Prediction of black tea fermentation quality indices using NIRS and nonlinear tools

Real-time monitoring of process parameters in rice wine fermentation by a portable spectral analytical system combined with multivariate analysis

(2016) Qin Ouyang et al.   FOOD CHEMISTRY

Authentication of protected designation of origin artichokes by spectroscopy methods

(2016) Alba Mir-Marqués et al.   FOOD CONTROL

Nondestructively sensing of total viable count (TVC) in chicken using an artificial olfaction system based colorimetric sensor array

(2016) Quansheng Chen et al.   JOURNAL OF FOOD ENGINEERING

Determination of tea polyphenols content by infrared spectroscopy coupled with iPLS and random frog techniques

(2015) Xiaoli Li et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

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

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

Measurement of non-sugar solids content in Chinese rice wine using near infrared spectroscopy combined with an efficient characteristic variables selection algorithm

(2015) Qin Ouyang et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Recent developments of green analytical techniques in analysis of tea's quality and nutrition

(2015) Quansheng Chen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Real-time monitoring of total polyphenols content in tea using a developed optical sensors system

(2014) Shuai Qi et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Rapid measurement of antioxidant activity in dark soy sauce by NIR spectroscopy combined with spectral intervals selection and nonlinear regression tools

(2012) Qin Ouyang et al.   Analytical Methods

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

(2012) Guangxin Ren et al.   FOOD RESEARCH INTERNATIONAL

Simultaneous Measurement of Total Acid Content and Soluble Salt-free Solids Content in Chinese Vinegar Using Near-infrared Spectroscopy

(2012) Quansheng Chen et al.   JOURNAL OF FOOD SCIENCE

Using wavelet transform and multi-class least square support vector machine in multi-spectral imaging classification of Chinese famous tea

(2011) Xiaoli Li et al.   EXPERT SYSTEMS WITH APPLICATIONS

Monitoring and grading of tea by computer vision – A review

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

Estimation of theaflavin content in black tea using electronic tongue

(2011) Arunangshu Ghosh et al.   JOURNAL OF FOOD ENGINEERING

Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy

(2010) Jianrong Cai et al.   FOOD CHEMISTRY

Mutual information-induced interval selection combined with kernel partial least squares for near-infrared spectral calibration

(2008) Chao Tan et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Influence of region of production on clonal black tea chemical characteristics

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

Enhanced random search based incremental extreme learning machine

(2007) Guang-Bin Huang et al.   NEUROCOMPUTING