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A quantitative structure-activity relationship (QSAR) model of angiotensin-converting enzyme- (ACE-) inhibitory peptides was built with an artificial neural network (ANN) approach based on structural or activity data of 58 dipeptides (including peptide activity, hydrophilic amino acids content, three-dimensional shape, size, and electrical parameters), the(More)
Near-infrared (NIR) spectroscopy has been successfully utilized for the rapid identification of green, black and Oolong teas. The spectral features of each category are reasonably differentiated in the NIR region, and the spectral differences provided enough qualitative spectral information for identification. Support vector machine as a pattern recognition(More)
A developed portable electronic nose (E-nose) based on an odor imaging sensor array was successfully used for classification of three different fermentation degrees of tea (i.e., green tea, black tea, and Oolong tea). The odor imaging sensor array was fabricated by printing nine dyes, including porphyrin and metalloporphyrins, on the hydrophobic porous(More)
This paper attempted the feasibility to determine content total polyphenols content in green tea with near infrared (NIR) spectroscopy coupled with an appropriate multivariate calibration method. Partial least squares (PLS), interval PLS (iPLS) and synergy interval PLS (siPLS) algorithms were performed comparatively to calibrate regression model. The number(More)
A hyperspectral imaging technique was attempted to classify green tea. Five grades of green tea samples were attempted. A hyperspectral imaging system was developed for data acquisition of tea samples. Principal component analysis was performed on the hyperspectral data to determine three optimal band images. Texture analysis was conducted on each optimal(More)
Total acid content (TAC) is an important index in assessing vinegar quality. This work attempted to determine TAC in vinegar using near infrared spectroscopy. We systematically studied variable selection and nonlinear regression in calibrating regression models. First, the efficient spectra intervals were selected by synergy interval PLS (Si-PLS); then, two(More)
High performance liquid chromatography (HPLC) was identified green tea's quality level by measurement of catechins and caffeine content. Four grades of roast green teas were attempted in this work. Five main catechins ((-)-epigallocatechin gallate (EGCG), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECG), (-)-epicatechin (EC), and (+)-catechin (C))(More)
Near-infrared (NIR) spectroscopy has been successfully utilized for the rapid identification of green, black and Oolong tea. The spectral features of each tea category are reasonably differentiated in the NIR region, and the spectral differences provided enough qualitative spectral information for the identification of tea. Support vector machine (SVM) as(More)