Author:
Sun Yilan,Lin Hongkun,Lu Juehan,Zhang Qinhua,Su Che,Huang Shiguo,Pang Jie,Li Xiaolin
Reference12 articles.
1. Informed classification of sweeteners/bitterants compounds via explainable machine learning. CURRENT RESEARCH IN FOOD;G Maroni;The RDKit Documentation,2022
2. Characterizing bitterness: Identification of key structural features and development of a classification model;S Rodgers;JOURNAL OF CHEMICAL INFORMATION AND MODELING,2006
3. Modelling wine astringency from its chemical composition using machine learning algorithms;M P S�enz-Navajas;OENO ONE,2019
4. Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis;P Salum;Journal of Agricultural and Food Chemistry,2017
5. Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation-solvent extraction;S Selli;Food Chemistry,2009