Hyperspectral imaging technology coupled with human sensory information to evaluate the fermentation degree of black tea-Reference-Cited by-同舟云学术

Hyperspectral imaging technology coupled with human sensory information to evaluate the fermentation degree of black tea

Published:2022-09 Issue: Volume:366 Page:131994
ISSN:0925-4005
Container-title:Sensors and Actuators B: Chemical
language:en
Short-container-title:Sensors and Actuators B: Chemical

Author:

An Ting,Huang Wenqian,Tian Xi,Fan Shuxiang,Duan Dandan,Dong Chunwang,Zhao Chunjiang,Li Guanglin

Publisher

Elsevier BV

Subject

Materials Chemistry,Electrical and Electronic Engineering,Metals and Alloys,Surfaces, Coatings and Films,Condensed Matter Physics,Instrumentation,Electronic, Optical and Magnetic Materials

Reference35 articles.

1. Molecular mechanism of black tea polyphenols induced apoptosis in human skin cancer cells: involvement of Bax translocation and mitochondria mediated death cascade;Halder;Carcinogenesis.,2008

2. Oxygen-enriched fermentation improves the taste of black tea by reducing the bitter and astringent metabolites;Chen;Food Res. Int.,2021

3. Quantitative prediction and visualization of key physical and chemical components in black tea fermentation using hyperspectral imaging;Yang;Lwt-Food Sci. Technol.,2021

4. Dynamic changes and mechanisms of organic acids during black tea manufacturing process;Yu;Food Control.,2022

5. Detection of optimum fermentation time for black tea manufacturing using electronic nose;Bhattacharyya;Sens. Actuators B-Chem.,2007

Cited by 22 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. An improved 3D-SwinT-CNN network to evaluate the fermentation degree of black tea;Food Control;2025-01

2. Lightweight CNN combined with knowledge distillation for the accurate determination of black tea fermentation degree;Food Research International;2024-10

3. Green analytical assay for the viability assessment of single maize seeds using double-threshold strategy for catalase activity and malondialdehyde content;Food Chemistry;2024-10

4. Chemical composition prediction in goji (Lycium barbarum) using hyperspectral imaging and multi-task 1DCNN with attention mechanism;LWT;2024-07

5. Predictive models for sensory score and physicochemical composition of Yuezhou Longjing tea using near-infrared spectroscopy and data fusion;Talanta;2024-06