Geographic Classification of Spanish and Australian Tempranillo Red Wines by Visible and Near-Infrared Spectroscopy Combined with Multivariate Analysis

2006 ◽  
Vol 54 (18) ◽  
pp. 6754-6759 ◽  
Author(s):  
L. Liu ◽  
D. Cozzolino ◽  
W. U. Cynkar ◽  
M. Gishen ◽  
C. B. Colby
Keyword(s):  
Multivariate Analysis ◽  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Red Wines

scholarly journals Classification of the hot air heat treatment degree of larch wood using a multivariate analysis of near-infrared spectroscopy

2018 ◽  
Vol 64 (3) ◽  
pp. 220-225 ◽  
Author(s):  
Sang-Yun Yang ◽  
Yeonjung Han ◽  
Yoon-Seong Chang ◽  
Jun-Ho Park ◽  
Yonggun Park ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Multivariate Analysis ◽  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Larch Wood ◽  
Hot Air

scholarly journals Direct classification of related species of fungal endophytes (Epichloëspp.) using visible and near-infrared spectroscopy and multivariate analysis

2008 ◽  
Vol 284 (2) ◽  
pp. 135-141 ◽  
Author(s):  
Cristina Petisco ◽  
Gerard Downey ◽  
Ian Murray ◽  
Iñigo Zabalgogeazcoa ◽  
Balbino García-Criado ◽  
...  
Keyword(s):  
Multivariate Analysis ◽  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Related Species ◽  
Near Infrared ◽  
Fungal Endophytes

Occurrence of wooden breast and white striping in Brazilian slaughtering plants and use of near‐infrared spectroscopy and multivariate analysis to identify affected chicken breasts

2020 ◽  
Vol 85 (10) ◽  
pp. 3102-3112
Author(s):  
Leila Moreira Carvalho ◽  
Marta Suely Madruga ◽  
Mario Estévez ◽  
Amanda Teixeira Badaró ◽  
Douglas Fernandes Barbin
Keyword(s):  
Multivariate Analysis ◽  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
White Striping ◽  
Wooden Breast

Application of Near-Infrared Spectroscopy for the Classification of Fresh Pork Quality in Cooked Ham Production

2015 ◽  
Vol 8 (12) ◽  
pp. 2383-2391 ◽  
Author(s):  
Ellen Neyrinck ◽  
Stefaan De Smet ◽  
Liesbeth Vermeulen ◽  
Danny Telleir ◽  
Stefaan Lescouhier ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Pork Quality ◽  
Cooked Ham

Geographical Classification of Honey Samples by Near-Infrared Spectroscopy: A Feasibility Study

2007 ◽  
Vol 55 (22) ◽  
pp. 9128-9134 ◽  
Author(s):  
Tony Woodcock ◽  
Gerard Downey ◽  
J. Daniel Kelly ◽  
Colm O’Donnell
Keyword(s):  
Infrared Spectroscopy ◽  
Feasibility Study ◽  
Near Infrared Spectroscopy ◽  
Near Infrared

scholarly journals Rancidity Estimation of Perilla Seed Oil by Using Near-Infrared Spectroscopy and Multivariate Analysis Techniques

2017 ◽  
Vol 2017 ◽  
pp. 1-10 ◽  
Author(s):  
Suk-Ju Hong ◽  
Shin-Joung Rho ◽  
Ah-Yeong Lee ◽  
Heesoo Park ◽  
Jinshi Cui ◽  
...  
Keyword(s):  
Multivariate Analysis ◽  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Seed Oil ◽  
Prediction Models ◽  
Oxidation Process ◽  
Analysis Techniques ◽  
Peroxide Values ◽  
Perilla Seed

Near-infrared spectroscopy and multivariate analysis techniques were employed to nondestructively evaluate the rancidity of perilla seed oil by developing prediction models for the acid and peroxide values. The acid, peroxide value, and transmittance spectra of perilla seed oil stored in two different environments for 96 and 144 h were obtained and used to develop prediction models for different storage conditions and time periods. Preprocessing methods were applied to the transmittance spectra of perilla seed oil, and multivariate analysis techniques, such as principal component regression (PCR), partial least squares regression (PLSR), and artificial neural network (ANN) modeling, were employed to develop the models. Titration analysis shows that the free fatty acids in an oil oxidation process were more affected by relative humidity than temperature, whereas peroxides in an oil oxidation process were more significantly affected by temperature than relative humidity for the two different environments in this study. Also, the prediction results of ANN models for both acid and peroxide values were the highest among the developed models. These results suggest that the proposed near-infrared spectroscopy technique with multivariate analysis can be used for the nondestructive evaluation of the rancidity of perilla seed oil, especially the acid and peroxide values.

Evaluation and classification of eucalypt charcoal quality by near infrared spectroscopy

2018 ◽  
Vol 112 ◽  
pp. 85-92 ◽  
Author(s):  
Lívia Ribeiro Costa ◽  
Paulo Fernando Trugilho ◽  
Paulo Ricardo Gherardi Hein
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared
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