Innovative strategies for protein content determination in dried laver (Porphyra spp.): Evaluation of preprocessing methods and machine learning algorithms through short-wave infrared imaging-Reference-Cited by-同舟云学术

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Innovative strategies for protein content determination in dried laver (Porphyra spp.): Evaluation of preprocessing methods and machine learning algorithms through short-wave infrared imaging

Published:2024-10 Issue: Volume:23 Page:101763
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Kim Eunghee,Park Jong-Jin,Lee Gyuseok,Cho Jeong-Seok,Park Seul-Ki,Yun Dae-Yong,Park Kee-Jai,Lim Jeong-Ho

Funder

Korea Institute of Planning and Evaluation for Technology in Food Agriculture Forestry and Fisheries

Korea Food Research Institute

Korea Institute of Marine Science and Technology Promotion

Publisher

Elsevier BV

Reference39 articles.

1. Evaluation of lipid oxidation and volatile compounds of traditional dry-cured pork belly: The hyperspectral imaging and multi-gas-sensory approaches;Aheto;Journal of Food Process Engineering,2020

2. Comparison of near-infrared (NIR) and mid-infrared (MIR) spectroscopy based on chemometrics for saffron authentication and adulteration detection;Amirvaresi;Food Chemistry,2021

3. Support vector regression for link load prediction;Bermolen;Computer Networks,2009

4. Partial least squares regression (PLSR) applied to NIR and HSI spectral data modeling to predict chemical properties of fish muscle;Cheng;Food Engineering Reviews,2017

5. Recent advances in de-noising methods and their applications in hyperspectral image processing for the food industry;Dai;Comprehensive Reviews in Food Science and Food Safety,2014

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