Concepedia

Simultaneous Measurement of Titratable Acidity and Fermentation Index in Cocoa Beans by Electronic Tongue Together with Linear and Non-linear Multivariate Technique

Xingyi Huang, Ernest Teye, Joshua Danso Owusu-Sekyere, Jemmy Takrama, Livingstone K. Sam-Amoah, Caleb Kesse Firempong

Food Analytical Methods · 2014 · 16 citations · 24 references

DOI

Concepts

References

24

Support-Vector Networks

Corinna Cortes, Vladimir Vapnik · Machine Learning · 1995 · 33K citations · Full text

Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine

Ki Won Lee, Young Jun Kim, Hyong Joo Lee et al. · Journal of Agricultural and Food Chemistry · 2003 · 745 citations

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Review: Highlights in recent applications of electronic tongues in food analysis

Laura Escuder‐Gilabert, Miguel Peris · Analytica Chimica Acta · 2010 · 296 citations

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Effect of pulp preconditioning on the content of polyphenols in cocoa beans (Theobroma Cacao) during fermentation

R. Nazaruddin, Leong Kok Seng, Osman Hassan et al. · Industrial Crops and Products · 2006 · 206 citations

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Effect of Dark Chocolate on Arterial Function in Healthy Individuals

Charalambos Vlachopoulos, K. Aznaouridis, Nikolaos Alexopoulos et al. · American Journal of Hypertension · 2005 · 200 citations · Full text

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