Application of FT-NIR spectroscopy for simultaneous estimation of taste quality and taste-related compounds content of black tea

Evaluation of green tea sensory quality via process characteristics and image information

(2017) Hongkai Zhu et al.   FOOD AND BIOPRODUCTS PROCESSING

Corrigendum to “Coffee and tea breaks for liver health” [J Hepatol 67 (2017) 221–223]

(2017) Salvatore Petta et al.   JOURNAL OF HEPATOLOGY

Nondestructive determination of cocoa bean quality using FT-NIR spectroscopy

(2016) S. Sunoj et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Volatile compounds and sensory characteristics of various instant teas produced from black tea

(2016) Vilma Kraujalytė 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

Using FTIR spectra and pattern recognition for discrimination of tea varieties

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

Monitoring the fermentation process of black tea using QCM sensor based electronic nose

(2015) Prolay Sharma et al.   SENSORS AND ACTUATORS B-CHEMICAL

Analysis of chemical components in oolong tea in relation to perceived quality

(2015) Kunbo Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile

(2014) Peigen Yu et al.   FOOD CHEMISTRY

Black tea: chemical analysis and stability

(2012) Shiming Li et al.   Food & Function

Pu-erh tea tasting in Yunnan, China: Correlation of drinkers’ perceptions to phytochemistry

(2010) Selena Ahmed et al.   JOURNAL OF ETHNOPHARMACOLOGY