406 results on '"Ning, Jingming"'
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2. Revealing the differences in aroma of black tea under different drying methods based on GC–MS, GC-O
3. Metabolomics and electronic-tongue analysis reveal differences in color and taste quality of large-leaf yellow tea under different roasting methods
4. Monitoring quality changes in green tea during storage: A hyperspectral imaging method
5. Investigation of the quality of Lu'an Guapian tea during Grain Rain period by sensory evaluation, objective quantitative indexes and metabolomics
6. Sensory-directed flavor analysis reveals the improvement in aroma quality of summer green tea by osmanthus scenting
7. Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science
8. Exploring the effect of different tea varieties on the quality of Lu’an Guapian tea based on metabolomics and molecular sensory science
9. Mechanism of aroma formation in white tea treated with solar withering
10. The shaking and standing processing improve the aroma quality of summer black tea
11. Aroma visualization: A cutting-edge sensor for evaluating the roasting quality of large-leaf yellow tea
12. Fatty acid degradation driven by heat during ripening contributes to the formation of the “Keemun aroma”
13. Investigation of the aroma profile and blending strategy of Lu'an Guapian teas during grain rain period by sensory evaluation combined with SBSE-GC–MS, GC–O and OAV
14. Changes in the Flavor Quality of Flower and Fruit Scented Black Tea Stored at Room Temperature
15. Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds
16. Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approaches
17. Changes in the key odorants of loose-leaf dark tea fermented by Eurotium cristatum during aging for one year: Focus on the stale aroma
18. Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste quality
19. Contribution of tea stems to large-leaf yellow tea aroma
20. Differences in the aroma quality of large-leaf yellow tea subjected to different roasting methods
21. Effects of different fixation methods on the aroma quality of Anjibai tea
22. Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu’an Guapian green tea during the manufacturing process
23. Tracing the geographic origin of CTC black tea based on colorimetric sensor array response to taste substances combined with chemometrics
24. The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis
25. Identification of the causes of aroma differences in white tea under different withering methods by targeted metabolomics
26. Characterization of the key volatile compounds in longjing tea (Camellia sinensis) with different aroma types at different steeping temperatures by GC‒MS and GC‒IMS
27. UPLC-ESI-MS/MS analysis revealed the dynamic changes and conversion mechanism of non-volatile metabolites during green tea fixation
28. Chemical imaging for determining the distributions of quality components during the piling fermentation of Pu-erh tea
29. E-nose and colorimetric sensor array combining homologous data fusion strategy discriminating the roasting degree of large-leaf yellow tea
30. Investigation of the effect of over-fired drying on the taste and aroma of Lu’an Guapian tea using metabolomics and sensory histology techniques
31. Rapid detection of ash content in black tea using a homemade miniature near-infrared spectroscopy
32. Description of tea quality using deep learning and multi-sensor feature fusion
33. GC–MS, GC–O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing
34. Rapid and comprehensive grade evaluation of Keemun black tea using efficient multidimensional data fusion
35. Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing
36. Cost-effective colorimetric sensor for authentication of protected designation of origin (PDO) Longjing green tea
37. Insights into the mechanism of different withering methods on flavor formation of black tea based on target metabolomics and transcriptomics
38. Effects of different over-fired drying methods on the aroma of Lu’an Guapian tea
39. Tracing the origin of Taiping Houkui green tea using 1H NMR and HS-SPME-GC–MS chemical fingerprints, data fusion and chemometrics
40. Design and testing of a machine-vision-based air-blow sorting platform for famous tea fresh leaves production
41. A rapid aroma quantification method: Colorimetric sensor-coupled multidimensional spectroscopy applied to black tea aroma
42. Characterization of elements and carbon and nitrogen stable isotopes in American ginseng (Panax quinquefolius L): Determining the geographical origin combining with chemometrics
43. Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS
44. Formation of aroma characteristics driven by volatile components during long-term storage of An tea
45. Heterocyclic compounds formation in large-leaf yellow tea induced by the Maillard reaction at different roasting temperatures
46. Indicator displacement assay for freshness monitoring of green tea during storage
47. Cost-effective and sensitive indicator-displacement array (IDA) assay for quality monitoring of black tea fermentation
48. Visualizing chemical indicators: Spatial and temporal quality formation and distribution during black tea fermentation
49. From lab to factory: A calibration transfer strategy from HSI to online NIR optimized for quality control of green tea fixation
50. Rapid detection of multiple colorant adulteration in Keemun black tea based on hemp spherical AgNPs-SERS
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