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Gabriel A Leiva-Valenzuela

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Food Chemistry|September 7, 2017
Statistical pattern recognition classification with computer vision images for assessing the furan content of fried dough piecesGabriel A Leiva-Valenzuela, María Mariotti, Germán Mondragón, et al.
Journal of Food Science and Technology|April 3, 2018
Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using imagesGabriel A Leiva-Valenzuela, Marcela Quilaqueo, Daniela Lagos, et al.
Food Chemistry|July 5, 2019
Predicting furan content in a fried dough system using image analysisGabriel A Leiva-Valenzuela, Marcela Quilaqueo, María Salomé Mariotti-Celis, et al.
Pageof 1

Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
Food Chemistry|September 7, 2017
Statistical pattern recognition classification with computer vision images for assessing the furan content of fried dough piecesGabriel A Leiva-Valenzuela, María Mariotti, Germán Mondragón, et al.
Journal of Food Science and Technology|April 3, 2018
Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using imagesGabriel A Leiva-Valenzuela, Marcela Quilaqueo, Daniela Lagos, et al.
Food Chemistry|July 5, 2019
Predicting furan content in a fried dough system using image analysisGabriel A Leiva-Valenzuela, Marcela Quilaqueo, María Salomé Mariotti-Celis, et al.
Pageof 1