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

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

(2013) Lin Huang et al.   FOOD RESEARCH INTERNATIONAL

Simultaneous determination of amino acid nitrogen and total acid in soy sauce using near infrared spectroscopy combined with characteristic variables selection

(2013) Jiewen Zhao et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Determination of Amino Acid Nitrogen in Soy Sauce Using Near Infrared Spectroscopy Combined with Characteristic Variables Selection and Extreme Learning Machine

(2012) Qin Ouyang et al.   Food and Bioprocess Technology

On-line analysis of intact olive fruits by vis–NIR spectroscopy: Optimisation of the acquisition parameters

(2012) Lourdes Salguero-Chaparro et al.   JOURNAL OF FOOD ENGINEERING

Neural network and principal component regression in non-destructive soluble solids content assessment: a comparison

(2012) Kim-seng Chia et al.   Journal of Zhejiang University-SCIENCE B

Optimization of Informative Spectral Variables for the Quantification of EGCG in Green Tea Using Fourier Transform Near-Infrared (FT-NIR) Spectroscopy and Multivariate Calibration

(2011) Zhiming Guo et al.   APPLIED SPECTROSCOPY

Freshness measurement of eggs using near infrared (NIR) spectroscopy and multivariate data analysis

(2011) Hao Lin et al.   Innovative Food Science & Emerging Technologies

Comparisons of different regressions tools in measurement of antioxidant activity in green tea using near infrared spectroscopy

(2011) Quansheng Chen et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Melamine detection by mid- and near-infrared (MIR/NIR) spectroscopy: A quick and sensitive method for dairy products analysis including liquid milk, infant formula, and milk powder

(2011) Roman M. Balabin et al.   TALANTA

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

Determination of caffeine content and main catechins contents in green tea (Camellia sinensis L.) using taste sensor technique and multivariate calibration

(2010) Quansheng Chen et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Measurement of total flavone content in snow lotus (Saussurea involucrate) using near infrared spectroscopy combined with interval PLS and genetic algorithm

(2010) Quansheng Chen et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Vibrational spectroscopy provides a green tool for multi-component analysis

(2010) Javier Moros et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Visible/Near-Infrared Spectra for Linear and Nonlinear Calibrations: A Case to Predict Soluble Solids Contents and pH Value in Peach

(2009) Yongni Shao et al.   Food and Bioprocess Technology

Short-wave near-infrared spectroscopy analysis of major compounds in milk powder and wavelength assignment

(2008) Di Wu et al.   ANALYTICA CHIMICA ACTA

Discriminating varieties of tea plant based on Vis/NIR spectral characteristics and using artificial neural networks

(2008) Xiaoli Li et al.   BIOSYSTEMS ENGINEERING

Determination of total polyphenols content in green tea using FT-NIR spectroscopy and different PLS algorithms

(2007) Quansheng Chen et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS