Prediction of fat content in salmon fillets based on hyperspectral imaging and residual attention convolution neural network-Reference-Cited by-同舟云学术

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Prediction of fat content in salmon fillets based on hyperspectral imaging and residual attention convolution neural network

Published:2023-07 Issue: Volume:184 Page:115018
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Luo Wei,Zhang Jing,Huang Haihua,Peng Weifa,Gao Yanfang,Zhan Baishao,Zhang Hailiang

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangxi Province

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Potential of deep learning and snapshot hyperspectral imaging for classification of species in meat;Al-Sarayreh;Food Control,2020

2. Official method 991.36;Aoac,2006

3. Determination of fatty acids and lipid classes in salmon oil by near infrared spectroscopy;Cascant;Food Chemistry,2018

4. Rapid and non-invasive detection of fish microbial spoilage by visible and near infrared hyperspectral imaging and multivariate analysis;Cheng;Lwt-Food Science and Technology,2015

5. 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

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