Multi-way Analysis: Applications in the Chemical Sciences by Age Smilde, Rasmus Bro, Paul Geladi

Multi-way Analysis: Applications in the Chemical Sciences



Download Multi-way Analysis: Applications in the Chemical Sciences




Multi-way Analysis: Applications in the Chemical Sciences Age Smilde, Rasmus Bro, Paul Geladi
Language: English
Page: 384
Format: pdf
ISBN: 0471986917, 9780471986911
Publisher: Wiley

Review

"...covers some very important topics in modern chemical data analysis...this book is a reasonable place to start. I know of no others." (Technometrics, November 2005)

"It will be a valuable addition to the library collections at universities and companies." (E-STREAMS, September 2005)

"...extremely useful..." (Journal of Chemometrics, Vol 19 (2), February 2005)

From the Back Cover

This book presents a detailed description of three-way and multi-way arrays, their properties and the methods utilised to model these arrays mathematically. Multi-way component analysis is introduced by its two most important models - Tucker3 and PARAFAC. In addition, intermediate and derived models are included. Multi-way regression methods receive special attention and a number of algorithms are presented. The book includes detailed accounts of diagnostics, visualization of results and handling of residuals. Appropriate attention is given to the preprocessing of data. Mathematical rigor is applied where necessary and numerous proofs are included. The book concludes with an overview of the different application fields of multi-way analysis, including analytical chemistry, process monitoring, environmental analysis and three-way data resulting from ANOVA or designed experiments. The relationship of these methods to chemistry is always emphasized.

The book is aimed at researchers who are interested in theoretical and practical aspects of data analysis. It is directly relevant to chemical sciences such as analytical, environmental, clinical and physical chemistry. In addition, it is pertinent to chemometrics, bioinformatics, biochemistry, process analysis, food chemistry and sensory analysis.

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