Luis Antônio Minim

Development of a hybrid system based on convolutional neural networks and support vector machines for recognition and tracking color changes in food during thermal processing

L. B. Felix, Leonardo Bonato Felix, Valéria Paula Rodrigues Minim, 2021 .

Artificial neural networks modeling of non-fat yogurt texture properties: effect of process conditions and food composition

Márcia Cristina Teixeira Ribeiro Vidigal, Nilda de Fátima Ferreira Soares, Luis Antônio Minim, 2021 .

Use of response surface methodology to evaluate the extraction of Debaryomyces hansenii xylose reductase by aqueous two-phase system.

Attilio Converti, Valéria Paula Rodrigues Minim, Fábio Coelho Sampaio, 2009, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.