Effects of temperature, time, and pH on the stability of anthocyanin extracts: Prediction of total anthocyanin content using nonlinear models
In this study, different anthocyanin sources including grape skin, black carrot, and red
cabbage were used to determine the effect of thermal treatment, different acidity levels, and …
cabbage were used to determine the effect of thermal treatment, different acidity levels, and …
Neural identification of selected apple pests
P Boniecki, K Koszela, H Piekarska-Boniecka… - … and Electronics in …, 2015 - Elsevier
The subject of this study was to investigate the possibility of using artificial neural networks
as a tool for classification, designed to identify apple orchard pests. The paper presents a …
as a tool for classification, designed to identify apple orchard pests. The paper presents a …
Oxidative stability of virgin olive oil: evaluation and prediction with an adaptive neuro‐fuzzy inference system (ANFIS)
Background An adaptive neuro‐fuzzy inference system (ANFIS) was employed to predict the
oxidative stability of virgin olive oil (VOO) during storage as a function of time, storage …
oxidative stability of virgin olive oil (VOO) during storage as a function of time, storage …
[HTML][HTML] Development of surrogate predictive models for the nonlinear elasto-plastic response of medium density fibreboard-based sandwich structures
YJ Wong, KB Mustapha, Y Shimizu, A Kamiya… - International Journal of …, 2021 - Elsevier
Medium-density fibreboard (MDF) belongs to a class of engineered wood products
facilitating efficient use of wood wastes. For this class of materials, the development of …
facilitating efficient use of wood wastes. For this class of materials, the development of …
[HTML][HTML] Modelling some quality attributes of a convective Hot-Air dried tomato slices using ANN and ANFIS techniques
The study investigated how different processing combinations affect the quality of tomatoes
dried in a convective hot-air dryer. The Taguchi technique was used to plan the experiments …
dried in a convective hot-air dryer. The Taguchi technique was used to plan the experiments …
Prediction of fatty acid composition of vegetable oils based on rheological measurements using nonlinear models
The aim of this study was to model the fatty acid composition of vegetable oils by using the
adaptive neuro fuzzy inference system (ANFIS) and artificial neural network (ANN) based on …
adaptive neuro fuzzy inference system (ANFIS) and artificial neural network (ANN) based on …
An adaptive neuro-fuzzy identification model for the detection of meat spoilage
VS Kodogiannis, A Alshejari - Applied Soft Computing, 2014 - Elsevier
In food industry, safety and quality are considered important issues worldwide that are
directly related to health and social progress. To address the rapid and non-destructive …
directly related to health and social progress. To address the rapid and non-destructive …
An intelligent decision support system for the detection of meat spoilage using multispectral images
A Alshejari, VS Kodogiannis - Neural Computing and Applications, 2017 - Springer
In food industry, quality and safety are considered important issues worldwide that are
directly related to health and social progress. The use of vision technology for quality testing …
directly related to health and social progress. The use of vision technology for quality testing …
Evaluating the potential of artificial neural network and neuro‐fuzzy techniques for estimating antioxidant activity and anthocyanin content of sweet cherry during …
S Taghadomi‐Saberi, M Omid… - Journal of the …, 2014 - Wiley Online Library
BACKGROUND This paper presents a versatile way for estimating antioxidant activity and
anthocyanin content at different ripening stages of sweet cherry by combining image …
anthocyanin content at different ripening stages of sweet cherry by combining image …
Comparison of adaptive neuro‐fuzzy inference system and artificial neural networks for estimation of oxidation parameters of sunflower oil added with some natural …
BACKROUND: Apple pomace, orange peel and potato peel, which have important
antioxidative compounds in their structures, are byproducts obtained from fruit or vegetable …
antioxidative compounds in their structures, are byproducts obtained from fruit or vegetable …