Quality Evaluation of Green and Dark Tea Grade Using Electronic Nose and Multivariate Statistical Analysis

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

(2019) Liang Zhang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Multivariate effects of Chinese keemun black tea grades (Camellia sinensis var. sinensis) on the phenolic composition, antioxidant, antihemolytic and cytotoxic/cytoprotection activities

(2019) Liang Zhang et al.   FOOD RESEARCH INTERNATIONAL

Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

(2018) Daniel Granato et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Mass spectrometry-based metabolomics and chemometric analysis of Pu-erh teas of various origins

(2018) Tao Wang et al.   FOOD CHEMISTRY

Effects of Interlayer Ion in Montmorillonite on Appearance of Decaffeinated Tea Beverage

(2018) Takashi Shiono et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Quantitative Analysis of Four Catechins from Green Tea Extract in Human Plasma Using Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry for Pharmacokinetic Studies

(2018) Jeong-Eun Park et al.   MOLECULES

Evaluation of Data Mining Strategies for Classification of Black Tea Based on Image-Based Features

(2017) Adel Bakhshipour et al.   Food Analytical Methods

Multielement Analysis of Tea and Mint Infusions by Total Reflection X-ray Fluorescence Spectrometry

(2017) Eva Marguí et al.   Food Analytical Methods

Evaluation and Optimization of a Superior Extraction Method for the Characterization of the Volatile Profile of Black Tea by HS-SPME/GC-MS

(2017) Lijuan Ma et al.   Food Analytical Methods

Evaluation of green tea sensory quality via process characteristics and image information

(2017) Hongkai Zhu et al.   FOOD AND BIOPRODUCTS PROCESSING

Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose

(2017) JianCai Zhu et al.   FOOD CHEMISTRY

A Framework for the Multi-Level Fusion of Electronic Nose and Electronic Tongue for Tea Quality Assessment

(2017) Ruicong Zhi et al.   SENSORS

Quantification and classification of microstructures in ternary eutectic alloys using 2-point spatial correlations and principal component analyses

(2016) Abhik Choudhury et al.   ACTA MATERIALIA

Fast Principal-Component Analysis Reveals Convergent Evolution of ADH1B in Europe and East Asia

(2016) Kevin J. Galinsky et al.   AMERICAN JOURNAL OF HUMAN GENETICS

Rapid Analysis of Styrene in Drinking Water and Tea Samples Using Dispersive Liquid-Liquid Microextraction Combined with Liquid Chromatography-Ultraviolet Detection

(2016) Zeinab Moradi et al.   Food Analytical Methods

Determination of Contents of Catechins in Oolong Teas by Quantitative Analysis of Multi-components Via a Single Marker (QAMS) Method

(2016) Jing Xie et al.   Food Analytical Methods

Investigation of six bioactive anthraquinones in slimming tea by accelerated solvent extraction and high performance capillary electrophoresis with diode-array detection

(2016) Ning Wang et al.   FOOD CHEMISTRY

Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread

(2016) Fan Zhu et al.   FOOD CHEMISTRY

Multivariate analysis of the volatile components in tobacco based on infrared-assisted extraction coupled to headspace solid-phase microextraction and gas chromatography-mass spectrometry

(2016) Yanqin Yang et al.   JOURNAL OF SEPARATION SCIENCE

Data fusion methodologies for food and beverage authentication and quality assessment – A review

(2015) Eva Borràs et al.   ANALYTICA CHIMICA ACTA

Key determinants of the fungal and bacterial microbiomes in homes

(2015) Eric M. Kettleson et al.   ENVIRONMENTAL RESEARCH

Metabolomic unveiling of a diverse range of green tea (Camellia sinensis) metabolites dependent on geography

(2015) Jang-Eun Lee et al.   FOOD CHEMISTRY

Detecting internal quality of peanuts during storage using electronic nose responses combined with physicochemical methods

(2015) Zhenbo Wei et al.   FOOD CHEMISTRY

Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea

(2015) Robin Joshi et al.   FOOD CHEMISTRY

Electronic noses for food quality: A review

(2015) Amy Loutfi et al.   JOURNAL OF FOOD ENGINEERING

Descriptive and hedonic analyses of low-Phe food formulations containing corn (Zea mays) seedling roots: toward development of a dietary supplement for individuals with phenylketonuria

(2015) Margaret A Cliff et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Independent components analysis to increase efficiency of discriminant analysis methods (FDA and LDA): Application to NMR fingerprinting of wine

(2015) Yulia B. Monakhova et al.   TALANTA

Application of electronic nose for industrial odors and gaseous emissions measurement and monitoring – An overview

(2015) Sharvari Deshmukh et al.   TALANTA

Recent developments of green analytical techniques in analysis of tea's quality and nutrition

(2015) Quansheng Chen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Changes in flavor volatile composition of oolong tea after panning during tea processing

(2015) Ershad Sheibani et al.   Food Science & Nutrition

Instrumental intelligent test of food sensory quality as mimic of human panel test combining multiple cross-perception sensors and data fusion

(2014) Qin Ouyang et al.   ANALYTICA CHIMICA ACTA

Artificial flavor perception of black tea using fusion of electronic nose and tongue response: A Bayesian statistical approach

(2014) Runu Banerjee(Roy) et al.   JOURNAL OF FOOD ENGINEERING

What is under the hump? Mass spectrometry based analysis of complex mixtures in processed food – lessons from the characterisation of black tea thearubigins, coffee melanoidines and caramel

(2013) Nikolai Kuhnert et al.   Food & Function

A 21st century technique for food control: Electronic noses

(2009) Miguel Peris et al.   ANALYTICA CHIMICA ACTA

Identification of Tea Storage Times by Linear Discrimination Analysis and Back-Propagation Neural Network Techniques Based on the Eigenvalues of Principal Components Analysis of E-Nose Sensor Signals

(2009) Huichun Yu et al.   SENSORS

Identification of coumarin-enriched Japanese green teas and their particular flavor using electronic nose

(2008) Ziyin Yang et al.   JOURNAL OF FOOD ENGINEERING