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Food Chemistry|November 24, 2015
Using near infrared spectroscopy to classify soybean oil according to expiration dateGean Bezerra da Costa, David Douglas Sousa Fernandes, Adriano A Gomes, et al.
Food Chemistry|October 8, 2018
Simultaneous identification of the wood types in aged cachaças and their adulterations with wood extracts using digital images and SPA-LDADavid Douglas de Sousa Fernandes, Valber Elias de Almeida, Marcelo Marques Fontes, et al.
Talanta|February 11, 2018
Vis-NIR spectrometric determination of Brix and sucrose in sugar production samples using kernel partial least squares with interval selection based on the successive projections algorithmValber Elias de Almeida, Adriano de Araújo Gomes, David Douglas de Sousa Fernandes, et al.
Analytical and Bioanalytical Chemistry|July 16, 2014
Using color histograms and SPA-LDA to classify bacteriaValber Elias de Almeida, Gean Bezerra da Costa, David Douglas de Sousa Fernandes, et al.
Food Chemistry|March 22, 2025
Quantification of alcohol content and identification of fraud in traditional cachaças using NIR spectroscopyValber Elias de Almeida, José Félix de B Neto, Taliana Kênia A Bezerra, et al.
Food Chemistry|June 18, 2021
Scores selection via Fisher's discriminant power in PCA-LDA to improve the classification of food dataValber Elias de Almeida, David Douglas de Sousa Fernandes, Paulo Henrique Gonçalves Dias Diniz, et al.
Analytica Chimica Acta|April 27, 2022
A video processing and machine vision-based automatic analyzer to determine sequentially total suspended and settleable solids in wastewaterRailson de Oliveira Ramos, David Douglas de Sousa Fernandes, Valber Elias de Almeida, et al.
Food Chemistry|August 21, 2021
Feasibility study on quantification and authentication of the cassava starch content in wheat flour for bread-making using NIR spectroscopy and digital imagesEllen Souza de Almeida Duarte, Valber Elias de Almeida, Gean Bezerra da Costa, et al.
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