282 results on '"Zhang, Zhengzhu"'
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52. Green Tea and Black Tea Manufacturing and Consumption
53. Comparative analysis of phenolic compound metabolism among tea plants in the section Thea of the genus Camellia
54. The Reference Genome of Tea Plant and Resequencing of 81 Diverse Accessions Provide Insights into Its Genome Evolution and Adaptation
55. Simultaneous quantification of active constituents and antioxidant capability of green tea using NIR spectroscopy coupled with swarm intelligence algorithm
56. Hyperspectral imaging for discrimination of Keemun black tea quality categories: Multivariate calibration analysis and data fusion
57. Cognitive spectroscopy for evaluating Chinese black tea grades (Camellia sinensis): near‐infrared spectroscopy and evolutionary algorithms
58. Intelligent evaluation of black tea fermentation degree by FT-NIR and computer vision based on data fusion strategy
59. Development of a method to evaluate the tenderness of fresh tea leaves based on rapid, in-situ Raman spectroscopy scanning for carotenoids
60. Celery cellulose hydrogel as carriers for controlled release of short-chain fatty acid by ultrasound
61. Qualitative discrimination of Chinese dianhong black tea grades based on a handheld spectroscopy system coupled with chemometrics
62. Preparation of cellulose with controlled molecular weight via ultrasonic treatment improves cholesterol‐binding capacity
63. A novel chitosan modified Au@Ag core-shell nanoparticles sensor for naked-eye detection of Hg2+
64. Identification of Black Tea from Four Countries by Using Near-infrared Spectroscopy and Support Vector Data Description Pattern Recognition
65. Hyperspectral imaging for discrimination of Keemun black tea quality categories: Multivariate calibration analysis and data fusion.
66. Evaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms
67. Identification of geographical origin of Keemun black tea based on its volatile composition coupled with multivariate statistical analyses
68. Introduction to the International Symposium on Chemistry, Flavor, and Health Effects of Tea
69. Anti-obesity effects of instant fermented teas in vitro and in mice with high-fat-diet-induced obesity
70. Rapid prediction of chlorophylls and carotenoids content in tea leaves under different levels of nitrogen application based on hyperspectral imaging
71. Effects of green tea powder on the quality attributes of hard red winter wheat flour and Chinese steamed bread
72. Evaluating green tea quality based on multisensor data fusion combining hyperspectral imaging and olfactory visualization systems
73. Rapid evaluation of soil fertility in tea plantation based on near-infrared spectroscopy
74. Evaluation of Dianhong black tea quality using near‐infrared hyperspectral imaging technology.
75. A facile and sensitive SERS-based biosensor for colormetric detection of acetamiprid in green tea based on unmodified gold nanoparticles
76. Turn-On Fluoresence Sensor for Hg2+ in Food Based on FRET between Aptamers-Functionalized Upconversion Nanoparticles and Gold Nanoparticles
77. Discrimination of nitrogen fertilizer levels of tea plant (Camellia sinensis) based on hyperspectral imaging
78. Differential Gene Expression of Endogenous Glycosidases In-duced by Pathogenic Fungi Infection in Leaves of Camellia sinensis
79. Discrimination of six tea categories coming from different origins depending on polyphenols, caffeine, and theanine combined with different discriminant analysis
80. Colorimetric sensor array-based artificial olfactory system for sensing Chinese green tea’s quality: A method of fabrication
81. High-theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: α -glucosidase and pancreatic lipase inhibition and antioxidant activity
82. Development of an Inner Filter Effects-Based Upconversion Nanoparticles–Curcumin Nanosystem for the Sensitive Sensing of Fluoride Ion
83. The proposed biosynthesis of procyanidins by the comparative chemical analysis of five Camellia species using LC-MS
84. Engineering a novel biosynthetic pathway in Escherichia coli for the production of caffeine
85. Selective detection of glufosinate using CuInS2 quantum dots as a fluorescence probe
86. Classification of five Chinese tea categories with different fermentation degrees using visible and near-infrared hyperspectral imaging
87. Rapid prediction of chlorophylls and carotenoids content in tea leaves under different levels of nitrogen application based on hyperspectral imaging.
88. Evaluating green tea quality based on multisensor data fusion combining hyperspectral imaging and olfactory visualization systems.
89. Effects of green tea powder on the quality attributes of hard red winter wheat flour and Chinese steamed bread.
90. Identification of Dark Tea (Camellia sinensis (L.)) Origins According to Chemical Composition Combined with Bayes Classification Pattern Recognition
91. Removal of fluoride from drinking water using modified ultrafine tea powder processed using a ball-mill
92. A novel efficient β-glucanase from a paddy soil microbial metagenome with versatile activities
93. Scenario Based Municipal Wastewater Estimation: Development and Application of a Dynamic Simulation Model
94. Tea waste: an effective and economic substrate for oyster mushroom cultivation
95. Enhanced fluoride removal by loading Al/Zr onto carboxymethyl starch sodium: synergistic interactions between Al and Zr
96. Enhanced removal of fluoride by tea waste supported hydrous aluminium oxide nanoparticles: anionic polyacrylamide mediated aluminium assembly and adsorption mechanism
97. Selective detection of glufosinate using CuInS2 quantum dots as a fluorescence probe.
98. Classification of five Chinese tea categories with different fermentation degrees using visible and near-infrared hyperspectral imaging.
99. Metabolic Engineering of Saccharomyces cerevisiae for Caffeine and Theobromine Production
100. Turn-On Fluoresence Sensor for Hg2+in Food Based on FRET between Aptamers-Functionalized Upconversion Nanoparticles and Gold Nanoparticles
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