Utilization of multiple-dilution fluorescence fingerprint facilitates prediction of chemical attributes in spice extracts.

Bui, Thi Bao Chau; Iida, Daiki; Kitamura, Yutaka; Kokawa, Mito

Bui, Thi Bao Chau; Iida, Daiki; Kitamura, Yutaka; Kokawa, Mito.

Afiliação

Bui TBC; Graduate School of Science and Technology, University of Tsukuba, Ibaraki, Japan; Institute of Life and Environmental Sciences, University of Tsukuba, Ibaraki, Japan; Japan Society for the Promotion of Science (PD), Ibaraki, Japan.
Iida D; Graduate School of Science and Technology, University of Tsukuba, Ibaraki, Japan.
Kitamura Y; Institute of Life and Environmental Sciences, University of Tsukuba, Ibaraki, Japan.
Kokawa M; Institute of Life and Environmental Sciences, University of Tsukuba, Ibaraki, Japan. Electronic address: kokawa.mito.ke@u.tsukuba.ac.jp.

Food Chem ; 438: 138028, 2024 Apr 16.

Article em En | MEDLINE | ID: mdl-38091861

Assuntos

Antioxidantes; Especiarias; Fluorescência; Antioxidantes/química; Extratos Vegetais/química

Palavras-chave

Artificial neural network; Dilution level; Excitation-emission matrix; Fluorescence fingerprint; Heterogenous ensemble; Partial least squares; Random forest; Spice seed extract; Support vector machine

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Especiarias / Antioxidantes Idioma: En Revista: Food Chem Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Japão

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