Application of Statistical Experimental Design in Food Sciences

The development of new, health supporting food of high quality and the optimization of food technological processes today require the application of statistical methods of experimental design. The principles and steps of statistical planning and evaluation of experiments will be explained. By example of the development of a gluten-free rusk (zwieback), which is enriched by roughage compounds the application of a simplex-centroid mixture design will be shown. The results will be illustrated by different graphics.

Entropy Based Approach to Finding Interacting Genes Responsible for Complex Human Disease

2000 Mathematics Subject Classification: 62P10, 92D10, 92D30, 94A17, 62L10.

Probabilistic Approach to Design of Large Antenna Arrays

2000 Mathematics Subject Classification: 78A50

Monte Carlo Method for Reconstruction of Densities

2000 Mathematics Subject Classification: 65C05

Multiple Dipole Source Models for Scalp-Recorded Event-Related Potentials: Example from Complex Visual Processing in the Human Brain

2000 Mathematics Subject Classification: 62P10, 92C20

Classification of Paintings by Artist, Movement, and Indoor Setting Using MPEG-7 Descriptor Features

ACM Computing Classification System (1998): I.4.9, I.4.10.

Statistical Numerical Methods for Eigenvalue Problem. Parallel Implementation

MSC subject classification: 65C05, 65U05.