Приказ основних података о документу

dc.creatorMilovanović, Miodrag
dc.creatorZeravik, Jiri
dc.creatorOboril, Michal
dc.creatorPelcova, Marta
dc.creatorLacina, Karel
dc.creatorČakar, Uroš
dc.creatorPetrović, Aleksandar V.
dc.creatorGlatz, Zdenek
dc.creatorSkladal, Petr
dc.date.accessioned2019-09-02T12:09:50Z
dc.date.available2019-09-02T12:09:50Z
dc.date.issued2019
dc.identifier.issn0308-8146
dc.identifier.urihttps://farfar.pharmacy.bg.ac.rs/handle/123456789/3296
dc.description.abstractBio-electronic tongue was linked to artificial intelligence processing unit and used for classification of wines based on carboxylic acids levels, which were indirectly related to malolactic fermentation. The system employed amperometric biosensors with lactate oxidase, sarcosine oxidase, and fumarase/sarcosine oxidase in the three sensing channels. The results were processed using two statistical methods - principal component analysis (PCA) and self-organized maps (SOM) in order to classify 31 wine samples from the South Moravia region in the Czech Republic. Reference assays were carried out using the capillary electrophoresis (CE). The PCA patterns for both CE and biosensor data provided good correspondence in the clusters of samples. The SOM treatment provided a better resolution of the generated patterns of samples compared to PCA, the SOM derived clusters corresponded with the PCA classification only partially. The biosensor/SOM combination offers a novel procedure of wine classification.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationMasaryk University - MUNI/A/1100/2017
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectCarboxylic acidsen
dc.subjectCapillary electrophoresisen
dc.subjectBiosensoren
dc.subjectPrincipal component analysisen
dc.subjectSelf-organizing mapen
dc.titleA novel method for classification of wine based on organic acidsen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractОборил, Мицхал; Петровић, Aлександар В.; Чакар, Урош; Складал, Петр; Глатз, Зденек; Лацина, Карел; Пелцова, Марта; Миловановић, Миодраг; Зеравик, Јири;
dc.citation.volume284
dc.citation.spage296
dc.citation.epage302
dc.citation.other284: 296-302
dc.citation.rankaM21
dc.identifier.wos000458119700038
dc.identifier.doi10.1016/j.foodchem.2019.01.113
dc.identifier.pmid30744861
dc.identifier.scopus2-s2.0-85060937630
dc.type.versionpublishedVersion


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Приказ основних података о документу