...) assays. Additional quality indicators, including color, determined according to the European Brewery Convention (EBC), bitterness (International Bitterness Unit), pH, total soluble solids (°Brix) and reducing sugars, were analyzed. Principal component analysis (PCA) was applied to identify clustering...

... growth, environmental preservation and social well-being. Design/methodology/approach Aquantitative method approach was employed using a survey of 379 respondents. Principal component analysis (PCA) was employed to evaluate the factors contributing to sustainability and their impact on the complexity...

...) and price (lower or higher than 10 € per 250 mL). Findings The chemical analysis confirmed the 3 to 1 ?-6:?-3 ratio and the excellent content in antioxidant species. However, no specific trend of results can be stressed. PCA (after variables selection) highlighted a natural grouping of samples, so three...

... decisions to address the management of food-producing businesses. This information will make consumer management easier. Design/methodology/approach A two-step methodology was adopted: (1) literature review and (2) online interview. The principal component analysis (PCA) was used to facilitate...

... examined for presence of food additives. Principal component analysis (PCA) was used to explore the association between food category and classes of additives, and a χ² test was performed to establish any association between product origin and the number of classes of food additives...

... based on quality traits (such as size, texture, colour, soluble solids, acidity, juiciness and phenolics) showed the great potential of the cultivars for processing and fresh market. The relationship among these quality traits was analysed by principal component analysis (PCA) resulting...