Fondazione Edmund Mach

本机构学者在这里署名、按本站篇数

合作机构同一篇文章里的其他机构

1. University of Pisa意大利1
2. Sapienza University of Rome意大利1
3. University of Siena意大利1
4. Centre National de la Recherche Scientifique法国1
5. University of Udine意大利1
6. University of Genoa意大利1
7. German Federal Institute for Risk Assessment (BfR)德国1

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逐年被引

最新文献

1. 1
   Functional evidence for the partial conservation of arsenic tolerance mechanisms in Marchantia polymorpha and Arabidopsis thalianaJournal of Hazardous Materials20250
2. 2
   Elucidation of arsenic detoxification mechanism in Marchantia polymorpha: The role of ACR3Journal of Hazardous Materials20248
3. 3
   Nuclear magnetic resonance spectroscopy in extra virgin olive oil authenticationComprehensive Reviews in Food Science and Food Safety202268
4. 4
   Harmonization of design-based mapping for spatial populationsStochastic Environmental Research and Risk Assessment20222
5. 5
   NMR spectroscopy in wine authentication: An official control perspectiveComprehensive Reviews in Food Science and Food Safety202188
6. 6
   The Compound Characteristics Comparison (CCC) approach: a tool for improving confidence in natural compound identificationFood Additives and Contaminants Part A20185
7. 7
   Stable Isotope Ratio Analysis for Assessing the Authenticity of Food of Animal OriginComprehensive Reviews in Food Science and Food Safety2016201

高被引文献

1. 1
   Stable Isotope Ratio Analysis for Assessing the Authenticity of Food of Animal OriginComprehensive Reviews in Food Science and Food Safety2016201
2. 2
   NMR spectroscopy in wine authentication: An official control perspectiveComprehensive Reviews in Food Science and Food Safety202188
3. 3
   Nuclear magnetic resonance spectroscopy in extra virgin olive oil authenticationComprehensive Reviews in Food Science and Food Safety202268
4. 4
   Elucidation of arsenic detoxification mechanism in Marchantia polymorpha: The role of ACR3Journal of Hazardous Materials20248
5. 5
   The Compound Characteristics Comparison (CCC) approach: a tool for improving confidence in natural compound identificationFood Additives and Contaminants Part A20185
6. 6
   Harmonization of design-based mapping for spatial populationsStochastic Environmental Research and Risk Assessment20222

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