Machine learning applications for identify the geographical origin, variety and processing of black tea using 1H NMR chemical fingerprinting

Differentiating Pu‐erh raw tea from different geographical origins by 1 H‐NMR and U‐HPLC/Q‐TOF‐MS combined with chemometrics

(2021) Xia Wu et al.   JOURNAL OF FOOD SCIENCE

Use of Headspace GC/MS Combined with Chemometric Analysis to Identify the Geographic Origins of Black Tea

(2021) Jing Yun et al.   FOOD CHEMISTRY

Identification of Chinese green tea (Camellia sinensis) marker metabolites using GC/MS and UPLC-QTOF/MS

(2021) Yu-shuai Wang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Dynamic changes and mechanisms of organic acids during black tea manufacturing process

(2021) Fei Yu et al.   FOOD CONTROL

Recent techniques for the authentication of the geographical origin of tea leaves from camellia sinensis: A review

(2021) Mengying Shuai et al.   FOOD CHEMISTRY

Research progress of black tea thearubigins: a review

(2020) Kun Zhu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of dynamic and static withering technology on volatile and nonvolatile components of Keemun black tea using GC-MS and HPLC combined with chemometrics

(2020) Zhi-Wei Hou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of d-amino acids in tea leaves

(2020) Yu Xu et al.   FOOD CHEMISTRY

Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves

(2019) Hao Jiang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

(2019) Liang Zhang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

(2019) Patrizia Firmani et al.   FOOD CONTROL

Use of NMR applications to tackle future food fraud issues

(2019) Anatoly P. Sobolev et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Predictive geographical authentication of green tea with protected designation of origin using a random forest model

(2019) Xunfei Deng et al.   FOOD CONTROL

Authentication of edible fats and oils by non-targeted 13 C INEPT NMR spectroscopy

(2018) Sophie Guyader et al.   FOOD CONTROL

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

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

(2018) Emmanuel Hatzakis   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

1H NMR Spectroscopy for Determination of the Geographical Origin of Hazelnuts

(2018) René Bachmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Using stable isotope signatures to delineate the geographic point-of-origin of Keemun black tea

(2018) Chuan-yi Peng et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Food fingerprints – A valuable tool to monitor food authenticity and safety

(2018) Sonia Medina et al.   FOOD CHEMISTRY

Application of analytical methods in authentication and adulteration of honey

(2017) Amna Jabbar Siddiqui et al.   FOOD CHEMISTRY

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

Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach

(2016) Junfeng Tan et al.   FOOD RESEARCH INTERNATIONAL

Metabolomic unveiling of a diverse range of green tea (Camellia sinensis) metabolites dependent on geography

(2015) Jang-Eun Lee et al.   FOOD CHEMISTRY

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

(2015) Xiaoye He et al.   FOOD CHEMISTRY

Polyphenolic compounds and antioxidant activity of CTC black tea of North-East India

(2013) Lakshi Prasad Bhuyan et al.   FOOD CHEMISTRY

Diverse food-based applications of nuclear magnetic resonance (NMR) technology

(2013) Massimo F. Marcone et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Tea Cultivated at Four Different Altitudes Using1H NMR Analysis Coupled with Multivariate Statistics

(2011) Akiko Ohno et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Classification of Brazilian vinegars according to their 1H NMR spectra by pattern recognition analysis

(2009) Elisangela F. Boffo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Current and emerging mass-spectrometry technologies for metabolomics

(2008) Mohamed Bedair et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY