Cognitive spectroscopy for the classification of rice varieties: A comparison of machine learning and deep learning approaches in analysing long-wave near-infrared hyperspectral images of brown and milled samples

Author:

Onmankhong Jiraporn,Ma Te,Inagaki Tetsuya,Sirisomboon Panmanas,Tsuchikawa SatoruORCID

Funder

King Mongkut's Institute of Technology Ladkrabang

National Research Council of Thailand

Publisher

Elsevier BV

Subject

Condensed Matter Physics,Atomic and Molecular Physics, and Optics,Electronic, Optical and Magnetic Materials

Reference49 articles.

1. Effects of light-emitting diodes on tissue culture plantlets and seedlings of rice (Oryza sativa L.);Yu;Food Control,2020

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3. Eating quality evaluation of Khao Dawk Mali 105 rice using near- infrared spectroscopy;Siriphollakul;LWT - Food Sci. Technol.,2017

4. Changes in the major aroma-active compounds and taste components of Jasmine rice during storage;Zhao;Food Res. Int.,2020

5. Improvement of the submergence tolerance and the brown planthopper resistance of the Thai jasmine rice cultivar KDML105 by pyramiding Sub1 and Qbph12;Korinsak;Field Crops Research.,2016

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