Development of the POLIVAR model using neural networks as a tool to predict and identify monovarietal olive oils
Authors:
- Jorge Cervera-GascóJorge Cervera-Gascó
- Adrián RabadánARAdrián Rabadán
- Eulogio López-MataELEulogio López-Mata
- Manuel Álvarez-OrtíManuel Álvarez-Ortí
- José E. PardoJPJosé E. Pardo
- 1 August 2022
- journal article
- research article
- Published by Elsevier in Food Control
- Vol. 143
Abstract
No abstract availableKeywords
Funding Information
- Universidad de Castilla-La Mancha
- European Social Fund Plus (562729)
This publication has 40 references indexed in Scilit:
- The Short-Term Effects of Olive Oil and Flaxseed Oil for the Treatment of Constipation in Hemodialysis PatientsJournal of Renal Nutrition, 2015
- The future of food demand: understanding differences in global economic modelsAgricultural Economics, 2013
- Quality assessment and authentication of virgin olive oil by NMR spectroscopy: A critical reviewAnalytica Chimica Acta, 2013
- Consequences of consumer trust in PDO food products: the role of familiarityJournal of Product & Brand Management, 2011
- Characterization of Monovarietal Argentinian Olive Oils from New Productive ZonesJournal of the American Oil Chemists' Society, 2007
- Extra‐virgin and refined olive oils decrease plasma triglyceride, moderately affect lipoprotein oxidation susceptibility and increase bone density in growing pigsJournal of the Science of Food and Agriculture, 2006
- The Problem of OverfittingJournal of Chemical Information and Computer Sciences, 2003
- Input variable identification — fuzzy curves and fuzzy surfacesFuzzy Sets and Systems, 1996
- Polyphenols in olive oilsJournal of the American Oil Chemists' Society, 1981
- An Algorithm for Least-Squares Estimation of Nonlinear ParametersJournal of the Society for Industrial and Applied Mathematics, 1963