pls toolbox version 5.2.2 (Eigenvector Research Inc)
90
Structured Review
Eigenvector Research Inc
pls toolbox version 5.2.2
Pls Toolbox Version 5.2.2, supplied by Eigenvector Research Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/pls+toolbox+version+5%2E2%2E2/pls+toolbox/pm30292360-91-14-18
Average 90 stars, based on 1 article reviews
Pls Toolbox Version 5.2.2, supplied by Eigenvector Research Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/pls+toolbox+version+5%2E2%2E2/pls+toolbox/pm30292360-91-14-18
Average 90 stars, based on 1 article reviews
pls toolbox version 5.2.2 - by Bioz Stars,
2026-10
90/100 stars
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other:Article Title: Quality changes during storage of cooked and sliced meat products measured with PTR-MS and HS-GC-MS. Article Snippet: Contents lists available at SciVerse ScienceDirect Meat Science j ourna l homepage: www.e lsev ie r .com/ locate /meatsc i Quality changes during storage of cooked and sliced meat products measured with PTR-MS and HS-GC–MS E.S.. Holm a,⁎, A.P.S.. Adamsen b, A. Feilberg b, A. Schäfer c, M.M. Article Title: Discrimination between conventional and omega-3 fatty acids enriched eggs by FT-Raman spectroscopy and chemometric tools. Article Snippet: This work developed an analytical method to differentiate conventional and omega-3 fat acids enriched eggs by Raman spectroscopy and multivariate supervised classification with Partial Least Squares Discriminant Analysis (PLS-DA).. Forty samples of enriched eggs and forty samples of different types of common eggs from different batches were used to build the model. Firstly, gas chromatography was employed to analyze fatty acid profiles in egg samples.. Raman spectra of the yolk extracts were recorded in the range from 3100 to 990 cm. Article Title: Identification of chemical markers for the sensory shelf-life of saveloy. Article Snippet: Contents lists available at ScienceDirect Meat Science j ourna l homepage: www.e lsev ie r.com/ locate /meatsc i Identification of chemical markers for the sensory shelf-life of saveloy E.S.. Holm a,⁎, A. Schäfer b, T. Skov a, A.G. Koch b, M.A.. Petersen a a Department of Food Science, Quality & Technology, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark b DMRI, Danish Technological Institute, Hygiene and Preservation, Maglegårdsvej 2, 4000 Roskilde, Denmark ⁎ Corresponding author. |