Discrimination of Green Teas from Different Geographical Origins by Using HS-SPME/GC–MS and Pattern Recognition Methods

Classification of Maojian Teas from Different Geographical Origins by Micellar Electrokinetic Chromatography and Pattern Recognition Techniques

(2011) Nengsheng YE et al.   ANALYTICAL SCIENCES

Geographical origin identification of pure Sri Lanka tea infusions with electronic nose, electronic tongue and sensory profile analysis

(2010) Zoltán Kovács et al.   JOURNAL OF CHEMOMETRICS

Geographical Classification of Green Teas Based on MEKC with Laser-Induced Fluorescence Detection

(2009) Nengsheng Ye   CHROMATOGRAPHIA

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

Application of trace element and stable isotope signatures to determine the provenance of tea (Camellia sinensis) samples

(2008) Tamara S. Pilgrim et al.   FOOD CHEMISTRY

Study on discrimination of Roast green tea (Camellia sinensis L.) according to geographical origin by FT-NIR spectroscopy and supervised pattern recognition

(2008) Quansheng Chen et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds

(2007) Li-Fei Wang et al.   FOOD CHEMISTRY

Influence of region of production on clonal black tea chemical characteristics

(2007) P. Okinda Owuor et al.   FOOD CHEMISTRY