Fig 1.
Support Vector Machine (SVM) structure for prediction.
Fig 2.
Radial Basis Function (RBF) structure.
Table 1.
The composition of propolis extract.
Fig 3.
Fourier transform infrared (FTIR) spectrum of propolis extract.
Fig 4.
Radical scavenging activity (RSA) of propolis extract (PE) against DPPH and ABTS radicals.
Table 2.
Antimicrobial effect of propolis extract based on disc diffusion agar method.
Table 3.
Antimicrobial effect of propolis extract based on well diffusion agar method.
Table 4.
Antimicrobial effect of propolis extract based on minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) methods.
Fig 5.
Scanning electron microscopy (SEM) images of non-treated Escherichia coli (a), treated E. coli (b), non-treated Salmonella typhi (c), and treated S. typhi (d) with propolis extract (PE).
Fig 6.
Cytotoxic effect of various concentrations of propolis extract on survival of C115 HeLa cell line.
Table 5.
Biological properties of Lepidium sativum mucilage (LS).
Table 6.
Antimicrobial effects of Lepidium sativum mucilage (LS) on some pathogenic bacteria (pour plate method).
Table 7.
Microbial counts of buffalo meat as a function of storage time and edible coating type.
Table 8.
Physical properties of buffalo meat as a function of storage time and edible coating type.
Table 9.
Color change of buffalo meat as a function of storage time and edible coating type.
Table 10.
Sensory properties of buffalo meat as a function of storage time and edible coating type.
Table 11.
Statistical analysis of SVM and RBF (one hidden layer with Trainbr algorithem) models for predicting all the parameters.