A critical review on the applications of artificial neural networks in winemaking technology-Reference-Cited by-同舟云学术

A critical review on the applications of artificial neural networks in winemaking technology

Published:2015-10-13 Issue:13 Volume:57 Page:2896-2908
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:

Moldes O. A.¹,Mejuto J. C.¹^ORCID,Rial-Otero R.²,Simal-Gandara J.²^ORCID

Affiliation:

1. Department of Physical Chemistry, Faculty of Science, University of Vigo, Ourense, Spain

2. Nutrition and Bromatology Group, Department of Analytical and Food Chemistry; Food Science and Technology Faculty, 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/10.1080/10408398.2015.1078277

Reference79 articles.

1. Investigating charge transport in molecular switches with neural networks

2. The Use of Fourier Transform Infrared (FTIR) Spectroscopy and Artificial Neural Networks (ANNs) to Assess Wine Quality

3. Electronic Nose Based on Independent Component Analysis Combined with Partial Least Squares and Artificial Neural Networks for Wine Prediction

4. Differentiation of ‘two Andalusian DO ‘fino’ wines according to their metal content from ICP-OES by using supervised pattern recognition methods

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