Gabriella Pasini

Application of near-infrared spectroscopy as an alternative to chemical and color analysis to discriminate the production chains of Asiago d'Allevo cheese.

Giulio Cozzi, Flaviana Gottardo, Barbara Contiero, 2009, Journal of agricultural and food chemistry.

Identification of the production chain of Asiago d'Allevo cheese by nuclear magnetic resonance spectroscopy and principal component analysis.

Giulio Cozzi, Elisabetta Schievano, Stefano Mammi, 2008, Journal of agricultural and food chemistry.

Assessment of the fining efficiency of zeins extracted from commercial corn gluten and sensory analysis of the treated wine

Federica Mainente, B. Simonato, G. Pasini, 2013 .

Immunochemical and mass spectrometry detection of residual proteins in gluten fined red wine.

Federica Mainente, B. Simonato, G. Pasini, 2011, Journal of agricultural and food chemistry.

Mass spectrometry detection of egg proteins in red wines treated with egg white

Antonio Masi, Andrea Curioni, G. Arrigoni, 2012 .