ArticleFood chemistry: X2025
Classification of different gluten wheat varieties based on hyperspectral preprocessing, feature screening, and machine learning.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Near-Infrared Spectroscopy Coupled with Chemometrics for Rapid Determination of pH, Moisture and Lycopene Content in Lycopene Liquid Beverages.Foods (Basel, Switzerland) · 2026Article
- Molecular sensory science combined with machine learning for exploring key odor-active compounds and aging-feature compounds of Shanxi aged vinegar.NPJ science of food · 2026Article
- Estimation of soil salt content in the oasis tillage layer based on hyperspectral transformation and model combination.PloS one · 2026Article
- Near-infrared prediction of total phosphorus in leaves content in korla fragrant pear with growth period specificity via spectral modeling.Frontiers in plant science · 2025Article
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Authors and funding
9 authors.
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Abstract
Classifying different gluten wheat varieties can meet diversified food needs. To rapidly classify wheat gluten types using hyperspectral data, four preprocessing methods combined with two feature screening methods and four machine learning algorithms were used in this study. Our findings indicated that the feature wavelengths extracted by ReliefF showed better classification model accuracy than that of the full wavelength classification model and the minimum redundancy maximum relevance (mRMR) classification model. The classification accuracy of continuous wavelet transform (CWT) was higher than that of original reflectance, continuous removal, and first derivative. The performance of the four classifiers were in the order support vector machine (SVM) > convolutional neural network (CNN) > random forest (RF) > K-nearest neighbor (KNN). ReliefF-CWT-SVM was identified as the optimal classification model (overall accuracy = 94.5 %). The developed combination method supplies theoretical and technical support to classify wheat varieties with different types of gluten.
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