1.

Evaluation and comparison of sensory, color, and rheological properties of low fat cream containing Konjac gum by Principal component analysis (PCA) and Partial least squares (PLS) regression) regression

Volume 17, Issue 1, March and April 2021, Pages 107-120
Seyed Ali Mohammadi; Mohsen Ghods rohani; Masoud Najaf Najafi; Morteza Kashaninejad

2.

Evaluation and comparison of Sensory, physicochemical and rheological properties of labane formulation produced by wheyless process using principal component analysis (PCA) and partial least squares regression (PLS regression)

Volume 15, Issue 5, November and December 2019, Pages 543-563
Mostafa Kashaninejad; Masoud Najaf Najafi; Mohsen Ghods rohani; Morteza Kashaninejad

3.

Evaluation of the Importance of Multi-objective Particle Swarm Algorithm Parameters in Optimizing the Solutes Rejection of Camel Milk Ultrafiltration Using Partial Least Squares Regression

Volume 19, Issue 5, November and December 2023, Pages 577-591
Seyed Mohammad Ali Razavi; Morteza Kashaninejad

4.

Statistical Modeling of Soil Salinity on Large Scale

Volume 31, Issue 3, July 2018, Pages 929-942
Yousef Hasheminejhad; Mehdi Homaee; Ali Akbar Noroozi

5.

Use of dough mechanical properties in the prediction rheology of dough, quality, sensory, shelf life and microstructure of bread: investigation by asymmetric and symmetric multivariate methods

Volume 13, Issue 5, November and December 2017, Pages 663-679
Amir Pourfarzad; Mahdi Karimi; Zahra Ahmadian; Sudiyeh Hejri-Zarifi; Siamak Gheibi


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