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Detection and Quantification of Sugar and Glucose Syrup in Roasted Green Tea Using near Infrared Spectroscopy

Journal of near infrared spectroscopy (United Kingdom), 2015-10, Vol.23 (5), p.317-325

2015

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Monitoring quality changes in green tea during storage: A hyperspectral imaging method

Food Chemistry: X, 2024-10, Vol.23, p.101538, Article 101538

2024

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Rapid and comprehensive grade evaluation of Keemun black tea using efficient multidimensional data fusion

Food Chemistry: X, 2023-12, Vol.20, p.100924-100924, Article 100924

2023

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Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy

NPJ science of food, 2023-06, Vol.7 (1), p.28-28, Article 28

2023

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Qualitative discrimination of Chinese dianhong black tea grades based on a handheld spectroscopy system coupled with chemometrics

Food science & nutrition, 2020-04, Vol.8 (4), p.2015-2024

2020

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E-nose and colorimetric sensor array combining homologous data fusion strategy discriminating the roasting degree of large-leaf yellow tea

Food Chemistry: X, 2024-03, Vol.21, p.101124-101124, Article 101124

2024

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Green analytical assay for the quality assessment of tea by using pocket-sized NIR spectrometer

Food chemistry, 2021-05, Vol.345, p.128816, Article 128816

2021

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Enhanced quality monitoring during black tea processing by the fusion of NIRS and computer vision

Journal of food engineering, 2021-09, Vol.304, p.110599, Article 110599

2021

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Evaluating green tea quality based on multisensor data fusion combining hyperspectral imaging and olfactory visualization systems

Journal of the science of food and agriculture, 2019-03, Vol.99 (4), p.1787-1794

2019

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Evaluation of black tea by using smartphone imaging coupled with micro-near-infrared spectrometer

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 2021-02, Vol.246, p.118991, Article 118991

2021

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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)

Journal of food engineering, 2021-07, Vol.300, p.110534, Article 110534

2021

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Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea

Food chemistry, 2022-11, Vol.395, p.133549-133549, Article 133549

2022

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Monitoring the baking quality of Tieguanyin via electronic nose combined with GC–MS

Food research international, 2023-03, Vol.165, p.112513-112513, Article 112513

2023

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Quality assessment of instant green tea using portable NIR spectrometer

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 2020-10, Vol.240, p.118576, Article 118576

2020

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Highly discriminant rate of Dianhong black tea grades based on fluorescent probes combined with chemometric methods

Food chemistry, 2019-11, Vol.298, p.125046-125046, Article 125046

2019

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High-sensitivity hyperspectral coupled self-assembled nanoporphyrin sensor for monitoring black tea fermentation

Sensors and actuators. B, Chemical, 2021-11, Vol.346, p.130541, Article 130541

2021

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A rapid aroma quantification method: Colorimetric sensor-coupled multidimensional spectroscopy applied to black tea aroma

Talanta (Oxford), 2023-10, Vol.263, p.124622-124622, Article 124622

2023

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Potential of smartphone-coupled micro NIR spectroscopy for quality control of green tea

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 2021-02, Vol.247, p.119096, Article 119096

2021

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Quantification of 3D spatiotemporal inhomogeneity for wake characteristics with validations from field measurement and wind tunnel test

Energy (Oxford), 2022-09, Vol.254, p.124277, Article 124277

2022

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LiDAR-based observation and derivation of large-scale wind turbine's wake expansion model downstream of a hill

Energy (Oxford), 2022-11, Vol.259, p.125051, Article 125051

2022

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Intelligent evaluation of black tea fermentation degree by FT-NIR and computer vision based on data fusion strategy

Food science & technology, 2020-05, Vol.125, p.109216, Article 109216

2020

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Rapid and real-time detection of black tea fermentation quality by using an inexpensive data fusion system

Food chemistry, 2021-10, Vol.358, p.129815-129815, Article 129815

2021

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Rapid monitoring of black tea fermentation quality based on a solution-phase sensor array combined with UV-visible spectroscopy

Food chemistry, 2022-05, Vol.377, p.131974-131974, Article 131974

2022

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Rapid detection of multiple colorant adulteration in Keemun black tea based on hemp spherical AgNPs-SERS

Food chemistry, 2023-01, Vol.398, p.133841-133841, Article 133841

2023

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Spatial distribution of total polyphenols in multi-type of tea using near-infrared hyperspectral imaging

Food science & technology, 2021-08, Vol.148, p.111737, Article 111737

2021

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Detection and Quantification of Sugar and Glucose Syrup in Roasted Green Tea Using near Infrared Spectroscopy

Monitoring quality changes in green tea during storage: A hyperspectral imaging method

Rapid and comprehensive grade evaluation of Keemun black tea using efficient multidimensional data fusion

Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy

Qualitative discrimination of Chinese dianhong black tea grades based on a handheld spectroscopy system coupled with chemometrics

E-nose and colorimetric sensor array combining homologous data fusion strategy discriminating the roasting degree of large-leaf yellow tea

Green analytical assay for the quality assessment of tea by using pocket-sized NIR spectrometer

Enhanced quality monitoring during black tea processing by the fusion of NIRS and computer vision

Evaluating green tea quality based on multisensor data fusion combining hyperspectral imaging and olfactory visualization systems

Evaluation of black tea by using smartphone imaging coupled with micro-near-infrared spectrometer

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)

Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea

Monitoring the baking quality of Tieguanyin via electronic nose combined with GC–MS

Quality assessment of instant green tea using portable NIR spectrometer

Highly discriminant rate of Dianhong black tea grades based on fluorescent probes combined with chemometric methods

High-sensitivity hyperspectral coupled self-assembled nanoporphyrin sensor for monitoring black tea fermentation

A rapid aroma quantification method: Colorimetric sensor-coupled multidimensional spectroscopy applied to black tea aroma

Potential of smartphone-coupled micro NIR spectroscopy for quality control of green tea

Quantification of 3D spatiotemporal inhomogeneity for wake characteristics with validations from field measurement and wind tunnel test

LiDAR-based observation and derivation of large-scale wind turbine's wake expansion model downstream of a hill

Intelligent evaluation of black tea fermentation degree by FT-NIR and computer vision based on data fusion strategy

Rapid and real-time detection of black tea fermentation quality by using an inexpensive data fusion system

Rapid monitoring of black tea fermentation quality based on a solution-phase sensor array combined with UV-visible spectroscopy

Rapid detection of multiple colorant adulteration in Keemun black tea based on hemp spherical AgNPs-SERS

Spatial distribution of total polyphenols in multi-type of tea using near-infrared hyperspectral imaging

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