Related references
Note: Only part of the references are listed.Migrating from partial least squares discriminant analysis to artificial neural networks: a comparison of functionally equivalent visualisation and feature contribution tools using jupyter notebooks
Kevin M. Mendez et al.
METABOLOMICS (2020)
Application of a Novel S3 Nanowire Gas Sensor Device in Parallel with GC-MS for the Identification of Rind Percentage of Grated Parmigiano Reggiano
Marco Abbatangelo et al.
SENSORS (2018)
USING MACHINE LEARNING TO CLASSIFY IMAGE FEATURES FROM CANINE PELVIC RADIOGRAPHS: EVALUATION OF PARTIAL LEAST SQUARES DISCRIMINANT ANALYSIS AND ARTIFICIAL NEURAL NETWORK MODELS
Fintan J. McEvoy et al.
VETERINARY RADIOLOGY & ULTRASOUND (2013)
Toxicology and risk assessment of coumarin: Focus on human data
Klaus Abraham et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2010)
Development and Application of SCAR Marker for the Detection of Papaya Seed Adulteration in Traded Black Pepper Powder
K. Dhanya et al.
FOOD BIOTECHNOLOGY (2009)
A comparison of a common approach to partial least squares-discriminant analysis and classical least squares in hyperspectral imaging
Jose Manuel Amigo et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2009)
Near Infrared Spectroscopy in Natural Products Analysis
Daniel Cozzolino
PLANTA MEDICA (2009)
Processing spectral data
L. Goerlitz et al.
SURFACE AND INTERFACE ANALYSIS (2009)
Determination of effective wavelengths for discrimination of fruit vinegars using near infrared spectroscopy and multivariate analysis
Fei Liu et al.
ANALYTICA CHIMICA ACTA (2008)
HPLC analysis and safety assessment of coumarin in foods
Constanze Sproll et al.
FOOD CHEMISTRY (2008)
A safety assessment of coumarin taking into account species-specificity of toxicokinetics
SP Felter et al.
FOOD AND CHEMICAL TOXICOLOGY (2006)
Recent technological advances for the determination of food authenticity
Linda M. Reid et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Implementation of quality control methods in conjunction with chemometrics toward authentication of dairy products
AS Arvanitoyannis et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2005)
Partial least squares processing of near-infrared spectra for discrimination and quantification of adulterated olive oils
S Kasemsumran et al.
SPECTROSCOPY LETTERS (2005)
Feasibility study on the use of visible and near-infrared Spectroscopy together with chemometrics to discriminate between commercial white wines of different varietal origins
D Cozzolino et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Near infrared spectroscopy: Fundamentals, practical aspects and analytical applications
C Pasquini
JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY (2003)
Partial least squares for discrimination
M Barker et al.
JOURNAL OF CHEMOMETRICS (2003)
Detection of honey adulteration by addition of fructose and glucose using near infrared transflectance spectroscopy
G Downey et al.
JOURNAL OF NEAR INFRARED SPECTROSCOPY (2003)
Fast identification of Echinacea purpurea dried roots using near-infrared spectroscopy
M Laasonen et al.
ANALYTICAL CHEMISTRY (2002)
Rapid analysis of sugars in fruit juices by FT-NIR spectroscopy
LE Rodriguez-Saona et al.
CARBOHYDRATE RESEARCH (2001)
A new TLC method to detect the presence of ground papaya seed in ground black pepper
MM Paradkar et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2001)
Share Paper
