کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7599453 | 1492141 | 2014 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Wine authenticity verification as a forensic problem: An application of likelihood ratio test to label verification
ترجمه فارسی عنوان
تأیید اعتبار شراب به عنوان یک مشکل قانونی: استفاده از آزمون نسبت معیار برای تایید برچسب
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کلمات کلیدی
ارزیابی شواهد پزشکی اصالت مواد غذایی، نسبت احتمال، آنتروپی کروی تجربی، مشکل طبقه بندی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The aim of the study was to investigate the applicability of the likelihood ratio (LR) approach for verifying the authenticity of 178 samples of 3 Italian wine brands: Barolo, Barbera, and Grignolino described by 27 parameters describing their chemical compositions. Since the problem of products authenticity may be of forensic interest, the likelihood ratio approach, expressing the role of the forensic expert, was proposed for determining the true origin of wines. It allows us to analyse the evidence in the context of two hypotheses, that the object belongs to one or another wine brand. Various LR models were the subject of the research and their accuracy was evaluated by the Empirical cross entropy (ECE) approach. The rates of correct classifications for the proposed models were higher than 90% and their performance evaluated by ECE was satisfactory.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 150, 1 May 2014, Pages 287-295
Journal: Food Chemistry - Volume 150, 1 May 2014, Pages 287-295
نویسندگان
Agnieszka Martyna, Grzegorz Zadora, Ivana Stanimirova, Daniel Ramos,