Concepedia

Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy

Zhiming Guo, Alberta Osei Barimah, Limei Yin, Quansheng Chen, Jiyong Shi, Hesham R. El‐Seedi, Xiaobo Zou

Food Chemistry · 2021 · 113 citations · 36 references

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36

Quantitative detection of apple watercore and soluble solids content by near infrared transmittance spectroscopy

Zhiming Guo, Mingming Wang, Akwasi Akomeah Agyekum et al. · Journal of Food Engineering · 2020 · 223 citations · Full text

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An Overview on the Applications of Typical Non-linear Algorithms Coupled With NIR Spectroscopy in Food Analysis

Muhammad Zareef, Quansheng Chen, Md Mehedi Hassan et al. · Food Engineering Reviews · 2020 · 209 citations

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Optimization of rice amylose determination by NIR-spectroscopy using PLS chemometrics algorithms

Pedro Sampaio, Andreia Soares, Ana Castanho et al. · Food Chemistry · 2017 · 198 citations

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Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves

Hao Jiang, Feng Yu, Qin Li et al. · Journal of Food Composition and Analysis · 2019 · 194 citations

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Impact of nitrogen supply on carbon/nitrogen allocation: a case study on amino acids and catechins in green tea [Camellia sinensis (L.) O. Kuntze] plants*

Jianyun Ruan, R. Haerdter, Jóska Gerendás · Plant Biology · 2009 · 194 citations

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