Gaussian processes (GPs) have experienced tremendous success in biogeophysical parameter retrieval in the last few years. GPs constitute a solid Bayesian framework to consistently formulate many function approximation problems. This article reviews the main theoretical GP developments in the field, considering new algorithms that respect signal and noise characteristics, extract knowledge via automatic relevance kernels to yield feature rankings automatically, and allow applicability of associated uncertainty intervals to transport GP models in space and time that can be used to uncover causal relations between variables and can encode physically meaningful prior knowledge via radiative transfer model (RTM) emulation. The important issue of computational efficiency will also be addressed. These developments are illustrated in the field of geosciences and remote sensing at local and global scales through a set of illustrative examples. In particular, important problems for land, ocean, and atmosphere monitoring are considered, from accurately estimating oceanic chlorophyll content and pigments to retrieving vegetation properties from multi- and hyperspectral sensors as well as estimating atmospheric parameters (e.g., temperature, moisture, and ozone) from infrared sounders.

Ochratoxin A (OTA) and type B trichothecenes are mycotoxins that occur frequently in cereals and thus can be found in cereal by-products such as bread. The aim of this work was to study the variation of the levels of OTA, deoxynivalenol (DON), 3-acetyldeoxynivalenol (3-ADON) and nivalenol (NIV) during the bread-making process. This was done by using wheat flour spiked with different levels of toxins. Mycotoxin levels were controlled after fermentation of the dough with yeasts (Saccharomyces cerevisiae) and after further baking at different temperature–time combinations. Analysis of variance (ANOVA) of the results showed a significant reduction in OTA level (p < 0.05) during fermentation of the dough. The reduction ranged between 29.8% and 33.5%, depending on the initial concentration of toxin in the flour. During this period, the level of the other mycotoxins studied was not modified. By contrast, in the baking phase there were significant changes in the levels of the four mycotoxins, although the reduction was similar under all the baking conditions. Considering all the temperature–time conditions tested, it can be concluded that during the baking period the average reduction of OTA, NIV, 3-ADON, and DON was 32.9%, 76.9%, 65.6%, and 47.9%, respectively.