scholarly journals Analysis of the Competitive Activity Structure of Skilled Female Basketball Players

2020 ◽  
Vol 20 (4) ◽  
pp. 219-227
Author(s):  
Eduard Doroshenko ◽  
Ruslana Sushko ◽  
Valerij Shamardin ◽  
Volodymyr Prykhodko ◽  
Iryna Shapovalova ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Principal Component ◽  
Component Analysis ◽  
Basketball Players ◽  
Factor Loadings ◽  
Special Analysis ◽  
Activity Structure ◽  
Competitive Activity ◽  
Study Participants ◽  
Selection Of

The study purpose was to examine, analyze, and generalize the competitive activity structure based on the hierarchy of technical and tactical indicators of skilled female basketball players in won and lost games using principal component analysis. Materials and methods. The study participants were 96 professional female basketball players, members of national teams of Spain, France, Belgium, Greece, Turkey, Latvia, Italy, and Slovakia, which took the 1st-8th places in the final tournament of the European Basketball Championship 2017. The study analyzed 16 main technical and tactical indicators of skilled female basketball players in 52 official games to examine and interpret the obtained results using principal component analysis. The total number of observations is 52. Results. The experimental indicators obtained during the study made it possible to examine and analyze the grouping of elements of the competitive activity structure of skilled female basketball players, to interpret the obtained results in order to define informative criteria for optimizing training and improving the competitive activity effectiveness. The study revealed considerable differences in the competitive activity structure in won and lost games: in accordance with the most significant indicators of factor loadings, the percentage of a sample of elements that correlate with one another is: for won games – 67.40%, for lost games – 69.52%. Conclusions. Principal component analysis is quite effective and informative for studying the competitive activity structure of skilled female basketball players. It was demonstrated that the greatest difficulties in studying the competitive activity structure in basketball using principal component analysis are the selection of indicators that do not duplicate one another and are not calculated, expert interpretation of the obtained results, and algorithmization of special analysis of technical and tactical indicators.

scholarly journals Selection of consistent plant traits for sunflower growth using principal component analysis

Helia ◽  
2004 ◽  
Vol 27 (41) ◽  
pp. 113-122 ◽  
Author(s):  
Sankar Maruthi ◽  
M. Vanaja ◽  
V. Maruthi ◽  
Raghuram Reddy ◽  
Murthy Narasimha
Keyword(s):  
Principal Component Analysis ◽  
Plant Traits ◽  
Principal Component ◽  
Component Analysis ◽  
Selection Of

scholarly journals Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 980 ◽  
Author(s):  
SoonSil Chun ◽  
Edgar Chambers ◽  
Injun Han
Keyword(s):  
Principal Component Analysis ◽  
Food Industry ◽  
Principal Component ◽  
Component Analysis ◽  
Sensory Panel ◽  
Mean Values ◽  
Profile Method ◽  
Medicinal Properties ◽  
Selection Of

Mushrooms are a nutritious versatile ingredient in many food products. They are low in calories and have various potential medicinal properties as well. Surprisingly, little research on their descriptive sensory properties has been conducted. The objectives of this study were to a) establish a descriptive sensory flavor lexicon for the evaluation of fresh, dried, and powdered mushrooms and 2) use that lexicon to compare a selection of different mushrooms of various species and in fresh dried and powdered forms. A lexicon for describing mushroom was developed using a consensus profile method. A highly trained, descriptive sensory panel identified, defined, and referenced 27 flavor attributes for commercially available mushroom samples prepared as “meat” and broth. Attributes could be grouped in categories such as musty (dusty/papery, earthy/humus, earthy/damp, earthy/potato, fermented, leather (new), leather (old), mold/cheesy, moldy/damp, mushroomy), and other attributes such as fishy, shell fish, woody, nutty, brown, green, cardboard, burnt/ashy, potato, umami, protein (vegetable), yeasty, bitter, salty, sweet aromatics, sour, and astringent. Samples were then tested in three replications and mean values were compared statistically. In addition, principal component analysis was used to understand the characteristics of mushrooms evaluated. Dried mushrooms showed bitter, burnt, musty/dusty, astringent, old leather, and fresh mushroom characteristics and fresh mushroom showed umami, sweet, earthy/potato, earthy/damp, yeasty, and fermented. Mushrooms were grouped and differentiated in similar ways regardless of whether they were tested as broth or “meat”. Mushroom growers, product developers, chefs and other culinary professionals, sensory scientists, researchers, the food industry, and ultimately consumers will benefit from this lexicon describing a wide variety of mushroom flavor properties.

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