Results 281 to 290 of about 4,457,338 (303)

Using OPLS-DA to find new hypotheses in vast amounts of gene expression data - studying the progression of cardiac hypertrophy in the heart of aorta ligated rat.

Gene, 2013
One of the great problems facing science today lies in data mining of the vast amount of data. In this study we explore a new way of using orthogonal partial least squares-discrimination analysis (OPLS-DA) to analyze multidimensional data. Myocardial tissues from aorta ligated and control rats (sacrificed at the acute, the adaptive and the stable ...
Nina Gennebäck, Linus Malm, U. Hellman, A. Waldenström, S. Mörner   +4 more
semanticscholar   +3 more sources

OPLS-DA as a suitable method for selecting a set of gene transcripts discriminating RAS- and PTPN11-mutated cells in acute lymphoblastic leukaemia.

Combinatorial Chemistry & High Throughput Screening, 2011
OPLS discriminant analysis (OPLS-DA) was successfully applied for the selection of a limited number of gene transcripts necessary to discriminate PTPN11 and RAS mutated cells in acute lymphoblastic leukaemia (ALL) patients. The original set of 273 variables with VIP (1) values higher than 2.0 in the OPLS-DA model could be further reduced to 200 by ...
G. Musumarra, D. Condorelli, C. Fortuna
semanticscholar   +3 more sources

Identification and selection of volatile compounds derived from lipid oxidation as indicators for quality deterioration of frozen white meat and red meat using HS-SPME-GC-MS combined with OPLS-DA.

Food Chemistry
This work aimed to investigate the effects of frozen storage on volatile compounds of white meats (chicken and duck) and red meats (pork, beef, and mutton). The samples were stored at -18 °C for 0, 2, 4, 10, 18 weeks, and volatile compounds were analyzed
Ligang Yu, Ying Pang, Guang Shen, Baoqing Bai, Yukun Yang, Maomao Zeng   +5 more
semanticscholar   +1 more source

Feature selection for OPLS-DA discriminant analysis of cancer tissue lipidomics data.

Journal of Mass Spectrometry, 2019
The mass spectrometry based molecular profiling can be used for better differentiation between normal and cancer tissues as well as for the detection of neoplastic transformation which is of great importance for diagnostics of a pathology, prognosis of ...
A. Tokareva, V. Chagovets, N. Starodubtseva, N. Nazarova, M. E. Nekrasova, A. Kononikhin, V. Frankevich, E. Nikolaev, G. Sukhikh   +8 more
semanticscholar   +1 more source

OPLS-Based Multiclass Classification and Data-Driven Interclass Relationship Discovery

bioRxiv
Multiclass datasets and large-scale studies are increasingly common in omics sci-ences, drug discovery, and clinical research due to advancements in analytical platforms.
Edvin Forsgren, Benny Björkblom, J. Trygg, Pär Jonsson   +3 more
semanticscholar   +1 more source

Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models.

Food Chemistry
This study employed E-nose, GC-MS, and GC-IMS to analyze the volatile organic compounds (VOCs) of red and black raspberry wines fermented by commercial Saccharomyces cerevisiae (X16, RB2, XarOm).
Yuanyuan Wang, Yinghu Ma, Jianling Duan, Bo Wang, Tengzhen Ma, Yumei Jiang, Bo Zhang   +6 more
semanticscholar   +1 more source

Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS.

Food Chemistry
This study explored the flavor evolution of pre-cooked goose meat during storage, focusing on lipid oxidation's impact on warmed-over flavor (WOF). Using electronic nose, GC-IMS, and SPME-GC-MS to characterize volatile organic compounds (VOCs), 60 VOCs ...
Kangling Yan, Jiaxin Kong, Limei Yu, Juan Yang, Xiaofang Zeng, Weidong Bai, Min Qian, Hao Dong   +7 more
semanticscholar   +1 more source

Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches

Food chemistry: X
Aroma is a key factor in milk powder quality evaluation and consumer choice. However, research has mostly focused on processing effects, with little on flavor differences among milk powders.
Yaxi Zhou, Diandian Wang, Jian Zhao, Yu Guo, Wen-jie Yan   +4 more
semanticscholar   +1 more source

Micro Raman spectroscopy combined with chromatographic effect and OPLS-DA for time-resolved detection of stamp inks

Microchemical Journal, 2023
Dongbin Su, Kaikai Li
openaire   +1 more source

Review for "Enhancing metabolomics analysis: performance evaluation of OPLS-DA and OPLS-EP models"

  +4 more sources