Feature extraction and classification of Chilean wines

By N. H. Beltrán, Manuel A. Duarte-Mermoud, M. A. Bustos, S. A. Salah, E. Loyola, Á. Peña-Neira, J. Jalocha. 2006

55 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Biomedical Engineering, Food Science

View Paper: https://www.semanticscholar.org/paper/65b37efc0cd4c26173d47fc6371c19d65d95b2bd

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Analytical Chemistry

1. John B. O. Mitchell

In Biomedical Engineering

1. John B. O. Mitchell

In Food Science

1. John B. O. Mitchell

Citations in the corpus

• Discrimination Between Shaoxing Wines and Other Chinese Rice Wines by Near-Infrared Spectroscopy and Chemometrics (2012, methodology): “Currently, wine is often classified according to polyphenolic compounds, volatile compounds, minerals, and trace elements using high-performance liquid chromatography (HPLC) (Beltran et al. 2006), gas chromatography– mass spectroscopy (GC-MS) (Kruzlicova et al. 2009), electronic nose (Aleixandre et ”
• Machine learning methods in chemoinformatics (2014, methodology): “…using score thresholds Decision Tree 23,76,94,95 Like one tree from a Random Forest, but without randomization Linear Discriminant Analysis (LDA) 96,97 Models statistical differences between classes in order to make a classification kScore 98 Analogous to a weighted kNN scheme in which the weights…”