Evaluating taste-related attributes of black tea by micro-NIRS

Signal-enhanced SERS-sensors of CAR-PLS and GA-PLS coupled AgNPs for ochratoxin A and aflatoxin B1 detection

(2020) Felix Y.H. Kutsanedzie et al.   FOOD CHEMISTRY

Au@Ag nanostructure based SERS substrate for simultaneous determination of pesticides residue in tea via solid phase extraction coupled multivariate calibration

(2019) Md Mehedi Hassan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Prediction of meat quality traits in the abattoir using portable and hand-held near-infrared spectrometers

(2019) Simone Savoia et al.   MEAT SCIENCE

Determination of egg storage time at room temperature using a low-cost NIR spectrometer and machine learning techniques

(2018) Julian Coronel-Reyes et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Near infrared system coupled chemometric algorithms for enumeration of total fungi count in cocoa beans neat solution

(2018) Felix Y.H. Kutsanedzie et al.   FOOD CHEMISTRY

Comprehensive Dissection of Metabolic Changes in Albino and Green Tea Cultivars

(2018) Chun-Fang Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering

(2018) Yulong Ye et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Hyperspectral imaging for predicting the allicin and soluble solid content of garlic with variable selection algorithms and chemometric models

(2018) Anisur Rahman et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Study on feasibility of determination of glucosamine content of fermentation process using a micro NIR spectrometer

(2018) Zhongyu Sun et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Rapid determination by near infrared spectroscopy of theaflavins-to-thearubigins ratio during Congou black tea fermentation process

(2018) Chunwang Dong et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Application of FT-NIR spectroscopy for simultaneous estimation of taste quality and taste-related compounds content of black tea

(2018) Quansheng Chen et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluating green tea quality based on multisensor data fusion combining hyperspectral imaging and olfactory visualization systems

(2018) Luqing Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Simultaneous determination of six main types of lipid-soluble pigments in green tea by visible and near-infrared spectroscopy

(2018) Xiaoli Li et al.   FOOD CHEMISTRY

Rapid prediction of chlorophylls and carotenoids contents in tea leaves under different levels of nitrogen application based on hyperspectral imaging

(2018) Yujie Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Rapid and non-destructive discrimination of special-grade flat green tea using Near-infrared spectroscopy

(2018) Chunlin Li et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Feasibility study of smartphone-based Near Infrared Spectroscopy (NIRS) for salted minced meat composition diagnostics at different temperatures

(2018) Andreas Kartakoullis et al.   FOOD CHEMISTRY

Hyperspectral Imaging for Predicting the Internal Quality of Kiwifruits Based on Variable Selection Algorithms and Chemometric Models

(2017) Hongyan Zhu et al.   Scientific Reports

Stepwise Identification of Six Tea (Camellia sinensis (L.)) Categories Based on Catechins, Caffeine, and Theanine Contents Combined with Fisher Discriminant Analysis

(2016) Jingming Ning et al.   Food Analytical Methods

Determination of quality attributes in wax jambu fruit using NIRS and PLS

(2016) Thayna R. Viegas et al.   FOOD CHEMISTRY

Rapid assessment of black tea quality using diffuse reflectance spectroscopy

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

Nontargeted Analysis Using Ultraperformance Liquid Chromatography–Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (Camellia sinensis L.)

(2015) Weidong Dai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Detection and Quantification of Sugar and Glucose Syrup in Roasted Green Tea Using near Infrared Spectroscopy

(2015) Li Luqing et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Simultaneous and Rapid Measurement of Main Compositions in Black Tea Infusion Using a Developed Spectroscopy System Combined with Multivariate Calibration

(2014) Wenxiu Pan 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

Determination of quality constituents in the young leaves of albino tea cultivars

(2014) Lin Feng et al.   FOOD CHEMISTRY

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

(2012) Guangxin Ren et al.   FOOD RESEARCH INTERNATIONAL

Simultaneous analysis of main catechins contents in green tea (Camellia sinensis (L.)) by Fourier transform near infrared reflectance (FT-NIR) spectroscopy

(2008) Quansheng Chen et al.   FOOD CHEMISTRY

Determination of total polyphenols content in green tea using FT-NIR spectroscopy and different PLS algorithms

(2007) Quansheng Chen et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS