19 results on '"Deng, Wei‐Wei"'
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2. Aroma formation mechanism by the drying step during Congou black tea processing: Analyses by HP-SPME and SAFE with GC-MS
3. Investigation of the effect of over-fired drying on the taste and aroma of Lu’an Guapian tea using metabolomics and sensory histology techniques
4. Metabolite analysis and sensory evaluation reveal the effect of roasting on the characteristic flavor of large-leaf yellow tea
5. Insights into the mechanism of different withering methods on flavor formation of black tea based on target metabolomics and transcriptomics
6. Effects of different over-fired drying methods on the aroma of Lu’an Guapian tea
7. Cost-effective and sensitive indicator-displacement array (IDA) assay for quality monitoring of black tea fermentation
8. Visualizing chemical indicators: Spatial and temporal quality formation and distribution during black tea fermentation
9. From lab to factory: A calibration transfer strategy from HSI to online NIR optimized for quality control of green tea fixation
10. Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea
11. Comparative transcriptomic analysis reveals the regulatory mechanisms of catechins synthesis in different cultivars of Camellia sinensis
12. Rapid and real-time detection of black tea fermentation quality by using an inexpensive data fusion system
13. Fluid driven self-assembly of woven Ag nanowire grid for ultra-flexible transparent electrodes
14. 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
15. pDC depletion induced by CD317 blockade drives the antitumor immune response in head and neck squamous cell carcinoma
16. Pyridine salvage and nicotinic acid conjugate synthesis in leaves of mangrove species
17. Trigonelline biosynthesis and the pyridine nucleotide cycle in Coffea arabica fruits: Metabolic fate of [ carboxyl- 14C]nicotinic acid riboside
18. Fine control of caffeine biosynthesis in tissue cultures of Camellia sinensis
19. Biosynthesis of theanine (γ-ethylamino- l-glutamic acid) in seedlings of Camellia sinensis
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