37 results on '"Zhang, Zhengzhu"'
Search Results
2. Digital depiction of the quality of Dianhong black tea based on pocket-sized near infrared spectroscopy
3. Rapid monitoring of black tea fermentation quality based on a solution-phase sensor array combined with UV-visible spectroscopy
4. Tea Analyzer: A low-cost and portable tool for quality quantification of postharvest fresh tea leaves
5. pH indicator-based sensor array in combination with hyperspectral imaging for intelligent evaluation of withering degree during processing of black tea
6. Qualitative and quantitative quality evaluation of black tea fermentation through noncontact chemical imaging
7. High-sensitivity hyperspectral coupled self-assembled nanoporphyrin sensor for monitoring black tea fermentation
8. Enhanced quality monitoring during black tea processing by the fusion of NIRS and computer vision
9. Spatial distribution of total polyphenols in multi-type of tea using near-infrared hyperspectral imaging
10. 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)
11. Assessing black tea quality based on visible–near infrared spectra and kernel-based methods
12. Quality evaluation of Keemun black tea by fusing data obtained from near-infrared reflectance spectroscopy and computer vision sensors
13. Green analytical assay for the quality assessment of tea by using pocket-sized NIR spectrometer
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. Evaluating Congou black tea quality using a lab-made computer vision system coupled with morphological features and chemometrics
18. Multi-variable selection strategy based on near-infrared spectra for the rapid description of dianhong black tea quality
19. Intelligent evaluation of storage period of green tea based on VNIR hyperspectral imaging combined with chemometric analysis
20. Quality assessment of instant green tea using portable NIR spectrometer
21. Intelligent assessment of tea quality employing visible-near infrared spectra combined with a hybrid variable selection strategy
22. Comparative analysis of phenolic compound metabolism among tea plants in the section Thea of the genus Camellia
23. Using near-infrared hyperspectral imaging with multiple decision tree methods to delineate black tea quality
24. The Reference Genome of Tea Plant and Resequencing of 81 Diverse Accessions Provide Insights into Its Genome Evolution and Adaptation
25. Simultaneous quantification of active constituents and antioxidant capability of green tea using NIR spectroscopy coupled with swarm intelligence algorithm
26. Intelligent evaluation of black tea fermentation degree by FT-NIR and computer vision based on data fusion strategy
27. Highly identification of keemun black tea rank based on cognitive spectroscopy: Near infrared spectroscopy combined with feature variable selection
28. Development of a method to evaluate the tenderness of fresh tea leaves based on rapid, in-situ Raman spectroscopy scanning for carotenoids
29. Celery cellulose hydrogel as carriers for controlled release of short-chain fatty acid by ultrasound
30. Intelligent evaluation of color sensory quality of black tea by visible-near infrared spectroscopy technology: A comparison of spectra and color data information
31. Modeling and dynamic assessment on sustainable development of drainage enterprise: Application of a coupled system dynamics- comprehensive assessment model
32. Removal of fluoride from drinking water using modified ultrafine tea powder processed using a ball-mill
33. Quantitative analysis and geographical traceability of black tea using Fourier transform near-infrared spectroscopy (FT-NIRS)
34. Intestinal transport of pure theanine and theanine in green tea extract: Green tea components inhibit theanine absorption and promote theanine excretion
35. Immobilization of β-glucosidase and its aroma-increasing effect on tea beverage
36. A novel colorimetric determination of free amino acids content in tea infusions with 2,4-dinitrofluorobenzene
37. Phytoecdysteroids and other constituents from the roots of Klaseopsis chinensis
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.