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Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|September 17, 2020
Multi-variable selection strategy based on near-infrared spectra for the rapid description of dianhong black tea qualityGuangxin Ren, Jingming Ning, Zhengzhu Zhang
Food Chemistry: X|September 18, 2024
Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approachesWenjing Huang, Qiuyan Liu, Jingming Ning
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|January 27, 2020
Highly identification of keemun black tea rank based on cognitive spectroscopy: Near infrared spectroscopy combined with feature variable selectionGuangxin Ren, Yujie Wang, Jingming Ning, et al.
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.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|May 4, 2020
Using near-infrared hyperspectral imaging with multiple decision tree methods to delineate black tea qualityGuangxin Ren, Yujie Wang, Jingming Ning, et al.
Food Chemistry|May 29, 2024
The shaking and standing processing improve the aroma quality of summer black teaYujie Wang, Lunfang Huang, Guojian Deng, et al.
Current Research in Food Science|February 2, 2026
Drying-method dictates green-tea flavor: Key odorants, OAV-based markers and precursor fate mapped by GC-MS/O and targeted metabolomicsTianzi Yu, Yulin Fan, Jixing Zhang, et al.
Food Science & Nutrition|July 11, 2019
Discriminating geographical origins of green tea based on amino acid, polyphenol, and caffeine content through high-performance liquid chromatography: Taking Lu'an guapian tea as an exampleHuan Su, Weiquan Wu, Xiaochun Wan, et al.
Foods (Basel, Switzerland)|August 29, 2024
Variation in the Aroma Composition of Jasmine Tea with Storage DurationZihao Qi, Wenjing Huang, Qiuyan Liu, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|December 18, 2023
Rapid detection of ash content in black tea using a homemade miniature near-infrared spectroscopyGuangxin Ren, Lingling Yin, Rui Wu, et al.
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