Combined application of electronic nose analysis and back-propagation neural network and random forest models for assessing yogurt flavor acceptability

Trees vs Neurons: Comparison between random forest and ANN for high-resolution prediction of building energy consumption

(2017) Muhammad Waseem Ahmad et al.   ENERGY AND BUILDINGS

Monitoring the fermentation, post-ripeness and storage processes of set yogurt using voltammetric electronic tongue

(2017) Zhenbo Wei et al.   JOURNAL OF FOOD ENGINEERING

Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt

(2017) Huaixiang Tian et al.   JOURNAL OF FOOD SCIENCE

Electronic nose based on partition column integrated with gas sensor for fruit identification and classification

(2016) Radi et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

(2016) Anna Gliszczyńska-Świgło et al.   Food Analytical Methods

Maximum burning rate and fixed carbon burnout efficiency of power coal blends predicted with back-propagation neural network models

(2016) Jun Cheng et al.   FUEL

Using a back propagation neural network based on improved particle swarm optimization to study the influential factors of carbon dioxide emissions in Hebei Province, China

(2016) Wei Sun et al.   JOURNAL OF CLEANER PRODUCTION

Relationships between functional genes in Lactobacillus delbrueckii ssp. bulgaricus isolates and phenotypic characteristics associated with fermentation time and flavor production in yogurt elucidated using multilocus sequence typing

(2016) Wenjun Liu et al.   JOURNAL OF DAIRY SCIENCE

Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt

(2016) S. Ozturkoglu-Budak et al.   JOURNAL OF DAIRY SCIENCE

Correlation and variable importance in random forests

(2016) Baptiste Gregorutti et al.   STATISTICS AND COMPUTING

A random forest guided tour

(2016) Gérard Biau et al.   TEST

A random forest guided tour

(2016) Gérard Biau et al.   TEST

Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges

(2015) C. B. J. Villarino et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Comparison of ELM, RF, and SVM on E-nose and E-tongue to trace the quality status of mandarin (Citrus unshiu Marc.)

(2015) Shanshan Qiu et al.   JOURNAL OF FOOD ENGINEERING

Quality-grade evaluation of petroleum waxes using an electronic nose with a TGS gas sensor array

(2015) Ji Wang et al.   MEASUREMENT SCIENCE and TECHNOLOGY

Comparison of Different Classification Methods for Analyzing Electronic Nose Data to Characterize Sesame Oils and Blends

(2015) Xiaolong Shao et al.   SENSORS

Quality Evaluation of Beef Seasonings Using Gas Chromatography-Mass Spectrometry and Electronic Nose: Correlation with Sensory Attributes and Classification According to Grade Level

(2014) Huaixiang Tian et al.   Food Analytical Methods

Discrimination and Characterization of Strawberry Juice Based on Electronic Nose and Tongue: Comparison of Different Juice Processing Approaches by LDA, PLSR, RF, and SVM

(2014) Shanshan Qiu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of random forests to select premium quality vegetable oils by their fatty acid composition

(2013) Fang-fang Ai et al.   FOOD CHEMISTRY

Instrumental Methods (Spectroscopy, Electronic Nose, and Tongue) As Tools To Predict Taste and Aroma in Beverages: Advantages and Limitations

(2012) Heather Smyth et al.   CHEMICAL REVIEWS

Multi-scale object-based image analysis and feature selection of multi-sensor earth observation imagery using random forests

(2012) Dennis C. Duro et al.   INTERNATIONAL JOURNAL OF REMOTE SENSING

Comparison of random forest, support vector machine and back propagation neural network for electronic tongue data classification: Application to the recognition of orange beverage and Chinese vinegar

(2012) Miao Liu et al.   SENSORS AND ACTUATORS B-CHEMICAL

Multi-class differentiation of cannabis seedlings in a forensic context

(2011) Julian Broséus et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review

(2011) Winny Routray et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Volatile Flavor Compounds in Yogurt: A Review

(2010) Hefa Cheng   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Landslide susceptibility assessment and factor effect analysis: backpropagation artificial neural networks and their comparison with frequency ratio and bivariate logistic regression modelling

(2009) Biswajeet Pradhan et al.   ENVIRONMENTAL MODELLING & SOFTWARE

Application of the electronic nose to the identification of different milk flavorings

(2009) Bei Wang et al.   FOOD RESEARCH INTERNATIONAL

A feasibility study on on-line determination of rice wine composition by Vis–NIR spectroscopy and least-squares support vector machines

(2008) H.Y. Yu et al.   FOOD CHEMISTRY

Optimum operating conditions for heat and mass transfer in foodstuffs drying by means of neural network inverse

(2008) J.A. Hernández   FOOD CONTROL

Preliminary study of ion mobility based electronic nose MGD-1 for discrimination of hard cheeses

(2008) Oguz Gursoy et al.   JOURNAL OF FOOD ENGINEERING

Application of wavelet transform coupled with artificial neural network for predicting physicochemical properties of osmotically dehydrated pumpkin

(2008) M. Shafafi Zenoozian et al.   JOURNAL OF FOOD ENGINEERING