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Chiara Dall'Asta graduated with a Degree in chemistry in 2000 and received the Ph.D. degree in food science and technology in 2004 from the University of Parma, Parma, Italy.
Since 2005, she has been an Associate Researcher in Food Chemistry at the University of Parma. Her research activities are focused on the identification and characterization of free and masked-mycotoxins by LC-MS/MS. Moreover, she is involved in the design, synthesis and application of chemosensors for food diagnostic.
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Mycotoxin Researchno. 1 (2024): 203-210
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYno. 6 (2024): 3200-3209
Laura Carbonell-Rozas, Linde Van der Cruyssen,Chiara Dall’Asta,Marco Camardo Leggieri,Paola Battilani
FOOD ANALYTICAL METHODSno. 8 (2023): 1-10
VIBRATIONAL SPECTROSCOPY (2023): 103531-103531
SSRN Electronic Journal (2023): 108887-108887
EXPOSURE AND HEALTHpp.1-23, (2023)
Moleculesno. 21 (2023): 7306-7306
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