Inductively coupled plasma mass spectrometry (ICP-MS) and inductively coupled plasma optical emission spectrometer (ICP-OES)-based discrimination for the authentication of tea

Improved geographical origin discrimination for tea using ICP‐MS and ICP‐OES techniques in combination with chemometric approach

(2020) Hong‐lin Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Geographical traceability of Chinese green tea using stable isotope and multi‐element chemometrics

(2019) Zhi Liu et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

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

(2019) Patrizia Firmani et al.   FOOD CONTROL

Geographical origin traceability of tea based on multi-element spatial distribution and the relationship with soil in district scale

(2018) Lei Li et al.   FOOD CONTROL

Green Tea Quality Evaluation Based on Its Catechins and Metals Composition in Combination with Chemometric Analysis

(2018) Wojciech Koch et al.   MOLECULES

Fatty Acid- and Amino Acid-Specific Isotope Analysis for Accurate Authentication and Traceability in Organic Milk

(2018) Ill-Min Chung et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Geographical discrimination of red garlic (Allium sativum L.) produced in Italy by means of multivariate statistical analysis of ICP-OES data

(2018) Angelo Antonio D'Archivio et al.   FOOD CHEMISTRY

Relationship between multi-element composition in tea leaves and in provenance soils for geographical traceability

(2017) Haiyan Zhao et al.   FOOD CONTROL

XRF to support food traceability studies: Classification of Sri Lankan tea based on their region of origin

(2017) Dulanjalee Rajapaksha et al.   X-RAY SPECTROMETRY

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

Evaluation of supervised chemometric methods for sample classification by Laser Induced Breakdown Spectroscopy

(2015) S. Moncayo et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Chemical fingerprint analysis for quality control and identification of Ziyang green tea by HPLC

(2015) Xiaoye He et al.   FOOD CHEMISTRY

Monitoring the authenticity of organic rice via chemometric analysis of elemental data

(2015) Endler Marcel Borges et al.   FOOD RESEARCH INTERNATIONAL

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

Characteristic fingerprint based on gingerol derivative analysis for discrimination of ginger (Zingiber officinale) according to geographical origin using HPLC-DAD combined with chemometrics

(2014) Soparat Yudthavorasit et al.   FOOD CHEMISTRY

Chemometric Determination of the Botanical Origin for Chinese Honeys on the Basis of Mineral Elements Determined by ICP-MS

(2014) Hui Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Discrimination of Chinese green tea according to varieties and grade levels using artificial nose and tongue based on colorimetric sensor arrays

(2013) Danqun Huo et al.   FOOD CHEMISTRY

Geographical tracing of Xihu Longjing tea using high performance liquid chromatography

(2013) Liyuan Wang et al.   FOOD CHEMISTRY

Seasonal climate effects on flavanols and purine alkaloids of tea (Camellia sinensis L.)

(2011) L. Y. Wang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Comparison of dry, wet and microwave digestion methods for the multi element determination in some dried fruit samples by ICP-OES

(2011) Huseyin Altundag et al.   FOOD AND CHEMICAL TOXICOLOGY

Characterisation of tea leaves according to their total mineral content by means of probabilistic neural networks

(2010) James S. McKenzie et al.   FOOD CHEMISTRY

Trace elements in tea leaves, made tea and tea infusion: A review

(2010) Tanmoy Karak et al.   FOOD RESEARCH INTERNATIONAL

Exposure and risk assessment for aluminium and heavy metals in Puerh tea

(2010) Hongbin Cao et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Short Communication: Identification of Geographical Indication Tea with Fisher's Discriminant Classification and Principal Components Analysis

(2009) Jian Zhou et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Differentiation of eight tea (Camellia sinensis) cultivars in China by elemental fingerprint of their leaves

(2009) Yingxu Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Levels of Selected Heavy Metals in Black Tea Varieties Consumed in Saudi Arabia

(2008) Waqar Ashraf et al.   BULLETIN OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY

Application of trace element and stable isotope signatures to determine the provenance of tea (Camellia sinensis) samples

(2008) Tamara S. Pilgrim et al.   FOOD CHEMISTRY

Assessment of PLSDA cross validation

(2008) Johan A. Westerhuis et al.   Metabolomics

Green tea (Camellia sinensis) and cancer prevention: a systematic review of randomized trials and epidemiological studies

(2008) Jianping Liu et al.   Chinese Medicine