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Food Chemistry: X|July 15, 2024
Sensory-directed flavor analysis reveals the improvement in aroma quality of summer green tea by osmanthus scentingYujie Wang, Guojian Deng, Lunfang Huang, et al.Journal of the Science of Food and Agriculture|September 27, 2020
Evaluation of Dianhong black tea quality using near-infrared hyperspectral imaging technologyGuangxin Ren, Yujie Wang, Jingming Ning, et al.Journal of the Science of Food and Agriculture|April 25, 2020
Cognitive spectroscopy for evaluating Chinese black tea grades (Camellia sinensis): near-infrared spectroscopy and evolutionary algorithmsGuangxin Ren, Yemei Sun, Menghui Li, et al.Journal of Food and Drug Analysis|September 16, 2017
Major flavonoid constituents and short-term effects of Chun Mee tea in ratsYunsheng Wang, Weizhu Li, Jingming Ning, et al.Journal of the Science of Food and Agriculture|April 3, 2018
Discrimination of nitrogen fertilizer levels of tea plant (Camellia sinensis) based on hyperspectral imagingYujie Wang, Xin Hu, Zhiwei Hou, et al.Food Research International (Ottawa, Ont.)|April 22, 2023
Indicator displacement assay for freshness monitoring of green tea during storageYiyi Zhang, Wenxuan Yuan, Zhengyu Ren, et al.Journal of the Science of Food and Agriculture|September 19, 2018
Evaluating green tea quality based on multisensor data fusion combining hyperspectral imaging and olfactory visualization systemsLuqing Li, Shimeng Xie, Jingming Ning, et al.Food Chemistry|December 14, 2020
Green analytical assay for the quality assessment of tea by using pocket-sized NIR spectrometerYujie Wang, Menghui Li, Luqing Li, et al.Foods (Basel, Switzerland)|March 28, 2026
Antagonistic Polyphenol Interactions Underlie the α-Glucosidase Inhibitory Activity of Keemun Black TeaXiao-Lan Yu, Xizhe Zhu, Xinxin Lv, et al.Food Chemistry|January 20, 2023
Formation of aroma characteristics driven by volatile components during long-term storage of An teaShanshan Shen, Huiting Wu, Tiehan Li, et al.Pageof 11