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Principal component analysis, 25 apple

Vaughan, M., Templeton, D.M., "Determination of Ni by ICP-MS Correction of Oxide and Hydroxide Interferences Using Principal Components Analysis", Appl. Spec. 1990(44) 1685-1689. [Pg.194]

Vaughan MA and Templeton DM (1990) Determination of Ni by ICP-MS. Correction of calcium oxide and hydroxide interferences using principal components analysis. Appl Spectrosc 44 1685-1689. [Pg.866]

G Deinum, D Rodriguez, TJ Romer, M Fitzmaurice, JR Kramer, MS Feld. Histological classification of Raman spectra of human coronary artery atherosclerosis using principal component analysis. Appl Spectrosc 53 938-942, 1999. [Pg.585]

Figure 7. Principal component analysis of 25 apple cultivars. Figure 7. Principal component analysis of 25 apple cultivars.
Jolliffe, I.T. (1972) Discarding variables in a principal component analysis. I. Artificial data. Appl. Stat., 21, 160-173. [Pg.1081]

Pacholski, M.L., Principal component analysis of TOF-SIMS spectra, images and depth profiles an industrial perspective. Appl. Surf. ScL, 231/232, 235-239 (2004). [Pg.169]

Zhou YM, Li BB, Zhang PD. Fourier transform infrared (FT-IR) imaging coupled with principal component analysis (PCA) for the study of photooxidation of polypropylene. Appl Spectrosc 2012 66 566-573. [Pg.130]

Polat, K., Giines, S. Prediction of hepatitis disease based on principal component analysis and artificial immune recognition system. Appl. Math. Comput. 189(2), 1282-1291 (2007)... [Pg.64]

Donahue, S.M., Brown, C.W., Scott, M.J., "Analysis of Deoxyribonucleotides with Principal Component and Partial Least-Squares Regression of UV Spectra after Fourier Processing", Appl. Spec. 1990 (44) 407-413. [Pg.194]

To compare aroma profiles of the 12 glycoside hydrolysate samples, a principal component (PC) analysis of the mean data was performed the attributes (plotted as vectors) and wine factor scores are plotted for the first two rotated components in Figure 2. The first component contrasted differences in intensity of the samples for the apple attribute compared to that of the tobacco and dried fig attributes. The second component contrasted chocolate and honey with the floral attribute. [Pg.19]

See other pages where Principal component analysis, 25 apple is mentioned: [Pg.184]    [Pg.114]    [Pg.30]    [Pg.123]    [Pg.301]    [Pg.1669]    [Pg.101]    [Pg.123]    [Pg.369]    [Pg.104]    [Pg.957]    [Pg.154]    [Pg.395]    [Pg.318]   


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