Optimization of the pistachio nut roasting process using response surface methodology and gene expression programming

By T. Kahyaoglu. 2008

74 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/3cc63f0e3d4735091143a316d85680613ccfcf92

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Analytical Chemistry

1. Robert Adamski
2. Dorota Żyżelewicz
3. W. Krysiak

In Food Science

1. Robert Adamski
2. Dorota Żyżelewicz
3. W. Krysiak

In Nutrition and Dietetics

1. Robert Adamski
2. Dorota Żyżelewicz
3. W. Krysiak

Citations in the corpus

• Factors Affecting the Color of Roasted Cocoa Bean (2013, methodology): “Most often used for optimization of the processes occurring during food processing is the response surface methodology (RSM) (Ozdemir and Devres 2000a; Lee et al. 2001; Kahyaoglu 2006; Bevilacqua et al. 2012).”