Olfactory analysis of oolong tea sensory quality using composite nano-colorimetric sensor array-Reference-Cited by-同舟云学术

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Olfactory analysis of oolong tea sensory quality using composite nano-colorimetric sensor array

Published:2024-10 Issue: Volume:194 Page:114912
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Lin Hao,Zhang Kexin,Guo Jilong,Kwadzokpui Bridget Ama,Adade Selorm Yao-Say Solomon,Chen Quansheng^ORCID

Publisher

Elsevier BV

Reference30 articles.

1. Rapid qualitative and quantitative analysis of benzo(b)fluoranthene (BbF) in shrimp using SERS-based sensor coupled with chemometric models;Adade;Food Chemistry,2024

2. Classification of tea varieties based on fluorescence hyperspectral image technology and ABC-SVM algorithm;Ahmad;Journal of Food Processing and Preservation,2021

3. Recent trends in quality control, discrimination and authentication of alcoholic beverages using nondestructive instrumental techniques;Arslan;Trends in Food Science & Technology,2021

4. Self-assembly of polyhedral metal–organic framework particles into three-dimensional ordered superstructures;Avci;Nature Chemistry,2018

5. Contaminant detection in pistachio nuts by different classification methods applied to short-wave infrared hyperspectral images;Bonifazi;Food Control,2021

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