Green analytical assay for the quality assessment of tea by using pocket-sized NIR spectrometer

Simultaneous quantification of active constituents and antioxidant capability of green tea using NIR spectroscopy coupled with swarm intelligence algorithm

(2020) Zhiming Guo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Micro-NIR spectrometer for quality assessment of tea: Comparison of local and global models

(2020) Yu-Jie Wang et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

L-Theanine Reduced the Development of Knee Osteoarthritis in Rats via Its Anti-Inflammation and Anti-Matrix Degradation Actions: In Vivo and In Vitro Study

(2020) Hui Bai et al.   Nutrients

Evaluating taste-related attributes of black tea by micro-NIRS

(2020) Yu-Jie Wang et al.   JOURNAL OF FOOD ENGINEERING

Prediction of meat quality traits in the abattoir using portable and hand-held near-infrared spectrometers

(2019) Simone Savoia et al.   MEAT SCIENCE

Measurement of total free amino acids content in black tea using electronic tongue technology coupled with chemometrics

(2019) Qin Ouyang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Determination of egg storage time at room temperature using a low-cost NIR spectrometer and machine learning techniques

(2018) Julian Coronel-Reyes et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

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

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

Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar, Longjing 43

(2018) Yijun Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid and non-destructive discrimination of special-grade flat green tea using Near-infrared spectroscopy

(2018) Chunlin Li et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Feasibility study of smartphone-based Near Infrared Spectroscopy (NIRS) for salted minced meat composition diagnostics at different temperatures

(2018) Andreas Kartakoullis et al.   FOOD CHEMISTRY

The Safety of Ingested Caffeine: A Comprehensive Review

(2017) Jennifer L. Temple et al.   Frontiers in Psychiatry

Stepwise Identification of Six Tea (Camellia sinensis (L.)) Categories Based on Catechins, Caffeine, and Theanine Contents Combined with Fisher Discriminant Analysis

(2016) Jingming Ning et al.   Food Analytical Methods

Determination of quality attributes in wax jambu fruit using NIRS and PLS

(2016) Thayna R. Viegas et al.   FOOD CHEMISTRY

A review of caffeine’s effects on cognitive, physical and occupational performance

(2016) Tom M. McLellan et al.   NEUROSCIENCE AND BIOBEHAVIORAL REVIEWS

Using variable combination population analysis for variable selection in multivariate calibration

(2015) Yong-Huan Yun et al.   ANALYTICA CHIMICA ACTA

Iteratively variable subset optimization for multivariate calibration

(2015) Weiting Wang et al.   RSC Advances

The role of green tea extract and powder in mitigating metabolic syndromes with special reference to hyperglycemia and hypercholesterolemia

(2013) S. Yousaf et al.   Food & Function

Quantitative analysis and geographical traceability of black tea using Fourier transform near-infrared spectroscopy (FT-NIRS)

(2012) Guangxin Ren et al.   FOOD RESEARCH INTERNATIONAL

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

(2009) Hongdong Li et al.   ANALYTICA CHIMICA ACTA

Simultaneous analysis of main catechins contents in green tea (Camellia sinensis (L.)) by Fourier transform near infrared reflectance (FT-NIR) spectroscopy

(2008) Quansheng Chen et al.   FOOD CHEMISTRY