中国科学院机构知识库网格
Chinese Academy of Sciences Institutional Repositories Grid
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浏览/检索结果: 共11条,第1-10条 帮助

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On the Equivalence of Linear Discriminant Analysis and Least Squares Regression 期刊论文  OAI收割
IEEE TRANSACTIONS ON NEURAL NETWORKS AND LEARNING SYSTEMS, 2024, 卷号: 35, 期号: 4, 页码: 5710-5720
作者:  
Nie, Feiping;  Chen, Hong;  Xiang, Shiming;  Zhang, Changshui;  Yan, Shuicheng
  |  收藏  |  浏览/下载:20/0  |  提交时间:2024/07/04
Biochemical methane potential prediction for mixed feedstocks of straw and manure in anaerobic co-digestion 期刊论文  OAI收割
BIORESOURCE TECHNOLOGY, 2021, 卷号: 326, 页码: 10
作者:  
Yang, Gaixiu;  Li, Ying;  Zhen, Feng;  Xu, Yonghua;  Liu, Jinming
  |  收藏  |  浏览/下载:68/0  |  提交时间:2021/10/27
Supervised Dimensionality Reduction Methods via Recursive Regression 期刊论文  OAI收割
IEEE TRANSACTIONS ON NEURAL NETWORKS AND LEARNING SYSTEMS, 2020, 卷号: 31, 期号: 9, 页码: 3269-3279
作者:  
Liu, Yun;  Zhang, Rui;  Nie, Feiping;  Li, Xuelong;  Ding, Chris
  |  收藏  |  浏览/下载:47/0  |  提交时间:2020/10/23
Estimating purple-soil moisture content using Vis-NIR spectroscopy 期刊论文  OAI收割
JOURNAL OF MOUNTAIN SCIENCE, 2020, 卷号: 17, 期号: 9, 页码: 2214-2223
作者:  
Gou, Yu;  Wie, Jie;  Li, Jin-lin;  Han, Chen;  Tu, Qing-yan
  |  收藏  |  浏览/下载:31/0  |  提交时间:2020/11/24
基于组合线性最小二乘回归的盲定量隐写分析 期刊论文  OAI收割
计算机应用与软件, 2013, 卷号: 30, 期号: 8, 页码: 1-3,8
张纪宇; 赵险峰; 黄炜; 盛任农
  |  收藏  |  浏览/下载:30/0  |  提交时间:2014/12/16
Determination of Petroleum Mono and Disulfonates by Ion Chromatography Coupled with Weighted Least Squares Linear Regression 期刊论文  OAI收割
Energy Sources, Part A: Recovery, Utilization, and Environmental Effects, 2011, 卷号: 33, 页码: 1883-1888
作者:  
Jiang SX(蒋生祥);  Wang S(王帅);  Liu X(刘霞)
收藏  |  浏览/下载:18/0  |  提交时间:2012/10/18
Analysis of three flavonoids in oxytropis kansuensis bunge by rp-lc-dad coupled with weighted least-squares linear regression 期刊论文  iSwitch采集
Chromatographia, 2008, 卷号: 68, 期号: 9-10, 页码: 773-779
作者:  
Li, Chen;  Liu, Junxi;  Di, Duolong;  Jiang, Shengxiang
收藏  |  浏览/下载:25/0  |  提交时间:2019/05/10
植物黄酮类化合物的分离分析方法研究 学位论文  OAI收割
博士: 中国科学院研究生院, 2008
罗米娜
收藏  |  浏览/下载:50/0  |  提交时间:2013/04/27
Analysis of Three Flavonoids in Oxytropis kansuensis Bunge by RP-LC–DAD Coupled with Weighted Least-Squares Linear Regression 期刊论文  OAI收割
Chromatogr-aphia, 2008, 卷号: 68, 页码: 773-779
作者:  
Di DL(邸多隆);  Jiang SX(蒋生祥);  Liu JX(柳军玺)
收藏  |  浏览/下载:31/0  |  提交时间:2012/10/11
The study on the near infrared spectrum technology of sauce component analysis (EI CONFERENCE) 会议论文  OAI收割
ICO20: Optical Information Processing, August 21, 2005 - August 26, 2005, Changchun, China
作者:  
Li S.;  Wang C.;  Chen X.;  Chen X.;  Chen X.
收藏  |  浏览/下载:36/0  |  提交时间:2013/03/25
The author  Shangyu Li  engages in supervising and inspecting the quality of products. In soy sauce manufacturing  quality control of intermediate and final products by many components such as total nitrogen  saltless soluble solids  nitrogen of amino acids and total acid is demanded. Wet chemistry analytical methods need much labor and time for these analyses. In order to compensate for this problem  we used near infrared spectroscopy technology to measure the chemical-composition of soy sauce. In the course of the work  a certain amount of soy sauce was collected and was analyzed by wet chemistry analytical methods. The soy sauce was scanned by two kinds of the spectrometer  the Fourier Transform near infrared spectrometer (FT-NIR spectrometer) and the filter near infrared spectroscopy analyzer. The near infrared spectroscopy of soy sauce was calibrated with the components of wet chemistry methods by partial least squares regression and stepwise multiple linear regression. The contents of saltless soluble solids  total nitrogen  total acid and nitrogen of amino acids were predicted by cross validation. The results are compared with the wet chemistry analytical methods. The correlation coefficient and root-mean-square error of prediction (RMSEP) in the better prediction run were found to be 0.961 and 0.206 for total nitrogen  0.913 and 1.215 for saltless soluble solids  0.855 and 0.199 nitrogen of amino acids  0.966 and 0.231 for total acid  respectively. The results presented here demonstrate that the NIR spectroscopy technology is promising for fast and reliable determination of major components of soy sauce.