-
1
-
-
67349256889
-
Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data
-
Gurdeniz, G., Ozen, B., Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data. Food Chem. 2009, 116, 519- 525.
-
(2009)
Food Chem.
, vol.116
, pp. 519-525
-
-
Gurdeniz, G.1
Ozen, B.2
-
2
-
-
84867671423
-
Rheological properties of concentrated milk as a function of concentration, temperature and storage time
-
Velez-Ruiz, J. F., Barbosa-Canovas, G. V., Rheological properties of concentrated milk as a function of concentration, temperature and storage time. J. Food Eng. 1998, 77, 1064- 1068.
-
(1998)
J. Food Eng.
, vol.77
, pp. 1064-1068
-
-
Velez-Ruiz, J.F.1
Barbosa-Canovas, G.V.2
-
3
-
-
79956339142
-
Effect of temperature on rheological characteristics of molasses: Modeling of apparent viscosity using Adaptive Neuro - Fuzzy Inference System (ANFIS)
-
Karaman, S., Kayacier, A., Effect of temperature on rheological characteristics of molasses: Modeling of apparent viscosity using Adaptive Neuro - Fuzzy Inference System (ANFIS). LWT-Food Sci. Technol. 2011, 44, 1717- 1725.
-
(2011)
LWT-Food Sci. Technol.
, vol.44
, pp. 1717-1725
-
-
Karaman, S.1
Kayacier, A.2
-
4
-
-
1442314879
-
Thermoanalytical, kinetic and rheological parameters of commercial edible vegetable oils
-
Santos, J. C. O., Santos, I. M. G., Conceicao, M. M., Porto, S. L. et al., Thermoanalytical, kinetic and rheological parameters of commercial edible vegetable oils. J. Therm. Anal. Calorim. 2004, 75, 419- 428.
-
(2004)
J. Therm. Anal. Calorim.
, vol.75
, pp. 419-428
-
-
Santos, J.C.O.1
Santos, I.M.G.2
Conceicao, M.M.3
Porto, S.L.4
-
5
-
-
34248666540
-
Fuzzy sets
-
Zadeh, L. A., Fuzzy sets. Inf. Control 1965, 8, 338- 353.
-
(1965)
Inf. Control
, vol.8
, pp. 338-353
-
-
Zadeh, L.A.1
-
6
-
-
42449157233
-
An adaptive Neuro-Fuzzy Inference system for modeling mechanical properties of tapioca starch-poly(lactic acid) nanocomposite foams
-
Lee, S. Y., Hanna, M. A., Jones, D. D., An adaptive Neuro-Fuzzy Inference system for modeling mechanical properties of tapioca starch-poly(lactic acid) nanocomposite foams. Starch/Stärke 2008, 60, 159- 164.
-
(2008)
Starch/Stärke
, vol.60
, pp. 159-164
-
-
Lee, S.Y.1
Hanna, M.A.2
Jones, D.D.3
-
7
-
-
36048987121
-
Data mining and fuzzy modelling of high pressure inactivation pathway of Lactococcus lactis
-
Ganzle, M. G., Kilimann, K. V., Hartmann, C., Vogel, R., Delgado, A., Data mining and fuzzy modelling of high pressure inactivation pathway of Lactococcus lactis. Innovat. Food Sci. Emerg. Technol. 2007, 8, 461- 468.
-
(2007)
Innovat. Food Sci. Emerg. Technol.
, vol.8
, pp. 461-468
-
-
Ganzle, M.G.1
Kilimann, K.V.2
Hartmann, C.3
Vogel, R.4
Delgado, A.5
-
8
-
-
0002834406
-
A self-organizing neural-network-based fuzzy system
-
Wang, Y., Rong, G., A self-organizing neural-network-based fuzzy system. Fuzzy Sets Sys. 1999, 103, 1- 11.
-
(1999)
Fuzzy Sets Sys.
, vol.103
, pp. 1-11
-
-
Wang, Y.1
Rong, G.2
-
9
-
-
11144255807
-
A fuzzy logic-based model for the multistage high-pressure inactivation of Lactococcus lactis ssp. cremoris MG 1363
-
Kilimann, K. V., Hartmann, C., Delgado, A., Vogel, R. F., Gänzle, M. G., A fuzzy logic-based model for the multistage high-pressure inactivation of Lactococcus lactis ssp. cremoris MG 1363. Int. J. Food Microbiol. 2005, 98, 89- 105.
-
(2005)
Int. J. Food Microbiol.
, vol.98
, pp. 89-105
-
-
Kilimann, K.V.1
Hartmann, C.2
Delgado, A.3
Vogel, R.F.4
Gänzle, M.G.5
-
10
-
-
35748959683
-
Adaptive neuro-fuzzy modelling of anaerobic digestion of primary sedimentation sludge
-
Cakmakci, M., Adaptive neuro-fuzzy modelling of anaerobic digestion of primary sedimentation sludge. Bioprocess Biosyst. Eng. 2007, 30, 349- 357.
-
(2007)
Bioprocess Biosyst. Eng.
, vol.30
, pp. 349-357
-
-
Cakmakci, M.1
-
11
-
-
0027601884
-
ANFIS: Adaptive-network-based fuzzy inference system
-
Jang, J. S. R., ANFIS: Adaptive-network-based fuzzy inference system. IEEE Trans. Syst. Man Cybern. 1993, 23, 665- 685.
-
(1993)
IEEE Trans. Syst. Man Cybern.
, vol.23
, pp. 665-685
-
-
Jang, J.S.R.1
-
14
-
-
55049084919
-
Fuzzy clustering-based modeling of surface interactions and emulsions of selected whey protein concentrate combined to ι-carragenan and gum arabic solutions
-
Samhouri, M., Abu-Ghoush, M., Yaseen, E., Herald, T., Fuzzy clustering-based modeling of surface interactions and emulsions of selected whey protein concentrate combined to ι-carragenan and gum arabic solutions. J. Food Eng. 2009, 91, 10- 17.
-
(2009)
J. Food Eng.
, vol.91
, pp. 10-17
-
-
Samhouri, M.1
Abu-Ghoush, M.2
Yaseen, E.3
Herald, T.4
-
15
-
-
40849101433
-
Modeling and optimization of viscosity in enzyme-modified cheese by fuzzy logic and generic algorithm
-
Mohebbi, M., Barouei, J., Akbarzadeh, M. R., Rowhanimanesh, A. R. et al., Modeling and optimization of viscosity in enzyme-modified cheese by fuzzy logic and generic algorithm. Comput. Electron. Agric. 2008, 62, 260- 265.
-
(2008)
Comput. Electron. Agric.
, vol.62
, pp. 260-265
-
-
Mohebbi, M.1
Barouei, J.2
Akbarzadeh, M.R.3
Rowhanimanesh, A.R.4
-
16
-
-
34548783983
-
Fuzzy identification and modeling of a gum-protein emulsifier in a model mayonnaise color development system
-
Samhouri, M., Abu-Ghoush, M., Herald, T., Fuzzy identification and modeling of a gum-protein emulsifier in a model mayonnaise color development system. Int. J. Food Eng. 2007, 3, 1- 17.
-
(2007)
Int. J. Food Eng.
, vol.3
, pp. 1-17
-
-
Samhouri, M.1
Abu-Ghoush, M.2
Herald, T.3
-
17
-
-
34547573969
-
Formulation and fuzzy modeling of emulsion stability and viscosity of a gum-protein emulsifier in a model mayonnaise system
-
Ghoush, M. A., Samhouri, M., Holy, M. A., Herald, T., Formulation and fuzzy modeling of emulsion stability and viscosity of a gum-protein emulsifier in a model mayonnaise system. J. Food Eng. 2008, 84, 348- 357.
-
(2008)
J. Food Eng.
, vol.84
, pp. 348-357
-
-
Ghoush, M.A.1
Samhouri, M.2
Holy, M.A.3
Herald, T.4
-
18
-
-
35448989730
-
Fuzzy expert system approach for determination of α-linolenic acid content of eggs obtained from hens by dietary flaxseed
-
Yalcin, H., Tasdemir, S., Fuzzy expert system approach for determination of α-linolenic acid content of eggs obtained from hens by dietary flaxseed. Food Sci. Technol. Int. 2007, 13, 217- 223.
-
(2007)
Food Sci. Technol. Int.
, vol.13
, pp. 217-223
-
-
Yalcin, H.1
Tasdemir, S.2
-
19
-
-
34547538498
-
Prediction of foods freezing and thawing times: Artificial neural networks and genetic algorithm approach
-
Goñi, S. M., Oddone, S., Segura, J. A., Mascheroni, R. H., Salvadori, V. O., Prediction of foods freezing and thawing times: Artificial neural networks and genetic algorithm approach. J. Food Eng. 2008, 84, 164- 178.
-
(2008)
J. Food Eng.
, vol.84
, pp. 164-178
-
-
Goñi, S.M.1
Oddone, S.2
Segura, J.A.3
Mascheroni, R.H.4
Salvadori, V.O.5
-
20
-
-
24144495227
-
Modeling sterilization process of canned foods using artificial neural networks
-
Gonçalves, E. C., Minim, L. A., Coimbra, J. S. R., Minim, V. P. R., Modeling sterilization process of canned foods using artificial neural networks. Chem. Process Eng. 2005, 44, 1269- 1276.
-
(2005)
Chem. Process Eng.
, vol.44
, pp. 1269-1276
-
-
Gonçalves, E.C.1
Minim, L.A.2
Coimbra, J.S.R.3
Minim, V.P.R.4
-
21
-
-
33947276150
-
Optimization of an artificial neural network for thermal/pressure food processing: Evaluation of training algorithms
-
Torrecilla, J. S., Otero, L., Sanz, P. D., Optimization of an artificial neural network for thermal/pressure food processing: Evaluation of training algorithms. Comput. Electron Agric. 2007, 56, 101- 110.
-
(2007)
Comput. Electron Agric.
, vol.56
, pp. 101-110
-
-
Torrecilla, J.S.1
Otero, L.2
Sanz, P.D.3
-
22
-
-
0001223496
-
Prediction of dough rheological properties using neural networks
-
Ruan, R., Almaer, S., Zhang, J., Prediction of dough rheological properties using neural networks. Cereal Chem. 1995, 72, 308- 311.
-
(1995)
Cereal Chem.
, vol.72
, pp. 308-311
-
-
Ruan, R.1
Almaer, S.2
Zhang, J.3
-
23
-
-
0031733749
-
Application of artificial neural networks as a non-linear modular modeling technique to describe bacterial growth in chilled food products
-
Geeraerd, A. H., Herremans, C. H., Cenens, C., Van Impe, J. G., Application of artificial neural networks as a non-linear modular modeling technique to describe bacterial growth in chilled food products. Int. J. Food Microbiol. 1998, 44, 49- 68.
-
(1998)
Int. J. Food Microbiol.
, vol.44
, pp. 49-68
-
-
Geeraerd, A.H.1
Herremans, C.H.2
Cenens, C.3
Van Impe, J.G.4
-
24
-
-
0003029188
-
Food quality prediction with neural networks
-
Ni, H., Gunasekaran, S., Food quality prediction with neural networks. Food Technol. 1998, 52, 60- 65.
-
(1998)
Food Technol.
, vol.52
, pp. 60-65
-
-
Ni, H.1
Gunasekaran, S.2
-
25
-
-
0034555366
-
Use of genetic artificial neural networks and spectral imaging for defect detection on cherries
-
Guyer, D., Yang, X., Use of genetic artificial neural networks and spectral imaging for defect detection on cherries. Comput. Electron. Agric. 2000, 29, 179- 194.
-
(2000)
Comput. Electron. Agric.
, vol.29
, pp. 179-194
-
-
Guyer, D.1
Yang, X.2
-
26
-
-
0035113447
-
Thermal process calculations using artificial neural network models
-
Afaghi, M., Ramaswamy, H. S., Prasher, S. O., Thermal process calculations using artificial neural network models. Food Res. Int. 2001, 34, 55- 65.
-
(2001)
Food Res. Int.
, vol.34
, pp. 55-65
-
-
Afaghi, M.1
Ramaswamy, H.S.2
Prasher, S.O.3
-
27
-
-
84867678183
-
-
Anonymous, Column selection for the analysis of fatty acid methyl esters. Agilent application catalogue, 5989-3760. EN
-
Anonymous, Column selection for the analysis of fatty acid methyl esters. Agilent application catalogue, 5989-3760. EN, www.agilent.com, 2008.
-
(2008)
-
-
-
28
-
-
0003753097
-
-
Prentice-Hall Upper Saddle River, NJ
-
Jang, J. S. R., Sun, C. T., Mizutani, E., Neuro-Fuzzy and Soft Computing: A Computational Approach to Learning and Machine Intelligence, Prentice-Hall Upper Saddle River, NJ 1997.
-
(1997)
Neuro-Fuzzy and Soft Computing: A Computational Approach to Learning and Machine Intelligence
-
-
Jang, J.S.R.1
Sun, C.T.2
Mizutani, E.3
-
29
-
-
0028543366
-
Training feed forward networks with the Marquardt algorithm
-
Hagan, M. T., Menhaj, M. B., Training feed forward networks with the Marquardt algorithm. IEEE Trans. Neural Network 1994, 6, 861- 867.
-
(1994)
IEEE Trans. Neural Network
, vol.6
, pp. 861-867
-
-
Hagan, M.T.1
Menhaj, M.B.2
-
30
-
-
34548146808
-
Stream flow forecasting using different artificial neural network algorithms
-
Kisi, O., Stream flow forecasting using different artificial neural network algorithms. ASCE J. Hydrol. Eng. 2007, 12, 532- 539.
-
(2007)
ASCE J. Hydrol. Eng.
, vol.12
, pp. 532-539
-
-
Kisi, O.1
-
32
-
-
69049090782
-
Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake
-
Kim, J., Kim, D. N., Lee, S. H., Yoo, S. H., Lee, S., Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake. Food Chem. 2010, 118, 398- 402.
-
(2010)
Food Chem.
, vol.118
, pp. 398-402
-
-
Kim, J.1
Kim, D.N.2
Lee, S.H.3
Yoo, S.H.4
Lee, S.5
-
33
-
-
84858802351
-
Effect of oil type and fatty acid composition on dynamic and steady shear rheology of vegetable oils
-
Yalcin, H., Toker, O. S., Dogan, M., Effect of oil type and fatty acid composition on dynamic and steady shear rheology of vegetable oils. J. Oleo Sci. 2012, 61, 181- 187.
-
(2012)
J. Oleo Sci.
, vol.61
, pp. 181-187
-
-
Yalcin, H.1
Toker, O.S.2
Dogan, M.3
-
35
-
-
70449105184
-
Chemometric approach to fatty acid profiles in Runner-type peanut cultivars by principal component analysis (PCA)
-
Shin, E. C., Craft, B. D., Pegg, B. R., Philips, R. D., Eitenmiller, R. R., Chemometric approach to fatty acid profiles in Runner-type peanut cultivars by principal component analysis (PCA). Food Chem. 2010, 119, 1262- 1270.
-
(2010)
Food Chem.
, vol.119
, pp. 1262-1270
-
-
Shin, E.C.1
Craft, B.D.2
Pegg, B.R.3
Philips, R.D.4
Eitenmiller, R.R.5
-
36
-
-
60549084178
-
Suspended sediment concentration estimation by an adaptive neuro-fuzzy and neural approaches using hydro-meteorogical data
-
Cobaner, M., Unal, B., Kisi, O., Suspended sediment concentration estimation by an adaptive neuro-fuzzy and neural approaches using hydro-meteorogical data. J. Hydrol. 2003, 367, 52- 61.
-
(2003)
J. Hydrol.
, vol.367
, pp. 52-61
-
-
Cobaner, M.1
Unal, B.2
Kisi, O.3
-
37
-
-
82855165145
-
Comparison of adaptive neuro fuzzy inference system and artificial neural networks for estimation of oxidative parameters of sunflower oil added some natural byproduct extracts
-
Karaman, S., Ozturk, I., Yalcin, H., Kayacier, A., Sagdic, O., Comparison of adaptive neuro fuzzy inference system and artificial neural networks for estimation of oxidative parameters of sunflower oil added some natural byproduct extracts. J. Sci. Food Agric. 2012, 92, 49- 58.
-
(2012)
J. Sci. Food Agric.
, vol.92
, pp. 49-58
-
-
Karaman, S.1
Ozturk, I.2
Yalcin, H.3
Kayacier, A.4
Sagdic, O.5
-
38
-
-
79955584657
-
Prediction of effect of natural antioxidant compounds on hazelnut oil oxidation by adaptive neuro-fuzzy inference system and artificial neural network
-
Yalcin, H., Ozturk, I., Karaman, S., Kisi, O. et al., Prediction of effect of natural antioxidant compounds on hazelnut oil oxidation by adaptive neuro-fuzzy inference system and artificial neural network. J. Food Sci. 2011, 76, 112- 120.
-
(2011)
J. Food Sci.
, vol.76
, pp. 112-120
-
-
Yalcin, H.1
Ozturk, I.2
Karaman, S.3
Kisi, O.4
|