Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference41 articles.
1. Al-Mahasneh M, Aljarrah M, Rababah T, Alu’datt M. Application of hybrid neural fuzzy system (ANFIS) in food processing and technology. Food Engineering Reviews. 8(3): 351-366 (2018)
2. Atkinson A, Donev A, Tobias R. Optimum experimental designs, with SAS, vol 34. Oxford University Press, Oxford (2007)
3. Baskararaj S, Theivendren P, Palanisamy P, Kannan S, Pavadai P, Arunachalam S, Sankaranarayanan M, Mohan UP, Ramasamy L, Kunjiappan S. Optimization of bioactive compounds extraction assisted by microwave parameters from Kappaphycus alvarezii using RSM and ANFIS modeling. Journal of Food Measurement and Characterization. 13: 2773-2789 (2019)
4. Boominathan P, Chittibabu C, Sivaraj C, Gayathiri E, Arumugam P. Antioxidant, antibacterial and GC-MS analysis of methanol root extract of Hemidesmus indicus (L.) R. Br. Journal of Pharmacognosy and Phytochemistry. 7: 1620-1626 (2018)
5. Brand-Williams W, Cuvelier M-E, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology. 28: 25-30 (1995)
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献