A critical review on the use of artificial neural networks in olive oil production, characterization and authentication-Reference-Cited by-同舟云学术

A critical review on the use of artificial neural networks in olive oil production, characterization and authentication

Published:2018-02-16 Issue:12 Volume:59 Page:1913-1926
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Gonzalez-Fernandez I.¹²,Iglesias-Otero M. A.¹²,Esteki M.³,Moldes O. A.²,Mejuto J. C.²^ORCID,Simal-Gandara J.⁴^ORCID

Affiliation:

1. DQBito Biomedical Engineering, Baiona, Pontevedra, Spain

2. Department of Physical Chemistry, Faculty of Sciences, University of Vigo – Ourense Campus, Ourense, Spain

3. Department of Chemistry, University of Zanjan, Zanjan, Iran

4. Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo – Ourense Campus, Ourense, Spain

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1433628

Reference89 articles.

1. Near Infrared Spectroscopy and Artificial Neural Network to Characterise Olive Fruit and Oil Online for Process Optimisation

2. Classification of pyrolysis mass spectra by fuzzy multivariate rule induction-comparison with regression, K-nearest neighbour, neural and decision-tree methods

3. Evaluation of the fertilizing effect of olive mill waste compost in short-term crops

4. Sensory Evaluation of Virgin Olive Oils by Artificial Neural Network Processing of Dynamic Head-Space Gas Chromatographic Data

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