Chen Q - Search Results

1

Identification of volatile compounds and metabolic pathway during ultrasound-assisted kombucha fermentation by HS-SPME-GC/MS combined with metabolomic analysis.

Wang Z, Ahmad W, Zhu A, Geng W, Kang W, Ouyang Q, Chen Q. Wang Z, et al. Among authors: chen q. Ultrason Sonochem. 2023 Mar;94:106339. doi: 10.1016/j.ultsonch.2023.106339. Epub 2023 Feb 21. Ultrason Sonochem. 2023. PMID: 36842214 Free PMC article.

2

Automated tea quality classification by hyperspectral imaging.

Zhao J, Chen Q, Cai J, Ouyang Q. Zhao J, et al. Among authors: chen q. Appl Opt. 2009 Jul 1;48(19):3557-64. doi: 10.1364/ao.48.003557. Appl Opt. 2009. PMID: 19571909

3

[Measurement of chlorophyll content and distribution in tea plant's leaf using hyperspectral imaging technique].

Zhao JW, Wang KL, Ouyang Q, Chen QS. Zhao JW, et al. Among authors: chen qs. Guang Pu Xue Yu Guang Pu Fen Xi. 2011 Feb;31(2):512-5. Guang Pu Xue Yu Guang Pu Fen Xi. 2011. PMID: 21510416 Chinese.

4

Comparisons of different regressions tools in measurement of antioxidant activity in green tea using near infrared spectroscopy.

Chen Q, Guo Z, Zhao J, Ouyang Q. Chen Q, et al. J Pharm Biomed Anal. 2012 Feb 23;60:92-7. doi: 10.1016/j.jpba.2011.10.020. Epub 2011 Oct 25. J Pharm Biomed Anal. 2012. PMID: 22104136

5

Study on classification of soy sauce by electronic tongue technique combined with artificial neural network.

Ou-Yang Q, Zhao JW, Chen QS, Lin H, Huang XY. Ou-Yang Q, et al. Among authors: chen qs. J Food Sci. 2011 Nov-Dec;76(9):S523-7. doi: 10.1111/j.1750-3841.2011.02382.x. Epub 2011 Oct 4. J Food Sci. 2011. PMID: 22416724

6

Classification of rice wine according to different marked ages using a novel artificial olfactory technique based on colorimetric sensor array.

Ouyang Q, Zhao J, Chen Q, Lin H. Ouyang Q, et al. Among authors: chen q. Food Chem. 2013 Jun 1;138(2-3):1320-4. doi: 10.1016/j.foodchem.2012.11.124. Epub 2012 Dec 5. Food Chem. 2013. PMID: 23411249

7

Simultaneous determination of amino acid nitrogen and total acid in soy sauce using near infrared spectroscopy combined with characteristic variables selection.

Zhao J, Ouyang Q, Chen Q, Lin H. Zhao J, et al. Among authors: chen q. Food Sci Technol Int. 2013 Aug;19(4):305-14. doi: 10.1177/1082013212452475. Epub 2013 May 31. Food Sci Technol Int. 2013. PMID: 23729414

8

Classification of tea category using a portable electronic nose based on an odor imaging sensor array.

Chen Q, Liu A, Zhao J, Ouyang Q. Chen Q, et al. J Pharm Biomed Anal. 2013 Oct;84:77-83. doi: 10.1016/j.jpba.2013.05.046. Epub 2013 Jun 3. J Pharm Biomed Anal. 2013. PMID: 23810847

9

Determination of rice syrup adulterant concentration in honey using three-dimensional fluorescence spectra and multivariate calibrations.

Chen Q, Qi S, Li H, Han X, Ouyang Q, Zhao J. Chen Q, et al. Spectrochim Acta A Mol Biomol Spectrosc. 2014 Oct 15;131:177-82. doi: 10.1016/j.saa.2014.04.071. Epub 2014 Apr 26. Spectrochim Acta A Mol Biomol Spectrosc. 2014. PMID: 24830631

10

Real-time monitoring of total polyphenols content in tea using a developed optical sensors system.

Qi S, Ouyang Q, Chen Q, Zhao J. Qi S, et al. Among authors: chen q. J Pharm Biomed Anal. 2014 Aug;97:116-22. doi: 10.1016/j.jpba.2014.04.034. Epub 2014 May 4. J Pharm Biomed Anal. 2014. PMID: 24867295

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