Oxidative stability of virgin olive oil: evaluation and prediction with an adaptive neuro‐fuzzy inference system (ANFIS)-Reference-Cited by-同舟云学术

Oxidative stability of virgin olive oil: evaluation and prediction with an adaptive neuro‐fuzzy inference system (ANFIS)

Published:2019-06-13 Issue:12 Volume:99 Page:5358-5367
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Arabameri Majid¹^ORCID,Nazari Roshanak Rafiei²,Abdolshahi Anna³,Abdollahzadeh Mohammad⁴,Mirzamohammadi Solmaz¹⁵,Shariatifar Nabi⁶⁷⁸,Barba Francisco J⁹^ORCID,Mousavi Khaneghah Amin¹⁰^ORCID

Affiliation:

1. Vice‐chancellery of Food and DrugShahroud University of Medical Sciences Shahroud Iran

2. Department of Physics, South Tehran BranchIslamic Azad University Tehran Iran

3. Food Safety Research Center(salt), School of Nutrition and Food SciencesSemnan University of Medical Sciences Semnan Iran

4. Vice‐Chancellery of Food and DrugSabzevar University of Medical Sciences Sabzevar Iran

5. School of MedicineShahroud University of Medical Sciences Shahroud Iran

6. Department of Environmental Health, School of Public HealthTehran University of Medical Sciences Tehran Iran

7. Halal research center of IRI.FDA.MOH Tehran Iran

8. Food safety research center, Shahid Beheshti University of Medical Science Tehran Iran

9. Universitat de València, Faculty of Pharmacy, Preventive Medicine and Public Health, Food ScienceToxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estelléss/n, 46100 Burjassot, ValènciaSpain

10. Department of Food Science, Faculty of Food EngineeringState University of Campinas (UNICAMP) Monteiro Lobato, 80. Caixa. CEP: 13083‐862, Campinas São Paulo

Funder

Shahroud University of Medical Sciences

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9777

Reference37 articles.

1. Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high-added value compounds

2. High Voltage Electrical Discharges, Pulsed Electric Field, and Ultrasound Assisted Extraction of Protein and Phenolic Compounds from Olive Kernel

3. Gas assisted mechanical expression (GAME) for the selective recovery of lipophilic and hydrophilic compounds from olive kernel