175 related articles for article (PubMed ID: 25624215)
1. Non-destructive determination of total polyphenols content and classification of storage periods of Iron Buddha tea using multispectral imaging system.
Xiong C; Liu C; Pan W; Ma F; Xiong C; Qi L; Chen F; Lu X; Yang J; Zheng L
Food Chem; 2015 Jun; 176():130-6. PubMed ID: 25624215
[TBL] [Abstract][Full Text] [Related]
2. Evaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms.
Wang J; Zareef M; He P; Sun H; Chen Q; Li H; Ouyang Q; Guo Z; Zhang Z; Xu D
J Sci Food Agric; 2019 Aug; 99(11):5019-5027. PubMed ID: 30977141
[TBL] [Abstract][Full Text] [Related]
3. Rapid and non-destructive discrimination of special-grade flat green tea using Near-infrared spectroscopy.
Li C; Guo H; Zong B; He P; Fan F; Gong S
Spectrochim Acta A Mol Biomol Spectrosc; 2019 Jan; 206():254-262. PubMed ID: 30121024
[TBL] [Abstract][Full Text] [Related]
4. Determination of total polyphenols content in green tea using FT-NIR spectroscopy and different PLS algorithms.
Chen Q; Zhao J; Liu M; Cai J; Liu J
J Pharm Biomed Anal; 2008 Feb; 46(3):568-73. PubMed ID: 18068323
[TBL] [Abstract][Full Text] [Related]
5. Synchronously Predicting Tea Polyphenol and Epigallocatechin Gallate in Tea Leaves Using Fourier Transform-Near-Infrared Spectroscopy and Machine Learning.
Ye S; Weng H; Xiang L; Jia L; Xu J
Molecules; 2023 Jul; 28(14):. PubMed ID: 37513250
[TBL] [Abstract][Full Text] [Related]
6. An Improved Weighted Partial Least Squares Method Coupled with Near Infrared Spectroscopy for Rapid Determination of Multiple Components and Anti-Oxidant Activity of Pu-Erh Tea.
Liu Z; Xie HL; Chen L; Huang JH
Molecules; 2018 May; 23(5):. PubMed ID: 29724034
[No Abstract] [Full Text] [Related]
7. Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy.
Guo Z; Barimah AO; Yin L; Chen Q; Shi J; El-Seedi HR; Zou X
Food Chem; 2021 Aug; 353():129372. PubMed ID: 33725540
[TBL] [Abstract][Full Text] [Related]
8. Rapid determination by near infrared spectroscopy of theaflavins-to-thearubigins ratio during Congou black tea fermentation process.
Dong C; Li J; Wang J; Liang G; Jiang Y; Yuan H; Yang Y; Meng H
Spectrochim Acta A Mol Biomol Spectrosc; 2018 Dec; 205():227-234. PubMed ID: 30029185
[TBL] [Abstract][Full Text] [Related]
9. Measurement of total anthocyanins content in flowering tea using near infrared spectroscopy combined with ant colony optimization models.
Xiaowei H; Xiaobo Z; Jiewen Z; Jiyong S; Xiaolei Z; Holmes M
Food Chem; 2014 Dec; 164():536-43. PubMed ID: 24996367
[TBL] [Abstract][Full Text] [Related]
10. Real-time monitoring of total polyphenols content in tea using a developed optical sensors system.
Qi S; Ouyang Q; Chen Q; Zhao J
J Pharm Biomed Anal; 2014 Aug; 97():116-22. PubMed ID: 24867295
[TBL] [Abstract][Full Text] [Related]
11. Near-infrared spectroscopy and machine learning-based technique to predict quality-related parameters in instant tea.
Bai X; Zhang L; Kang C; Quan B; Zheng Y; Zhang X; Song J; Xia T; Wang M
Sci Rep; 2022 Mar; 12(1):3833. PubMed ID: 35264637
[TBL] [Abstract][Full Text] [Related]
12. Color measurement of tea leaves at different drying periods using hyperspectral imaging technique.
Xie C; Li X; Shao Y; He Y
PLoS One; 2014; 9(12):e113422. PubMed ID: 25546335
[TBL] [Abstract][Full Text] [Related]
13. Feasibility study on identification of green, black and Oolong teas using near-infrared reflectance spectroscopy based on support vector machine (SVM).
Chen Q; Zhao J; Fang CH; Wang D
Spectrochim Acta A Mol Biomol Spectrosc; 2007 Mar; 66(3):568-74. PubMed ID: 16859975
[TBL] [Abstract][Full Text] [Related]
14. Determination of polyphenolic compounds of red wines by UV-VIS-NIR spectroscopy and chemometrics tools.
Martelo-Vidal MJ; Vázquez M
Food Chem; 2014 Sep; 158():28-34. PubMed ID: 24731310
[TBL] [Abstract][Full Text] [Related]
15. Green analytical assay for the quality assessment of tea by using pocket-sized NIR spectrometer.
Wang Y; Li M; Li L; Ning J; Zhang Z
Food Chem; 2021 May; 345():128816. PubMed ID: 33316713
[TBL] [Abstract][Full Text] [Related]
16. Potential of multispectral imaging for real-time determination of colour change and moisture distribution in carrot slices during hot air dehydration.
Liu C; Liu W; Lu X; Chen W; Yang J; Zheng L
Food Chem; 2016 Mar; 195():110-6. PubMed ID: 26575720
[TBL] [Abstract][Full Text] [Related]
17. [Determination of total nitrogen content in fresh tea leaf using visible-near infrared spectroscopy].
Hu YG; Li PP; Mu JH; Mao HP; Wu CC; Chen B
Guang Pu Xue Yu Guang Pu Fen Xi; 2008 Dec; 28(12):2821-5. PubMed ID: 19248491
[TBL] [Abstract][Full Text] [Related]
18. [Rapid and Dynamic Determination Models of Amino Acids and Catechins Concentrations during the Processing Procedures of Keemun Black Tea].
Ning JM; Yan L; Zhang ZZ; Wei LD; Li LQ; Fang JT; Huang CW
Guang Pu Xue Yu Guang Pu Fen Xi; 2015 Dec; 35(12):3422-6. PubMed ID: 26964222
[TBL] [Abstract][Full Text] [Related]
19. [Study on quality evaluation of Dafo Longjing tea based on near infrared spectroscopy].
Zhou XF; Ye Y; Zhou ZD; Qian YF
Guang Pu Xue Yu Guang Pu Fen Xi; 2012 Nov; 32(11):2971-5. PubMed ID: 23387160
[TBL] [Abstract][Full Text] [Related]
20. Rapid detecting total acid content and classifying different types of vinegar based on near infrared spectroscopy and least-squares support vector machine.
Ji-yong S; Xiao-bo Z; Xiao-wei H; Jie-wen Z; Yanxiao L; Limin H; Jianchun Z
Food Chem; 2013 May; 138(1):192-9. PubMed ID: 23265476
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
