Authentication of Cereal Flours by Multivariate Analysis of GC–MS Data

Pastor, Kristian; Ačanski, Marijana; Vujić, Đura; Jovanovic, D; Wienkoop, Stefanie

doi:10.1007/s10337-016-3142-9

Cited by 21 publications

(7 citation statements)

References 11 publications

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“…The goal of this paper was to establish fitted equations (prediction models) for determining two water quality parameters, namely chlorophyll-a and ammonia-nitrogen, using other water quality parameters that can be determined easily (temperature, dissolved oxygen, power of hydrogen, suspended solids and electric conductivity). For this purpose a number of statistical methods have been used throughout this research [1,2,3,4,5,6].…”

Section: уводmentioning

confidence: 99%

Primena Multivarijabilne Analize Za Ocenu Kvaliteta Vode Jezera

Horvat¹,

Horvat²

2020

Zbornik GFS

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Standard monitoring of lake water usually depends on monthly measurements that are affected by financing capabilities and weather conditions, often leading to various data being left out. Aiming to solve this issue, we enrolled on the task of developing a set of fitted equations allowing the researchers to predict the values of various water quality parameters even in situations when not all of the data are available. By implementing a serious of tests we were able to establish equations with reasonable adjusted correlation coefficient values suggesting feasible projections of the considered output parameters.

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Section: уводmentioning

confidence: 99%

Primena Multivarijabilne Analize Za Ocenu Kvaliteta Vode Jezera

Horvat¹,

Horvat²

2020

Zbornik GFS

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“…Стандардне процедуре истраживања мерења се често заснивају на анализи великог броја података, покушају идентификације потенцијалних корелација, карактеристичних показатеља, евентуалних груписања података и сличних тенденција. Једна од метода која се често користи као средство за редукцију димензионалности посматраног проблема је анализа главних компонената (АГК), [1,2,3,4,5,6]. Поред примене за редукцију димензионалности посматране проблематике, ова helps to improve the overall interpretation of the gathered information [5].…”

Section: уводunclassified

“…Standard data assessment relies on the investigation of a large number of data, finding various correlations among them, characteristic behaviors, possible clustering and similar tendencies. One of the standard methods often utilized for the reduction of the analyzed sample size is the principal component analysis (PCA), [1,2,3,4,5,6]. In addition to the reduction of the dimensionality, PCA allows enhanced interpretation of the water quality data by helping the identification of spatial and/or temporal trends within the evaluated water quality measurements.…”

Section: Introductionmentioning

confidence: 99%

Analiza Kvaliteta Vode Jezera Palić Postupkom Analize Glavnih Komponenti

Horvat¹,

Horvat²

2020

Zbornik GFS

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The principal component analysis (PCA) is a well established methodology used in all research fields to provide a more intelligent understanding of the investigated data. Accordingly, this paper introduces the application of this methodology for the evaluation of the water quality of Lake Palic. As a result of the selected approach we were able to draw meticulous conclusions and direct the impending research in a more rational direction.

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“…The temperature of the injector was 250 °C, and the helium flow, as a gas carrier, was 1.1563 ml•min -1 . One μl of a solution from every analyzed sample was injected with the split--ratio of 1:50 [23,24].…”

Section: Gc-ms Analysismentioning

confidence: 99%

Fatty acid profile changes in Ricotta-filled pastry during storage investigated by a GC/MS-ANOVA

Psodorov

Lazić

Ačanski

et al. 2018

CI&CEQ

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Fatty acid composition of Ricotta cheese filled bakery product was examined using a GC-MS method immediately after production and packaging in the case of a control sample, and after production, packaging under air atmosphere in a seven-layer packaging material consisting of PE/Ad/PA/Ad/PE/Ad/PET, and storing during a four weeks period at room temperature, in the case of the experimental samples. The statistical significance of the fatty acid profile change was examined using ANOVA method. The results of this research showed that there are no significant changes of fatty acids composition and content after defined storing period, with the exception of diunsaturated cis,cis-9,12-octadecadienoic (linoleic) acid, whose average content was reduced by 83.705%. However, a small amount of linoleic acid was converted to cis,trans-9,11-octadecadienoic (conjugated linoleic) acid. Therefore, it could be considered as appropriate to pack and storage Ricotta-filled pastry for the period of four weeks, considering the insignificant changes of fatty acid composition and content.

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Authentication of Cereal Flours by Multivariate Analysis of GC–MS Data

Cited by 21 publications

References 11 publications

Primena Multivarijabilne Analize Za Ocenu Kvaliteta Vode Jezera

Primena Multivarijabilne Analize Za Ocenu Kvaliteta Vode Jezera

Analiza Kvaliteta Vode Jezera Palić Postupkom Analize Glavnih Komponenti

Fatty acid profile changes in Ricotta-filled pastry during storage investigated by a GC/MS-ANOVA

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