Linking Chemical Parameters to Sensory Panel Results through Neural Networks To Distinguish Olive Oil Quality-Reference-Cited by-同舟云学术

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Linking Chemical Parameters to Sensory Panel Results through Neural Networks To Distinguish Olive Oil Quality

Published:2014-10-27 Issue:44 Volume:62 Page:10661-10665
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cancilla John C.¹,Wang Selina C.²,Díaz-Rodríguez Pablo¹,Matute Gemma¹,Cancilla John D.³,Flynn Dan²,Torrecilla José S.¹

Affiliation:

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

2. Olive Center, University of California—Davis, Davis, California 95616, United States

3. Cherrygate, S.L., 28224 Madrid, Spain

Funder

European Commission

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf503482h

Reference43 articles.

1. Mediterranean diet pyramid: a cultural model for healthy eating

2. Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer

3. Effects of a Mediterranean-Style Diet on Cardiovascular Risk Factors

4. The antioxidant/anticancer potential of phenolic compounds isolated from olive oil

5. Determination of Phenols, Flavones, and Lignans in Virgin Olive Oils by Solid-Phase Extraction and High-Performance Liquid Chromatography with Diode Array Ultraviolet Detection

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