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dc.contributor.authorAloğlu, Ahmet Kemal-
dc.contributor.authorHarrington, Peter de B-
dc.date.accessioned2023-02-28T12:11:56Z-
dc.date.available2023-02-28T12:11:56Z-
dc.date.issued2017-06-02-
dc.identifier.citationAloğlu, A. K. vd. (2017). ''Chemical profiling of floral and chestnut honey using high-performance liquid chromatography-ultraviolet detection''. Journal of Food Composition and Analysis, 62, 205-210.en_US
dc.identifier.issn0889-1575-
dc.identifier.issn1096-0481-
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2017.06.002-
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0889157517301400-
dc.identifier.urihttp://hdl.handle.net/11452/31255-
dc.description.abstractUsing the two-way images of phenolic compounds from high-performance liquid chromatography-ultraviolet diode array detection (HPLC-DAD), floral and chestnut honey from Turkey were successfully differentiated. A fuzzy rule-building expert system (FuRES), support vector machine classification tree (SVMTreeG), and super partial least-square discriminant analysis (sPLS-DA) were used to develop classification models. Normalization, retention time alignment, square root transform, and dissimilarity kernel were evaluated as data preprocessing methods. The bootstrapped Latin partition was used with 100 bootstraps and 4 partitions. Classification rates of FuRES and SVMTreeG with a square root transform were 97.6 +/- 0.4% and 97.6 +/- 0.4% for classifying the type of honey, respectively. The measures of precision are 95% confidence intervals. HPLC-DAD was demonstrated as a reliable analytical method for authentication of honey.en_US
dc.description.sponsorshipChemical Mappingen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectChemistryen_US
dc.subjectFood science & technologyen_US
dc.subjectChemometricsen_US
dc.subjectChestnut honeyen_US
dc.subjectClassificationen_US
dc.subjectFloral honeyen_US
dc.subjectFood analysisen_US
dc.subjectFood compositionen_US
dc.subjectFuRESen_US
dc.subjectHPLC-DADen_US
dc.subjectPhenolic compoundsen_US
dc.subjectSVMTreeGen_US
dc.subjectPartial least-squaresen_US
dc.subjectBuilding expert-systemsen_US
dc.subjectAntioxidant capacitiesen_US
dc.subjectPhysicochemical propertiesen_US
dc.subjectDiscriminant-analysisen_US
dc.subjectItalian honeysen_US
dc.subjectClassificationen_US
dc.subjectSpectrometryen_US
dc.subjectHplcen_US
dc.subjectAuthenticationen_US
dc.titleChemical profiling of floral and chestnut honey using high-performance liquid chromatography-ultraviolet detectionen_US
dc.typeArticleen_US
dc.identifier.wos000407660400025tr_TR
dc.identifier.scopus2-s2.0-85021632066tr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.contributor.departmentUludağ Üniversitesi/Fen-Edebiyat Fakültesi/Kimya Bölümü.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Mesleki Teknik Bilimler Yüksekokulu.tr_TR
dc.contributor.orcid0000-0003-1508-0181tr_TR
dc.contributor.orcid0000-0002-9381-0410tr_TR
dc.contributor.orcid0000-0002-9347-8307tr_TR
dc.identifier.startpage205tr_TR
dc.identifier.endpage210tr_TR
dc.identifier.volume62tr_TR
dc.relation.journalJournal of Food Composition and Analysisen_US
dc.contributor.buuauthorŞahin, Saliha-
dc.contributor.buuauthorDemir, Cevdet-
dc.contributor.buuauthorGüneş, Mesut Ertan-
dc.contributor.researcheridAAH-2892-2021tr_TR
dc.contributor.researcheridAFR-1890-2022tr_TR
dc.contributor.researcheridABA-2005-2020tr_TR
dc.contributor.researcheridAAK-4470-2021tr_TR
dc.relation.collaborationYurt dışıtr_TR
dc.subject.wosChemistry, appliedyen_US
dc.subject.wosFood science & technologyen_US
dc.indexed.wosSCIEen_US
dc.indexed.scopusScopusen_US
dc.wos.quartileQ2 (Chemistry, applied)en_US
dc.wos.quartileQ1 (Food science & technology)en_US
dc.contributor.scopusid15027401600tr_TR
dc.contributor.scopusid7003565902tr_TR
dc.contributor.scopusid35388276000tr_TR
dc.subject.scopusHoney; Stingless Bees; Botanyen_US
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