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Blerina Shkembi
Blerina Shkembi
University of Teramo
Chemistry
Food science
Principal component analysis
Gas chromatography–mass spectrometry
Mass spectrometry
3
Papers
12
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Influence of Dairy Products on Bioavailability of Zinc from Other Food Products: A Review of Complementarity at a Meal Level
2021
Nutrients
Blerina Shkembi
Thom Huppertz
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Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality
2020
Journal of Food Measurement and Characterization
Raquel Lucas-González
Manuel Viuda-Martos
José Angel Pérez-Alvarez
Clemencia Chaves López
Blerina Shkembi
Salvatore Moscaritolo
Juana Fernández-López
Giampiero Sacchetti
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Study on volatile markers of pasta quality using GC-MS and a peptide based gas sensor array
2019
Lwt - Food Science and Technology
Sara Gaggiotti
Blerina Shkembi
Giampiero Sacchetti
Dario Compagnone
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Citations (10)
1