Rapid sensing of total theaflavins content in black tea using a portable electronic tongue system coupled to efficient variables selection algorithms-Reference-Cited by-同舟云学术

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Rapid sensing of total theaflavins content in black tea using a portable electronic tongue system coupled to efficient variables selection algorithms

Published:2019-01 Issue: Volume:75 Page:43-48
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Ouyang Qin,Yang Yongcun,Wu Jizhong^ORCID,Liu Zhengquan,Chen XiaoHong,Dong Chunwang,Chen Quansheng,Zhang Zhengzu,Guo Zhiming

Funder

National Key R&D Program of China

National Natural Science Foundation of China

Open Fund of State Key Laboratory of Tea Plant Biology and Utilization

Science and Technology Project of Zhenjiang City

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Classification of black tea liquor using cyclic voltammetry;Bhattacharyya;J. Food Eng.,2012

2. Detection of theaflavins in black tea using a molecular imprinted polyacrylamide-graphite nanocomposite electrode;Chatterjee;Sens. Actuators B-Chemical,2017

3. Measurement of total flavone content in snow lotus (Saussurea involucrate) using near infrared spectroscopy combined with interval PLS and genetic algorithm;Chen;Spectrochim. Acta Part A Mol. Biomol. Spectrosc.,2010

4. Screening and authentication of tea varieties based on microextraction-assisted voltammetry of microparticles;Dominguez;Sens. Actuators B Chem.,2015

5. Using Vis/NIR diffuse transmittance spectroscopy and multivariate analysis to predicate soluble solids content of apple;Fan;Food Anal. Methods,2016

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