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M. Bertuccioli, S. Clementi, G. Cruciani, G. Giulietti and I. Rosi, “Food Quality Optimization,” Food quality and preference, Vol. 2, No. 1, 1990, pp.1-12. doi:10.1016/0950-3293(90)90025-P

has been cited by the following article:

• TITLE: Mauro: A Novel Strategy for Optimizing Mixture Properties

  AUTHORS: Sergio Clementi, Mauro Fernandi, Massimo Baroni, Diego Decastri, Giuseppe Marco Randazzo, Fabrizio Scialpi

  KEYWORDS: Mixture Analysis; Optimization; Design Strategies; CARSO Procedure

  JOURNAL NAME: Applied Mathematics, Vol.3 No.10A, November 1, 2012

  ABSTRACT: The paper illustrates an innovative procedure for experimental design in mixture analysis. It relies on D-optimal designs performed on the combinatorial explosion of five levels of components composition, keeping in mind the requirements of Central Composite Designs. The final response surface model is obtained by the formerly developed CARSO method.