AIMC Topic: Tea
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Detection and recognition of foreign objects in Pu-erh Sun-dried green tea using an improved YOLOv8 based on deep learning.
PloS one
Jan 8, 2025
The quality and safety of tea food production is of paramount importance. In traditional processing techniques, there is a risk of small foreign objects being mixed into Pu-erh sun-dried green tea, which directly affects the quality and safety of the...
Machine learning assisted multi-signal nanozyme sensor array for the antioxidant phenolic compounds intelligent recognition.
Food chemistry
Jan 7, 2025
Identifying antioxidant phenolic compounds (APs) in food plays a crucial role in understanding their biological functions and associated health benefits. Here, a bifunctional Cu-1,3,5-benzenetricarboxylic acid (Cu-BTC) nanozyme was successfully prepa...
Tea grading, blending, and matching based on computer vision and deep learning.
Journal of the science of food and agriculture
Dec 22, 2024
BACKGROUND: Accurate tea blending assessment and sample matching are critical in the tea production process. Traditional methods face efficiency and accuracy challenges, which can be addressed by advances in computer vision and deep learning. This st...
Antimicrobial Activity of Tea and Agarwood Leaf Extracts Against Multidrug-Resistant Microbes.
BioMed research international
Dec 19, 2024
Emerging multidrug-resistant (MDR) strains are the main challenges to the progression of new drug discovery. To diminish infectious disease-causing pathogens, new antibiotics are required while the drying pipeline of potent antibiotics is adding to t...
Impurity detection of premium green tea based on improved lightweight deep learning model.
Food research international (Ottawa, Ont.)
Dec 15, 2024
Tea may be mixed with impurities during picking and processing, which can lower their quality. At present, the sorting of impurities in premium green tea mainly relies on manual labor, which is inefficient. In response to the technical challenges in ...
Promoting LC-QToF based non-targeted fingerprinting and biomarker selection with machine learning for the discrimination of black tea geographical origin.
Food chemistry
Nov 23, 2024
Traceability and mislabelling of black tea for their geographical origin is known as a major fraud concern of the sector. Discrimination among various geographical indications (GIs) can be challenging due to the complexity of chemical fingerprints in...
Development of analytical "aroma wheels" for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during "Chinese tea ceremony" with machine learning.
Food chemistry
Oct 4, 2024
The flavour of tea as a worldwide popular beverage has been studied extensively. This study aimed to apply established flavour analysis techniques (GC-MS, GC-O-MS and APCI-MS/MS) in innovative ways to characterise the flavour profile of oolong tea in...
Machine Learning-Based Nanozyme Sensor Array as an Electronic Tongue for the Discrimination of Endogenous Phenolic Compounds in Food.
Analytical chemistry
Sep 26, 2024
The detection of endogenous phenolic compounds (EPs) in food is of great significance in elucidating their bioactivity and health effects. Here, a novel bifunctional vanillic acid-Cu (VA-Cu) nanozyme with peroxidase-like and laccase-like activities w...
Intelligent identification of picking periods of Lu'an Guapian tea by an indicator displacement colorimetric sensor array combined with machine learning.
Food research international (Ottawa, Ont.)
Aug 22, 2024
Lu'an Gua Pian (LAGP) tea is one of the most famous green teas in China. The quality of green tea is related to its picking periods, especially the green tea before Qingming Festival (usually April 6th) is highly praised as precious in the market. In...
Lightweight CNN combined with knowledge distillation for the accurate determination of black tea fermentation degree.
Food research international (Ottawa, Ont.)
Aug 18, 2024
Black tea is the second most common type of tea in China. Fermentation is one of the most critical processes in its production, and it affects the quality of the finished product, whether it is insufficient or excessive. At present, the determination...
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