Monitoring black tea fermentation using a colorimetric sensor array-based artificial olfaction system

Discrimination of honeys using colorimetric sensor arrays, sensory analysis and gas chromatography techniques

(2016) Haroon Elrasheid Tahir et al.   FOOD CHEMISTRY

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

Influence of raw material moisture on the synthesis of black tea production process

(2016) Rafael Vargas et al.   JOURNAL OF FOOD ENGINEERING

Nondestructively sensing of total viable count (TVC) in chicken using an artificial olfaction system based colorimetric sensor array

(2016) Quansheng Chen et al.   JOURNAL OF FOOD ENGINEERING

Efficient k NN classification algorithm for big data

(2016) Zhenyun Deng et al.   NEUROCOMPUTING

Monitoring the Fermentation Process and Detection of Optimum Fermentation Time of Black Tea Using an Electronic Tongue

(2015) Arunangshu Ghosh et al.   IEEE SENSORS JOURNAL

Detection of Optimum Fermentation Time of Black CTC Tea Using a Voltammetric Electronic Tongue

(2015) Arunangshu Ghosh et al.   IEEE TRANSACTIONS ON INSTRUMENTATION AND MEASUREMENT

Classification of different varieties of Oolong tea using novel artificial sensing tools and data fusion

(2015) Quansheng Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Efficiency enhancement of a process-based rainfall–runoff model using a new modified AdaBoost.RT technique

(2014) Shuang Liu et al.   APPLIED SOFT COMPUTING

Investigation of Processes in Black Tea Manufacture through Model Fermentation (Oxidation) Experiments

(2014) Ulf W. Stodt et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Novel Homologous Series of Polyhydroxylated Theasinensins and Theanaphthoquinones in the SII Fraction of Black Tea Thearubigins Using ESI/HPLC Tandem Mass Spectrometry

(2014) Ghada H. Yassin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Monitoring of solid-state fermentation of protein feed by electronic nose and chemometric analysis

(2014) Hui Jiang et al.   PROCESS BIOCHEMISTRY

Investigation of the humidity-dependent conductance of single-walled carbon nanotube networks

(2013) Yunfeng Ling et al.   JOURNAL OF APPLIED PHYSICS

Classification of tea category using a portable electronic nose based on an odor imaging sensor array

(2013) Quansheng Chen et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

On the application of simple matrix methods for electronic tongue data processing: Case study with black tea samples

(2013) Irina Yaroshenko et al.   SENSORS AND ACTUATORS B-CHEMICAL

Recent advances in emerging imaging techniques for non-destructive detection of food quality and safety

(2013) Quansheng Chen et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation

(2011) Youngmok Kim et al.   FOOD CHEMISTRY

Discrimination of green tea quality using the electronic nose technique and the human panel test, comparison of linear and nonlinear classification tools

(2011) Quansheng Chen et al.   SENSORS AND ACTUATORS B-CHEMICAL

Edited AdaBoost by weighted kNN

(2010) Yunlong Gao et al.   NEUROCOMPUTING

Characterisation of humidity dependence of a metal oxide semiconductor sensor array using partial least squares

(2007) Jae Ho Sohn et al.   SENSORS AND ACTUATORS B-CHEMICAL