Qualitative and quantitative quality evaluation of black tea fermentation through noncontact chemical imaging-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Qualitative and quantitative quality evaluation of black tea fermentation through noncontact chemical imaging

Published:2022-03 Issue: Volume:106 Page:104300
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Li Luqing,Wang Yujie,Cui Qingqing,Liu Ying,Ning Jingming,Zhang Zhengzhu^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. LIBSVM: a library for support vector machines;Chang;ACM Trans. Intell. Syst. Technol.,2011

2. Simultaneous analysis of main catechins contents in green tea (Camellia sinensis (L.)) by Fourier transform near infrared reflectance (FT-NIR) spectroscopy;Chen;Food Chem.,2009

3. Application of FT-NIR spectroscopy for simultaneous estimation of taste quality and taste-related compounds content of black tea;Chen;J. Food Sci. Technol.,2018

4. Prediction of black tea fermentation quality indices using NIRS and nonlinear tools;Dong;Food Sci. Biotechnol.,2017

5. Tea chemistry – what do and what don’t we know? – a micro review;Engelhardt;Food Res. Int.,2020

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. An improved 3D-SwinT-CNN network to evaluate the fermentation degree of black tea;Food Control;2025-01

2. Lightweight CNN combined with knowledge distillation for the accurate determination of black tea fermentation degree;Food Research International;2024-10

3. Long-range infrared absorption spectroscopy and fast mass spectrometry for rapid online measurements of volatile organic compounds from black tea fermentation;Food Chemistry;2024-08

4. Non-destructive prediction of tea polyphenols during Pu-erh tea fermentation using NIR coupled with chemometrics methods;Journal of Food Composition and Analysis;2024-07

5. Online System for Monitoring the Degree of Fermentation of Oolong Tea Using Integrated Visible–Near-Infrared Spectroscopy and Image-Processing Technologies;Foods;2024-05-29

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3