Lista de obras - Gerard Downey - Dominio Público Uruguay

A Comparison of Selected Rapid Methods for Fat Measurement in Fresh Herring (Clupea harengus)

A New, “Centennial” Year: Goals, Opportunities, and Responsibilities

A Review of near Infrared Spectroscopy in Muscle Food Analysis: 2005–2010

article

Application of class-modelling techniques to near infrared data for food authentication purposes

article published in 2011

Application of principal component analysis to the prediction of lucerne forage protein content andin vitro dry matter digestibility by NIR spectroscopy

Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity

Attempted confirmation of the provenance of Corsican PDO honey using FT-IR spectroscopy and multivariate data analysis

artículo científico publicado en 2010

Authentication of Coffee Bean Variety by Nearinfrared Reflectance Spectroscopy of Dried Extract

article by Gerard Downey & Jérôme Boussion published May 1996 in Journal of the Science of Food and Agriculture

Beef authentication using dietary markers: chemometric selection and modelling of significant beef biomarkers using concatenated data from multiple analytical methods

artículo científico publicado en 2013

Breaking with trends in pre-processing?

Characterization of near-infrared spectral variance in the authentication of skim and nonfat dry milk powder collection using ANOVA-PCA, pooled-ANOVA, and partial least-squares regression

artículo científico publicado en 2014

Classification of Commercial Skim Milk Powders According to Heat Treatment Using Factorial Discriminant Analysis of Near-Infrared Reflectance Spectra

Confirmation of Food Origin Claims by Fourier Transform Infrared Spectroscopy and Chemometrics: Extra Virgin Olive Oil from Liguria

scientific article published on 01 March 2009

Confirmation of brand identity in foods by near infrared transflectance spectroscopy using classification and class-modelling chemometric techniques — The example of a Belgian beer

article

Detecting and quantifying sunflower oil adulteration in extra virgin olive oils from the eastern mediterranean by visible and near-infrared spectroscopy.

artículo científico publicado en 2002

Detection of Offal Adulteration in Beefburgers Using near Infrared Reflectance Spectroscopy and Multivariate Modelling

Detection of adulteration in fresh and frozen beefburger products by beef offal using mid-infrared ATR spectroscopy and multivariate data analysis

artículo científico publicado en 2013

Discriminant and Class-Modelling Chemometric Techniques for Food PDO Verification

Discrimination between fresh and frozen-then-thawed beef m. longissimus dorsi by combined visible-near infrared reflectance spectroscopy: A feasibility study

artículo científico publicado en 1997

Discrimination of Raw Pork, Chicken and Turkey Meat by Spectroscopy in the Visible, Near- and Mid-infrared Ranges

Dispersive Raman spectroscopy and multivariate data analysis to detect offal adulteration of thawed beefburgers

artículo científico publicado en 2015

Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées

Estimation of moisture in undried wheat and barley by near infrared reflectance

Exploring authentic skim and nonfat dry milk powder variance for the development of nontargeted adulterant detection methods using near-infrared spectroscopy and chemometrics

artículo científico publicado en 2013

Feasibility Study on the Use of Visible–Near-Infrared Spectroscopy for the Screening of Individual and Total Glucosinolate Contents in Broccoli

artículo científico publicado en 2012

Food and Health – A European Perspective

article

Food and food ingredient authentication by mid-infrared spectroscopy and chemometrics

Geographic Classification of Extra Virgin Olive Oils from the Eastern Mediterranean by Chemometric Analysis of Visible and Near-Infrared Spectroscopic Data ⬇️

artículo científico publicado el 1 de febrero de 2003

Identification of Spoilage Marker Metabolites in Irish Chicken Breast Muscle Using HPLC, GC–MS Coupled with SPME and Traditional Chemical Techniques

Mid-infrared spectroscopy coupled with chemometrics: a tool for the analysis of intact food systems and the exploration of their molecular structure-quality relationships - a review

artículo científico publicado en 2010

Multivariate class modeling for the verification of food-authenticity claims

Near infra-red analysis of grass silage by principal component analysis of transformed reflectance data

Near- and Mid-Infrared Spectroscopies in Food Authentication: Coffee Varietal Identification

article by Gerard Downey et al published November 1997 in Journal of Agricultural and Food Chemistry

Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm

scientific article published on 01 August 1998

Non-invasive and non-destructive percutaneous analysis of farmed salmon flesh by near infra-red spectroscopy

On the feasibility of near infrared spectroscopy to detect contaminants in water using single salt solutions as model systems.

artículo científico publicado en 2014

Prediction of moisture and bulk density in milled peat by near infrared reflectance

Preliminary study on the use of near infrared hyperspectral imaging for quantitation and localisation of total glucosinolates in freeze-dried broccoli

Preventing over-fitting in PLS calibration models of near-infrared (NIR) spectroscopy data using regression coefficients

Quality changes in frozen and thawed, cooked pureed vegetables containing hydrocolloids, gums and dairy powders

Quantitation of Lamb Content in Mixtures with Raw Minced Beef Using Visible, Near and Mid‐Infrared Spectroscopy

Rapid Non-destructive Detection of Spoilage of Intact Chicken Breast Muscle Using Near-infrared and Fourier Transform Mid-infrared Spectroscopy and Multivariate Statistics

Review: The Application of near Infrared Spectroscopy to the Measurement of Bioactive Compounds in Food Commodities

article

Selection of Variables Based on Most Stable Normalised Partial Least Squares Regression Coefficients in an Ensemble Monte Carlo Procedure

article by Carlos Alberto Esquerre Fernandez et al published January 2011 in Journal of Near Infrared Spectroscopy

Semi-supervised linear discriminant analysis

Simultaneous data pre-processing and SVM classification model selection based on a parallel genetic algorithm applied to spectroscopic data of olive oils

artículo científico publicado en 2013

Species Identification in Selected Raw Homogenized Meats by Reflectance Spectroscopy in the Mid-Infrared, Near-Infrared, and Visible Ranges

Suppressing sample morphology effects in near infrared spectral imaging using chemometric data pre-treatments

The potential of NIR spectroscopy for the detection of the adulteration of orange juice

The use of near infrared reflectance spectroscopy for predicting the quality of grass silage

Time series hyperspectral chemical imaging data: challenges, solutions and applications.

artículo científico publicado en 2011

Towards improvement in classification of Escherichia coli, Listeria innocua and their strains in isolated systems based on chemometric analysis of visible and near-infrared spectroscopic data

Tutorial review. Qualitative analysis in the near-infrared region

article

Use of Fourier transform infrared spectroscopy and chemometric data analysis to evaluate damage and age in mushrooms (Agaricus bisporus) grown in Ireland

artículo científico publicado en 2010

Vibrational spectroscopy in studies of food origin

article

Wavelength selection for development of a near infrared imaging system for early detection of bruise damage in mushrooms (Agaricus bisporus)

article

Lista de obras de Gerard Downey

A Comparison of Selected Rapid Methods for Fat Measurement in Fresh Herring (Clupea harengus)

A New, “Centennial” Year: Goals, Opportunities, and Responsibilities

A Review of near Infrared Spectroscopy in Muscle Food Analysis: 2005–2010

Application of class-modelling techniques to near infrared data for food authentication purposes

Application of principal component analysis to the prediction of lucerne forage protein content andin vitro dry matter digestibility by NIR spectroscopy

Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity

Attempted confirmation of the provenance of Corsican PDO honey using FT-IR spectroscopy and multivariate data analysis

Authentication of Coffee Bean Variety by Nearinfrared Reflectance Spectroscopy of Dried Extract

Beef authentication using dietary markers: chemometric selection and modelling of significant beef biomarkers using concatenated data from multiple analytical methods

Breaking with trends in pre-processing?

Characterization of near-infrared spectral variance in the authentication of skim and nonfat dry milk powder collection using ANOVA-PCA, pooled-ANOVA, and partial least-squares regression

Classification of Commercial Skim Milk Powders According to Heat Treatment Using Factorial Discriminant Analysis of Near-Infrared Reflectance Spectra

Confirmation of Food Origin Claims by Fourier Transform Infrared Spectroscopy and Chemometrics: Extra Virgin Olive Oil from Liguria

Confirmation of brand identity in foods by near infrared transflectance spectroscopy using classification and class-modelling chemometric techniques — The example of a Belgian beer

Detecting and quantifying sunflower oil adulteration in extra virgin olive oils from the eastern mediterranean by visible and near-infrared spectroscopy.

Detection of Offal Adulteration in Beefburgers Using near Infrared Reflectance Spectroscopy and Multivariate Modelling

Detection of adulteration in fresh and frozen beefburger products by beef offal using mid-infrared ATR spectroscopy and multivariate data analysis

Discriminant and Class-Modelling Chemometric Techniques for Food PDO Verification

Discrimination between fresh and frozen-then-thawed beef m. longissimus dorsi by combined visible-near infrared reflectance spectroscopy: A feasibility study

Discrimination of Raw Pork, Chicken and Turkey Meat by Spectroscopy in the Visible, Near- and Mid-infrared Ranges

Dispersive Raman spectroscopy and multivariate data analysis to detect offal adulteration of thawed beefburgers

Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées

Estimation of moisture in undried wheat and barley by near infrared reflectance

Exploring authentic skim and nonfat dry milk powder variance for the development of nontargeted adulterant detection methods using near-infrared spectroscopy and chemometrics

Feasibility Study on the Use of Visible–Near-Infrared Spectroscopy for the Screening of Individual and Total Glucosinolate Contents in Broccoli

Food and Health – A European Perspective

Food and food ingredient authentication by mid-infrared spectroscopy and chemometrics

Geographic Classification of Extra Virgin Olive Oils from the Eastern Mediterranean by Chemometric Analysis of Visible and Near-Infrared Spectroscopic Data ⬇️

Identification of Spoilage Marker Metabolites in Irish Chicken Breast Muscle Using HPLC, GC–MS Coupled with SPME and Traditional Chemical Techniques

Mid-infrared spectroscopy coupled with chemometrics: a tool for the analysis of intact food systems and the exploration of their molecular structure-quality relationships - a review

Multivariate class modeling for the verification of food-authenticity claims

Near infra-red analysis of grass silage by principal component analysis of transformed reflectance data

Near- and Mid-Infrared Spectroscopies in Food Authentication: Coffee Varietal Identification

Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm

Non-invasive and non-destructive percutaneous analysis of farmed salmon flesh by near infra-red spectroscopy

On the feasibility of near infrared spectroscopy to detect contaminants in water using single salt solutions as model systems.

Prediction of moisture and bulk density in milled peat by near infrared reflectance

Preliminary study on the use of near infrared hyperspectral imaging for quantitation and localisation of total glucosinolates in freeze-dried broccoli

Preventing over-fitting in PLS calibration models of near-infrared (NIR) spectroscopy data using regression coefficients

Quality changes in frozen and thawed, cooked pureed vegetables containing hydrocolloids, gums and dairy powders

Quantitation of Lamb Content in Mixtures with Raw Minced Beef Using Visible, Near and Mid‐Infrared Spectroscopy

Rapid Non-destructive Detection of Spoilage of Intact Chicken Breast Muscle Using Near-infrared and Fourier Transform Mid-infrared Spectroscopy and Multivariate Statistics

Review: The Application of near Infrared Spectroscopy to the Measurement of Bioactive Compounds in Food Commodities

Selection of Variables Based on Most Stable Normalised Partial Least Squares Regression Coefficients in an Ensemble Monte Carlo Procedure

Semi-supervised linear discriminant analysis

Simultaneous data pre-processing and SVM classification model selection based on a parallel genetic algorithm applied to spectroscopic data of olive oils

Species Identification in Selected Raw Homogenized Meats by Reflectance Spectroscopy in the Mid-Infrared, Near-Infrared, and Visible Ranges

Suppressing sample morphology effects in near infrared spectral imaging using chemometric data pre-treatments

The potential of NIR spectroscopy for the detection of the adulteration of orange juice

The use of near infrared reflectance spectroscopy for predicting the quality of grass silage

Time series hyperspectral chemical imaging data: challenges, solutions and applications.

Towards improvement in classification of Escherichia coli, Listeria innocua and their strains in isolated systems based on chemometric analysis of visible and near-infrared spectroscopic data

Tutorial review. Qualitative analysis in the near-infrared region

Use of Fourier transform infrared spectroscopy and chemometric data analysis to evaluate damage and age in mushrooms (Agaricus bisporus) grown in Ireland

Vibrational spectroscopy in studies of food origin

Wavelength selection for development of a near infrared imaging system for early detection of bruise damage in mushrooms (Agaricus bisporus)

Wheat trading in the republic of Ireland: The utility of a hardness index derived by near infrared reflectance spectroscopy