about
Beef authentication using dietary markers: chemometric selection and modelling of significant beef biomarkers using concatenated data from multiple analytical methods.Dispersive Raman spectroscopy and multivariate data analysis to detect offal adulteration of thawed beefburgers.Geographic classification of extra virgin olive oils from the eastern Mediterranean by chemometric analysis of visible and near-infrared spectroscopic data.Use of Fourier transform infrared spectroscopy and chemometric data analysis to evaluate damage and age in mushrooms (Agaricus bisporus) grown in Ireland.Attempted confirmation of the provenance of Corsican PDO honey using FT-IR spectroscopy and multivariate data analysis.Time series hyperspectral chemical imaging data: challenges, solutions and applications.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.Detection of adulteration in fresh and frozen beefburger products by beef offal using mid-infrared ATR spectroscopy and multivariate data analysis.Simultaneous data pre-processing and SVM classification model selection based on a parallel genetic algorithm applied to spectroscopic data of olive oils.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.Exploring authentic skim and nonfat dry milk powder variance for the development of nontargeted adulterant detection methods using near-infrared spectroscopy and chemometrics.Detecting and quantifying sunflower oil adulteration in extra virgin olive oils from the eastern mediterranean by visible and near-infrared spectroscopy.Preliminary study on the use of near infrared hyperspectral imaging for quantitation and localisation of total glucosinolates in freeze-dried broccoliFeasibility Study on the Use of Visible–Near-Infrared Spectroscopy for the Screening of Individual and Total Glucosinolate Contents in BroccoliTowards improvement in classification of Escherichia coli, Listeria innocua and their strains in isolated systems based on chemometric analysis of visible and near-infrared spectroscopic dataA Review of near Infrared Spectroscopy in Muscle Food Analysis: 2005–2010A New, “Centennial” Year: Goals, Opportunities, and ResponsibilitiesOn the feasibility of near infrared spectroscopy to detect contaminants in water using single salt solutions as model systems.Breaking with trends in pre-processing?Detection of Offal Adulteration in Beefburgers Using near Infrared Reflectance Spectroscopy and Multivariate ModellingDiscriminant and Class-Modelling Chemometric Techniques for Food PDO VerificationVibrational spectroscopy in studies of food originIdentification of Spoilage Marker Metabolites in Irish Chicken Breast Muscle Using HPLC, GC–MS Coupled with SPME and Traditional Chemical TechniquesMultivariate class modeling for the verification of food-authenticity claimsRapid Non-destructive Detection of Spoilage of Intact Chicken Breast Muscle Using Near-infrared and Fourier Transform Mid-infrared Spectroscopy and Multivariate StatisticsSuppressing sample morphology effects in near infrared spectral imaging using chemometric data pre-treatmentsWavelength selection for development of a near infrared imaging system for early detection of bruise damage in mushrooms (Agaricus bisporus)Application of class-modelling techniques to near infrared data for food authentication purposesApplication of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activityConfirmation of brand identity in foods by near infrared transflectance spectroscopy using classification and class-modelling chemometric techniques — The example of a Belgian beerPreventing over-fitting in PLS calibration models of near-infrared (NIR) spectroscopy data using regression coefficientsSelection of Variables Based on Most Stable Normalised Partial Least Squares Regression Coefficients in an Ensemble Monte Carlo ProcedureSemi-supervised linear discriminant analysisReview: The Application of near Infrared Spectroscopy to the Measurement of Bioactive Compounds in Food CommoditiesConfirmation of Food Origin Claims by Fourier Transform Infrared Spectroscopy and Chemometrics: Extra Virgin Olive Oil from LiguriaEffect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot puréesA Comparison of Selected Rapid Methods for Fat Measurement in Fresh Herring (Clupea harengus)Quality changes in frozen and thawed, cooked pureed vegetables containing hydrocolloids, gums and dairy powdersSpecies Identification in Selected Raw Homogenized Meats by Reflectance Spectroscopy in the Mid-Infrared, Near-Infrared, and Visible RangesQuantitation of Lamb Content in Mixtures with Raw Minced Beef Using Visible, Near and Mid‐Infrared Spectroscopy
P50
Q30656287-34706F33-8E44-458D-A32D-2009E491F878Q30881183-38916768-6D6D-4F91-916B-F473E74E9817Q30883955-95C0CDBE-052E-4E76-93A9-4FA53137375FQ33592444-1FD94ED7-3BE5-4405-A1E1-93600F455271Q33652799-7752FCFD-18EC-4626-9E72-3B7A5B26CE87Q34036480-53DAF803-AC34-441C-820C-4CBEBEF424C2Q34061321-76A346FD-0E48-4D2E-9191-C9A835DEEAE8Q35049964-43226ADC-4E3D-48DC-803F-90B10A2984BEQ35049978-50DC8374-30F6-464B-8F8B-2CECADA281F6Q37784017-86CFB234-412E-4D8B-94B0-1F50C1424161Q44707820-613A852A-1E24-435E-90EE-892FD3CCC53EQ52032582-BE2CF0B0-7C91-415F-9DFC-BD19FF4317A8Q58611265-71BFB937-F441-4356-9D80-1A8304933CC8Q58611310-5C245E8C-A7D6-4DD7-B673-13A021549337Q59239813-14A63F5B-2BA1-45D7-A2D6-8010C9A6BBD2Q59239947-49560403-1D03-4AB6-A601-A0B4FBCF3630Q63849388-D90AB052-C380-4CBC-A1B2-5E9ABB841153Q63849390-A33E7E90-E178-4BC9-B8A3-0A95C0B192EAQ63849397-9620FE42-8C54-4A4B-AFB0-BE126DEA64C8Q63849400-FF6FEFF5-13C9-401E-BCB9-B8906AF9ED37Q63849402-2B49C4E2-36D5-4162-9B61-B151D3F8ECAEQ63849404-8D9D6894-594D-484C-AC42-6C5B2290BA97Q63849408-8EF60451-457B-48FF-A734-AA8B8D3DBD25Q63849411-C55D74FA-E36B-4B69-926A-2CC8650276FFQ63849413-D92B2387-5391-435C-9D5A-3287BC602016Q63849416-97D88A58-658B-426B-A833-E89DDD818C14Q63849417-1ACAAE53-18D8-4707-B978-C9A1D291EA14Q63849420-9E0496CA-A33A-4348-A8C9-EF276E0B77BBQ63849422-D253A941-E394-4623-8190-F3F1DC126717Q63849424-2D467D99-3839-4046-9348-3F972665D737Q63849427-9BE6A527-9B1C-40E0-A050-1EB57EB2CEC4Q63849430-7B041BB7-6680-4BA2-A606-4D7EC2560DB6Q63849432-A634F2B0-D210-4588-A8CE-905600B13A33Q63849435-2C9D828B-F341-44CB-8936-7AE58B74092DQ63849437-FBDC2026-2ECF-46D2-A2D9-8B0DC41E54FDQ63849441-4D74AC22-4555-4701-82D9-B9881194158CQ63849443-23DE6854-C94C-456A-A27D-39AA69388D9CQ63849446-0FD5F420-2F78-4E92-ADB6-3A7D78A653E3Q63849448-8B900030-8FE8-487F-A696-05BBD1651470Q63849450-4DEA4778-CFCD-4FC0-AC18-5905CE076D8C
P50
description
hulumtues
@sq
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Gerard Downey
@ast
Gerard Downey
@en
Gerard Downey
@es
Gerard Downey
@nl
Gerard Downey
@sl
type
label
Gerard Downey
@ast
Gerard Downey
@en
Gerard Downey
@es
Gerard Downey
@nl
Gerard Downey
@sl
prefLabel
Gerard Downey
@ast
Gerard Downey
@en
Gerard Downey
@es
Gerard Downey
@nl
Gerard Downey
@sl
P1053
G-5840-2011
P106
P21
P31
P3829
P496
0000-0002-6633-1270