Concepedia

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

Dandan Qi, Aiqing Miao, Junxi Cao, Wenwen Wang, Wei Chen, Pang Shi, Xiugu He, Chengying Ma

Food Chemistry · 2018 · 154 citations · 31 references

DOI

Concepts

References

31

A generalization of the retention index system including linear temperature programmed gas—liquid partition chromatography

Huug van den Dool, P. Dec. Kratz · Journal of Chromatography A · 1963 · 6.3K citations

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Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective

Daniel Granato, Jânio Sousa Santos, Graziela Bragueto Escher et al. · Trends in Food Science & Technology · 2017 · 974 citations · Full text

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Recent studies of the volatile compounds in tea

Ziyin Yang, Susanne Baldermann, Naoharu Watanabe · Food Research International · 2013 · 662 citations

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Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

Daniel Granato, Predrag Putnik, Danijela Bursać Kovačević et al. · Comprehensive Reviews in Food Science and Food Safety · 2018 · 425 citations

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Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

Wen‐Jun Gao, Wenlai Fan, Yan Xu · Journal of Agricultural and Food Chemistry · 2014 · 336 citations

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