Controlling factors of the metallogenic intensity in Han–Xing-type skarn iron deposits: insights from trace elements in magmatic magnetite by Jin Yanan, Jin Yanan, Wang Denghong, Zhang Juquan, Zhang Juquan, Zhang Long

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Short-Wave Infrared Hyperspectral Image-Based Quality Grading of Dried Laver (<i>Pyropia</i> spp.) by Jong Bong Lee, Yeon Joo Bae, Ga Yeon Kwon, Suk Kyung Sohn, Hyo Rim Lee, Hyeong Jun Kim, Min Jae Kim, Ha Eun Park, Kil Bo Shim

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Smart classification of organic and inorganic pineapple juice using dual NIR spectrometers combined with chemometric techniques by Francis Padi Lamptey, Charles Lloyd Yeboah Amuah, Vida Gyimah Boadu, Ernest Ekow Abano, Ernest Teye

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Physicochemical indexes and flavor quality analysis of 4 commercial vinegars by WAN Suyan, NIE Wen, LI Chaochun, BAI Yibo, LIU Jing

Subjects: “…vinegar|volatile flavor compound|quality analysis|cluster analysis|partial least squares-discriminant analysis…”
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The Classification of OECD Countries in Terms of Life Satisfaction Using Partial Least Squares Discriminant Analysis by Esra Polat

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Quality analysis of fermented wine with different varieties of fresh jujubes by YIN Rong, WANG Junyu, RU Jiansheng, YANG Deyu, LIANG Zhihong

Subjects: “…variety|fresh jujube|fermented wine|volatile flavor component|partial least squares-discriminant analysis…”
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Non-invasive and early detection of tomato spotted wilt virus infection in tomato plants using a hand-held Raman spectrometer and machine learning modelling by Ciro Orecchio, Camilla Sacco Botto, Eugenio Alladio, Chiara D'Errico, Marco Vincenti, Emanuela Noris

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Novel machine‐learning bioinformatics reveal distinct metabolic alterations for enhanced colorectal cancer diagnosis and monitoring by Rui Xu, Hyein Jung, Fouad Choueiry, Shiqi Zhang, Rachel Pearlman, Heather Hampel, Ning Jin, Jieli Li, Jiangjiang Zhu

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Differential analysis of volatile flavor substances in 'Vidal' dry white wines from Wuhan, Ningxia regions by HOU Yujun, YU Zhongmou, ZHOU Huimin, MENG Lin, LIAO Xiaoli, XIN Haiping

Subjects: “…wine|volatile flavor substances|different regions|differential substance|orthogonal partial least squares discriminant analysis…”
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Locality preserving partial least squares discriminant analysis for face recognition by Muhammad Aminu, Noor Atinah Ahmad

Subjects: “…Partial least squares discriminant analysis…”
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Improving the Accuracy of Soil Classification by Using Vis–NIR, MIR, and Their Spectra Fusion by Shuo Li, Xinru Shen, Xue Shen, Jun Cheng, Dongyun Xu, Randa S. Makar, Yan Guo, Bifeng Hu, Songchao Chen, Yongsheng Hong, Jie Peng, Zhou Shi

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Influence and Screening of Potential Markers of Salmonella Pollution on Volatile Components of Pepper Chicken by Jie XU, Xiaoping FU, Yongsong ZHANG, Sujing LUO, BUHELIQI·Abudurexiti, Jiangchao WU, Siming ZHU

Subjects: “…orthogonal partial least squares discriminant analysis…”
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Analysis of physiochemical indicators and volatile flavor compounds in the process of sauce-flavor high-temperature Daqu in different regions by KANG Xinyue, GUO Ying, QIN Liqin, SHAN Qimuge, HAO Shuyue, TANG Ping, LU Jun

Subjects: “…high-temperature daqu|sauce-flavor baijiu|different region|volatile flavor compound|partial least squares-discriminant analysis…”
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Effect of pit space differences of sauce-flavor Baijiu production on the quality of the fourth-round base liquor by LIAO Fengmei, CHEN Renyuan, YANG Xueli, ZHAO Cheng, LI Xiaobo, YU Fangqiang, WANG Ye, ZHANG Hanren, WU Xinying

Subjects: “…sauce-flavor baijiu|gc-fid|orthogonal partial least squares-discriminant analysis|odor activity value|correlation analysis…”
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Effects of sorghum nutritional quality on the brewing quality of strong-flavor Baijiu by LI Jingxin, LIU Hujun, CHENG Zhongliang, WANG Mian, HE Hongkui, CAO Runjie, LI Anjun, SUN Changpo

Subjects: “…strong-flavor baijiu|different varieties of sorghum|volatile flavor compound|partial least squares-discriminant analysis|correlation analysis…”
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Rapid Non-Destructive Detection of Rice Seed Vigor via Terahertz Spectroscopy by Jun Hu, Sijie Xu, Zhikai Huang, Wennan Liu, Jiahao Zheng, Yuxi Liao

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Analysis of characteristic volatile flavor components of Huarong mustard based on HS-SPME-GC-MS and multivariate statistics by LI Ziyi, WANG Feng, ZHAO Lingyan, XU Yongbing, LUO Fenglian

Subjects: “…standard pickling tank|huarong mustard|volatile flavor component|orthogonal partial least squares discriminant analysis|aroma activity value…”
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Simultaneous determination methods of 35 skeleton flavor substances in 12 flavor types Baijiu by MA Wei, WU Yinghuan, HE Yuan, XU Yuecheng, ZHONG Ciping

Subjects: “…different flavor types baijiu|gas chromatography|detection conditions optimization|skeleton flavor substance|orthogonal partial least squares discriminant analysis…”
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Quality analysis and characteristic difference identification of organic tea and conventional planting tea based on ICP, HPLC and machine algorithm by De Zhou, Yunfei Hu, Xi He, Lijuan Du, Lian Bao, Ming Zhao, Jinliang Shao, Qingyan Tang

Subjects: “…Orthogonal partial least squares - discriminant analysis (OPLS-DA)…”
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Analysis of Volatile Substances in Dezhuang hotpot Base during Cooking Based on Electronic Nose and GC-MS Technology by Lian HE, Yuwen YI, Xiangbo XU, Mingfeng QIAO, Hongyan PEI, Hongfeng JIA, Bo WANG, Sook Wah Chan, Cui YANG, Jing DENG

Subjects: “…orthogonal partial least squares discriminant analysis…”
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