Drying kinetics of basil seed mucilage in an infrared dryer: Application of GA‐ANN and ANFIS for the prediction of drying time and moisture ratio

Comparison of convective and infrared heating as means of drying pomegranate arils (Punica granatum L.)

(2019) Samia Briki et al.   HEAT AND MASS TRANSFER

Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review

(2019) Fakhreddin Salehi   JOURNAL OF TEXTURE STUDIES

Improvement of gluten‐free bread and cake properties using natural hydrocolloids: A review

(2019) Fakhreddin Salehi   Food Science & Nutrition

Prediction kinetic, energy and exergy of quince under hot air dryer using ANNs and ANFIS

(2019) Yousef Abbaspour‐Gilandeh et al.   Food Science & Nutrition

Strength and dynamic elasticity modulus of rubberized concrete designed with ANFIS modeling and ultrasonic technique

(2019) Mostafa Jalal et al.   CONSTRUCTION AND BUILDING MATERIALS

Combined ultrasound and infrared assisted conductive hydro-drying of apple slices

(2018) Vahid Baeghbali et al.   DRYING TECHNOLOGY

Characterization of chemical, molecular, thermal and rheological properties of medlar pectin extracted at optimum conditions as determined by Box-Behnken and ANFIS models

(2018) Rami H. Al-Amoudi et al.   FOOD CHEMISTRY

Application of ANFIS-based subtractive clustering algorithm in soil Cation Exchange Capacity estimation using soil and remotely sensed data

(2017) Ali Keshavarzi et al.   MEASUREMENT

Effect of infrared pretreatment on low-humidity air drying of apple slices

(2016) Sandhya R. Shewale et al.   DRYING TECHNOLOGY

Experimental analysis and CFD simulation of infrared apricot dryer with heat recovery

(2016) Mustafa Aktaş et al.   DRYING TECHNOLOGY

Microwave- and infrared-assisted convective drying of green pepper: Quality and energy considerations

(2015) J.M. Łechtańska et al.   CHEMICAL ENGINEERING AND PROCESSING

Modeling of rheological behavior of honey using genetic algorithm–artificial neural network and adaptive neuro-fuzzy inference system

(2015) Marziyeh Ramzi et al.   Food Bioscience

Fruit classification using computer vision and feedforward neural network

(2014) Yudong Zhang et al.   JOURNAL OF FOOD ENGINEERING

Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum

(2014) Akefe Zameni et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Predicting Total Acceptance of Ice Cream Using Artificial Neural Network

(2013) Maryam Bahramparvar et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of different purification and drying methods on rheological properties and viscoelastic behaviour of durian seed gum

(2012) Bahareh Tabatabaee Amid et al.   CARBOHYDRATE POLYMERS

Thermal conductivity prediction of foods by Neural Network and Fuzzy (ANFIS) modeling techniques

(2011) Mohammad Shafiur Rahman et al.   FOOD AND BIOPRODUCTS PROCESSING

A hybrid ANFIS model for business failure prediction utilizing particle swarm optimization and subtractive clustering

(2011) Mu-Yen Chen   INFORMATION SCIENCES

Physicochemical characterization of grewia polysaccharide gum: Effect of drying method

(2010) Elijah I. Nep et al.   CARBOHYDRATE POLYMERS

A network-based fuzzy inference system for sonodisruption process of re-assembled casein micelles

(2010) Ashkan Madadlou et al.   JOURNAL OF FOOD ENGINEERING

DRYING OF EGGPLANT SLICES IN THIN LAYERS AT DIFFERENT AIR TEMPERATURES

(2010) İBRAHİM DOYMAZ   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Drying kinetics of semi-finished cassava crackers: A comparative study

(2007) S. Lertworasirikul   LWT-FOOD SCIENCE AND TECHNOLOGY