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Impact of processing method on selected trace elements content of green tea: Does CTC green tea infusion possess risk towards human health?

Food Chemistry: X, 2021-12, Vol.12, p.100173, Article 100173

2021

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Prediction of theaflavin and thearubigin content in black tea using a voltammetric electronic tongue

Chemometrics and intelligent laboratory systems, 2012-07, Vol.116, p.57-66

2012

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Detection of linalool in black tea using a quartz crystal microbalance sensor

Sensors and actuators. B, Chemical, 2014-01, Vol.190, p.318-325

2014

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A Quartz Crystal Microbalance Sensor for Detection of Geraniol in Black Tea

IEEE sensors journal, 2015-02, Vol.15 (2), p.1178-1185

2015

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Monitoring of black tea fermentation process using electronic nose

Journal of food engineering, 2007-06, Vol.80 (4), p.1146-1156

2007

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Changes in major catechins, caffeine, and antioxidant activity during CTC processing of black tea from North East India

RSC advances, 2021-03, Vol.11 (19), p.11457-11467

2021

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Catechin and caffeine content of tea (Camellia sinensis L.) leaf significantly differ with seasonal variation: A study on popular cultivars in North East India

Journal of food composition and analysis, 2021-03, Vol.96, p.103684, Article 103684

2021

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

Sensors and actuators. B, Chemical, 2015-11, Vol.219, p.146-157

2015

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Quality characteristics of infusion and health consequences: a comparative study between orthodox and CTC green teas

RSC advances, 2020-09, Vol.1 (54), p.32833-32842

2020

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Development of a nickel hydroxide nanopetal decorated molecular imprinted polymer based electrode for sensitive detection of epigallocatechin-3-gallate in green tea

Sensors and actuators. B, Chemical, 2019-03, Vol.283, p.69-78

2019

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Detection of theaflavins in black tea using a molecular imprinted polyacrylamide-graphite nanocomposite electrode

Sensors and actuators. B, Chemical, 2017-07, Vol.246, p.840-847

2017

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Quality assessment of fresh tea leaves by estimating total polyphenols using near infrared spectroscopy

Journal of food science and technology, 2018-12, Vol.55 (12), p.4867-4876

2018

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Molecular Imprinted Polymer Based Electrode for Sensing Catechin (+C) in Green Tea

IEEE sensors journal, 2018-03, Vol.18 (6), p.2236-2244

2018

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Monitoring the Fermentation Process and Detection of Optimum Fermentation Time of Black Tea Using an Electronic Tongue

IEEE sensors journal, 2015-11, Vol.15 (11), p.6255-6262

2015

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Estimation of theaflavin content in black tea using electronic tongue

Journal of food engineering, 2012-05, Vol.110 (1), p.71-79

2012

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Detection of Optimum Fermentation Time of Black CTC Tea Using a Voltammetric Electronic Tongue

IEEE transactions on instrumentation and measurement, 2015-10, Vol.64 (10), p.2720-2729

2015

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Detection of Methyl Salicylate in Black Tea Using a Quartz Crystal Microbalance Sensor

IEEE sensors journal, 2016-07, Vol.16 (13), p.5160-5166

2016

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Detection of optimum fermentation time for black tea manufacturing using electronic nose

Sensors and actuators. B, Chemical, 2007-03, Vol.122 (2), p.627-634

2007

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On-site estimation of total polyphenol in fresh tea leaf using near-infrared spectroscopy

NIR news, 2018-02, Vol.29 (1), p.9-14

2018

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Chemical characterisation of CTC black tea of northeast India: correlation of quality parameters with tea tasters' evaluation

Journal of the science of food and agriculture, 2009-07, Vol.89 (9), p.1498-1507

2009

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Catechin and Catechin Fractions as Biochemical Markers to Study the Diversity of Indian Tea (Camellia sinensis (L.) O. Kuntze) Germplasm

Chemistry & biodiversity, 2009-07, Vol.6 (7), p.1042-1052

2009

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Wavelength Selection for Prediction of Polyphenol Content in Inward Tea Leaves Using NIR

2017 IEEE 7th International Advance Computing Conference (IACC), 2017, p.184-187

2017

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Prediction of polyphenol content in tea leaves using NIR spectroscopy

2016 International Conference on Intelligent Control Power and Instrumentation (ICICPI), 2016, p.51-55

2016

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Multi-frequency Large Amplitude Pulse Voltammetric Electronic Tongue to Assess Key Compounds Imparting the Taste of Briskness to Finished Black Tea Liquor

Proceedings of the 2nd International Conference on Perception and Machine Intelligence, 2015, p.252-257

2015

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Chapter 24 - Electronic Tongue for the Estimation of Important Quality Compounds in Finished Tea

Electronic Noses and Tongues in Food Science, 2016, p.245-253

2016

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Impact of processing method on selected trace elements content of green tea: Does CTC green tea infusion possess risk towards human health?

Prediction of theaflavin and thearubigin content in black tea using a voltammetric electronic tongue

Detection of linalool in black tea using a quartz crystal microbalance sensor

A Quartz Crystal Microbalance Sensor for Detection of Geraniol in Black Tea

Monitoring of black tea fermentation process using electronic nose

Changes in major catechins, caffeine, and antioxidant activity during CTC processing of black tea from North East India

Catechin and caffeine content of tea (Camellia sinensis L.) leaf significantly differ with seasonal variation: A study on popular cultivars in North East India

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

Quality characteristics of infusion and health consequences: a comparative study between orthodox and CTC green teas

Development of a nickel hydroxide nanopetal decorated molecular imprinted polymer based electrode for sensitive detection of epigallocatechin-3-gallate in green tea

Detection of theaflavins in black tea using a molecular imprinted polyacrylamide-graphite nanocomposite electrode

Quality assessment of fresh tea leaves by estimating total polyphenols using near infrared spectroscopy

Molecular Imprinted Polymer Based Electrode for Sensing Catechin (+C) in Green Tea

Monitoring the Fermentation Process and Detection of Optimum Fermentation Time of Black Tea Using an Electronic Tongue

Estimation of theaflavin content in black tea using electronic tongue

Detection of Optimum Fermentation Time of Black CTC Tea Using a Voltammetric Electronic Tongue

Detection of Methyl Salicylate in Black Tea Using a Quartz Crystal Microbalance Sensor

Detection of optimum fermentation time for black tea manufacturing using electronic nose

On-site estimation of total polyphenol in fresh tea leaf using near-infrared spectroscopy

Chemical characterisation of CTC black tea of northeast India: correlation of quality parameters with tea tasters' evaluation

Catechin and Catechin Fractions as Biochemical Markers to Study the Diversity of Indian Tea (Camellia sinensis (L.) O. Kuntze) Germplasm

Wavelength Selection for Prediction of Polyphenol Content in Inward Tea Leaves Using NIR

Prediction of polyphenol content in tea leaves using NIR spectroscopy

Multi-frequency Large Amplitude Pulse Voltammetric Electronic Tongue to Assess Key Compounds Imparting the Taste of Briskness to Finished Black Tea Liquor

Chapter 24 - Electronic Tongue for the Estimation of Important Quality Compounds in Finished Tea

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