Showing results (21-30 of 104) with videos related to
Sort By:
Pageof 11
Food Chemistry|July 24, 2024
Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste qualityGuojian Deng, Lunfang Huang, Wenya Wang, et al.Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|February 14, 2021
Quality evaluation of Keemun black tea by fusing data obtained from near-infrared reflectance spectroscopy and computer vision sensorsYan Song, Xiaozhong Wang, Hanlei Xie, et al.Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|February 5, 2022
pH indicator-based sensor array in combination with hyperspectral imaging for intelligent evaluation of withering degree during processing of black teaYujie Wang, Zhengyu Ren, Maoyu Li, et al.Journal of the Science of Food and Agriculture|October 10, 2018
Rapid prediction of chlorophylls and carotenoids content in tea leaves under different levels of nitrogen application based on hyperspectral imagingYujie Wang, Xin Hu, Ge Jin, et al.International Journal of Analytical Chemistry|February 20, 2010
Simultaneous Distillation Extraction of Some Volatile Flavor Components from Pu-erh Tea Samples-Comparison with Steam Distillation-Liquid/Liquid Extraction and Soxhlet ExtractionXungang Gu, Zhengzhu Zhang, Xiaochun Wan, et al.Food Research International (Ottawa, Ont.)|September 4, 2024
Mechanism of aroma formation in white tea treated with solar witheringLi Zou, Caiyan Sheng, Dongzhou Xia, et al.Food Research International (Ottawa, Ont.)|March 1, 2025
A robust deep learning model for predicting green tea moisture content during fixation using near-infrared spectroscopy: Integration of multi-scale feature fusion and attention mechanismsYan Song, Wenqing Yi, Yu Liu, et al.Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|October 17, 2020
Evaluation of black tea by using smartphone imaging coupled with micro-near-infrared spectrometerLuqing Li, Yujie Wang, Shanshan Jin, et al.Journal of the Science of Food and Agriculture|March 5, 2019
Identification of geographical origin of Keemun black tea based on its volatile composition coupled with multivariate statistical analysesShimao Fang, Jingming Ning, Wen-Jing Huang, et al.Talanta|June 2, 2023
A rapid aroma quantification method: Colorimetric sensor-coupled multidimensional spectroscopy applied to black tea aromaMenghui Li, Shuai Dong, Shuci Cao, et al.Pageof 11