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Several multivariate methods including partial least squares (PLS) regression, principal component regression (PCR) or multiple linear regression (MLR) have been applied to predict wine quality, based...
One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise the effect of their addition on its texture...
Bottlegourd (Lagenaria siceraria) and Basil (Ocimum sanctum) leaves blended juice was formulated with the help of Response surface methodology. The central composite design with 15 experimental combin...
One kilogram of freshly harvested cassava samples were fermented with varying amounts (1.0, 2.0,3.0, 4.0 and 5.0 g) of scent leaf (Occimum viridis), for one to five days. The effect of fermentation wi...
The aim was to estimate sensory pork quality in relations to its carcass and technological value. The research was executed on 57 hogs. The studied meat from hogs were characterized by appropriate sla...
The effects of ingredients on the quality and stability of two kinds of mayonnaise after it has been stored in a refrigerator (5-8 °C) and at room temperature (20-25 °C) were examined in this research...
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
A genetic algorithm (GA) was applied to optimizing sets of aroma components in black teas for calculating multiple linear regression (MLR) models to predict sensory scores. Selections of components we...
Multivariate analysis was applied to 35 volatile components and sensory scores of 16 Kenyan black teas made of tea leaves of two clones cultivated at eight areas. Although profiles of volatile compone...

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