Application of Electronic Nose to Predict the Optimum Fermentation Time for Low-Country Sri Lankan Tea

A Machine Learning Method for the Fine-Grained Classification of Green Tea with Geographical Indication Using a MOS-Based Electronic Nose

(2021) Dongbing Yu et al.   Foods

Monitoring the withering condition of leaves during black tea processing via the fusion of electronic eye (E-eye), colorimetric sensing array (CSA), and micro-near-infrared spectroscopy (NIRS)

(2021) Yujie Wang et al.   JOURNAL OF FOOD ENGINEERING

Tea quality evaluation by applying E-nose combined with chemometrics methods

(2020) Min Xu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

GC–MS-based metabolomic study reveals dynamic changes of chemical compositions during black tea processing

(2019) Hualing Wu et al.   FOOD RESEARCH INTERNATIONAL

Rapid identification of tea quality by E-nose and computer vision combining with a synergetic data fusion strategy

(2018) Min Xu et al.   JOURNAL OF FOOD ENGINEERING

Effect of Fermentation Conditions and Plucking Standards of Tea Leaves on the Chemical Components and Sensory Quality of Fermented Juice

(2018) Ping Tang et al.   Journal of Chemistry

An Active Feature Selection Strategy for DWT in Artificial Taste

(2018) Tao Liu et al.   Journal of Sensors

Prediction of Congou Black Tea Fermentation Quality Indices from Color Features Using Non-Linear Regression Methods

(2018) Chunwang Dong et al.   Scientific Reports

A new approach to automation of black tea fermentation process with electronic nose

(2018) Bilge Han Tozlu et al.   Automatika

Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography–mass spectrometry and olfactometry and sensory analysis

(2018) Xiaohua Chen et al.   FOOD CHEMISTRY

Genotypic variation in biochemical compounds of the Sri Lankan tea (Camellia sinensis L.) accessions and their relationships to quality and biotic stresses

(2017) P. A. Nimal Punyasiri et al.   JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY

A recurrent Elman network in conjunction with an electronic nose for fast prediction of optimum fermentation time of black tea

(2017) S. Ghosh et al.   NEURAL COMPUTING & APPLICATIONS

Tea Quality Prediction by Autoregressive Modeling of Electronic Tongue Signals

(2016) Pradip Saha et al.   IEEE SENSORS JOURNAL

Recent Advances in Volatiles of Teas

(2016) Xin-Qiang Zheng et al.   MOLECULES

Changes in flavor volatile composition of oolong tea after panning during tea processing

(2015) Ershad Sheibani et al.   Food Science & Nutrition

A Novel Technique of Black Tea Quality Prediction Using Electronic Tongue Signals

(2014) Pradip Saha et al.   IEEE TRANSACTIONS ON INSTRUMENTATION AND MEASUREMENT

Use of biochemical compounds in tea germplasm characterization and its implications in tea breeding in Sri Lanka

(2014) JD Kottawa-Arachchi et al.   JOURNAL OF THE NATIONAL SCIENCE FOUNDATION OF SRI LANKA

Development of Electronic Nose and Near Infrared Spectroscopy Analysis Techniques to Monitor the Critical Time in SSF Process of Feed Protein

(2014) Hui Jiang et al.   SENSORS

Classification of Green and Black Teas by PCA and SVM Analysis of Cyclic Voltammetric Signals from Metallic Oxide-Modified Electrode

(2013) Nian Liu et al.   Food Analytical Methods

Effects of season and plantation on phenolic content of unfermented and fermented Sri Lankan tea

(2013) Shiromani Jayasekera et al.   FOOD CHEMISTRY

Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level

(2013) Zihan Qin et al.   FOOD RESEARCH INTERNATIONAL

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

Assessing biochemical changes during standardization of fermentation time and temperature for manufacturing quality black tea

(2013) Tanmoy Samanta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Monitoring and grading of tea by computer vision – A review

(2011) Gagandeep Singh Gill et al.   JOURNAL OF FOOD ENGINEERING