraibuna 1
Paranaguá 1
Petrópolis 1
Quảng Ngãi 1
Recife 1
Rio das Ostras 1
Santa Cruz do Sul 1
Saquarema 1
Senador Canedo 1
Sumaré 1
Thái Bình 1
Tibagi 1
Trindade do Sul 1
Vinh 1
Totale 21.162
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Nome #
V-PARVUS 2010. An extendable package of programs for explorative data analysis, classification and regression analysis. Dip Chimica e Tecnologie Farmaceutiche, University of Genova. Free available at http://www.parvus.unige.it 497
Class-modelling in food analytical chemistry: Development, sampling, optimisation and validation issues - A tutorial 332
Rigorous and compliant approaches to one-class classification 235
A spectral transfer procedure for application of a single class-model to spectra recorded by different near-infrared spectrometers for authentication of olives in brine 212
Alternative common bases and signal compression for wavelets application in chemometrics 196
Artificial nose, NIR and UV-visible spectroscopy for the characterisation of the PDO chianti classico olive oil 189
A NIR spectroscopy-based efficient approach to detect fraudulent additions within mixtures of dried porcini mushrooms 187
A rapid method to assess authenticity of “100% pure” pomegranate juices by UV-visible spectroscopy and multivariate analysis 185
Synthesis, ageing and multi-analytical investigation of Cd1-xZnxS pigments 184
A PCA-based hyperspectral approach to detect infections by mycophilic fungi on dried porcini mushrooms (Boletus edulis and allied species) 183
A screening method based on UV–Visible spectroscopy and multivariate analysis to assess addition of filler juices and water to pomegranate juices 170
A novel electroanalytical approach based on the use of a room temperature ionic liquid for the determination of olive oil acidity 163
Detection of addition of barley to coffee using near infrared spectroscopy and chemometric techniques 157
A new analytical platform based on field-flow fractionation and olfactory sensor to improve the detection of viable and non-viable bacteria in food 156
Detection of addition of barley to coffee using near infrared spectroscopy and chemometric techniques 154
An innovative multivariate strategy for HSI-NIR images to automatically detect defects in green coffee 153
Analysis of paint cross-sections: a combined multivariate approach for the interpretation of μATR-FTIR hyperspectral data arrays 152
NIR and UV-vis spectroscopy, artificial nose and tongue: Comparison of four fingerprinting techniques for the characterisation of Italian red wines 151
Application of Chemometrics to Food Chemistry 149
Application of a GA-PLS strategy for variable reduction of electronic tongue signals 148
Chemometric Brains for Artificial Tongues 148
Authenticity of commercial olives in brine: two laboratories, two different NIR spectrophotometers, a spectral transfer correction 147
FT-NIR microscopy: An advanced spectroscopic approach for the characterisation of paint cross-sections 140
Voltammetric behaviour of ferrocene in olive oils mixed with a phosphonium-based ionic liquid 140
Characterisation of PDO olive oil Chianti Classico by non-selective (UV-Visible, NIR, MIR spectroscopy) and selective (fatty acid composition) analytical techniques 139
The impact of signal pre-processing on the final interpretation of analytical outcomes – A tutorial 139
Confirmation of brand identity in foods by near infrared transflectance spectroscopy using classification and class-modelling chemometric techniques - The example of a Belgian beer 138
The potential of spectral and hyperspectral-imaging techniques for bacterial detection in food: A case study on lactic acid bacteria 136
Chemometrics for Food Authenticity Applications 136
Chemometric challenges in development of paper-based analytical devices: Optimization and image processing 136
A PCA-based hyperspectral approach to detect edible mushrooms infected by mycophilic fungi 135
Assessment of the Efficiency of a Nanospherical Gallic Acid Dendrimer for Long‐Term Preservation of Essential Oils: An Integrated Chemometric‐Assisted FTIR Study 135
Analysis of paint cross-sections: a combined multivariate approach for the interpretation of μATR-FTIR hyperspectral data arrays 131
The potential of coupling information using three analytical techniques for identifying the geographical origin of Liguria extra virgin olive oil 130
Complete validation for classification and class modeling procedures with selection of variables and/or with additional computed variables 130
Comparison between classical and innovative class-modelling techniques for the characterisation of a PDO olive oil 130
Alternative common bases for wavelets application in chemometrics 128
Electrochemical immunosensor based on ensemble of nanoelectrodes for immunoglobulin IgY detection: application to identify hen's egg yolk in tempera paintings 128
Chemical modifications of Tonda Gentile Trilobata hazelnut and derived processing products under different infrared and hot-air roasting conditions: a combined analytical study 125
Chemometrical strategies for feature selection and data compression applied to NIR and MIR spectra of extra virgin olive oils for cultivar identification 123
Detection of adulteration of Taggiasca olives in brine 123
Discriminant and Class-Modelling Chemometric Techniques for Food PDO Verification 123
Computer-assisted modelling and optimisation of reversed-phase high-temperature liquid chromatographic (RP-HTLC) separations 122
Evaluation of the effect of different paint cross section preparation methods on the performances of Fourier transformed infrared microscopy in total reflection mode 121
A chemometric strategy to evaluate the comparability of PLS models obtained from quartz cuvettes and disposable glass vials in the determination of extra virgin olive oil quality parameters by NIR spectroscopy 121
Analysis of paint cross-sections: a combined multivariate approach for the interpretation of µATR-FTIR hyperspectral data arrays 120
Application of Multi-way Analysis to UV-Visible Spectroscopy, Gas Chromatography and Electronic Nose Data for Wine Ageing Evaluation 120
A Multivariate Methodological Workflow for the Analysis of FTIR Chemical Mapping Applied on Historic Paint Stratigraphies 119
Data Analysis and Chemometrics 118
Has your ancient stamp been regummed with synthetic glue? A FT-NIR and FT-Raman study 118
Development of a voltammetric electronic tongue for discrimination of edible oils 117
Use of Room Temperature Ionic Liquids (RTIL) to Accomplish Efficient Electroanalytical Determinations of Olive Oil Acidity 117
Prediction of water solubility and Setschenow coefficients by tree-based regression strategies 117
Authentication of Boletus Edulis and Allied Species by Near Infrared Spectroscopy and Chemometrics 116
A NANOSPHERICAL DENDRIMERIC GALLATE ESTER FOR LONG TERM PRESERVATION OF ESSENTIAL OILS: AN INTEGRATED CHEMOMETRIC ASSISTED FT-IR STUDY 116
Multivariate Classification Techniques 116
Interactive hyperspectral approach for exploring and interpreting DESI-MS images of cancerous and normal tissue sections 115
Use and Abuse of Signal Pre-Processing 115
Interactive hyperspectral approach for exploring and interpreting DESI-MS images of cancerous and normal tissue sections 114
Multivariate class modeling for the verification of food-authenticity claims 114
Multivariate strategies for screening evaluation of harmful drinking 113
A class-modelling approach for detecting neoplasy in human bladder tissue analysed by DESI-MS hyperspectral imaging 112
Desorption electrospray ionization mass spectrometry reveals lipid metabolism of individual oocytes and embryos 112
Authentication of Taggiasca olives in brine by application of a novel PLS-based class-modelling method on NIR spectra 112
Class modeling techniques in the control of the geographical origin of wines 111
An advanced multivariate approach for processing XRF spectral and hyperspectral data from non-invasive in situ analyses on painted surfaces 110
Application of Chemometrics in the Food Sciences 109
E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach 108
Hyperspectral imaging combined with principal component analysis to detect edible mushrooms infected by mycophilic fungi 107
Partial least squares density modeling (PLS-DM) - a new class-modeling strategy applied to the authentication of olives in brine by near-infrared spectroscopy 107
FROM NANOTECHNOLOGY THE WAY TO IMPROVE THE MULTI-TARGET ACTIVITIES OF A NATURAL POLYPHENOL: A STUDY INVOLVING GALLIC ACID AND AN ESTER-TYPE BIODEGRADABLE DENDRIMER 107
Chemometric evaluation of nine alcohol biomarkers in a large population of clinically-classified subjects: Pre-eminence of ethyl glucuronide concentration in hair for confirmatory classification 106
NIR application to unmasking adulteration of Taggiasca olives in brine 105
Analysing the water spectral pattern by near-infrared spectroscopy and chemometrics as a dynamic multidimensional biomarker in preservation: rice germ storage monitoring 105
Interactive hyperspectral approach for exploring and interpreting DESI-MS images of cancerous and normal tissue sections 104
Conference report: The first “food and drug testing workshop” (FDT-2018), 12–14 December, Genoa, Italy 103
Ancient Stamps: Regummed or not? A Pattern Recognition-Spectroscopic Study 102
Near Infrared Characterisation of Taggiasca Olives in Brine by a PLS-Based Class-Modelling Method 101
Some remarks on multivariate calibration and classification 100
Varietal discrimination of extra virgin olive oils by near and mid infrared spectroscopy 100
Ageing and oxidation processes of olive oil samples during storage followed by near infrared spectroscopy 99
Multivariate range modeling, a new technique for multivariate class modeling. The uncertainty of the estimates of sensitivity and specificity 99
Use of room temperature ionic liquids (RTILs) for electrochemical measurement of free acidity in olive oil 99
An in-depth study of cheese ripening by means of NIR hyperspectral imaging: Spatial mapping of dehydration, proteolysis and lipolysis 99
Alternative common basis for wavelet compression of NIR spectra and their application to food samples 98
Voltammetry at microdisk electrodes for monitoring the acidity degree in olive oil 98
Interactive hyperspectral approach for exploring and interpreting DESI-MS images of cancerous and normal tissue sections 98
Electrochemical preconcentration coupled with spectroscopic techniques for trace lead analysis in olive oils 98
Univariate and multivariate strategies for the rheological tests evaluation: Influence of additives in composite materials 98
A modified mid-level data fusion approach on electronic nose and FT-NIR data for evaluating the effect of different storage conditions on rice germ shelf life 98
Characterisation of Ligurian foodstuffs by NIR spectroscopy 97
An advanced multivariate approach for processing XRF spectral and hyperspectral data from non-invasive in situ analyses on painted surfaces 95
Lipid characterization of individual porcine oocytes by dual mode DESI-MS and data fusion 95
Fast determination of extra-virgin olive oil acidity by voltammetry and Partial Least Squares regression 95
Application of class-modelling techniques to near infrared data for food authentication purposes 94
A spectral transfer procedure for application of a single class-model to spectra recorded by different instruments for olive authentication purposes 94
Classifying aroma of two Italian red wines by headspace-mass spectrometry and chemometrics 93
Elemental characterization of surface and bulk of copper-based coins from the Byzantine-period by means of spectroscopic techniques 93
Chemometrics: multivariate analysis of chemical data 93
Algorithm genetics coupled to partial least squares as strategy for variable reduction of electrochemical signals 92
Totale 13.068
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Categoria #
all - tutte 74.019
article - articoli 33.196
book - libri 0
conference - conferenze 35.394
curatela - curatele 0
other - altro 1.072
patent - brevetti 0
selected - selezionate 0
volume - volumi 4.357
Totale 148.038
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.009 0 0 0 111 66 150 63 146 100 203 127 43
2021/20222.555 40 182 192 218 63 201 74 630 172 206 138 439
2022/20232.817 350 274 131 308 337 430 13 192 432 33 264 53
2023/20241.369 67 165 70 159 102 144 100 120 78 57 99 208
2024/20254.517 133 330 247 213 672 516 405 525 192 243 538 503
2025/20262.309 866 264 698 481 0 0 0 0 0 0 0 0
Totale 21.640