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Combining comparative spectroscopic analysis with machine learning for origin identification and wheat flour blending ratio prediction in buckwheat flour

Crossref DOI link: https://doi.org/10.1007/s11694-026-04653-8

Published Online: 2026-06-29

Published Print: 2026-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Akiyama, Rikuto

Chikura, Rio

Itaki, Fumika

Shimada, Tsudumi

Hazuma, Minami

Llave, Yvan

Matsumoto, Takashi https://orcid.org/0000-0002-9202-3853
Funding

Funding for this research was provided by:

Tokyo University of Marine Science and Technology
License Information

Text and Data Mining valid from 2026-06-29

Version of Record valid from 2026-06-29
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Article History

Received: 6 May 2026

Accepted: 17 June 2026

First Online: 29 June 2026

Declarations

Ethical approval: Not applicable.

Consent: Not applicable.

Competing interests: The authors have no relevant financial or non-financial interests to disclose.

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