Francesca Lambertini

Deep leaning in food safety and authenticity detection: An integrative review and future prospects

Enhancing food authentication through E-nose and E-tongue technologies: Current trends and future directions

Fighting food frauds exploiting chromatography-mass spectrometry technologies: Scenario comparison between solutions in scientific literature and real approaches in place in industrial facilities

Species specific marker peptides for meat authenticity assessment: A multispecies quantitative approach applied to Bolognese sauce