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23篇 您的检索式：作者名="SCAMPICCHIO M"

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	题名	作者	年代	出处	被引量
1	Optical nanoprobes based on gold nanoparticles for sugar sensing显示文摘	Scampicchio M Arecchi A Mannino S	2009	Nanotechnology2009，20，13：	1
2	Sugar determination via the homogeneous reduction of Au salts:A novel optical measurement显示文摘	Scampicchio M Fuenmayor A Mannino S	2009	Talanta2009，79，：	1
3	Characterization and classifica-tion of Italian Barbera wines by using an electronic nose显示文摘	Buratti S Scampicchio M		0，，：	1
4	NanopartMe-based assays of antioxidant activity 显示文摘	Scampicchio M Wang J Blasco AJ	2006	Anal Chem2006，78，6：	1
5	Characterization and classification of Italian Barbera wines by using an electronic nose and an amperometric electronic tongue显示文摘	Burattia S Benedetti S Scampicchio M	2004	Analytica Chimica Acta2004，525，1：	1
6	Characterization and classification of Italian Barbera wines by using an electronic nose and an amperometric electronic tongue 显示文摘	BURATTI S BENEDETTI S SCAMPICCHIO M	2004	Analytica Chimica Acta2004，525，1：	1
7	Hybrid E-tongue for the evaluation of sweetness and bitterness of soft drinks fortified with epigallocatechin gallate显示文摘	Bulbarello A Cuenca M Schweikert L Mannino S Scampicchio M		0，，：	1
8	Characterization and classification of Italian Barbera wines by using an electronic nose and an amperometric electronic tongue显示文摘	Buratti S Benedetti S Scampicchio M	2004	Analytica Chemical Acta2004，525，1：	1
9	Characterization andclassification of Italian Barbera wines by using an electronicnose and an amperometric electronic tongue显示文摘	Burattia S Benedetti S Scampicchio M	2004	Analytica ChimicaActa2004，525，：	1
10	Identification of milk origin and process- induced changes in milk by stable isotope ratio mass spectrometry显示文摘	Scampicchio M Mimmo T Capici C	2012	Journal of Agricultural & Food Chemistry2012，60，11：	1
11	Characterization and classification of Italian Barbera wines by using an electronic nose and an amperometric electronic tongue显示文摘	Burattia S Benedetti S Scampicchio M	2004	Analytica Chimica Acta2004，525，：	1
12	Characterization and classification of Italian Barbera wines by using an electronic nose and an amperometric electronic tongue 显示文摘	Buratti S Benedetti S Scampicchio M	2004	Analytica ChemicalActa2004，525，1：	1
13	Characterizationand classification of Italian Barber wines by using an electronic nose and an amperometric electronic tongue显示文摘	Buratti S Benedetti S Scampicchio M	2004	Analytica Chimica Acta2004，525，1：	1
14	Characterization and classification of Italian Barbera wines by using an electronic nose and an amperometric electronic tongue显示文摘	Buratti S Benedetti S Scampicchio M		0，，01：	1
15	Characterization andclassification of Italian Barbera wines by using an electronic nose and an amperometric electronic tongue 显示文摘	Burattia S Benedetti S Scampicchio M	2004	Analytica Chimica Acta2004，525，：	1
16	Characterization andclzssiilcation of Italian Barbera wines by using an electronic nose and an amperometric electronic tongue显示文摘	Burattia S Benedetti S Scampicchio M	2004	Analytica Chimica Acta2004，525，：	1
17	Identification of milk origin and process-induced changes in milk by stable isotope ratio mass spec- trometry 显示文摘	SCAMPICCHIO M MIMMO T CAPICI C	2012	Journal of Agricultural and Food Chemistry2012，60，11：	1
18	Characterization and classification of Italian Barbera wines by using an electronic nose and an amperometric electronic tongue显示文摘	Buratti S Benedetti S Scampicchio M	2004	Analytica Chimica Acta2004，525，1：	1
19	Nanofibrous membrane based tyrosinase-biosensor for the detection of phenolic compounds显示文摘	Arecchi A Scampicchio M Drusch S	2010	Anal Chim Acta2010，659，12：	1
20	Characterization and Classification of Italian Barbera Wines By Using an Electronic Nose and an Amperometric Electronic Tongu 显示文摘	BURATTI S BENEDETTIA S SCAMPICCHIO M	2004	Analytica Chimica Acta2004，525，1：	1

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