Quantitative Analysis and Discrimination of Partially Fermented Teas from Different Origins Using Visible/Near-Infrared Spectroscopy Coupled with Chemometrics

Molecular identification of bio-fluids in gas phase using infrared spectroscopy

(2020) Alexander Apolonski et al.   APPLIED OPTICS

Using near-infrared hyperspectral imaging with multiple decision tree methods to delineate black tea quality

(2020) Guangxin Ren et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Monitoring strategies for quality control of agricultural products using visible and near-infrared spectroscopy: A review

(2019) V. Cortés et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Rapid Determination of Green Tea Origins by Near-Infrared Spectroscopy and Multi-Wavelength Statistical Discriminant Analysis

(2019) X. G. Zhuang et al.   Journal of Applied Spectroscopy

Near infrared (NIR) spectroscopy-based classification for the authentication of Darjeeling black tea

(2019) Patrizia Firmani et al.   FOOD CONTROL

Hybrid Analytical Platform Based on Field-Asymmetric Ion Mobility Spectrometry, Infrared Sensing, and Luminescence-Based Oxygen Sensing for Exhaled Breath Analysis

(2019) L. Tamina Hagemann et al.   SENSORS

A novel strategy of near-infrared spectroscopy dimensionality reduction for discrimination of grades, varieties and origins of green tea

(2019) Peng Liu et al.   VIBRATIONAL SPECTROSCOPY

Near-infrared hyperspectral imaging for non-destructive classification of commercial tea products

(2018) Puneet Mishra et al.   JOURNAL OF FOOD ENGINEERING

Enhanced cross-category models for predicting the total polyphenols, caffeine and free amino acids contents in Chinese tea using NIR spectroscopy

(2018) Jiahua Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Geographical Origin Discrimination of Oolong Tea (TieGuanYin, Camellia sinensis (L.) O. Kuntze) Using Proton Nuclear Magnetic Resonance Spectroscopy and Near-Infrared Spectroscopy

(2017) Weijun Meng et al.   Food Analytical Methods

2-DE combined with two-layer feature selection accurately establishes the origin of oolong tea

(2016) Han-Ju Chien et al.   FOOD CHEMISTRY

Determining the geographical origin of Chinese green tea by linear discriminant analysis of trace metals and rare earth elements: Taking Dongting Biluochun as an example

(2016) Guicen Ma et al.   FOOD CONTROL

Rapid assessment of black tea quality using diffuse reflectance spectroscopy

(2016) Niranjan Panigrahi et al.   JOURNAL OF FOOD ENGINEERING

Identification of green tea origins by near-infrared (NIR) spectroscopy and different regression tools

(2016) XinGang Zhuang et al.   Science China-Technological Sciences

Chiral cyclodextrin-modified micellar electrokinetic chromatography and chemometric techniques for green tea samples origin discrimination

(2016) Benedetta Pasquini et al.   TALANTA

Non-destructive determination of total polyphenols content and classification of storage periods of Iron Buddha tea using multispectral imaging system

(2015) Chuanwu Xiong et al.   FOOD CHEMISTRY

Determination of total phenolic compounds in yerba mate (Ilex paraguariensis) combining near infrared spectroscopy (NIR) and multivariate analysis

(2015) Cátia N.T. Frizon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Correlation between nitrogen application to tea flushes and quality of green and black teas

(2015) Po-An Chen et al.   SCIENTIA HORTICULTURAE

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

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

Food Safety Evaluation Based on Near Infrared Spectroscopy and Imaging: A Review

(2014) Xiaping Fu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Simultaneous Classification of Teas According to Their Varieties and Geographical Origins by Using NIR Spectroscopy and SPA-LDA

(2014) Paulo Henrique Gonçalves Dias Diniz et al.   Food Analytical Methods

The characterization of caffeine and nine individual catechins in the leaves of green tea (Camellia sinensis L.) by near-infrared reflectance spectroscopy

(2014) Min-Seuk Lee et al.   FOOD CHEMISTRY

Rapid Discrimination of the Geographical Origins of an Oolong Tea (Anxi-Tieguanyin) by Near-Infrared Spectroscopy and Partial Least Squares Discriminant Analysis

(2014) Si-Min Yan et al.   Journal of Analytical Methods in Chemistry

Quantitative analysis of tea using ytterbium-based internal standard near-infrared spectroscopy coupled with boosting least-squares support vector regression

(2013) Rui-Min Luo et al.   JOURNAL OF CHEMOMETRICS

Analysis of metabolic markers of tea origin by UHPLC and high resolution mass spectrometry

(2012) Karl Fraser et al.   FOOD RESEARCH INTERNATIONAL

Quantitative analysis and geographical traceability of black tea using Fourier transform near-infrared spectroscopy (FT-NIRS)

(2012) Guangxin Ren et al.   FOOD RESEARCH INTERNATIONAL

Classification of Maojian Teas from Different Geographical Origins by Micellar Electrokinetic Chromatography and Pattern Recognition Techniques

(2011) Nengsheng YE et al.   ANALYTICAL SCIENCES

Discrimination of Green Teas from Different Geographical Origins by Using HS-SPME/GC–MS and Pattern Recognition Methods

(2011) Nengsheng Ye et al.   Food Analytical Methods

Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation

(2011) Youngmok Kim et al.   FOOD CHEMISTRY

Validation of origins of tea samples using partial least squares analysis and Euclidean distance method with near-infrared spectroscopy data

(2011) Wei He et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Determination of Sucrose Content in Soybean Using Near-infrared Reflectance Spectroscopy

(2010) Myoung-Gun Choung   Journal of the Korean Society for Applied Biological Chemistry

Evaluation of Least Squares Support Vector Machine Regression and other Multivariate Calibrations in Determination of Internal Attributes of Tea Beverages

(2008) Xiao-li Li et al.   Food and Bioprocess Technology

Quality Assessment and Quantitative Analysis of Flavonoids from Tea Samples of Different Origins by HPLC-DAD-ESI-MS

(2008) Tahira Sultana et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study on discrimination of Roast green tea (Camellia sinensis L.) according to geographical origin by FT-NIR spectroscopy and supervised pattern recognition

(2008) Quansheng Chen et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY