Óscar Moldes Figueiral-rekin lankidetzan egindako argitalpenak (3)

2019

  1. A critical review on the use of artificial neural networks in olive oil production, characterization and authentication

    Critical Reviews in Food Science and Nutrition, Vol. 59, Núm. 12, pp. 1913-1926

  2. Interaction of caffeic acid with SDS micellar aggregates

    Molecules, Vol. 24, Núm. 7

2017

  1. A critical review on the applications of artificial neural networks in winemaking technology

    Critical Reviews in Food Science and Nutrition, Vol. 57, Núm. 13, pp. 2896-2908