Evaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms

Au@Ag nanostructure based SERS substrate for simultaneous determination of pesticides residue in tea via solid phase extraction coupled multivariate calibration

(2019) Md Mehedi Hassan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Prediction of amino acids, caffeine, theaflavins and water extract in black tea using FT-NIR spectroscopy coupled chemometrics algorithms

(2018) Muhammad Zareef et al.   Analytical Methods

Variable selection optimization for multivariate models with Polar Qualification System

(2018) Shikhar Mohan et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Near infrared system coupled chemometric algorithms for enumeration of total fungi count in cocoa beans neat solution

(2018) Felix Y.H. Kutsanedzie et al.   FOOD CHEMISTRY

Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?

(2018) Daniel Granato et al.   FOOD CHEMISTRY

Key Variables Screening of Near-Infrared Models for Simultaneous Determination of Quality Parameters in Traditional Chinese Food “Fuzhu”

(2018) Jiahua Wang et al.   JOURNAL OF FOOD QUALITY

Near-infrared spectroscopy coupled chemometric algorithms for prediction of antioxidant activity of black goji berries (Lycium ruthenicum Murr.)

(2018) Muhammad Arslan et al.   Journal of Food Measurement and Characterization

Rapid sensing of total theaflavins content in black tea using a portable electronic tongue system coupled to efficient variables selection algorithms

(2018) Qin Ouyang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

(2018) Quansheng Chen et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Qualitative and quantitative analysis of chlorpyrifos residues in tea by surface-enhanced Raman spectroscopy (SERS) combined with chemometric models

(2018) Jiaji Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rapid Pseudomonas Species Identification from Chicken by Integrating Colorimetric Sensors with Near-Infrared Spectroscopy

(2017) Yi Xu et al.   Food Analytical Methods

An intervention study on the effect of matcha tea, in drink and snack bar formats, on mood and cognitive performance

(2017) Christina Dietz et al.   FOOD RESEARCH INTERNATIONAL

In vitro Anti-inflammatory Effects of Edible Igusa Soft Rush (Juncus effusus L.) on Lipoxygenase, Hyaluronidase, and Cellular Nitric Oxide Generation Assays: Comparison with Matcha Green Tea (Camellia sinensis L.)

(2016) Tatsuhiko Nishimura et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

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

Nondestructive detection of total volatile basic nitrogen (TVB-N) content in pork meat by integrating hyperspectral imaging and colorimetric sensor combined with a nonlinear data fusion

(2015) Huanhuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Simultaneous and Rapid Measurement of Main Compositions in Black Tea Infusion Using a Developed Spectroscopy System Combined with Multivariate Calibration

(2014) Wenxiu Pan et al.   Food Analytical Methods

The characterization of caffeine and nine individual catechins in the leaves of green tea (Camellia sinensis L.) by near-infrared reflectance spectroscopy

(2014) Min-Seuk Lee et al.   FOOD CHEMISTRY

Physicochemical properties of Turkish green tea powder: effects of shooting period, shading, and clone

(2014) Ayhan TOPUZ et al.   Turkish Journal of Agriculture and Forestry

Rapid detection of total viable count (TVC) in pork meat by hyperspectral imaging

(2013) Lin Huang et al.   FOOD RESEARCH INTERNATIONAL

Variable selection for partial least squares analysis of soluble solids content in watermelon using near-infrared diffuse transmission technique

(2013) Dengfei Jie et al.   JOURNAL OF FOOD ENGINEERING

An efficient method of wavelength interval selection based on random frog for multivariate spectral calibration

(2013) Yong-Huan Yun et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Comparison between NIR, MIR, concatenated NIR and MIR analysis and hierarchical PLS model. Application to virgin olive oil analysis

(2010) N. Dupuy et al.   ANALYTICA CHIMICA ACTA

Key wavelengths screening using competitive adaptive reweighted sampling method for multivariate calibration

(2009) Hongdong Li et al.   ANALYTICA CHIMICA ACTA