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Rapid Authenticity Identification of High-Quality Wuyi Rock Tea by Excitation-Emission Matrix Fluorescence Fingerprint Coupled with Chemometrics
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inferredcites →https://doi.org/10.1002/(sici)1099-128x(199801/02)12:1<1::aid-cem492>3.0.co;2-4openalex-extracted
An alternating trilinear decomposition algorithm with application to calibration of HPLC-DAD for simultaneous determination of overlapped chlorinated aromatic hydrocarbons
inferredcites →https://doi.org/10.1002/cem.801openalex-extracted
A new efficient method for determining the number of components in PARAFAC models
inferredcites →https://doi.org/10.1002/cem.978openalex-extracted
Handling of Rayleigh and Raman scatter for PARAFAC modeling of fluorescence data using interpolation
inferredcites →https://doi.org/10.1007/s10812-017-0533-0openalex-extracted
Estimating the Acquisition Price of Enshi Yulu Young Tea Shoots Using Near-Infrared Spectroscopy by the Back Propagation Artificial Neural Network Model in Conjunction with Backward Interval Partial Least Squares Algorithm
inferredcites →https://doi.org/10.1007/s13197-018-3353-1openalex-extracted
Application of FT-NIR spectroscopy for simultaneous estimation of taste quality and taste-related compounds content of black tea
inferredcites →https://doi.org/10.1016/j.aca.2018.03.050openalex-extracted
A flexible and novel strategy of alternating trilinear decomposition method coupled with two-dimensional linear discriminant analysis for three-way chemical data analysis: Characterization and classification
inferredcites →https://doi.org/10.1016/j.foodchem.2014.09.026openalex-extracted
Chemical fingerprint analysis for quality control and identification of Ziyang green tea by HPLC
inferredcites →https://doi.org/10.1016/j.foodchem.2018.05.080openalex-extracted
Study on the effects of rapid aging technology on the aroma quality of white tea using GC–MS combined with chemometrics: In comparison with natural aged and fresh white tea
inferredcites →https://doi.org/10.1016/j.foodchem.2019.05.194openalex-extracted
Profiling of volatile and non-phenolic metabolites—Amino acids, organic acids, and sugars of green tea extracts obtained by different extraction techniques
inferredcites →https://doi.org/10.1016/j.foodchem.2022.132678openalex-extracted
Identifying adulteration of raw bovine milk with urea through electrochemical impedance spectroscopy coupled with chemometric techniques
inferredcites →https://doi.org/10.1016/j.foodchem.2022.134828openalex-extracted
Rapid detection of adulteration of olive oil with soybean oil combined with chemometrics by Fourier transform infrared, visible-near-infrared and excitation-emission matrix fluorescence spectroscopy: A comparative study
inferredcites →https://doi.org/10.1016/j.foodchem.2023.135716openalex-extracted
Widely targeted metabolomics and HPLC analysis elaborated the quality formation of Yunnan pickled tea during the whole process at an industrial scale
inferredcites →https://doi.org/10.1016/j.foodcont.2023.109619openalex-extracted
Authentication/discrimination, identification and quantification of cinnamon adulterants using NIR spectroscopy and different chemometric tools: A tutorial to deal with counterfeit samples
inferredcites →https://doi.org/10.1016/j.foodcont.2023.109938openalex-extracted
Rapid identification of high-temperature Daqu Baijiu with the same aroma type through the excitation emission matrix fluorescence of maillard reaction products
inferredcites →https://doi.org/10.1016/j.foodres.2023.113137openalex-extracted
The formation mechanism of aroma quality of green and yellow teas based on GC-MS/MS metabolomics
inferredcites →https://doi.org/10.1016/j.jfca.2007.03.002openalex-extracted
HPLC analysis of diverse grape and wine phenolics using direct injection and multidetection by DAD and fluorescence
inferredcites →https://doi.org/10.1016/j.jfca.2023.105343openalex-extracted
Identification and quantification of adulterated Tieguanyin based on the fluorescence hyperspectral image technique
inferredcites →https://doi.org/10.1016/j.jfca.2023.105365openalex-extracted
Targeted metabolites analysis and variety discrimination of Wuyi rock tea by using a whole-process chemometric-assisted HPLC-DAD strategy
inferredcites →https://doi.org/10.1016/j.jff.2013.08.011openalex-extracted
Green tea extract: Chemistry, antioxidant properties and food applications – A review
inferredcites →https://doi.org/10.1016/j.lwt.2018.05.012openalex-extracted
Enhanced cross-category models for predicting the total polyphenols, caffeine and free amino acids contents in Chinese tea using NIR spectroscopy
inferredcites →https://doi.org/10.1016/j.vibspec.2022.103439openalex-extracted
Botanical origin identification and adulteration quantification of honey based on Raman spectroscopy combined with convolutional neural network
inferredcites →https://doi.org/10.1016/s0169-7439(01)00155-1openalex-extracted
PLS-regression: a basic tool of chemometrics
inferredcites →https://doi.org/10.1021/jf4056314openalex-extracted
Simultaneous Determination of Caffeine and Some Selected Polyphenols in Wuyi Rock Tea by High-Performance Liquid Chromatography
inferredcites →https://doi.org/10.1039/c3ay40582fopenalex-extracted
Classification tools in chemistry. Part 1: linear models. PLS-DA
inferredcites →https://doi.org/10.1080/09637486.2017.1311844openalex-extracted
Optimization and validation of Folin–Ciocalteu method for the determination of total polyphenol content of Pu-erh tea
inferredcites →https://doi.org/10.1080/87559129.2010.518294openalex-extracted
Production, Quality, and Biological Effects of Oolong Tea (Camellia sinensis)
inferredcites →https://doi.org/10.1111/j.1469-1809.1936.tb02137.xopenalex-extracted
THE USE OF MULTIPLE MEASUREMENTS IN TAXONOMIC PROBLEMS
inferredcites →https://doi.org/10.1177/1359183516633901openalex-extracted
The taste of tea: Material, embodied knowledge and environmental history in northern Fujian, China
inferredcites →https://doi.org/10.2174/1381612811319340008openalex-extracted
Tea and Health: Studies in Humans
inferredcites →https://doi.org/10.3390/ijms21051744openalex-extracted
Beneficial Properties of Green Tea Catechins
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