A novel technology for production of instant tea powder from the existing black tea manufacturing process

Electronic Nose for Black Tea Classification and Correlation of Measurements With “Tea Taster” Marks

Nabarun Bhattacharyya, Rajib Bandyopadhyay, Manabendra Bhuyan et al. · IEEE Transactions on Instrumentation and Measurement · 2008 · 172 citations

Food Chemistry, Electronic Tongue, Data Science +10

Impact of ultrasonic-assisted extraction on the chemical and sensory quality of tea infusion

Tao Xia, Siquan Shi, Xiaochun Wan · Journal of Food Engineering · 2006 · 164 citations

Food Chemistry, Engineering, Sonoelectrochemistry +10

Phenolic compounds in tea from Australian supermarkets

Lun Yao, Yuming Jiang, Nola Caffin et al. · Food Chemistry · 2005 · 123 citations

Food Chemistry, Food Bioactive Compound, Australian Supermarkets +4

Fuzzy Analysis of Sensory Data for Quality Evaluation and Ranking of Instant Green Tea Powder and Granules

V. R. Sinija, Hiranmaya Mishra · Food and Bioprocess Technology · 2008 · 90 citations

Sensory Data, Food Analysis, Quality Evaluation +6

Effect of pH on cream particle formation and solids extraction yield of black tea

Yue‐Rong Liang, Yuerong Xu · Food Chemistry · 2001 · 87 citations

Food Chemistry, Solvent Extraction, Chemical Engineering +10