Aroma quality evaluation of Dianhong black tea infusions by the combination of rapid gas phase electronic nose and multivariate statistical analysis

Rapid characterization of the volatile profiles in Pu‐erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD‐GC‐MS

(2021) Yanqin Yang et al.   JOURNAL OF FOOD SCIENCE

A high‐precision method evaluating color quality of Sichuan Dark Tea based on colorimeter combined with multi‐layer perceptron

(2020) Yao Zou et al.   JOURNAL OF FOOD PROCESS ENGINEERING

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

(2020) Yu-Jie Wang et al.   JOURNAL OF FOOD ENGINEERING

On the rapid and non-destructive approach for barbiturates, benzodiazepines, and phenothiazines determination and differentiation using spectral combination analysis and chemometric methods

(2020) Xinlong He et al.   MICROCHEMICAL JOURNAL

PLS-DA vs sparse PLS-DA in food traceability. A case study: Authentication of avocado samples

(2020) Ana M. Jiménez-Carvelo et al.   TALANTA

Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion

(2020) Hui Ni et al.   FOOD CHEMISTRY

Data-Driven Fault Diagnosis Using Deep Canonical Variate Analysis and Fisher Discriminant Analysis

(2020) Ping Wu et al.   IEEE Transactions on Industrial Informatics

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

Characterization of the volatile and sensory profile of instant Pu-erh tea using GC × GC-TOFMS and descriptive sensory analysis

(2019) Liping Du et al.   MICROCHEMICAL JOURNAL

Exploration of a Method of Distinguishing Different Nongxiang Tieguanyin Tea Grades Based on Aroma Determined by GC-MS Combined with Chemometrics

(2019) Wei Wang et al.   MOLECULES

Unequal Priors in Linear Discriminant Analysis

(2019) Carmen van Meegen et al.   JOURNAL OF CLASSIFICATION

Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation

(2019) Xueli Pang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Green and solvent-free simultaneous ultrasonic-microwave assisted extraction of essential oil from white and black peppers

(2018) Ying Wang et al.   INDUSTRIAL CROPS AND PRODUCTS

Rapid profiling of volatile compounds in green teas using Micro-Chamber/Thermal Extractor combined with thermal desorption coupled to gas chromatography-mass spectrometry followed by multivariate statistical analysis

(2018) Yanqin Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis

(2018) Yan-Qin Yang et al.   PLoS One

Fast discrimination of bacteria using a filter paper–based SERS platform and PLS-DA with uncertainty estimation

(2018) Javier E. L. Villa et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

A comparative study of volatile components in Dianhong teas from fresh leaves of four tea cultivars by using chromatography-mass spectrometry, multivariate data analysis, and descriptive sensory analysis

(2017) Chao Wang et al.   FOOD RESEARCH INTERNATIONAL

Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment – A review

(2017) Ambra Rita Di Rosa et al.   JOURNAL OF FOOD ENGINEERING

Aroma formation in Dianhong black tea: Effects of baking

(2016) Xueli Qiu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Qualitative characteristics and comparison of volatile fraction of vodkas made from different botanical materials by comprehensive two-dimensional gas chromatography and the electronic nose based on the technology of ultra-fast gas chromatography

(2016) Paulina Wiśniewska et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of chemical components and properties of the jujube fruit using near infrared spectroscopy and chemometrics

(2016) Ying Guo et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Electronic noses for food quality: A review

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

Application of Electronic Nose with Multivariate Analysis and Sensor Selection for Botanical Origin Identification and Quality Determination of Honey

(2014) Lingxia Huang et al.   Food and Bioprocess Technology

Development of regression model to differentiate quality of black tea (Dianhong): correlate aroma properties with instrumental data using multiple linear regression analysis

(2012) Xueli Pang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

(2012) Cesarettin Alasalvar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY