Application of artificial neural networks (ANN) for predicting the effect of processing on the digestibility of foods-Reference-Cited by-同舟云学术

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Application of artificial neural networks (ANN) for predicting the effect of processing on the digestibility of foods

Published:2023 Issue: Volume: Page:333-361
ISSN:
Container-title:Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being
language:
Short-container-title:

Author:

Espinosa Sandoval L.A.^ORCID,Polanía Rivera A.M.^ORCID,Castañeda Florez L.,García Figueroa A.

Publisher

Elsevier

Reference96 articles.

1. Efficient extraction of antioxidants from Vernonia cinerea leaves: Comparing response surface methodology and artificial neural network;Alara;Beni-Suef University Journal of Basic and Applied Sciences,2018

2. Development of a semi-dynamic in vitro model and its testing using probiotic Bacillus coagulans GBI-30, 6086 in orange juice and yogurt;Almada-Érix;Journal of Microbiological Methods,2021

3. Application of artificial neural network method to exergy and energy analyses of fluidized bed dryer for potato cubes;Azadbakht;Energy,2017

4. Appetite ratings of foods are predictable with an in vitro advanced gastrointestinal model in combination with an in silico artificial neural network;Bellmann;Food Research International,2019

5. Modeling and optimization of bioethanol production from breadfruit starch hydrolyzate vis-à-vis response surface methodology and artificial neural network;Betiku;Renewable Energy,2015

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4. Modeling of lipolysis in the human body and the methodology for developing technology of supplements for obesity prevention considering the utilization of food industry by-products;Frontiers in Nutrition;2023-12-08

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