Ortenzi, L. and Vionlino, S. and Figorilli, S. and Pallottino, F. and Antonucci, F. (2024) Fast and efficient feature importance calculations for EVOO spectroscopic data. Il nuovo cimento C, 47 (5). pp. 1-4. ISSN 1826-9885
|
Text
ncc13086.pdf - Published Version Download (213kB) | Preview |
Official URL: https://www.sif.it/riviste/sif/ncc/econtents/2024/...
Abstract
Chemometrics via artificial neural networks is nowadays the state of the art for food analysis. Here we consider an application aiming to distinguish European (EU) extra vergin olive oil (EVOO) from non EU one. Though the interpretability of neural network is still an open issue, here we propose a simple and transparent method to “open the box” and showing the relative importance of the spectral wavelengths in determining the classification output.
| Item Type: | Article |
|---|---|
| Subjects: | 500 Scienze naturali e Matematica > 530 Fisica |
| Depositing User: | Marina Spanti |
| Date Deposited: | 10 Jan 2025 11:51 |
| Last Modified: | 10 Jan 2025 11:51 |
| URI: | http://eprints.bice.rm.cnr.it/id/eprint/23309 |
Actions (login required)
 |
View Item |
