Use of Kernel Orthogonal Projection to Latent Structure in Modeling of Retention Indices of Pesticides

2009 ◽  
Vol 28 (11-12) ◽  
pp. 1432-1441 ◽  
Author(s):  
Mehdi Jalali-Heravi ◽  
Heshmatollah Ebrahimi-Najafabadi ◽  
Akram Khodabandehloo
Keyword(s):  
Orthogonal Projection ◽  
Retention Indices ◽  
Latent Structure

scholarly journals Locally Linear Embedding Orthogonal Projection to Latent Structure

2022 ◽  
pp. 189-209
Author(s):  
Jing Wang ◽  
Jinglin Zhou ◽  
Xiaolu Chen
Keyword(s):  
Time Delay ◽  
Least Squares ◽  
Orthogonal Projection ◽  
Latent Structure ◽  
Economic Losses ◽  
Locally Linear Embedding ◽  
Process Variables ◽  
Partial Least Squares Analysis ◽  
Monitoring Process ◽  
Linear Embedding

AbstractQuality variables are measured much less frequently and usually with a significant time delay by comparison with the measurement of process variables. Monitoring process variables and their associated quality variables is essential undertaking as it can lead to potential hazards that may cause system shutdowns and thus possibly huge economic losses. Maximum correlation was extracted between quality variables and process variables by partial least squares analysis (PLS) (Kruger et al. 2001; Song et al. 2004; Li et al. 2010; Hu et al. 2013; Zhang et al. 2015).

scholarly journals Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2792
Author(s):  
Can Xiang ◽  
Shaobo Li ◽  
Huan Liu ◽  
Ce Liang ◽  
Fei Fang ◽  
...  
Keyword(s):  
Discriminant Analysis ◽  
Glutamic Acid ◽  
Volatile Compounds ◽  
Orthogonal Projection ◽  
Hexanoic Acid ◽  
Latent Structure ◽  
Post Mortem ◽  
Raw Meat ◽  
Lamb Meat

The aim of this study was to investigate the effect of chilling rate (1.44, 22.2, and 32.4 °C/h) on the evolution of volatile and non-volatile compounds in raw lamb meat during refrigeration (1, 24, 72, and 120 h). Through orthogonal projection to latent structure-discriminant analysis, the calculation of odor activity values (OAV > 1) and taste activity values (TAV > 1) analysis, 1-octen-3-ol, (E, E)-2,4-decadienal, nonanal, hexanal, nona-3,5-dien-2-one, 2,3-octanedione, hexanoic acid, 1-nonen-4-ol, aspartate (Asp), Glutamic Acid (Glu), 5′-GMP, 5′-IMP, and 5′-AMP were regarded as differential flavor or taste compounds for raw meat undergone different chilling rates. With a rapid chilling rate at 24 h after slaughter, the contribution of 1-octen-3-ol decreased, but (E, E)-2,4-decadienal increased. Moreover, at 24 h post-mortem, the equivalent umami concentration of Asp, Glu, 5′-GMP, 5′-IMP and 5′-AMP in raw meat were significantly lower at a chilling rate of 1.44 °C/h than 32.4 °C/h (p < 0.05). Conclusively, under the rapid chilling rate, more fatty odor and umami compounds accumulated in 24 h aged meat.

Modeling of Programmed-Temperature Retention Indices of a Diverse Set of Natural Compounds by Subspace Orthogonal Projection

2012 ◽  
Vol 8 (1) ◽  
pp. 168-179
Author(s):  
Chenxi Zhao ◽  
Yizeng Liang ◽  
Xiaomei Wang ◽  
Linqi Liu ◽  
Dalin Yuan ◽  
...  
Keyword(s):  
Orthogonal Projection ◽  
Natural Compounds ◽  
Retention Indices

Latent structure of the Postconcussion Syndrome Questionnaire.

1996 ◽  
Vol 8 (4) ◽  
pp. 422-427 ◽  
Author(s):  
Bradley N. Axelrod ◽  
David D. Fox ◽  
Paul R. Lees-Haley ◽  
Karen Earnest ◽  
Sharon Dolezal-Wood ◽  
...  
Keyword(s):  
Latent Structure ◽  
Postconcussion Syndrome
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