Fermentation quality evaluation of tea by estimating total catechins and theanine using near-infrared spectroscopy

Interaction of polyphenols and Ag on the surface plasmon resonance absorption and resonance Rayleigh scattering spectra

(2020) Zhe Wang et al.   VIBRATIONAL 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

Neuroprotective attributes of L-theanine, a bioactive amino acid of tea, and its potential role in Parkinson's disease therapeutics

(2019) Satarupa Deb et al.   NEUROCHEMISTRY INTERNATIONAL

Local tangent space alignment and relevance vector machine as nonlinear methods for estimating sensory quality of tea using NIR spectroscopy

(2019) Peng Liu et al.   VIBRATIONAL SPECTROSCOPY

Application of Moving Average Filter for the Quantitative Analysis of the NIR Spectra

(2019) Amneh A. Al-Mbaideen   JOURNAL OF ANALYTICAL CHEMISTRY

An Improved Weighted Partial Least Squares Method Coupled with Near Infrared Spectroscopy for Rapid Determination of Multiple Components and Anti-Oxidant Activity of Pu-Erh Tea

(2018) Ze Liu et al.   MOLECULES

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

Prediction of black tea fermentation quality indices using NIRS and nonlinear tools

(2017) Chunwang Dong et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Application of visible/near infrared spectroscopy to quality control of fresh fruits and vegetables in large-scale mass distribution channels: a preliminary test on carrots and tomatoes

(2017) Roberto Beghi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

On-line application of near infrared (NIR) spectroscopy in food production

(2015) Jan U. Porep et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Green tea extract: Chemistry, antioxidant properties and food applications – A review

(2013) S.P.J. Namal Senanayake   Journal of Functional Foods

Column-chromatographic extraction and separation of polyphenols, caffeine and theanine from green tea

(2011) Li Wang et al.   FOOD CHEMISTRY

Determination of Theanine, GABA, and Other Amino Acids in Green, Oolong, Black, and Pu-erh Teas with Dabsylation and High-Performance Liquid Chromatography

(2008) Kai-Yang Syu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY