Estimation of peroxidase activity in red cabbage by artificial neural network-Reference-Cited by-同舟云学术

Estimation of peroxidase activity in red cabbage by artificial neural network

Published:2013-06 Issue:2 Volume:5 Page:163-167
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Ghahfarrokhi I. Shahabi¹,Garmakhany A. Daraei²,Kashaninejad M.³,Dehghani A.A.⁴

Affiliation:

1. Department of Food Science and Engineering, Agricultural Campus, University of Tehran, P.O. Box 4111, Karadj, Iran

2. Department of Food Science & Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Golestan, Iran

3. Department of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Beheshti Avenue, Gorgan, 49138-15739, Iran

4. Department of Water Resource Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2012.0134

Reference18 articles.

1. Comparison between artificial neural networks and mathematical models for moisture ratio estimation in two varieties of green malt

2. An evaluation of the antioxidant and antiviral action of extracts of rosemary and provençal herbs

3. Modeling and optimization II: Comparison of estimation capabilities of response surface methodology with artificial neural networks in a biochemical reaction

4. Modeling and optimization III: Reaction rate estimation using artificial neural network (ANN) without a kinetic model

5. Modeling and optimization IV: Investigation of reaction kinetics and kinetic constants using a program in which artificial neural network (ANN) was integrated

Cited by 6 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

1. The synergistic effects of organic composts and microelements co-application in enhancing potato productivity in saline soils;Heliyon;2024-06

2. Response surface optimization of pudding formulation containing fish gelatin and clove ( Syzygium aromaticum ) and cinnamon ( Cinnamomum verum ) powder: Effect on color, physicochemical, and sensory attributes of the final pudding product;Food Science & Nutrition;2022-02-26

3. Development of magnetic cross-linked peroxidase aggregates on starch as enhancement template and their application for decolorization;International Journal of Biological Macromolecules;2019-06

4. Prediction of ultrasonic osmotic dehydration properties of courgette by ANN;Quality Assurance and Safety of Crops & Foods;2017-03-15

5. Prediction of the extraction yield using artificial neural network and response surface methodology: ultrasound-assisted extraction from Achillea berbresteinii L.;Quality Assurance and Safety of Crops & Foods;2014-12