Neural network models to classify olive oils within the protected denomination of origin framework-Reference-Cited by-同舟云学术

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Neural network models to classify olive oils within the protected denomination of origin framework

Published:2013-08-08 Issue:12 Volume:48 Page:2528-2534
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Torrecilla José S.¹,Cancilla John C.¹,Matute Gemma¹,Díaz-Rodríguez Pablo¹

Affiliation:

1. Departamento de Ingeniería Química; Facultad de Ciencias Químicas; Universidad Complutense de Madrid; 28040 Madrid Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference37 articles.

1. Characterisation of virgin olive oil of Italian olive cultivars: Frantoio and Leccino, grown in Andalusia;Aguilera;Food Chemistry,2005

2. Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness;Apetrei;Analytica Chimica Acta,2010

3. An approach to the interpretation of backpropagation neural network models in QSAR studies;Baskin;Sar and Qsar in Environmental Research,2002

4. Classification of black tea liquor using cyclic voltammetry;Bhattacharyya;Journal of Food Engineering,2012

5. The potential of coupling information using three analytical techniques for identifying the geographical origin of Liguria extra virgin olive oil;Casale;Food Chemistry,2010

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