Identification of Pu'er raw tea with different storage years by infrared spectroscopy

Diagnosis of liver cancer by FTIR spectra of serum

(2021) Xien Yang et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Contrasting microbiomes of raw and ripened Pu-erh tea associated with distinct chemical profiles

(2020) Jia Xue et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study on FTIR spectroscopy, total phenolic content, antioxidant activity and anti-amylase activity of extracts and different tea forms of Garcinia schomburgkiana leaves

(2020) Sirikul Thummajitsakul et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent developments in vibrational spectroscopic techniques for tea quality and safety analyses

(2020) Xiaohui Lin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Green tea: Authentication of geographic origin based on UHPLC-HRMS fingerprints

(2019) Klara Navratilova et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

(2019) Patrizia Firmani et al.   FOOD CONTROL

Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry

(2019) Hui Ru Tan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phytochemical analysis of mite‐infested tea leaves of Darjeeling Hills, India

(2019) Piu Banerjee et al.   PHYTOCHEMICAL ANALYSIS

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

Quality level identification of West Lake Longjing green tea using electronic nose

(2019) Xiaohui Lu et al.   SENSORS AND ACTUATORS B-CHEMICAL

Discrimination of tea varieties using FTIR spectroscopy and allied Gustafson-Kessel clustering

(2018) Xiaohong Wu et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Mass spectrometry-based metabolomics and chemometric analysis of Pu-erh teas of various origins

(2018) Tao Wang et al.   FOOD CHEMISTRY

Differentiation of black tea infusions according to origin, processing and botanical varieties using multivariate statistical analysis of LC-MS data

(2018) Anastasiia Shevchuk et al.   FOOD RESEARCH INTERNATIONAL

Rapid discrimination of sea buckthorn berries from different H. rhamnoides subspecies by multi-step IR spectroscopy coupled with multivariate data analysis

(2018) Yue Liu et al.   INFRARED PHYSICS & TECHNOLOGY

Identification of cattail pollen, pine pollen and bee pollen by Fourier transform infrared spectroscopy and two-dimensional correlation infrared spectroscopy

(2018) Xiao-lan Xu et al.   JOURNAL OF MOLECULAR STRUCTURE

2D FTIR correlation spectroscopy and EPR analysis of Urtica dioica leaves from areas of different environmental pollution

(2018) Paulina Moskal et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Rapid discrimination of Eurycoma longifolia extracts by Fourier transform infrared spectroscopy and two dimensional correlation infrared spectroscopy

(2018) Adiana Mohamed Adib et al.   VIBRATIONAL SPECTROSCOPY

Mid-infrared spectroscopy coupled with chemometrics to identify spectral variability in Australian barley samples from different production regions

(2018) R. Gordon et al.   JOURNAL OF CEREAL SCIENCE

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

Tea types classification with data fusion of UV–Vis, synchronous fluorescence and NIR spectroscopies and chemometric analysis

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

Contributions of Fourier-transform mid infrared (FT-MIR) spectroscopy to the study of fruit and vegetables: A review

(2018) Sylvie Bureau et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Chemometric classification and quantification of cold pressed grape seed oil in blends with refined soybean oils using attenuated total reflectance–mid infrared (ATR–MIR) spectroscopy

(2018) Gönül Akin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Authentication and discrimination of green tea samples using UV–vis, FTIR and HPLC techniques coupled with chemometrics analysis

(2018) Maram M. Aboulwafa et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Chemical Fingerprint Analysis for the Quality Evaluation of Deepure Instant Pu-erh Tea by HPLC Combined with Chemometrics

(2016) Chao Wang et al.   Food Analytical Methods

Identification of the traditional Tibetan medicine “Shaji” and their different extracts through tri-step infrared spectroscopy

(2016) Yue Liu et al.   JOURNAL OF MOLECULAR STRUCTURE

Analysis of Chuanxiong Rhizoma and its active components by Fourier transform infrared spectroscopy combined with two-dimensional correlation infrared spectroscopy

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

Differential identification of mushrooms sclerotia by IR macro-fingerprint method

(2016) Yew Keong Choong et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Using FTIR spectra and pattern recognition for discrimination of tea varieties

(2015) Jian-xiong Cai et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis

(2015) Tao Yi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Brick dark tea: a review of the manufacture, chemical constituents and bioconversion of the major chemical components during fermentation

(2015) Wen-Jun Zheng et al.   PHYTOCHEMISTRY REVIEWS

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

Processing and chemical constituents of Pu-erh tea: A review

(2013) Hai-peng Lv et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of Chinese tea by the electronic tongue: Correlation with sensory properties and classification according to geographical origin and grade level

(2009) Wei He et al.   FOOD RESEARCH INTERNATIONAL

Analysis of crystallized lactose in milk powder by Fourier-transform infrared spectroscopy combined with two-dimensional correlation infrared spectroscopy

(2009) Yu Lei et al.   JOURNAL OF MOLECULAR STRUCTURE