The use of statistical software in food science and technology: Advantages, limitations and misuses-Reference-Cited by-同舟云学术

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The use of statistical software in food science and technology: Advantages, limitations and misuses

Published:2015-09 Issue: Volume:75 Page:270-280
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Nunes Cleiton Antônio,Alvarenga Verônica Ortiz,de Souza Sant'Ana Anderson,Santos Jânio Sousa,Granato Daniel

Funder

Conselho Nacional de Desenvolvimento Cientifico e Tecnológico (CNPq)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Publisher

Elsevier BV

Subject

Food Science

Reference71 articles.

1. Evaluation of data transformations used with the square root and schoolfield models for predicting bacterial growth rate;Alber;Applied and Environmental Microbiology,1992

2. Jaboticaba (Myrciaria jaboticaba (Vell.) Berg), a Brazilian grape-like fruit, improves plasma lipid profile in streptozotocin-mediated oxidative stress in diabetic rats;Alezandro;Food Research International,2013

3. Nutrition aspects of second generation soy foods;Alezandro;Journal of Agricultural and Food Chemistry,2011

4. Effect of gamma irradiation on the nutritional quality of Agaricus bisporus strains cultivated in different composts;Andrade;Anais da Academia Brasileira de Ciências,2014

5. Cluster analysis: application in food science and technology;Ares,2014

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