Luqing Li

发表

Evaluation of black tea by using smartphone imaging coupled with micro-near-infrared spectrometer.

Quansheng Chen, Luqing Li, Yujie Wang, 2020, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Intelligent evaluation of black tea fermentation degree by FT-NIR and computer vision based on data fusion strategy

Luqing Li, Yujie Wang, Jingming Ning, 2020 .

Green analytical assay for the quality assessment of tea by using pocket-sized NIR spectrometer.

Luqing Li, Yujie Wang, Menghui Li, 2020, Food chemistry.

Rapid detection of quality index of postharvest fresh tea leaves using hyperspectral imaging.

Zheng-Zhu Zhang, Luqing Li, Yujie Wang, 2020, Journal of the science of food and agriculture.

Qualitative and quantitative diagnosis of nitrogen nutrition of tea plants under field condition using hyperspectral imaging coupled with chemometrics.

Zheng-Zhu Zhang, Luqing Li, Yujie Wang, 2020, Journal of the science of food and agriculture.

Rapid detection of multiple colorant adulteration in Keemun black tea based on hemp spherical AgNPs-SERS.

Luqing Li, Yujie Wang, Menghui Li, 2022, Food chemistry.

Micro-NIR spectrometer for quality assessment of tea: Comparison of local and global models.

Zheng-Zhu Zhang, Luqing Li, Yujie Wang, 2020, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Rapid monitoring of black tea fermentation quality based on a solution-phase sensor array combined with UV-visible spectroscopy.

Quansheng Chen, Luqing Li, Yujie Wang, 2021, Food chemistry.

High-sensitivity hyperspectral coupled self-assembled nanoporphyrin sensor for monitoring black tea fermentation

Luqing Li, Jingming Ning, Zhengzhu Zhang, 2021 .

Onsite nutritional diagnosis of tea plants using micro near-infrared spectrometer coupled with chemometrics

Yujie Wang, Ying Liu, Luqing Li, 2020, Comput. Electron. Agric..

NIR hyperspectral imaging coupled with chemometrics for nondestructive assessment of phosphorus and potassium contents in tea leaves

Y. Liu, Zheng-Zhu Zhang, Luqing Li, 2020 .

Spatial distribution of total polyphenols in multi-type of tea using near-infrared hyperspectral imaging

Luqing Li, Jingming Ning, Zhengzhu Zhang, 2021 .

Rapid and real-time detection of black tea fermentation quality by using an inexpensive data fusion system.

Luqing Li, Yujie Wang, Jingming Ning, 2021, Food chemistry.

Quality evaluation of Keemun black tea by fusing data obtained from near-infrared reflectance spectroscopy and computer vision sensors.

Yan Song, Luqing Li, Jingming Ning, 2021, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Evaluating taste-related attributes of black tea by micro-NIRS

Luqing Li, Jingming Ning, Zhengzhu Zhang, 2021 .

Colorimetric sensor array-based artificial olfactory system for sensing Chinese green tea’s quality: A method of fabrication

Quansheng Chen, Luqing Li, Shimeng Xie, 2017 .

Rapid identification of the green tea geographical origin and processing month based on near-infrared hyperspectral imaging combined with chemometrics.

Zehong Xu, Luqing Li, Yujie Wang, 2021, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Quality assessment of instant green tea using portable NIR spectrometer.

Luqing Li, Yujie Wang, Jingming Ning, 2020, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

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)

Luqing Li, Jingming Ning, Zhengzhu Zhang, 2021, Journal of Food Engineering.

Qualitative discrimination of Chinese dianhong black tea grades based on a handheld spectroscopy system coupled with chemometrics

Yujie Wang, Luqing Li, Zhengzhu Zhang, 2020, Food science & nutrition.

Enhanced quality monitoring during black tea processing by the fusion of NIRS and computer vision

Luqing Li, Jingming Ning, Zhengzhu Zhang, 2021 .

Intelligent evaluation of storage period of green tea based on VNIR hyperspectral imaging combined with chemometric analysis

Quansheng Chen, Luqing Li, Yujie Wang, 2020 .

Highly discriminant rate of Dianhong black tea grades based on fluorescent probes combined with chemometric methods.

Luqing Li, Zhengzhu Zhang, Xiaochun Wan, 2019, Food chemistry.

Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea.

Luqing Li, Yujie Wang, Jingming Ning, 2022, Food chemistry.

A rapid aroma quantification method: Colorimetric sensor-coupled multidimensional spectroscopy applied to black tea aroma.

Quansheng Chen, Luqing Li, Jingming Ning, 2023, Talanta.

Monitoring the baking quality of Tieguanyin via electronic nose combined with GC-MS.

Zhenfeng Li, Jing Li, F. Song, 2023, Food research international.

Evaluating green tea quality based on multisensor data fusion combining hyperspectral imaging and olfactory visualization systems.

Quansheng Chen, Luqing Li, Shimeng Xie, 2018, Journal of the science of food and agriculture.

Qualitative and quantitative quality evaluation of black tea fermentation through noncontact chemical imaging

Luqing Li, Yujie Wang, Jingming Ning, 2021, Journal of Food Composition and Analysis.

Potential of smartphone-coupled micro NIR spectroscopy for quality control of green tea.

Y. Liu, Luqing Li, Yujie Wang, 2020, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.