Caligiani, A; Palla, L; Acquotti, D; Marseglia, A; Palla, G; (2014) Application of (1)H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels. Food chemistry, 157C. pp. 94-99. ISSN 0308-8146 DOI: https://doi.org/10.1016/j.foodchem.2014.01.116 Full text not available from this repository.

Caligiani, A; Coisson, JD; Travaglia, F; Acquotti, D; Palla, G; Palla, L; Arlorio, M; (2013) Application of H-1 NMR for the characterisation and authentication of "Tonda Gentile Trilobata" hazelnuts from Piedmont (Italy). Food chemistry, 148. pp. 77-85. ISSN 0308-8146 DOI: https://doi.org/10.1016/j.foodchem.2013.10.001 Full text not available from this repository.

Cirlini, M; Caligiani, A; Palla, L; Palla, G; (2011) HS-SPME/GC-MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing. Food chemistry, 124 (4). pp. 1678-1683. ISSN 0308-8146 DOI: https://doi.org/10.1016/j.foodchem.2010.07.065 Full text not available from this repository.