Prediction of oxidation parameters of purified Kilka fish oil including gallic acid and methyl gallate by adaptive neuro-fuzzy inference system (ANFIS) and artificial neural network

Comparison antioxidant activity of Tarom Mahali rice bran extracted from different extraction methods and its effect on canola oil stabilization

(2015) Reza Farahmandfar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comparison of adaptive neuro-fuzzy inference system and artificial neural networks (MLP and RBF) for estimation of oxidation parameters of soybean oil added with curcumin

(2015) Elahe Asnaashari et al.   Journal of Food Measurement and Characterization

Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion

(2014) Maryam Asnaashari et al.   FOOD CHEMISTRY

Antioxidant activity of raspberry (Rubus fruticosus) leaves extract and its effect on oxidative stability of sunflower oil

(2014) Maryam Asnaashari et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluating the potential of natural curcumin for oxidative stability of soybean oil

(2014) Naeeme Eshghi et al.   NATURAL PRODUCT RESEARCH

Shelf-life prediction of olive oils using empirical models developed at low and high temperatures

(2013) Reza Farhoosh et al.   FOOD CHEMISTRY

Autoxidation of Unsaturated Lipids in Food Emulsion

(2011) Yue-E Sun et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Shelf-life prediction of perilla oil by considering the induction period of lipid oxidation

(2011) Soo Dong Shim et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

An adaptive neural-fuzzy inference system (ANFIS) for detection of bruises on Chinese bayberry (Myrica rubra) based on fractal dimension and RGB intensity color

(2011) Hong Zheng et al.   JOURNAL OF FOOD ENGINEERING

Prediction of Effect of Natural Antioxidant Compounds on Hazelnut Oil Oxidation by Adaptive Neuro-Fuzzy Inference System and Artificial Neural Network

(2011) Hasan Yalcin et al.   JOURNAL OF FOOD SCIENCE

Comparison of adaptive neuro-fuzzy inference system and artificial neural networks for estimation of oxidation parameters of sunflower oil added with some natural byproduct extracts

(2011) Safa Karaman et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of temperature on rheological characteristics of molasses: Modeling of apparent viscosity using Adaptive Neuro – Fuzzy Inference System (ANFIS)

(2011) Safa Karaman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of artificial neural networks to the prediction of the antioxidant activity of essential oils in two experimental in vitro models

(2009) Alvaro Cortes Cabrera et al.   FOOD CHEMISTRY

Cardiac mortality is associated with low levels of omega-3 and omega-6 fatty acids in the heart of cadavers with a history of coronary heart disease

(2009) Nipon Chattipakorn et al.   NUTRITION RESEARCH

Oxidative kinetics of salmon oil in bulk and in nanoemulsion stabilized by marine lecithin

(2009) Nabila Belhaj et al.   PROCESS BIOCHEMISTRY

A close to real-time prediction method of total coliform bacteria in foods based on image identification technology and artificial neural network

(2008) Yong-guang Yin et al.   FOOD RESEARCH INTERNATIONAL

Formulation and fuzzy modeling of emulsion stability and viscosity of a gum–protein emulsifier in a model mayonnaise system

(2007) Mahmoud Abu Ghoush et al.   JOURNAL OF FOOD ENGINEERING