SCOPUS 정보 검색 플랫폼

Talanta

Volumn 84, Issue 3, 2011, Pages 829-833

1H NMR and UV-visible data fusion for determining Sudan dyes in culinary spices

(3) Di Anibal, Carolina V a Callao, M Pilar a Ruisánchez, Itziar a

a UNIVERSITAT ROVIRA I VIRGILI (Spain)

Author keywords

Decision level data fusion; Food adulteration; Fuzzy aggregation connectives; UV visible; Variable level data fusion

Indexed keywords

DISCRIMINANT ANALYSIS; FOOD PRODUCTS; FUZZY LOGIC; LEAST SQUARES APPROXIMATIONS; SPECTROSCOPIC ANALYSIS;

CLASSIFICATION TECHNIQUE; DECISION LEVELS; FOOD ADULTERATIONS; FUZZY AGGREGATION; MULTIVARIATE CLASSIFICATION; PARTIAL LEAST SQUARES - DISCRIMINANT ANALYSIS; SPECTROSCOPIC TECHNIQUE; UV-VISIBLE;

DATA FUSION;

COLORING AGENT;

ARTICLE; COOKING; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; REGRESSION ANALYSIS; SPICE; ULTRAVIOLET SPECTROPHOTOMETRY;

COLORING AGENTS; COOKING; LEAST-SQUARES ANALYSIS; MAGNETIC RESONANCE SPECTROSCOPY; SPECTROPHOTOMETRY, ULTRAVIOLET; SPICES;

EID: 79954420953 PISSN: 00399140 EISSN: None Source Type: Journal
DOI: 10.1016/j.talanta.2011.02.014 Document Type: Article

Times cited : (70)

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