66 results on '"Ning, Jingming"'
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2. Rapid fluorescence detection of black tea fermentation degree based on cobalt ion mediated carbon quantum dots
3. The shaking and standing processing improve the aroma quality of summer black tea
4. Characterization of the key volatile compounds in Longjing tea (Camellia sinensis) with different aroma types at different steeping temperatures by GC‒MS and GC‒IMS
5. UPLC-ESI-MS/MS analysis revealed the dynamic changes and conversion mechanism of non-volatile metabolites during green tea fixation
6. The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis
7. E-nose and colorimetric sensor array combining homologous data fusion strategy discriminating the roasting degree of large-leaf yellow tea
8. Tracing the geographic origin of CTC black tea based on colorimetric sensor array response to taste substances combined with chemometrics
9. Rapid detection of ash content in black tea using a homemade miniature near-infrared spectroscopy
10. Rapid and comprehensive grade evaluation of Keemun black tea using efficient multidimensional data fusion
11. Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing
12. Effects of different over-fired drying methods on the aroma of Lu’an Guapian tea
13. Insights into the mechanism of different withering methods on flavor formation of black tea based on target metabolomics and transcriptomics
14. Investigation of the Effect of Over-Fired Drying on the Taste and Aroma of Lu’an Guapian Tea Using Metabolomics and Sensory Histology Techniques
15. Exploring the mysterious effect of piling fermentation on Pu-erh tea quality formation: Microbial action and moist-heat action
16. Distinguishing raw pu-erh tea production regions through a combination of HS-SPME-GC-MS and machine learning algorithms
17. GC–MS, GC–O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing
18. Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS
19. Formation of aroma characteristics driven by volatile components during long-term storage of An tea
20. A rapid aroma quantification method: Colorimetric sensor-coupled multidimensional spectroscopy applied to black tea aroma
21. Characterization of elements and carbon and nitrogen stable isotopes in American ginseng (Panax quinquefolius L): determining the geographical origin combining with chemometrics
22. Cost-effective and sensitive indicator-displacement array (IDA) assay for quality monitoring of black tea fermentation
23. Indicator displacement assay for freshness monitoring of green tea during storage
24. Visualizing chemical indicators: Spatial and temporal quality formation and distribution during black tea fermentation
25. Metabolomics Analysis Reveals the Mechanism Underlying the Improvement of the Color and Taste of Yellow Tea after Optimized Yellowing
26. E-Nose and Colorimetric Sensor Array Combining Homologous Data Fusion Strategy Discriminating the Roasting Degree of Large-Leaf Yellow Tea
27. Rapid detection of multiple colorant adulteration in Keemun black tea based on hemp spherical AgNPs-SERS
28. Rapid and Comprehensive Grade Evaluation of Keemun Black Tea Using Efficient Multidimensional Data Fusion
29. Qualitative and quantitative analysis of the pile fermentation degree of Pu-erh tea
30. Analysis of volatile metabolite variations in strip green tea during processing and effect of rubbing degree using untargeted and targeted metabolomics
31. Evaluation of the effects of solar withering on nonvolatile compounds in white tea through metabolomics and transcriptomics
32. Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea
33. Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process
34. Effects of different withering methods on the taste of Keemun black tea
35. Aroma characterization and their changes during the processing of black teas from the cultivar, Camellia sinensis (L.) O. Kuntze cv. Jinmudan
36. Rapid monitoring of black tea fermentation quality based on a solution-phase sensor array combined with UV-visible spectroscopy
37. Tea Analyzer: A low-cost and portable tool for quality quantification of postharvest fresh tea leaves
38. pH indicator-based sensor array in combination with hyperspectral imaging for intelligent evaluation of withering degree during processing of black tea
39. Qualitative and quantitative quality evaluation of black tea fermentation through noncontact chemical imaging
40. Rapid identification of the green tea geographical origin and processing month based on near-infrared hyperspectral imaging combined with chemometrics
41. Untargeted and targeted metabolomics reveals potential marker compounds of an tea during storage
42. Simple Colorimetric Sensor Array Coupled with Multidimensional Spectroscopy for Quantitative Monitoring of Key Aroma Components in Black Tea Fermentation
43. High-sensitivity hyperspectral coupled self-assembled nanoporphyrin sensor for monitoring black tea fermentation
44. Rapid and real-time detection of black tea fermentation quality by using an inexpensive data fusion system
45. Enhanced quality monitoring during black tea processing by the fusion of NIRS and computer vision
46. Spatial distribution of total polyphenols in multi-type of tea using near-infrared hyperspectral imaging
47. Monitoring the withering condition of leaves during black tea processing via the fusion of electronic eye (E-eye), colorimetric sensing array (CSA), and micro-near-infrared spectroscopy (NIRS)
48. Characterizing volatile metabolites in raw Pu’er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach
49. Understanding the promotion of withering treatment on quality of postharvest tea leaves using UHPLC-orbitrap-MS metabolomics integrated with TMT-Based proteomics
50. Assessing black tea quality based on visible–near infrared spectra and kernel-based methods
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