93 results on '"Zhang, Zhengzhu"'
Search Results
2. Visualizing chemical indicators: Spatial and temporal quality formation and distribution during black tea fermentation
3. Rapid Characterization of Black Tea Taste Quality Using Miniature NIR Spectroscopy and Electronic Tongue Sensors
4. Characterization of Congou Black Tea by an Electronic Nose with Grey Wolf Optimization (GWO) and Chemometrics
5. Digital depiction of the quality of Dianhong black tea based on pocket-sized near infrared spectroscopy
6. Comparative transcriptomic analysis unveils the deep phylogeny and secondary metabolite evolution of 116 Camellia plants
7. Cytosolic Nudix Hydrolase 1 Is Involved in Geranyl β-Primeveroside Production in Tea
8. Rapid monitoring of black tea fermentation quality based on a solution-phase sensor array combined with UV-visible spectroscopy
9. Tea Analyzer: A low-cost and portable tool for quality quantification of postharvest fresh tea leaves
10. pH indicator-based sensor array in combination with hyperspectral imaging for intelligent evaluation of withering degree during processing of black tea
11. Qualitative and quantitative quality evaluation of black tea fermentation through noncontact chemical imaging
12. Research on Variable Parameter Drilling Method of Ti-CFRP-Ti Laminated Stacks Based on Real-Time Sensing of Drilling Axial Force
13. Characterization of CsWRKY29 and CsWRKY37 transcription factors and their functional roles in cold tolerance of tea plant
14. High-sensitivity hyperspectral coupled self-assembled nanoporphyrin sensor for monitoring black tea fermentation
15. Enhanced quality monitoring during black tea processing by the fusion of NIRS and computer vision
16. Spatial distribution of total polyphenols in multi-type of tea using near-infrared hyperspectral imaging
17. 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)
18. Assessing black tea quality based on visible–near infrared spectra and kernel-based methods
19. Quality evaluation of Keemun black tea by fusing data obtained from near-infrared reflectance spectroscopy and computer vision sensors
20. Green analytical assay for the quality assessment of tea by using pocket-sized NIR spectrometer
21. Estimation of Congou black tea quality by an electronic tongue technology combined with multivariate analysis
22. Potential of smartphone-coupled micro NIR spectroscopy for quality control of green tea
23. Evaluation of black tea by using smartphone imaging coupled with micro-near-infrared spectrometer
24. Evaluating Congou black tea quality using a lab-made computer vision system coupled with morphological features and chemometrics
25. Multi-variable selection strategy based on near-infrared spectra for the rapid description of dianhong black tea quality
26. Chemistry and Biological Properties of Theanine
27. Antioxidant Properties and Mechanisms of Tea Polyphenols
28. Green Tea and Black Tea Manufacturing and Consumption
29. Intelligent evaluation of storage period of green tea based on VNIR hyperspectral imaging combined with chemometric analysis
30. Evaluation of Dianhong black tea quality using near‐infrared hyperspectral imaging technology
31. Quality assessment of instant green tea using portable NIR spectrometer
32. Intelligent assessment of tea quality employing visible-near infrared spectra combined with a hybrid variable selection strategy
33. Comparative analysis of phenolic compound metabolism among tea plants in the section Thea of the genus Camellia
34. Using near-infrared hyperspectral imaging with multiple decision tree methods to delineate black tea quality
35. The Reference Genome of Tea Plant and Resequencing of 81 Diverse Accessions Provide Insights into Its Genome Evolution and Adaptation
36. Simultaneous quantification of active constituents and antioxidant capability of green tea using NIR spectroscopy coupled with swarm intelligence algorithm
37. Hyperspectral imaging for discrimination of Keemun black tea quality categories: Multivariate calibration analysis and data fusion
38. Cognitive spectroscopy for evaluating Chinese black tea grades (Camellia sinensis): near‐infrared spectroscopy and evolutionary algorithms
39. Intelligent evaluation of black tea fermentation degree by FT-NIR and computer vision based on data fusion strategy
40. Highly identification of keemun black tea rank based on cognitive spectroscopy: Near infrared spectroscopy combined with feature variable selection
41. Development of a method to evaluate the tenderness of fresh tea leaves based on rapid, in-situ Raman spectroscopy scanning for carotenoids
42. Celery cellulose hydrogel as carriers for controlled release of short-chain fatty acid by ultrasound
43. Qualitative discrimination of Chinese dianhong black tea grades based on a handheld spectroscopy system coupled with chemometrics
44. Preparation of cellulose with controlled molecular weight via ultrasonic treatment improves cholesterol‐binding capacity
45. A novel chitosan modified Au@Ag core-shell nanoparticles sensor for naked-eye detection of Hg2+
46. The tea plant reference genome and improved gene annotation using long-read and paired-end sequencing data
47. The impacts of brewing in glass tumblers and thermos vacuum mugs on the aromas of green tea (Camellia sinensis)
48. Recommended storage temperature for green tea based on sensory quality
49. Evaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms
50. Identification of geographical origin of Keemun black tea based on its volatile composition coupled with multivariate statistical analyses
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.