ADDITION OF NATURAL EXTRACTS WITH ANTIOXIDANT PROPERTIES IN BIODIESEL: ANALYSIS BY NEURAL NETWORKS OF THE MULTILAYER PERCEPTRON TYPE

by Clemente,Marco A. J., Silva,Heloisa H. P., Campos,Júlia W., Mantovani,Ana C. G., Borsato,Dionisio
Published 2022

Simultaneous Transfer of Na+, K+, and Fe2+ Ions During Salting of Precooked Mushroom (Agaricus bisporus): Mathematical Modeling, Optimization, and Experimental Validation

by Bordin,Mirian S. P., Cremasco,Hágata, Galvan,Diego, Clemente,Marco A. J., Bona,Evandro, Mantovani,Ana Carolina G., Borsato,Dionisio
Published 2020

THE INFLUENCE OF THE FILM FORMED ON THE PRATO CHEESE SURFACE DURING THE NACL AND KCL SALTING PROCESS: APPLICATION OF THE FINITE ELEMENT METHOD AND NEURAL NETWORKS OF THE SELF-ORGAN...

by Borsato,Dionisio, Silva,Hágata C., Mantovani,Ana Carolina G., Clemente,Marco A. J., Oliveira,Talita F. de, Angilelli,Karina B.
Published 2022

Mathematical Modeling of the Film Influence on the Salting Time of Mozzarella Cheese in a Static and Dynamic System: Application of Artificial Neural Networks of the Multilayer Per...

by Borsato,Dionisio, Souza,Winnicius M. de, Oliveira,Talita F. de, Clemente,Marco A. J., Silva,Hágata C., Mantovani,Ana C. G., Chendynski,Letícia T., Angilelli,Karina B.
Published 2022