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Arteaga, G. and S. Nakai. 1993. Precidcting protein functionality with artificial neural networks: Foaming and emulsifying properties. Journal Food Science 58: 1152-1156.
Borggard, C. and H.H. Thodberg. 1992. Optimal minimal neural interpretation of spectra. Anal. Chem. 64: 545-551.
Eerikainen, T., P. Linko, S. Linko, T. Siimes, and Y.-H. Zhu. 1993. Fuzzy logic and neural network applications in food science and technology. Trends in Food Science Technology 4: 237-242.
Jansson, P.A. 1991. Neural network: An overview. Anal. Chem. 63: 357A- 362A.
Lawrence, J. 1991. Introduction to Neural Newtworks, 3rd ed. S. Luedeking (Ed). California Scientific Software, Grass Valley, CA
Thai, C.N. and R.L. Shewfelt. 1991. Modeling sensory color quality of tomato and peach: neural networks and statistical regression. Transactions of the ASAE 34: 950-954.
Vallejo-Cordoba, B. and S. Nakai. 1993. Using a simultaneous factor optimization approach for the detection of volatiles in milk by dynamic headspace gas chromatographic analysis. Journal Agric. Food Chem. 41: 2378-2384.
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