Chemometric methods for the coupling of spectroscopic techniques and for the extraction of the relevant information contained in the spectral data tables

Chemometrics and Intelligent Laboratory Systems

Volumn 63, Issue 1, 2002, Pages 57-68

  Mazerolles, G ^a   Devaux, M F ^b   Dufour, E ^c   Qannari, E M ^d   Courcoux, Ph ^d  

^a Natl Inst of Agricultural Research   (France)

^b CEMAGREF   (France)

^c UPRES Typicité Des Produits Alimentaires   (France)

^d LUNAM UNIVERSITÉ   (France)

Author keywords

Chemometrics; Coupling; Fluorescence; Infrared; Protein

Indexed keywords

PROTEIN;

CHEESE RIPENING; CHEMOMETRIC ANALYSIS; CONFERENCE PAPER; CORRELATION ANALYSIS; DATA ANALYSIS; FLUORESCENCE SPECTROSCOPY; INFORMATION PROCESSING; INFRARED SPECTROSCOPY; PRIORITY JOURNAL; PROTEIN ANALYSIS; PROTEIN MODIFICATION;

EID: 0037190134     PISSN: 01697439     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0169-7439(02)00036-9     Document Type: Article

References (13)

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7. Fluorescence spectroscopy investigations of acid-and rennet-induced milk coagulations of milk
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10. Defining the underlying sensory dimensions
11. Fitting one matrix to another under choice of a central dilatation and a rigid motion
12. Utilisation de la planification expérimentale pour le calibrage d'un appareil infrarouge destiné au dosage des principaux constituants d'un fromage de type pâte pressée
13. Application of multivariate analyses to NIR spectra of gelatinized starch