Matteo Ottavian

发表

Use of near-infrared spectroscopy for fast fraud detection in seafood: application to the authentication of wild European sea bass (Dicentrarchus labrax).

Pierantonio Facco, Massimiliano Barolo, Matteo Perini, 2012, Journal of agricultural and food chemistry.

Foodstuff authentication from spectral data: Toward a species-independent discrimination between fresh and frozen–thawed fish samples

M. Barolo, L. Fasolato, Pierantonio Facco, 2013 .

Maintenance of Machine Vision Systems for Product Quality Assessment. Part I. Addressing Changes in Lighting Conditions

Massimiliano Barolo, Salvador García-Muñoz, Matteo Ottavian, 2013 .

LATENT VARIABLE MODELING TO ASSIST PRODUCT QUALITY CHARACTERIZATION IN THE FOOD AND PHARMACEUTICAL INDUSTRIES

Matteo Ottavian, Matteo Ottavian, 2014 .

Near-infrared spectroscopy to assist authentication and labeling of Asiago d’allevo cheese

Pierantonio Facco, Massimiliano Barolo, Stefania Balzan, 2012 .

Multispectral data classification using similarity factors

Pierantonio Facco, Massimiliano Barolo, Matteo Ottavian, 2012 .

Application of near infrared reflectance spectroscopy (NIRS) on faecal samples from lactating dairy cows to assess two levels of concentrate supplementation during summer grazing in alpine pastures

G. Cozzi, Matteo Ottavian, S. Segato, 2015 .

Improved blood glucose control for critically ill subjects

Dale E. Seborg, Massimiliano Barolo, Eyal Dassau, 2011 .

Adaptive blood glucose control for intensive care applications

Dale E. Seborg, Massimiliano Barolo, Eyal Dassau, 2013, Comput. Methods Programs Biomed..

Multivariate Image and Texture Analysis to Investigate the Erosion Mechanism of Film-coated Tablets: An Industrial Case Study

M. Barolo, S. García-Muñoz, Matteo Ottavian, 2014, Journal of Pharmaceutical Innovation.

Authentication of raw and cooked freeze-dried rainbow trout (Oncorhynchus mykiss) by means of near infrared spectroscopy and data fusion

Matteo Ottavian, Lorenzo Serva, Giuliana Parisi, 2014 .

A correlative study on data from pork carcass and processed meat (Bauernspeck) for automatic estimation of chemical parameters by means of near-infrared spectroscopy.

M. Barolo, S. Balzan, E. Novelli, 2013, Meat science.