21 results on '"Ning, Jingming"'
Search Results
2. Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste quality
3. Contribution of tea stems to large-leaf yellow tea aroma
4. The shaking and standing processing improve the aroma quality of summer black tea
5. Investigation of the effect of over-fired drying on the taste and aroma of Lu’an Guapian tea using metabolomics and sensory histology techniques
6. GC–MS, GC–O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing
7. Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing
8. Cost-effective colorimetric sensor for authentication of protected designation of origin (PDO) Longjing green tea
9. Tracing the origin of Taiping Houkui green tea using 1H NMR and HS-SPME-GC–MS chemical fingerprints, data fusion and chemometrics
10. Formation of aroma characteristics driven by volatile components during long-term storage of An tea
11. Cost-effective and sensitive indicator-displacement array (IDA) assay for quality monitoring of black tea fermentation
12. Visualizing chemical indicators: Spatial and temporal quality formation and distribution during black tea fermentation
13. Rapid detection of multiple colorant adulteration in Keemun black tea based on hemp spherical AgNPs-SERS
14. Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea
15. Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process
16. Rapid monitoring of black tea fermentation quality based on a solution-phase sensor array combined with UV-visible spectroscopy
17. Rapid and real-time detection of black tea fermentation quality by using an inexpensive data fusion system
18. 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
19. Investigation of the Effect of Over-Fired Drying on the Taste and Aroma of Lu’an Guapian Tea Using Metabolomics and Sensory Histology Techniques
20. GC–MS, GC–O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing
21. Green analytical assay for the quality assessment of tea by using pocket-sized NIR spectrometer
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.