Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Anthony M. C. Davies"'
Autor:
Tom Fearn, Anthony M. C. Davies
Publikováno v:
Journal of Near Infrared Spectroscopy. 14:403-411
The method originally proposed in 1988 as “CARNAC” has been re-developed to incorporate the use of wavelet compression, modern programming techniques that make it potentially more transportable and some refinements of the technique. The idea is d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc25a99d78bc09b4cc6bfa16e10e8d77
https://doi.org/10.1255/jnirs.712
https://doi.org/10.1255/jnirs.712
Autor:
Anthony M. C. Davies, Tom Fearn
Publikováno v:
Journal of Near Infrared Spectroscopy. 11:467-478
After a brief review of local calibration methods, a new and relatively simple method is proposed. Given a database of calibration samples, a global calibration based on all these samples and an unknown for which we wish to make a prediction, the met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ed2728de0e45d438c150ae44ea77e13
https://doi.org/10.1255/jnirs.397
https://doi.org/10.1255/jnirs.397
Autor:
Tom Fearn, Anthony M. C. Davies
Publikováno v:
Journal of Near Infrared Spectroscopy. 11:3-15
The advent of spectral imaging and recent trends towards the compilation of large spectral databases have caused renewed interest in the compression of near infrared spectra for purposes of storage. A comparison of approaches using Fourier and wavele
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37e68aba763ce5e189ef9667ef9a943d
https://doi.org/10.1255/jnirs.349
https://doi.org/10.1255/jnirs.349
Publikováno v:
Journal of Near Infrared Spectroscopy. 10:121-135
Near infrared (NIR) spectra were measured, at five temperatures, for 48 samples of honey, from a variety of geographical and botanical sources, and the data was used to explore the possibility of using NIR spectroscopy for testing label claims concer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abf3b51a6b099480a9c2d47923b582ba
https://doi.org/10.1255/jnirs.329
https://doi.org/10.1255/jnirs.329
Publikováno v:
Journal of Near Infrared Spectroscopy. 6:69-75
A system based on the use of principal component analysis has been devised for testing the identity and the homogeneity of the sample being analysed by a Meatspec analyser. The system checks that the spectral characteristics of the sample are consist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1fe9b4170093389ccd994cfc925fa8aa
https://doi.org/10.1255/jnirs.123
https://doi.org/10.1255/jnirs.123
Autor:
Anthony M. C. Davies
Publikováno v:
Journal of Near Infrared Spectroscopy. 6:A145-A148
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7048a9cd68b02d8b923417f158584807
https://doi.org/10.1255/jnirs.183
https://doi.org/10.1255/jnirs.183
Publikováno v:
Journal of Near Infrared Spectroscopy. 4:153-161
A method of comparing two spectra using linear and quadratic regression is described. For every wavelength, the log(1/ R) value of the first spectrum is used as x, that of the second as y. The correlation coefficient ( r) is used to compute a similar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1912faa60643a2cec69a9e2e96cc1ef9
https://doi.org/10.1255/jnirs.86
https://doi.org/10.1255/jnirs.86
Prediction of chocolate quality from near-infrared spectroscopic measurements of the raw cocoa beans
Autor:
G.R. Fenwick, Anthony M. C. Davies, Jeremy Franklin, Richard Shepherd, N. M. Griffiths, Alex Grant
Publikováno v:
Scopus-Elsevier
A large number of samples of chocolate from a wide range of cocoa beans were evaluated by a trained sensory panel. Analysis of the sensory data showed clear differences between cocoa from different geographical areas and due to different processing o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5c2b48a863b5c39fb07fd1f81be24d6
https://doi.org/10.1016/0924-2031(91)85022-f
https://doi.org/10.1016/0924-2031(91)85022-f
Autor:
Anthony M. C. Davies
Publikováno v:
Analytical Proceedings. 29:198
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f27e9e06660124dac27236efd1197a14
https://doi.org/10.1039/ap9922900198
https://doi.org/10.1039/ap9922900198
Publikováno v:
Journal of the Science of Food and Agriculture. 37:310-316
Equations were derived for estimating the oil concentration in mayonnaise containing 11–75% (w/w) oil in mayonnaise-based salads by measurements of absorption using a near infrared scanning spectrometer (Neotec 6350 Research Composition Analyzer).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b34543a49693bad19d48b92154fdc363
https://doi.org/10.1002/jsfa.2740370316
https://doi.org/10.1002/jsfa.2740370316