Chemometric classification of Basque and French ciders based on their total polyphenol contents and CIELab parameters

By R. M. Alonso-Salces, S. Guyot, C. Herrero, L. Berrueta, J. Drilleau, B. Gallo, F. Vicente. 2005

49 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/2b3641cf22945e282ce58fdbdde246a627609e93

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1. A. Cruz
2. R. Cadena
3. J. A. Faria
4. H. Bolini
5. Márcia M. C. Ferreira
6. M.B.V.B. Alvaro
7. C. A. Oliveira
8. A. Sant’Ana

Citations in the corpus

• Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts (2013, methodology): “Data vectors belonging to the same category (full-fat, F and low-fat, L) were analyzed using chemometric procedures: PCA, HCA, KNN, SIMCA, PLSDA (Abdi, & Williamns, 2010; Alonso-Slaces et al., 2005, 2006; Granato, Katayma, & Castro, 2010).”