World Congress on Biosensors 2014

World Congress on Biosensors 2014
Biosensors 2014

Tuesday 26 March 2013

Just Published: Chemometrics and Intelligent Laboratory Systems



A new issue of this journal has just been published. To see abstracts of the papers it contains (with links through to the full papers) click here:
Chemometrics and Intelligent Laboratory Systems
http://rss.sciencedirect.com/publication/science/5232
Selected papers from the latest issue:



1.

Highlights

► Fat and total protein in raw milk are accurately determined from Vis/SW-NIR spectra. ► The method is resistant against large variability of fat globule sizes. ► PLS calibration is based on light multiple scatter by fat and protein particles. ► Experimental design for milk component calibration based on mixing standard samples.




2.
Enhanced batch process monitoring using just-in-time-learning based kernel partial least squares   Original Research Article

Available online 26 February 2013
Yi Hu, Hehe Ma, Hongbo Shi

Highlights

► An enhanced process monitoring framework for batch processes is proposed ► The new local method is better than conventional multiway and hierarchical methods ► The proposed method can handle the problem of uneven-length phases ► We use a moving window strategy in order to satisfy the real-time requirement ► Estimation of future values of the process variables is avoided



3.
On the selection of the weighting parameter value in Principal Covariates Regression   Original Research Article

Available online 24 February 2013
Marlies Vervloet, Katrijn Van Deun, Wim Van den Noortgate, Eva Ceulemans

Highlights

► PCovR is an interesting method to deal with multicollinearity problems ► We integrated simulation results from different domains on weighting in PCovR ► The derived hypotheses on the importance of weighting are tested in simulations ► The optimal weighting value depends on the number of predictors and amount of error ► Weighting is only important when components differ in strength and relevance

No comments:

Post a Comment