Table of Contents
1. Introduction, Federico Marini Theory 2. Experimental Design, Riccardo Leardi 3. Exploratory Data Analysis, Mario Li Vigni, Caterina Durante, and Marina Cocchi 4. Regression, Frank Westad, Marta Bevilacqua, and Federico Marini 5. Classification and Class-Modelling, M. Bevilacqua, R. Bucci, A.D. Magrì, A.L. Magrì, R. Nescatelli, and F. Marini 6. Multivariate Curve Resolution Methods for Food Chemistry, Anna de Juan and Sílvia Mas 7. Multi Way Methods, José Manuel Amigo and Federico Marini 8. Robust Methods in Analysis of Multivariate Food Chemistry Data, Stanimirova, M. Daszykowski, and B. Walczak Applications 9. Hyperspectral Imaging and Chemometrics: A Perfect Combination for the Analysis of Food Structure, Composition and Quality, José Manuel Amigo, Idoia Martí, and Aoife Gowen 10. The Impact of Chemometrics on Food Traceability, Lucia Bertacchini, Marina Cocchi, Mario Li Vigni, Andrea Marchetti, Elisa Salvatore, Simona Sighinolfi, Michele Silvestri, and Caterina Durante 11. NMR-Based Metabolomics in Food Quality Control, A. Tomassini, G. Capuani, M. Delfini, and A. Miccheli 12. Interval Based Chemometric Methods in NMR-Foodomics, Francesco Savorani, Morten Arendt Rasmussen, Åsmund Rinnan, and Søren Balling Engelsen