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| http://dx.doi.org/10.1038/s41430-022-01239-7 | DOI Listing |
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Unveiling the impact of Ni doping on the structural, electronic, and magnetic properties of nanocrystalline FeCoOspinel oxide: a combined experimental andinvestigations.
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December 2024
Department of Physics, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India.
Article Synopsis
- The study synthesizes nanocrystalline samples of NixFe1-xCo2O4 at varying nickel concentrations via co-precipitation and annealing at 900 °C, revealing different crystallization phases and decreased particle size with more nickel substitution.
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Integrating near-infrared hyperspectral imaging with machine learning and feature selection: Detecting adulteration of extra-virgin olive oil with lower-grade olive oils and hazelnut oil.
Curr Res Food Sci
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Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium.
Detecting adulteration in extra virgin olive oil (EVOO) is particularly challenging with oils of similar chemical composition. This study applies near-infrared hyperspectral imaging (NIR-HSI) and machine learning (ML) to detect EVOO adulteration with hazelnut, refined olive, and olive pomace oils at various concentrations (1%, 5%, 10%, 20%, 40%, and 100% m/m). Savitzky-Golay filtering, first and second derivatives, multiplicative scatter correction (MSC), standard normal variate (SNV), and their combinations were used to preprocess the spectral data, with Principal Component Analysis (PCA) reducing dimensionality.
View Article and Find Full Text PDFCharacterization of Interface Transition Zone in Asphalt Mixture Using Mechanical and Microscopic Methods.
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School of Civil Engineering, Central South University, Changsha 410075, China.
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Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Italy.
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Faculty of Agriculture and Forestry Engineering (ETSIAM), University of Cordoba, Campus de Rabanales, 14071 Cordoba, Spain. Electronic address:
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