Classification of Algerian olive oils: Physicochemical properties, polyphenols and fatty acid composition combined with machine learning models
Fatima Zohra Issaad, Ala Abdessemed, Khalid Bouhedjar, Hani Bouyahmed, Mouna Derdour, Karima Ouffroukh, Ahmed Fellak, Mohamed Abdesselem Dems, Salah Chihoub, Radouane Bechlem, Abdelkader Mahrouk, Mourad Houasnia, Amine Belaidi, Khaled Moumed, Zohir Sebai, Faiza Saidani, Houria Akmouche
Topics & Concepts
Naive Bayes classifierCultivarOlive oilComposition (language)PolyphenolRandom forestArtificial intelligenceDecision treeFeature selectionSelection (genetic algorithm)Food scienceMathematicsMachine learningBotanyBiologyComputer scienceSupport vector machineAntioxidantBiochemistryPhilosophyLinguisticsEdible Oils Quality and AnalysisSpectroscopy and Chemometric AnalysesAdvanced Chemical Sensor Technologies