Modeling the sweetness response using time–intensity data

Author:

Pfeiffer John F.,Boulton Roger B.,Noble Ann C.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference29 articles.

1. Bard, Y. (1968). Nonlinear parameter estimation and programming, program no. 360D-13.6.003, available through: The SHARE Program Library Agency, Triangle Universities Computation Center, PO Box 12076, Research Triangle Park, NC 27709.

2. Comparison of gradient methods for the solution of nonlinear parameter estimation problems;Bard;Society for Industrial and Applied Mathematics (SIAM) Journal on Numerical Analysis,1970

3. A theory of taste stimulation;Beidler;Journal of General Physiology,1954

4. Bennett, D. E. (1991). The formation of furfural and hydroxymethyl furfural in model solutions and port-style wines. Masters thesis, University of California, Davis.

5. Bolan, R. E. (1995). Fluidized-bed crystallizer for wine. Masters thesis, University of California, Davis.

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