247 results on '"Zhang, Zhengzhu"'
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2. Design and testing of a machine-vision-based air-blow sorting platform for famous tea fresh leaves production
3. Visualizing chemical indicators: Spatial and temporal quality formation and distribution during black tea fermentation
4. From lab to factory: A calibration transfer strategy from HSI to online NIR optimized for quality control of green tea fixation
5. Rapid monitoring of black tea fermentation quality based on a solution-phase sensor array combined with UV-visible spectroscopy
6. pH indicator-based sensor array in combination with hyperspectral imaging for intelligent evaluation of withering degree during processing of black tea
7. Qualitative and quantitative quality evaluation of black tea fermentation through noncontact chemical imaging
8. Automobile-Demand Forecasting Based on Trend Extrapolation and Causality Analysis.
9. High-sensitivity hyperspectral coupled self-assembled nanoporphyrin sensor for monitoring black tea fermentation
10. Enhanced quality monitoring during black tea processing by the fusion of NIRS and computer vision
11. 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)
12. Quality evaluation of Keemun black tea by fusing data obtained from near-infrared reflectance spectroscopy and computer vision sensors
13. Assessing black tea quality based on visible–near infrared spectra and kernel-based methods
14. Estimation of Congou black tea quality by an electronic tongue technology combined with multivariate analysis
15. Potential of smartphone-coupled micro NIR spectroscopy for quality control of green tea
16. Evaluation of black tea by using smartphone imaging coupled with micro-near-infrared spectrometer
17. Multi-variable selection strategy based on near-infrared spectra for the rapid description of dianhong black tea quality
18. Evaluating Congou black tea quality using a lab-made computer vision system coupled with morphological features and chemometrics
19. Quality assessment of instant green tea using portable NIR spectrometer
20. Intelligent assessment of tea quality employing visible-near infrared spectra combined with a hybrid variable selection strategy
21. Using near-infrared hyperspectral imaging with multiple decision tree methods to delineate black tea quality
22. Highly identification of keemun black tea rank based on cognitive spectroscopy: Near infrared spectroscopy combined with feature variable selection
23. The impacts of brewing in glass tumblers and thermos vacuum mugs on the aromas of green tea (Camellia sinensis)
24. Intelligent Evaluation of the Appearance Modality of Black Tea Based on Machine Vision and Hyperspectral Imaging.
25. Draft genome sequence of Camellia sinensis var. sinensis provides insights into the evolution of the tea genome and tea quality
26. Recommended storage temperature for green tea based on sensory quality
27. A facile and sensitive SERS-based biosensor for colormetric detection of acetamiprid in green tea based on unmodified gold nanoparticles
28. Intelligent Evaluation of the Appearance Modality of Black Tea Based on Machine Vision and Hyperspectral Imaging
29. Intelligent evaluation of color sensory quality of black tea by visible-near infrared spectroscopy technology: A comparison of spectra and color data information
30. Modeling and dynamic assessment on sustainable development of drainage enterprise: Application of a coupled system dynamics- comprehensive assessment model
31. Multiple responses optimization of instant dark tea production by submerged fermentation using response surface methodology
32. Rapid Characterization of Black Tea Taste Quality Using Miniature NIR Spectroscopy and Electronic Tongue Sensors
33. The tea plant reference genome and improved gene annotation using long-read and paired-end sequencing data
34. Characterization of Congou Black Tea by an Electronic Nose with Grey Wolf Optimization (GWO) and Chemometrics
35. Digital depiction of the quality of Dianhong black tea based on pocket-sized near infrared spectroscopy
36. Stepwise Identification of Six Tea (Camellia sinensis (L.)) Categories Based on Catechins, Caffeine, and Theanine Contents Combined with Fisher Discriminant Analysis
37. Physiological and cellular responses to fluoride stress in tea (Camellia sinensis) leaves
38. Comparative transcriptomic analysis unveils the deep phylogeny and secondary metabolite evolution of 116 Camellia plants
39. Cytosolic Nudix Hydrolase 1 Is Involved in Geranyl β-Primeveroside Production in Tea
40. Tea Analyzer: A low-cost and portable tool for quality quantification of postharvest fresh tea leaves
41. Research on Variable Parameter Drilling Method of Ti-CFRP-Ti Laminated Stacks Based on Real-Time Sensing of Drilling Axial Force
42. Characterization of CsWRKY29 and CsWRKY37 transcription factors and their functional roles in cold tolerance of tea plant
43. Spatial distribution of total polyphenols in multi-type of tea using near-infrared hyperspectral imaging
44. Green analytical assay for the quality assessment of tea by using pocket-sized NIR spectrometer
45. Intelligent evaluation of storage period of green tea based on VNIR hyperspectral imaging combined with chemometric analysis
46. Evaluation of Dianhong black tea quality using near‐infrared hyperspectral imaging technology
47. Comparative analysis of phenolic compound metabolism among tea plants in the section Thea of the genus Camellia
48. The Reference Genome of Tea Plant and Resequencing of 81 Diverse Accessions Provide Insights into Its Genome Evolution and Adaptation
49. Simultaneous quantification of active constituents and antioxidant capability of green tea using NIR spectroscopy coupled with swarm intelligence algorithm
50. Hyperspectral imaging for discrimination of Keemun black tea quality categories: Multivariate calibration analysis and data fusion
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