피인용 문헌
- Optimization of the Viability of Probiotics in a New Fermented Milk Drink by the Genetic Algorithms for Response Surface Modeling vol.68, pp.2, 2003, https://doi.org/10.1111/j.1365-2621.2003.tb05722.x
- Sequential Quadratic Programming for Development of a New Probiotic Dairy Tofu with Glucono-δ-Lactone vol.69, pp.7, 2006, https://doi.org/10.1111/j.1365-2621.2004.tb13640.x
- Optimization of Incorporated Prebiotics as Coating Materials for Probiotic Microencapsulation vol.70, pp.5, 2005, https://doi.org/10.1111/j.1365-2621.2005.tb09981.x
- OPTIMIZATION OF HMF FORMATION IN WHITE AND RED GRAPE JUICE CONCENTRATES STORED IN VARIOUS LAMINATED FILMS USING RESPONSE SURFACE METHODOLOGY vol.33, pp.17454549, 2009, https://doi.org/10.1111/j.1745-4549.2008.00343.x
- IN SUBMERGED CULTURE vol.33, pp.4, 2009, https://doi.org/10.1111/j.1745-4549.2008.00267.x
- PROCESS OPTIMIZATION WITH RESPECT TO THE EXPANSION RATIOS OF MILLET- AND LEGUME (PIGEON PEA)-BASED EXTRUDED SNACKS vol.34, pp.3, 2009, https://doi.org/10.1111/j.1745-4530.2009.00433.x
- PROCESS PARAMETER OPTIMIZATION FOR TEXTURAL PROPERTIES OF READY-TO-EAT EXTRUDED SNACK FOOD FROM MILLET AND LEGUME PIECES BLENDS vol.40, pp.6, 2009, https://doi.org/10.1111/j.1745-4603.2009.00207.x
- ) vol.28, pp.5, 2010, https://doi.org/10.1080/07373931003788064
- PROCESS OPTIMIZATION FOR A NOVEL KEFIR CANDY WITH HIGH PROBIOTIC VIABILITY vol.34, pp.2, 2011, https://doi.org/10.1111/j.1745-4530.2009.00367.x
- Process parameter optimization in relation to some sensory attributes of millet flour enriched biscuits using response surface methodology (RSM) vol.40, pp.4, 2011, https://doi.org/10.1556/AAlim.40.2011.4.6
- Influence of processing parameters on textural characteristics and overall acceptability of millet enriched biscuits using response surface methodology vol.48, pp.2, 2011, https://doi.org/10.1007/s13197-010-0164-4
- Optimization of Sunflower Oil Transesterification Process Using Sodium Methoxide vol.2012, pp.1537-744X, 2012, https://doi.org/10.1100/2012/475027
- Effect of slice thickness and blanching time on different quality attributes of instant ginger candy vol.50, pp.1, 2013, https://doi.org/10.1007/s13197-012-0619-x
- ) vol.32, pp.4, 2014, https://doi.org/10.1080/07373937.2013.794829
- Optimization of microwave-vacuum drying of pomegranate arils vol.8, pp.4, 2014, https://doi.org/10.1007/s11694-014-9205-4
- Quality characteristics of gluten free bread from barnyard millet–soy flour blends vol.53, pp.12, 2016, https://doi.org/10.1007/s13197-016-2429-z
- Effect of extrusion conditions and storage temperature on texture, colour and acidity of butter vol.70, pp.1, 2017, https://doi.org/10.1111/1471-0307.12273
- Optimization of enzymatic esterification of dihydrocaffeic acid with hexanol in ionic liquid using response surface methodology vol.11, pp.1, 2017, https://doi.org/10.1186/s13065-017-0276-2
- Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables vol.54, pp.12, 2017, https://doi.org/10.1007/s13197-017-2779-1
- Ultrasound-assisted extraction of bioactive compounds from Malva sylvestris leaves and its comparison with agitated bed extraction technique pp.2092-6456, 2017, https://doi.org/10.1007/s10068-017-0229-5
- Development and characterization of soluble fiber enriched noodles via fortification with partially hydrolyzed guar gum pp.2193-4134, 2017, https://doi.org/10.1007/s11694-017-9626-y
- Optimization of Ultrasound-Assisted Extraction of Crude Oil from Winter Melon (Benincasa hispida) Seed Using Response Surface Methodology and Evaluation of Its Antioxidant Activity, Total Phenolic Content and Fatty Acid Composition vol.17, pp.10, 2012, https://doi.org/10.3390/molecules171011748
- Optimization of Naphthalene Extraction from its Mixture with Base Oil and Dibenzothiophene by BMIMDMP Ionic Liquid Using Response Surface Methodology (RSM) vol.625, pp.1662-7482, 2014, https://doi.org/10.4028/www.scientific.net/AMM.625.50
- Computation of the corrected Cornish–Fisher expansion using the response surface methodology: application to VaR and CVaR pp.1572-9338, 2018, https://doi.org/10.1007/s10479-018-2792-4
- Effect of processing parameters and principal ingredients on quality of sugar snap cookies: a response surface approach vol.55, pp.8, 2018, https://doi.org/10.1007/s13197-018-3240-9
- Investigating the effect of resistant starch, polydextrose and biscuit improver on the textural and sensory characteristics of dairy-multigrain composite biscuits using response surface methodology vol.12, pp.2, 2018, https://doi.org/10.1007/s11694-018-9730-7
- Stapf) pp.10970010, 2010, https://doi.org/10.1002/jsfa.3895
- Discrimination of orange beverage emulsions with different formulations using multivariate analysis vol.90, pp.8, 2010, https://doi.org/10.1002/jsfa.3928
- The effects of different gums and their interactions on the rheological properties of instant camel yogurt: a mixture design approach pp.2193-4134, 2019, https://doi.org/10.1007/s11694-019-00045-3
- Studies on Lao-Chao Culture Filtrate for a Flavoring Agent in a Yogurt-Like Product vol.15, pp.4, 2002, https://doi.org/10.5713/ajas.2002.602
- Optimization of the Growth Rate of Probiotics in Fermented Milk Using Genetic Algorithms and Sequential Quadratic Programming Techniques vol.16, pp.6, 2001, https://doi.org/10.5713/ajas.2003.894
- Development and Verification of an Optimum Composition Model for a Synbiotic Fermented Milk Using Sequential Quadratic Programming Techniques vol.19, pp.10, 2001, https://doi.org/10.5713/ajas.2006.1490
- Optimization of Microwave-Vacuum Drying of Button Mushrooms Using Response-Surface Methodology vol.25, pp.5, 2001, https://doi.org/10.1080/07373930701370407
- Development of Probiotic Candies with Optimal Viability by Using Response Surface Methodology and Sequential Quadratic Programming vol.21, pp.6, 2008, https://doi.org/10.5713/ajas.2008.70465
- Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction vol.43, pp.5, 2010, https://doi.org/10.1016/j.foodres.2010.03.001
- Optimization of Process Parameters for Foaming of Bael (Aegle marmelos L.) Fruit Pulp vol.4, pp.8, 2001, https://doi.org/10.1007/s11947-009-0243-6
- Effect of Organic-Phase Solvents on Physicochemical Properties and Cellular Uptake of Astaxanthin Nanodispersions vol.59, pp.16, 2001, https://doi.org/10.1021/jf201314u
- Cell viability of microencapsulated Bifidobacterium animalis subsp. lactis under freeze-drying, storage and gastrointestinal tract simulation conditions vol.58, pp.2, 2001, https://doi.org/10.1007/s12223-012-0183-9
- Optimization of Ohmic Heating of Fish Using Response Surface Methodology vol.10, pp.3, 2001, https://doi.org/10.1515/ijfe-2014-0131
- Response Surface Methodology Approach for Optimization of Extrusion Process of Production of Poly (Hydroxyl Butyrate-Co-Hydroxyvalerate) /Tapioca Starch Blends vol.13, pp.1, 2017, https://doi.org/10.1515/ijfe-2016-0209
- Response Surface Methodology Approach for Optimization of Extrusion Process of Production of Poly (Hydroxyl Butyrate-Co-Hydroxyvalerate) /Tapioca Starch Blends vol.13, pp.1, 2017, https://doi.org/10.1515/ijfe-2016-0209
- Encapsulation of Bifidobacterium pseudocatenulatum Strain G4 within Bovine Gelatin-Genipin-Sodium Alginate Combinations: Optimisation Approach Using Face Central Composition Design-Response Surface vol.2019, pp.None, 2001, https://doi.org/10.1155/2019/4208986
- Optimization of the exhaustive hydrodistillation method in the recovery of essential oil from fresh and cured betel leaves ( Piper betle L.) using the Box-Behnken design vol.43, pp.11, 2019, https://doi.org/10.1111/jfpp.14196
- Influence of infrared (IR) heating parameters upon the hull adherence and cotyledon integrity of whole pigeon pea (Cajanus cajan L.) grain vol.154, pp.None, 2001, https://doi.org/10.1016/j.lwt.2021.112792