Hyperspectral Imaging for Fresh-Cut Fruit and Vegetable Quality Assessment: Basic Concepts and Applications by Sara Vignati, Alessio Tugnolo, Valentina Giovenzana, Alessia Pampuri, Andrea Casson, Riccardo Guidetti, Roberto Beghi

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Application of a Cost-Effective Visible/Near Infrared Optical Prototype for the Measurement of Qualitative Parameters of Chardonnay Grapes by Alessia Pampuri, Alessio Tugnolo, Valentina Giovenzana, Andrea Casson, Carola Pozzoli, Lucio Brancadoro, Riccardo Guidetti, Roberto Beghi

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Testing of ultrasonic vibration to speed up the remuage operation in sparkling wine production by Alessio Tugnolo, Roberto Beghi, Valentina Giovenzana, Alessia Pampuri, Simone Virginio Marai, Andrea Casson, Enrico Ferrari, Riccardo Guidetti

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Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives by Silvia Grassi, Olusola Samuel Jolayemi, Valentina Giovenzana, Alessio Tugnolo, Giacomo Squeo, Paola Conte, Alessandra De Bruno, Federica Flamminii, Ernestina Casiraghi, Cristina Alamprese

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Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste by Alessia Pampuri, Andrea Casson, Cristina Alamprese, Carla Daniela Di Mattia, Amalia Piscopo, Graziana Difonzo, Paola Conte, Maria Paciulli, Alessio Tugnolo, Roberto Beghi, Ernestina Casiraghi, Riccardo Guidetti, Valentina Giovenzana

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