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International Journal of Food Properties Volume 2, 1999 - Issue 3
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Original Articles

A graphical solution of multimodal optimization to improve food properties

Shuryo Nakai Food Science, Faculty of Agricultural Sciences, University of British Columbia, Vancouver, V6T 1Z4, Canada
,
Hiroki Saeki Faculty of Fisheries, Hokkaido University, Hakodate, 041‐8611, Japan
&
Kenjin Nakamura Faculty of Agriculture, Tokyo University of Agriculture, Tokyo, 156‐8521, Japan Phone: +604‐822 3404 Fax: +604‐822 3404 E-mail: nakai@ interchange.ubc.ca
Pages 277-294 | Received 11 Nov 1998, Accepted 04 Feb 1999, Published online: 02 Sep 2009

Citations (4)

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Read on this site (2)

Shuryo Nakai, Masahiro Ogawa, Soichiro Nakamura, Jingli Dou & Kazumi Funane. (2003) A Computer‐Aided Strategy for Structure‐Function Relation Study of Food Proteins Using Unsupervised Data Mining. International Journal of Food Properties 6:1, pages 25-47.
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Shurya Nakai, Gerry Amantea, Haruo Nakai, Masahiro Ogawa & Saeko Kanagawa. (2002) DEFINITION OF OUTLIERS USING UNSUPERVISED PRINCIPAL COMPONENT SIMILARITY ANALYSIS FOR SENSORY EVALUATION OF FOODS. International Journal of Food Properties 5:2, pages 289-306.
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Articles from other publishers (2)

Zi Yin, Qian Sun, Xi Zhang & Hao Jing. (2014) Optimised formation of blue Maillard reaction products of xylose and glycine model systems and associated antioxidant activity. Journal of the Science of Food and Agriculture 94:7, pages 1332-1339.
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Kenjin NAKAMURA, Satoshi HATANO, Akiyoshi MATSUOKA, Noboru FURUKAWA, Tsuyoshi TAKAHASHI & Yoshitada YAMANAKA. (2001) Optimum Condition of High Pressure Treatment for the Preparation of Lysozyme-Dextran Complex Found by Random-Centroid Optimization.. Food Science and Technology Research 7:1, pages 84-87.
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