Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q1
Using pretrained models in ensemble learning for date fruits multiclass classification
Journal of Food Science · Mart 2025
Özet
Date fruits are a primary agricultural product that comes in a variety of textures, colors, and tastes; hence, the correct classification is crucial for quality control, automatic sorting, and commercial applications. Deep learning has surely shown critically improved image classification duties. In this research, the classification of nine different date fruit types by means of four well-known convolutional neural networks (CNNs), that is, DenseNet121, MobileNetV2, ResNet18, and VGG16 as well as an ensemble learning approach was objected. It is evaluated the proposed Dirichlet Ensemble which entails the predictions from the individual CNN models and the baseline architecture across multiple epochs. Toward the assessment, the accuracy, precision, recall, and F1-score were used. The results of the experiments revealed that the Dirichlet Ensemble is better than any single model out there with an accuracy of 98.61%, precision of 98.71%, recall of 98.61%, and an F1-score of 98.62%. DenseNet121 and MobileNetV2 were the standalone models with the highest accuracy of 96.92% and 95.83%, respectively, which is why they are very useful for a limited computing system. ResNet18 was by far the best model with a final accuracy of 92.35% and even outperformed VGG16 by 16%. VGG16's unsatisfactory performance with an accuracy of 73.24% clearly indicates its inability to handle complex classification tasks. The present work also showed the effectiveness of ensemble learning in enhancing the accuracy and robustness of classification. Future research could be investigating more advanced ensemble strategies and fine-tuning techniques to improve the generalization of modeling in food classification applications.
YÖKSİS Kayıtları
Using Pre-Trained Models in Ensemble Learning for Date Fruits Multiclass Classification
Journal of Food Science · 2025 SCI-Expanded
Doç. Dr. MURAT KÖKLÜ →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Bu dergide (ISSN eşleşmesi) kurumun 16 kaydı bulundu.
YÖKSİS Kayıtları — ISSN Eşleşmesi
Bu dergide (ISSN eşleşmesi) kurumun 16 kaydı bulundu.
The Contribution of Basil Essential Oil and Ascorbic Acid Application to the Preservation of Fresh Basil During Shelf Life
2025 ISSN: 0022-1147 SCI-Expanded Q2
Prof. Dr. GÖKHAN ZENGİN →
Polygon-Aware Deep Learning Framework for Meal-Level Nutrition Estimation from Food Images
2026 ISSN: 0022-1147 SCI-Expanded Q2
Doç. Dr. MURAT KÖKLÜ →
Effect of Season on Fatty Acid Composition and n 3 n 6 Ratios of Zander and Carp Muscle Lipids in Altinapa Dam Lake
2011 ISSN: 00221147 SCI
Prof. Dr. GÖKHAN ZENGİN →
Effect of Irradiation on Bioactivity Fatty Acid Compositions and Volatile Compounds of Clary Sage Seed Salvia sclarea L
2011 ISSN: 00221147 SSCI
Prof. Dr. ERAY TULUKCU →
Physicochemical, thermal, and sensory properties of blue corn (Zea mays L.)
2018 ISSN: 0022-1147 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
Inhibitory Effects of Various Essential Oils and Individual Components against Extended-Spectrum Beta-Lactamase (ESBL) Produced by Klebsiella pneumoniae and Their Chemical Compositions
2011 ISSN: 0022-1147 SCI-Expanded
Prof. Dr. YÜKSEL KAN →
Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds
2022 ISSN: 0022-1147 SCI-Expanded Q2
Doç. Dr. NURHAN USLU →
Changes in antioxidant activity, phenolic compounds, fatty
acids, and mineral contents of raw, germinated, and boiled
lentil seeds
2022 ISSN: 0022-1147 SCI-Expanded Q2
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of Season on Fatty Acid Composition and n 3 n 6 Ratios of Zander and Carp Muscle Lipids in Altinapa Dam Lake
2011 ISSN: 00221147 SSCI
Prof. Dr. ÖZCAN BARIŞ ÇİTİL →
Refractance Window Drying in the Production of Instant Baker's Yeast and Its Effect on the Quality Characteristics of Bread
2022 ISSN: 0022-1147 SCI-Expanded Q2
Doç. Dr. HÜMEYRA ÇETİN BABAOĞLU →
Refractance window drying in the production of instant bakers yeast and its effect on the quality characteristics of bread
2022 ISSN: 0022-1147 SCI-Expanded Q1
Prof. Dr. SULTAN ARSLAN TONTUL →
Inhibitory Effects of Various Essential Oils and Individual Components against Extended-Spectrum Beta-Lactamase (ESBL) Produced by Klebsiella pneumoniae and Their Chemical Compositions
2011 ISSN: 0022-1147 SCI Q2
Prof. Dr. YÜKSEL KAN →
Refractance window drying in the production of instant bakers yeast and its effect on the quality characteristics of bread
2022 ISSN: 0022-1147 SCI-Expanded Q2
Dr. Öğr. Üyesi MİNE ASLAN →
Using Pre-Trained Models in Ensemble Learning for Date Fruits Multiclass Classification
2025 ISSN: 0022-1147 SCI-Expanded Q2
Doç. Dr. MURAT KÖKLÜ →
Classification of Biscuit Quality with Deep Learning Algorithms
2025 ISSN: 0022-1147 SCI-Expanded Q2
Doç. Dr. MURAT KÖKLÜ →
Fast and Accurate Classification of Corn Varieties Using Deep Learning with Edge Detection Techniques
2025 ISSN: 0022-1147 SCI-Expanded Q2
Doç. Dr. MURAT KÖKLÜ →
Makale Bilgileri
Dergi
Journal of Food Science
Toplam Atıf
2 atıf
· Scopus
ISSN00221147
Yayın TarihiMart 2025
Cilt / Sayfa90
Scopus ID2-s2.0-105001710916
Erişim🔓 Açık Erişim
Kurumlar
Bursa Uludağ Üniversitesi
Bursa Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Havuzumuzdaki Atıflar 0
Bu makaleye, sistemimizdeki Scopus veritabanında bulunan 0 makale atıf yapmıştır. Scopus genel atıf sayısı: 2.
Bu makaleye, kendi Scopus havuzumuzdaki başka bir makaleden atıf kaydı bulunmuyor.
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Science
Q1
SJR Skoru0,745
H-Index198
YayıncıWiley-Blackwell
ÜlkeUnited States
Food Science (Q1)
Metrikler
2
Atıf