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Results:
1-7
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Results: 7
Authors:
VALLEJOCORDOBA B
ARTEAGA GE
NAKAI S
Citation: B. Vallejocordoba et al., PREDICTING MILK SHELF-LIFE BASED ON ARTIFICIAL NEURAL NETWORKS AND HEADSPACE GAS-CHROMATOGRAPHIC DATA, Journal of food science, 60(5), 1995, pp. 885-888
Authors:
ARTEAGA GE
VAZQUEZARTEAGA MC
NAKAI S
Citation: Ge. Arteaga et al., DYNAMIC OPTIMIZATION OF THE HEAT-TREATMENT OF MILK, Food research international, 27(1), 1994, pp. 77-82
Authors:
ARTEAGA GE
LICHAN E
VAZQUEZARTEAGA MC
NAKAI S
Citation: Ge. Arteaga et al., SYSTEMATIC EXPERIMENTAL-DESIGNS FOR PRODUCT FORMULA OPTIMIZATION, Trends in food science & technology, 5(8), 1994, pp. 243-254
Authors:
ARTEAGA GE
HORIMOTO Y
LICHAN E
NAKAI S
Citation: Ge. Arteaga et al., PARTIAL LEAST-SQUARES REGRESSION OF 4TH-DERIVATIVE ULTRAVIOLET ABSORBENCY SPECTRA PREDICTS COMPOSITION OF PROTEIN MIXTURES - APPLICATION TOBOVINE CASEINS, Journal of agricultural and food chemistry, 42(9), 1994, pp. 1938-1942
Authors:
VODOVOTZ Y
ARTEAGA GE
NAKAI S
Citation: Y. Vodovotz et al., PRINCIPAL COMPONENT SIMILARITY ANALYSIS FOR CLASSIFICATION AND ITS APPLICATION TO GC DATA OF MANGO, Food research international, 26(5), 1993, pp. 355-363
Authors:
ARTEAGA GE
NAKAI S
Citation: Ge. Arteaga et S. Nakai, PREDICTING PROTEIN FUNCTIONALITY WITH ARTIFICIAL NEURAL NETWORKS - FOAMING AND EMULSIFYING PROPERTIES, Journal of food science, 58(5), 1993, pp. 1152-1156
Authors:
ARTEAGA GE
LICHAN E
NAKAI S
COFRADES S
JIMENEZCOLMENERO F
Citation: Ge. Arteaga et al., INGREDIENT INTERACTION EFFECTS ON PROTEIN FUNCTIONALITY - MIXTURE DESIGN APPROACH, Journal of food science, 58(3), 1993, pp. 656-662
Risultati:
1-7
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