Bruno Ricco is affiliated with the University of Bologna in Italy and has contributed to research across several fields, primarily focusing on chemistry and agricultural and biological sciences. Their work spans multiple subfields including analytical chemistry, organic chemistry, animal science and zoology, biomedical engineering, and food science.
The main topics of Bruno Ricco's research include:
Recent publications by Bruno Ricco reflect a strong emphasis on oil quality assessment and analysis using sensor technologies and spectroscopic methods. Notable papers include:
Bruno Ricco frequently collaborates with several researchers, with multiple co-authored works. Frequent co-authors include:
The publishing venues where Bruno Ricco's work has appeared are diverse but focused on specialized scientific journals and conferences related to chemistry and oils. These include:
The breadth of Bruno Ricco's work illustrates a multidisciplinary approach, combining chemical analysis techniques with applications in agricultural product quality, particularly edible oils and animal products. The integration of sensor technology and rapid assessment methods also indicates a focus on practical applications for field or industrial settings.
B. Ricco;M. Ya. Azbel
Marco Grossi;Bruno Riccò
P. Olivo;T.N. Nguyen;B. Ricco
Claudio Stagni;Carlotta Guiducci;Luca Benini;Bruno Ricco
B. Ricco;G. Gozzi;M. Lanzoni
B. Ricco;G. Torelli;M. Lanzoni;A. Manstretta
S. Ercolani;M. Favalli;M. Damiani;P. Olivo
C. Fiegna;H. Iwai;T. Wada;M. Saito
Franco Gatti;Andrea Acquaviva;Luca Benini;Bruno Ricco
B. Ricco;M. Ya. Azbel;M. H. Brodsky
Zhiping Yu;B. Ricco;R.W. Dutton
C. Guiducci;C. Stagni;G. Zuccheri;A. Bogliolo
F. Venturi;R.K. Smith;E.C. Sangiorgi;M.R. Pinto
J. Sune;P. Olivo;B. Ricco
Luca Benini;Alessandro Bogliolo;Stefano Cavallucci;Bruno Riccó
Rossella Brunetti;Carlo Jacoboni;F. Venturi;E. Sangiorgi
C. Stagni;C. Guiducci;L. Benini;B. Ricco
J. Suñé;P. Olivo;B. Riccó
Andrea Acquaviva;Luca Benini;Bruno Riccó
C. Fiegna;F. Venturi;M. Melanotte;E. Sangiorgi
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