Matteo Ottavian

Use of Near-Infrared Spectroscopy for Fast Fraud Detection in Seafood: Application to the Authentication of Wild European Sea Bass (Dicentrarchus labrax)

Matteo Ottavian, Pierantonio Facco, Luca Fasolato et al. · Journal of Agricultural and Food Chemistry · 2011 · 53 citations

Discrimination Model, Dicentrarchus Labrax, Fishery Assessment +15

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

Matteo Ottavian, Luca Fasolato, Pierantonio Facco et al. · Journal of Food Engineering · 2013 · 47 citations

Food Authenticity, Health Sciences, Food Authentication +7

Data Fusion for Food Authentication: Fresh/Frozen–Thawed Discrimination in West African Goatfish (Pseudupeneus prayensis) Fillets

Matteo Ottavian, Luca Fasolato, Lorenzo Serva et al. · Food and Bioprocess Technology · 2013 · 47 citations

Biology, Food Authentication, Animal Science +7

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

Matteo Ottavian, Pierantonio Facco, Massimiliano Barolo et al. · Journal of Food Engineering · 2012 · 35 citations

Food Chemistry, Food Authentication, Infrared Spectroscopy +4

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

Antonella Dalle Zotte, Matteo Ottavian, Anna Concollato et al. · Food Research International · 2013 · 35 citations

Biology, Food Authentication, Natural Sciences +7