Zobrazeno 1 - 10
of 24
pro vyhledávání: '"L. Bochereau"'
Publikováno v:
HAL
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 1994, 27, pp.513-521
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 1994, 27, pp.513-521
The paper describes the design and the realization of an automatic system for the sensory formulation of food products. The originality of the method lies in the interaction between consumer response and product conception. This interaction (or feed-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::942b6af55b0e33326b18d134283ec2ca
https://doi.org/10.1006/fstl.1994.1103
https://doi.org/10.1006/fstl.1994.1103
Publikováno v:
HAL
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 1994, 27, pp.503-512
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 1994, 27, pp.503-512
The aim of the paper is to present the methodology and the results of a sensory study for the formulation of new beverages. The method consists of several steps. A composition space is first defined by choosing the nature and concentration range of s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca78d8258b713eaa7b99ab813dce0024
https://doi.org/10.1006/fstl.1994.1102
https://doi.org/10.1006/fstl.1994.1102
Publikováno v:
Journal of Economic Dynamics and Control. 18:97-118
The paper proposes the concept of Probably Almost Bayesian (PAB) algorithms generalizing a definition given by Valiant in his theory of the learnable. PAB algorithms are defined as algorithms that probably approximate the Bayesian optimum when the tr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5534dcc9988fdc3cea1f8b142b65841
https://doi.org/10.1016/0165-1889(94)90070-1
https://doi.org/10.1016/0165-1889(94)90070-1
Publikováno v:
Food Quality and Preference. 5:159-166
The goal of this article is to find out the potential of multi-layers neural networks for the modelling of correlations between instrumental and sensorial characteristics of food products.
L'objectif de cet article est de déterminer le potentie
L'objectif de cet article est de déterminer le potentie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::970abd8cd3be672d6133090c64c205a5
https://doi.org/10.1016/0950-3293(94)90023-x
https://doi.org/10.1016/0950-3293(94)90023-x
Publikováno v:
Journal of Agricultural Engineering Research. 51:207-216
The scope of this paper is to present a general purpose method for approximating an arbitrary continuous function on a compact set from a given set of observations. The method consists of constructing a model based on a feedforward multilayer network
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::989fce643170d3ff842ea3f264406c55
https://doi.org/10.1016/0021-8634(92)80038-t
https://doi.org/10.1016/0021-8634(92)80038-t
Publikováno v:
[Proceedings] 1991 IEEE International Joint Conference on Neural Networks.
The authors investigate the potential of multilayer artificial neural networks for simulating the dynamic behavior of batch reactors, i.e., chemical reactors or bioreactors. The databases used for training the neural networks consist of several types
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ecc348809f9f8ec0855a36e753e59ca
https://doi.org/10.1109/ijcnn.1991.170614
https://doi.org/10.1109/ijcnn.1991.170614
Autor:
L. Bochereau, P. Bourgine
Publikováno v:
IJCNN
A generalist-specialist paradigm for building neural networks is presented. The underlying principle is derived from an analogy with medicine. In most cases, a general practitioner or generalist is able to make a sure diagnosis: however, the generali
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e64cc1c83b40bf437045a61ca3cf0d27
https://doi.org/10.1109/ijcnn.1990.137828
https://doi.org/10.1109/ijcnn.1990.137828
Autor:
P. Bourgine, L. Bochereau
Publikováno v:
IJCNN
The authors discuss the extraction of logical rules from a multilayer neural network when building a validity domain for the network is possible. This approach appears to be efficient when the expertise domain is restricted and when explicit rules ar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0899b68c90f381632536741696eb5aaf
https://doi.org/10.1109/ijcnn.1990.137552
https://doi.org/10.1109/ijcnn.1990.137552
Publikováno v:
Food Quality and Preference. 4:85-86
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ad9f5f712cf6cc46e0f82d69f57e4b9
https://doi.org/10.1016/0950-3293(93)90340-c
https://doi.org/10.1016/0950-3293(93)90340-c
Publikováno v:
Food Quality and Preference. 4:108
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c169b3b5f3b25f388fda873a3d228dd2
https://doi.org/10.1016/0950-3293(93)90437-b
https://doi.org/10.1016/0950-3293(93)90437-b