Data Analytics, Statistics, Chemometrics, and Artificial Intelligence

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Healthy oil from sunflower, olive, rapeseed oil. Cooking oils in bottle | Image Credit: © Sebastian Duda - stock.adobe.com

In the Chemometrics in Food and Agriculture oral symposia today at SciX 2023, Barry Lavine of Oklahoma State University delivered a talk titled, “Authentication of Edible Oils Using an Infrared Spectral Library and Digital Sample Sets for Calibrated and Uncalibrated Adulterants.” Here is a brief reflection of his talk.

Illustration power of atom release nuclear energy in nucleus molecule with radiation light infrared, nano physics science model concept. | Image Credit: © Quality Stock Arts - stock.adobe.com

A research team has utilized the Allan variance technique to analyze the performance characteristics of compact Fourier transform infrared (FT-IR) spectrometers. The study provides insights into the noise sources and instabilities of these handheld instruments, offering guidance for improving their accuracy and stability in real-time material detection and quantification applications.

Sugar beets grow in rows on plantations | Image Credit: © physyk - stock.adobe.com.

The relationship between leaf nitrogen content (LNC) and hyperspectral remote sensing imagery (HYP) was determined to construct an estimation model of the LNC of drip-irrigated sugar beets, to enable real-time monitoring of sugar beet growth and nitrogen management in arid areas.

Raw fish fillet of tilapia on a cutting Board with lemon and spices. Dark table with copy space. | Image Credit: © Elenglush - stock.adobe.com

The purpose of this work is to achieve rapid and nondestructive determination of tilapia fillets storage time associated with its freshness. Here, we investigated the potential of hyperspectral imaging (HSI) combined with a convolutional neural network (CNN) in the visible and near-infrared region (vis-NIR or VNIR, 397−1003 nm) and the shortwave near-infrared region (SWNIR or SWIR, 935−1720 nm) for determining tilapia fillets freshness.