A SMART methodology for assessment of hexanal in potato crisps using electronic nose technology: sensor screening by scalar machine learning classifier method
Author:
Funder
Technical Education Quality Improvement Program (TEQIP Phase-II) of Jadavpur University, Kolkata, India, supported by the Ministry of Human Resource Development, Govt. of India
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05831-y.pdf
Reference30 articles.
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2. Aparicio R, Rocha SM, Delgadillo I, Morales MT (2000) Detection of rancid defect in virgin olive oil by the electronic nose. J Agric Food Chem 48:853–860. https://doi.org/10.1021/jf9814087
3. Aparicio-Ruiz R, García-González DL, Morale MT, Lobo A, Romero I (2018) Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs. GC-MS Talanta 187:133–141. https://doi.org/10.1016/j.talanta.2018.05.008
4. Bhattacharjee P, Kshirsagar A, Singhal RS (2005) Supercritical carbon dioxide extraction of 2-acetyl-1-pyrroline from Pandanus amaryllifolius Roxb. Food Chem 91:255–259. https://doi.org/10.1016/j.foodchem.2004.01.062
5. Bose A, Bhattacharjee P (2018) Development of a new equation in fuzzy logic analysis for ascertaining appropriate dose of gamma irradiation of virgin coconut oil. Methods X 5:991–1004. https://doi.org/10.1016/j.mex.2018.01.013
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