Quantification of spice mixture compositions by electronic nose. Part I. Experimental design and data analysis using neural networks
- Author
- HAOXIAN ZHANG1 ; BALABAN, Murat Ö2 ; PRINCIPE, José C3 ; PORTIER, Kenneth4
[1] Agricultural and Biological Engineering Dept. Univ. of Florida, Gainesville, Fla, United States
[2] Food Science and Human Nutrition Dept., Univ. of Florida, P.O. Box 110370, Gainesville, FL 32611, United States
[3] Computational Neuro Engineering Laboratory, Univ. of Florida, Gainesville, Fla, United States
[4] Department of Statistics, Univ. of Florida, Gainesville, Fla, United States - Source
Journal of food science. 2005, Vol 70, Num 4, pp E253-E258 ; ref : 18 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- : electronic nose mixture neural network quantification spice
- Keyword (fr)
- Analyse donnée Analyse quantitative Composition chimique Donnée expérimentale Epice Mélange Nez électronique Plan expérience Réseau neuronal
- Keyword (en)
- Data analysis Quantitative analysis Chemical composition Experimental data Spice Mixture Electronic nose Experimental design Neural network
- Keyword (es)
- Análisis datos Análisis cuantitativo Composición química Dato experimental Especia Mezcla Nariz electrónica Plan experiencia Red neuronal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16810768
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.2005.tb07180.x 
https://dx.doi.org/10.1111/j.1365-2621.2005.tb07180.x
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