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Differentiation of two types of pu-erh teas by using an electronic nose and ultrasound-assisted extraction-dispersive liquid–liquid microextraction-gas chromatography-mass spectrometry
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/elsc.200520083openalex-snapshot
Influence of Fungal Fermentation on the Development of Volatile Compounds in the Puer Tea Manufacturing Process
inferredcites →https://doi.org/10.1002/jsfa.1857openalex-snapshot
A study on chemical estimation of pu‐erh tea quality
inferredcites →https://doi.org/10.1002/jsfa.2492openalex-snapshot
Antioxidant effect of rosemary, borage, green tea, pu‐erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere: influence of the presence of sodium chloride
inferredcites →https://doi.org/10.1002/ptr.3247openalex-snapshot
Effect of pu‐erh tea on body fat and lipid profiles in rats with diet‐induced obesity
inferredcites →https://doi.org/10.1016/0963-9969(95)00029-1openalex-snapshot
Pattern recognition applied to gas chromatographic profiles of volatile components in three tea categories
inferredcites →https://doi.org/10.1016/j.aca.2011.04.024openalex-snapshot
Quality control of Citri reticulatae pericarpium: Exploratory analysis and discrimination
inferredcites →https://doi.org/10.1016/j.aca.2013.02.043openalex-snapshot
Highly sensitive and selective organophosphate screening in twelve commodities of fruits, vegetables and herbal medicines by dispersive liquid–liquid microextraction
inferredcites →https://doi.org/10.1016/j.chroma.2013.01.029openalex-snapshot
Determination of volatile components of green, black, oolong and white tea by optimized ultrasound-assisted extraction-dispersive liquid–liquid microextraction coupled with gas chromatography
inferredcites →https://doi.org/10.1016/j.fct.2010.11.028openalex-snapshot
Pu-erh black tea supplementation decreases quinocetone-induced ROS generation and oxidative DNA damage in Balb/c mice
inferredcites →https://doi.org/10.1016/j.foodchem.2007.12.054openalex-snapshot
Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds
inferredcites →https://doi.org/10.1016/j.foodchem.2011.05.126openalex-snapshot
Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds
inferredcites →https://doi.org/10.1016/j.foodchem.2011.07.135openalex-snapshot
Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC–olfactometry
inferredcites →https://doi.org/10.1016/j.foodchem.2013.08.024openalex-snapshot
Determination of volatile components of saffron by optimised ultrasound-assisted extraction in tandem with dispersive liquid–liquid microextraction followed by gas chromatography–mass spectrometry
inferredcites →https://doi.org/10.1016/j.foodchem.2014.03.028openalex-snapshot
Determination of ten pyrethroids in various fruit juices: Comparison of dispersive liquid–liquid microextraction sample preparation and QuEChERS method combined with dispersive liquid–liquid microextraction
inferredcites →https://doi.org/10.1016/j.foodres.2013.01.053openalex-snapshot
Geographical origin identification of propolis using GC–MS and electronic nose combined with principal component analysis
inferredcites →https://doi.org/10.1016/j.foodres.2013.02.011openalex-snapshot
Recent studies of the volatile compounds in tea
inferredcites →https://doi.org/10.1016/j.foodres.2013.02.043openalex-snapshot
Processing and chemical constituents of Pu-erh tea: A review
inferredcites →https://doi.org/10.1016/j.foodres.2014.01.008openalex-snapshot
Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation–extraction coupled with gas chromatography–mass spectrometry
inferredcites →https://doi.org/10.1016/j.jbiosc.2011.05.008openalex-snapshot
Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis
inferredcites →https://doi.org/10.1016/j.jpba.2009.03.006openalex-snapshot
High-performance liquid chromatography—Two wavelength detection of triterpenoid acids from the fruits of Ziziphus jujuba containing various cultivars in different regions and classification using chemometric analysis
inferredcites →https://doi.org/10.1016/j.lwt.2010.03.001openalex-snapshot
Screening of microorganisms for bioconversion of (−)β-pinene and R-(+)-limonene to α-terpineol
inferredcites →https://doi.org/10.1016/j.lwt.2015.01.003openalex-snapshot
Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis
inferredcites →https://doi.org/10.1016/j.microc.2010.09.015openalex-snapshot
GC/MS combined with chemometrics methods for quality control of Schizonepeta tenuifolia Briq: Determination of essential oils
inferredcites →https://doi.org/10.1016/j.nutres.2011.05.004openalex-snapshot
Improvements of mean body mass index and body weight in preobese and overweight Japanese adults with black Chinese tea (Pu-Erh) water extract
inferredcites →https://doi.org/10.1016/j.snb.2006.05.019openalex-snapshot
Discrimination of LongJing green-tea grade by electronic nose
inferredcites →https://doi.org/10.1016/j.snb.2009.05.008openalex-snapshot
Quality grade identification of green tea using the eigenvalues of PCA based on the E-nose signals
inferredcites →https://doi.org/10.1016/j.talanta.2015.03.031openalex-snapshot
Development and comparison of two multi-residue methods for the analysis of select pesticides in honey bees, pollen, and wax by gas chromatography–quadrupole mass spectrometry
inferredcites →https://doi.org/10.1021/acs.jafc.5b02358openalex-snapshot
Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC–Olfactometry, GC–FPD, and GC–MS
inferredcites →https://doi.org/10.1021/jf001321xopenalex-snapshot
Variation of Major Volatile Constituents in Various Green Teas from Southeast Asia
inferredcites →https://doi.org/10.1021/jf058059iopenalex-snapshot
Flavor Characteristics of Lapsang Souchong and Smoked Lapsang Souchong, a Special Chinese Black Tea with Pine Smoking Process
inferredcites →https://doi.org/10.1021/jf301498popenalex-snapshot
Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey
inferredcites →https://doi.org/10.1021/jf405237uopenalex-snapshot
Comparative Analysis of Pu-erh and Fuzhuan Teas by Fully Automatic Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry and Chemometric Methods
inferredcites →https://doi.org/10.1021/jf8025716openalex-snapshot
Identification and Quantification of Free Radical Scavengers in Pu-erh Tea by HPLC-DAD-MS Coupled Online with 2,2′-Azinobis(3-ethylbenzthiazolinesulfonic acid) Diammonium Salt Assay
inferredcites →https://doi.org/10.1021/jf804000yopenalex-snapshot
Characterization of Pu-erh Tea Using Chemical and Metabolic Profiling Approaches
inferredcites →https://doi.org/10.1021/jf902818copenalex-snapshot
Application of Metabolomics in the Analysis of Manufacturing Type of Pu-erh Tea and Composition Changes with Different Postfermentation Year
inferredcites →https://doi.org/10.1089/jmf.2012.2520openalex-snapshot
Pu-Erh Tea Hot-Water Extract Activates Akt and Induces Insulin-Independent Glucose Transport in Rat Skeletal Muscle
inferredcites →https://doi.org/10.1631/jzus.b1300238openalex-snapshot
Aroma changes of black tea prepared from methyl jasmonate treated tea plants
inferredcites →https://doi.org/10.3390/s90705099openalex-snapshot
Applications and Advances in Electronic-Nose Technologies
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4680245openalex-extracted
Targeted Metabolomics Technologies Revealed Differences in Monosaccharides, Catechins, Phenolic Acids, Flavonoids and Amino Acids between Aged Pu-Erh Raw Tea And Ripe Tea
inferred← citeshttps://doi.org/10.1002/pca.2939openalex-snapshot
Application of liquid‐phase microextraction to the analysis of plant and herbal samples
inferred← citeshttps://doi.org/10.1007/978-981-16-3360-7_9openalex-snapshot
Intelligent and Portable Equipment of Nondestructive Detection Technologies in Food
inferred← citeshttps://doi.org/10.1007/s11694-024-02539-1openalex-snapshot
RLCSA-Net: a new deep learning method combined with an electronic nose to identify the quality of tea
inferred← citeshttps://doi.org/10.1007/s42979-023-02052-0openalex-snapshot
A Survey on Statistical and Machine Learning Algorithms Used in Electronic Noses for Food Quality Assessment
inferred← citeshttps://doi.org/10.1007/s44462-025-00021-9openalex-snapshot
Potential risks in tea and emerging monitoring technologies: a review
inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.22807-2openalex-snapshot
Sample Preparation in Foodomics. Combination of Assisted-Extraction Techniques to the Comprehensive Foodomics
inferred← citeshttps://doi.org/10.1016/bs.coac.2016.12.002openalex-snapshot
Recent Advances in the Combination of Assisted Extraction Techniques
inferred← citeshttps://doi.org/10.1016/j.fochx.2024.101553openalex-snapshot
Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science
inferred← citeshttps://doi.org/10.1016/j.lwt.2018.04.091openalex-snapshot
Rapid profiling of volatile compounds in green teas using Micro-Chamber/Thermal Extractor combined with thermal desorption coupled to gas chromatography-mass spectrometry followed by multivariate statistical analysis
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.109914openalex-snapshot
Classification of raw Pu-erh teas with different storage time based on characteristic compounds and effect of storage environment
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.112370openalex-snapshot
Classification of Pu-erh ripened teas and their differences in chemical constituents and antioxidant capacity
inferred← citeshttps://doi.org/10.1016/j.tifs.2024.104379openalex-snapshot
Pile-fermentation mechanism of ripened Pu-erh tea: Omics approach, chemical variation and microbial effect
inferred← citeshttps://doi.org/10.1016/j.trac.2019.05.026openalex-snapshot
Combined assisted extraction techniques as green sample pre-treatments in food analysis
inferred← citeshttps://doi.org/10.1021/acs.jafc.2c03264openalex-snapshot
Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b05321openalex-snapshot
Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation
inferred← citeshttps://doi.org/10.1039/c6ay00700gopenalex-snapshot
Characterization of the aromatic profile in “zijuan” and “pu-erh” green teas by headspace solid-phase microextraction coupled with GC-O and GC-MS
inferred← citeshttps://doi.org/10.1080/05704928.2016.1224240openalex-snapshot
Ten years of dispersive liquid–liquid microextraction and derived techniques
inferred← citeshttps://doi.org/10.1111/1541-4337.13051openalex-snapshot
Regulation of fungal community and the quality formation and safety control of Pu‐erh tea
inferred← citeshttps://doi.org/10.1111/1750-3841.15723openalex-snapshot
Rapid characterization of the volatile profiles in Pu‐erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD‐GC‐MS
inferred← citeshttps://doi.org/10.1111/jfpp.15047openalex-snapshot
Study of assessment of green tea’ grades in GC‐MS determination of aromatic components based on principal component analysis (PCA)
inferred← citeshttps://doi.org/10.1371/journal.pone.0193393openalex-snapshot
Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis
inferred← citeshttps://doi.org/10.3390/agriculture12091359openalex-snapshot
Applications of Electronic Nose Coupled with Statistical and Intelligent Pattern Recognition Techniques for Monitoring Tea Quality: A Review
inferred← citeshttps://doi.org/10.3390/molecules23051058openalex-snapshot
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
inferred← citeshttps://doi.org/10.3390/molecules27010308openalex-snapshot
Characterization of the Volatile Compounds in Camellia oleifera Seed Oil from Different Geographic Origins
inferred← citeshttps://doi.org/10.5539/jas.v8n9p115openalex-snapshot
Discrimination Based on Volatile Compounds and Differential Analysis of Chinese Dark Tea
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