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Food Chemistry|June 21, 2025
Elucidating the taste profile in black tea through molecular docking and molecular sensory scienceJingfei Shen, Qisheng Liu, Jingming Ning, et al.
Comprehensive Reviews in Food Science and Food Safety|November 30, 2025
Integration of Colorimetric Sensing Dyes and Multi-Substrate Arrays for Food Quality and Safety Monitoring: Design, Optimization, and AnalysisJingfei Shen, Qisheng Liu, Ruxin Zhang, et al.
Food Chemistry: X|December 25, 2023
Rapid and comprehensive grade evaluation of Keemun black tea using efficient multidimensional data fusionLuqing Li, Yurong Chen, Shuai Dong, et al.
Food Chemistry: X|August 18, 2025
Effect of porphyrin structure on aroma sensing response based on DFT: A case study of black tea fermentationYifan Zuo, Shuai Dong, Jingfei Shen, et al.
Food Chemistry: X|July 29, 2024
Monitoring quality changes in green tea during storage: A hyperspectral imaging methodFeilan Li, Jingfei Shen, Qianfeng Yang, et al.
Food Chemistry|January 14, 2026
Sensoromic-based decoding of key aroma and exploration of perceptual interactions of binary aroma in sweet floral flavored black teaQianfeng Yang, Yongning Wei, Yifan Zuo, et al.
Food Chemistry|February 25, 2025
Exploring the colorimetric sensing mechanism of metal porphyrin on the degree of roasting from the perspective of density functional theoryShuai Dong, Yifan Zuo, Yongning Wei, et al.
Food Research International (Ottawa, Ont.)|April 19, 2025
Improvement of near-infrared spectroscopic assessment methods for the quality of Keemun black tea: Utilizing transfer learningYurong Chen, Junhan Wang, Jingfei Shen, et al.
Food Chemistry: X|February 1, 2024
E-nose and colorimetric sensor array combining homologous data fusion strategy discriminating the roasting degree of large-leaf yellow teaLuqing Li, Shuai Dong, Shuci Cao, et al.
Food Research International (Ottawa, Ont.)|December 10, 2024
Simultaneous detection of mixed colorants adulterated in black tea based on various morphological SERS sensorsQingqing Cui, Jingfei Shen, Huiyan Jia, et al.
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