Easy classification of traditional Minas cheeses using artificial neural networks and discriminant analysis

Classification of food vegetable oils by fluorimetry and artificial neural networks

(2015) Carlos Eduardo Tanajura da Silva et al.   FOOD CONTROL

The influence of seasons and ripening time on yeast communities of a traditional Brazilian cheese

(2015) Valéria M. Cardoso et al.   FOOD RESEARCH INTERNATIONAL

Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (

(2015) Ali Eroglu et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Determination of cheese origin by using 16S rDNA fingerprinting of bacteria communities by PCR–DGGE: Preliminary application to traditional Minas cheese

(2012) Edna F. Arcuri et al.   FOOD CONTROL

Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds

(2011) C. Cevoli et al.   FOOD CHEMISTRY

Classification of extra virgin olive oils according to their genetic variety using linear discriminant analysis of sterol profiles established by ultra-performance liquid chromatography with mass spectrometry detection

(2010) M.J. Lerma-García et al.   FOOD RESEARCH INTERNATIONAL

The effects of nisin on Staphylococcus aureus count and the physicochemical properties of Traditional Minas Serro cheese

(2010) Maximiliano Soares Pinto et al.   INTERNATIONAL DAIRY JOURNAL

Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy

(2010) M.J. Lerma-García et al.   JOURNAL OF DAIRY SCIENCE

Survival of Listeria innocua in Minas Traditional Serro cheese during ripening

(2009) Maximiliano Soares Pinto et al.   FOOD CONTROL