134 related articles for article (PubMed ID: 38298355)
1. E-nose and colorimetric sensor array combining homologous data fusion strategy discriminating the roasting degree of large-leaf yellow tea.
Li L; Dong S; Cao S; Chen Y; Shen J; Li M; Cui Q; Zhang Y; Huang C; Dai Q; Ning J
Food Chem X; 2024 Mar; 21():101124. PubMed ID: 38298355
[TBL] [Abstract][Full Text] [Related]
2. Effect of the roasting degree on flavor quality of large-leaf yellow tea.
Guo X; Ho CT; Schwab W; Wan X
Food Chem; 2021 Jun; 347():129016. PubMed ID: 33486364
[TBL] [Abstract][Full Text] [Related]
3. Monitoring the baking quality of Tieguanyin via electronic nose combined with GC-MS.
Song F; Xiang H; Li Z; Li J; Li L; Fang Song C
Food Res Int; 2023 Mar; 165():112513. PubMed ID: 36869452
[TBL] [Abstract][Full Text] [Related]
4. Metabolite analysis and sensory evaluation reveal the effect of roasting on the characteristic flavor of large-leaf yellow tea.
Li Y; Zhang J; Jia H; Pan Y; Xu YQ; Wang Y; Deng WW
Food Chem; 2023 Nov; 427():136711. PubMed ID: 37390734
[TBL] [Abstract][Full Text] [Related]
5. Electronic Sensor Technologies in Monitoring Quality of Tea: A Review.
Gharibzahedi SMT; Barba FJ; Zhou J; Wang M; Altintas Z
Biosensors (Basel); 2022 May; 12(5):. PubMed ID: 35624658
[TBL] [Abstract][Full Text] [Related]
6. Prediction of key aroma development in coffees roasted to different degrees by colorimetric sensor array.
Kim SY; Ko JA; Kang BS; Park HJ
Food Chem; 2018 Feb; 240():808-816. PubMed ID: 28946345
[TBL] [Abstract][Full Text] [Related]
7. pH indicator-based sensor array in combination with hyperspectral imaging for intelligent evaluation of withering degree during processing of black tea.
Wang Y; Ren Z; Li M; Yuan W; Zhang Z; Ning J
Spectrochim Acta A Mol Biomol Spectrosc; 2022 Apr; 271():120959. PubMed ID: 35121474
[TBL] [Abstract][Full Text] [Related]
8. LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea.
Zhou J; Wu Y; Long P; Ho CT; Wang Y; Kan Z; Cao L; Zhang L; Wan X
J Agric Food Chem; 2019 May; 67(19):5405-5412. PubMed ID: 30485095
[TBL] [Abstract][Full Text] [Related]
9. Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea.
Ye F; Qiao X; Gui A; Liu P; Wang S; Wang X; Teng J; Zheng L; Feng L; Han H; Zhang B; Chen X; Gao Z; Gao S; Zheng P
Molecules; 2022 Jun; 27(13):. PubMed ID: 35807365
[TBL] [Abstract][Full Text] [Related]
10. Evaluation of coffee roasting degree by using electronic nose and artificial neural network for off-line quality control.
Romani S; Cevoli C; Fabbri A; Alessandrini L; Dalla Rosa M
J Food Sci; 2012 Sep; 77(9):C960-5. PubMed ID: 22908932
[TBL] [Abstract][Full Text] [Related]
11. Application of visible near-infrared spectroscopy combined with colorimetric sensor array for the aroma quality evaluation in tencha drying process.
Rong Y; Riaz T; Lin H; Wang Z; Chen Q; Ouyang Q
Spectrochim Acta A Mol Biomol Spectrosc; 2024 Jan; 304():123385. PubMed ID: 37714101
[TBL] [Abstract][Full Text] [Related]
12. Effects of roasting on the chemical compositions, color, aroma, microstructure, and the kinetics of changes in coffee pulp.
Lu T; Sun Y; Huang Y; Chen X
J Food Sci; 2023 Apr; 88(4):1430-1444. PubMed ID: 36924029
[TBL] [Abstract][Full Text] [Related]
13. Study on color, aroma, and taste formation mechanism of large-leaf yellow tea during an innovative manufacturing process.
Li Y; Luo Q; Qin M; Xu W; Wang X; Zhou J; He C; Chen Y; Yu Z; Ni D
Food Chem; 2024 Apr; 438():138062. PubMed ID: 38064793
[TBL] [Abstract][Full Text] [Related]
14. Rapid discrimination of quality grade of black tea based on near-infrared spectroscopy (NIRS), electronic nose (E-nose) and data fusion.
Xia H; Chen W; Hu D; Miao A; Qiao X; Qiu G; Liang J; Guo W; Ma C
Food Chem; 2024 May; 440():138242. PubMed ID: 38154280
[TBL] [Abstract][Full Text] [Related]
15. Insights into the Key Odorants in Large-Leaf Yellow Tea (
Zhai X; Hu Y; Pei Z; Yu J; Li M; Zhang L; Ho CT; Zhang Y; Wan X
J Agric Food Chem; 2023 Jan; 71(1):690-699. PubMed ID: 36573803
[TBL] [Abstract][Full Text] [Related]
16. Roasting process shaping the chemical profile of roasted green tea and the association with aroma features.
Zhu YM; Dong JJ; Jin J; Liu JH; Zheng XQ; Lu JL; Liang YR; Ye JH
Food Chem; 2021 Aug; 353():129428. PubMed ID: 33714119
[TBL] [Abstract][Full Text] [Related]
17. Rapid and comprehensive grade evaluation of Keemun black tea using efficient multidimensional data fusion.
Li L; Chen Y; Dong S; Shen J; Cao S; Cui Q; Song Y; Ning J
Food Chem X; 2023 Dec; 20():100924. PubMed ID: 38144790
[TBL] [Abstract][Full Text] [Related]
18. Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire
Yang P; Yu M; Song H; Xu Y; Lin Y; Granvogl M
J Agric Food Chem; 2022 Jan; 70(1):267-278. PubMed ID: 34962402
[No Abstract] [Full Text] [Related]
19. Detection of Type, Blended Ratio, and Mixed Ratio of Pu'er Tea by Using Electronic Nose and Visible/Near Infrared Spectrometer.
Xu S; Sun X; Lu H; Zhang Q
Sensors (Basel); 2019 May; 19(10):. PubMed ID: 31121902
[TBL] [Abstract][Full Text] [Related]
20. Evaluation of the quality grade of Congou black tea by the fusion of GC-
Wang L; Xie J; Wang Q; Hu J; Jiang Y; Wang J; Tong H; Yuan H; Yang Y
Food Chem X; 2024 Oct; 23():101519. PubMed ID: 38933990
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]