Paola Zunin

Characterisation of PDO olive oil Chianti Classico by non-selective (UV–visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques

Monica Casale, Paolo Oliveri, Chiara Casolino et al. · Analytica Chimica Acta · 2011 · 117 citations

Food Chemistry, Mir Spectroscopy, Fatty Acid Composition +8

Phytochemical fingerprint and chemometrics for natural food preparation pattern recognition: an innovative technique in food supplement quality control

Dario Donno, Raffaella Boggia, Paola Zunin et al. · Journal of Food Science and Technology · 2015 · 99 citations · Full text

Food Chemistry, Nutrition, Food Authenticity +12

Geographical traceability of West Liguria extravirgin olive oils by the analysis of volatile terpenoid hydrocarbons

Paola Zunin, Raffaella Boggia, Paola Salvadeo et al. · Journal of Chromatography A · 2005 · 60 citations

Geographical Traceability, Chemical Composition, Volatile Terpenoid Hydrocarbons +2

A screening method based on UV–Visible spectroscopy and multivariate analysis to assess addition of filler juices and water to pomegranate juices

Raffaella Boggia, Maria Chiara Casolino, Vilma Hysenaj et al. · Food Chemistry · 2012 · 60 citations

Food Chemistry, Engineering, Uv–visible Spectroscopy +10

Green Extraction from Pomegranate Marcs for the Production of Functional Foods and Cosmetics

Raffaella Boggia, Federica Turrini, Carla Villa et al. · Pharmaceuticals · 2016 · 60 citations · Full text