All Stories

  1. Validation of methods for H, C, N and S stable isotopes and elemental analysis of cheese: results of an international collaborative study

    Article • Rapid Communications in Mass Spectrometry, March 2015, Wiley

    Dr Luana Bontempo

  2. Comparison of methods for stable isotope ratio (δ13C, δ15N, δ2H, δ18O) measurements of feathers

    Article • Methods in Ecology and Evolution, March 2014, Wiley

    Dr Luana Bontempo

  3. Stable isotope ratios of blood components and muscle to trace dietary changes in lambs

    Article • animal, January 2013, Elsevier

    Dr Luana Bontempo

  4. Control of wine vinegar authenticity through δ18O analysis

    Article • Food Control, January 2013, Elsevier

    Dr Luana Bontempo, Dr Jose Manuel Moreno-Rojas

  5. H, C, N and O stable isotope characteristics of alpine forage, milk and cheese

    Article • International Dairy Journal, April 2012, Elsevier

    Dr Luana Bontempo

  6. H, C, N and S stable isotopes and mineral profiles to objectively guarantee the authenticity of grated hard cheeses

    Article • Analytica Chimica Acta, January 2012, Elsevier

    Dr Luana Bontempo

  7. Elemental and isotopic characterisation of typical Italian alpine cheeses

    Article • International Dairy Journal, June 2011, Elsevier

    Dr Luana Bontempo

  8. Survey of the chemical composition of 571 European bottled mineral waters

    Article • Journal of Food Composition and Analysis, May 2011, Elsevier

    Dr Luana Bontempo

  9. Traceability along the production chain of Italian tomato products on the basis of stable isotopes and mineral composition

    Article • Rapid Communications in Mass Spectrometry, March 2011, Wiley

    Dr Luana Bontempo

  10. Combining isotopic signatures of n(87Sr)/n(86Sr) and light stable elements (C, N, O, S) with multi-elemental profiling for the authentication of provenance of European cereal samples

    Article • Journal of Cereal Science, March 2011, Elsevier

    Dr Luana Bontempo

  11. Multielement stable isotope ratios (H, C, N, S) of honey from different European regions

    Article • Food Chemistry, August 2010, Elsevier

    Dr Luana Bontempo

  12. Stable isotope ratios of carbon and hydrogen to distinguish olive oil from shark squalene-squalane

    Article • Rapid Communications in Mass Spectrometry, May 2010, Wiley

    Dr Luana Bontempo

  13. Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition

    Article • Food Chemistry, February 2010, Elsevier

    Dr Luana Bontempo

  14. Isotopic and Elemental Data for Tracing the Origin of European Olive Oils

    Article • Journal of Agricultural and Food Chemistry, January 2010, American Chemical Society (ACS)

    Dr Luana Bontempo

  15. Multielement (H, C, N, O, S) stable isotope characteristics of lamb meat from different Italian regions

    Article • Rapid Communications in Mass Spectrometry, August 2009, Wiley

    Dr Luana Bontempo

  16. Influence of dietary composition on the carbon, nitrogen, oxygen and hydrogen stable isotope ratios of milk

    Article • Rapid Communications in Mass Spectrometry, January 2008, Wiley

    Dr Luana Bontempo