Discrimination of Green Teas from Different Geographical Origins by Using HS-SPME/GC–MS and Pattern Recognition Methods

Differentiation of Tea (<i>Camellia sinensis</i>) Varieties and Their Geographical Origin According to their Metal Content

Pedro L. Fernández-Cáceres, Fernando Pablos, Antonio G. González · Journal of Agricultural and Food Chemistry · 2001 · 240 citations

Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds

Lifei Wang, Jooyeon Lee, Jin‐Oh Chung et al. · Food Chemistry · 2007 · 224 citations

Food Chemistry, Food Fermentation, Different Degrees +4

The classification of tea according to region of origin using pattern recognition techniques and trace metal data

Antonio Moreda–Piñeiro, Andrew Fisher, Steve J. Hill · Journal of Food Composition and Analysis · 2003 · 214 citations

Pattern Recognition, Pattern Recognition Techniques, Trace Metal Data

Prediction of Japanese Green Tea Ranking by Gas Chromatography/Mass Spectrometry-Based Hydrophilic Metabolite Fingerprinting

Wipawee Pongsuwan, Eiichiro Fukusaki, Takeshi Bamba et al. · Journal of Agricultural and Food Chemistry · 2006 · 180 citations

Engineering, Food Analysis, Metabolomic Profiling +17

Application of trace element and stable isotope signatures to determine the provenance of tea (Camellia sinensis) samples

Tamara S. Pilgrim, R. J. Watling, Kliti Grice · Food Chemistry · 2008 · 149 citations

Isotope Analysis, Environmental Chemistry, Engineering +8