Yujie Wang

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 .

Rapid prediction of chlorophylls and carotenoids content in tea leaves under different levels of nitrogen application based on hyperspectral imaging.

Jingming Ning, Zhengzhu Zhang, Ge Jin, 2018, Journal of the science of food and agriculture.

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.

From lab to factory: A calibration transfer strategy from HSI to online NIR optimized for quality control of green tea fixation

Yujie Wang, Jingming Ning, Zhengzhu Zhang, 2022, Journal of Food Engineering.

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.

Cost-effective and sensitive indicator-displacement array (IDA) assay for quality monitoring of black tea fermentation

Yujie Wang, Jingming Ning, Huiyan Jia, 2022, Food Chemistry.

Visualizing chemical indicators: Spatial and temporal quality formation and distribution during black tea fermentation.

Yujie Wang, Jingming Ning, Zhengzhu Zhang, 2022, Food chemistry.

Effects of Three Different Withering Treatments on the Aroma of White Tea

Yujie Wang, Jingming Ning, Shanshan Shen, 2022, Foods.

Effects of dynamic and static withering technology on volatile and nonvolatile components of Keemun black tea using GC-MS and HPLC combined with chemometrics

Yujie Wang, Jingming Ning, Shanshan Xu, 2020 .

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.

Qualitative and quantitative analysis of the pile fermentation degree of Pu-erh tea

Yujie Wang, Jingming Ning, Junlan Huang, 2022, LWT.

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 .

Formation of aroma characteristics driven by volatile components during long-term storage of An tea.

Yujie Wang, Jingming Ning, Shanshan Shen, 2023, Food chemistry.

Untargeted and targeted metabolomics reveals potential marker compounds of an tea during storage

Yujie Wang, Jingming Ning, Shanshan Shen, 2022, LWT.

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

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

Highly identification of keemun black tea rank based on cognitive spectroscopy: Near infrared spectroscopy combined with feature variable selection.

Jingming Ning, Guangxin Ren, Zhengzhu Zhang, 2020, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

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.

Discrimination of nitrogen fertilizer levels of tea plant (Camellia sinensis) based on hyperspectral imaging.

Jingming Ning, Zhengzhu Zhang, Yujie Wang, 2018, Journal of the science of food and agriculture.

Indicator displacement assay for freshness monitoring of green tea during storage.

Yujie Wang, Jingming Ning, Yiyi Zhang, 2023, Food Research International.

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

Luqing Li, Jingming Ning, Zhengzhu Zhang, 2021 .

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.

Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS

Yujie Wang, Jingming Ning, Shanshan Shen, 2023, Food Research International.

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.

Evaluation of Dianhong black tea quality using near-infrared hyperspectral imaging technology.

Yujie Wang, Jingming Ning, Guangxin Ren, 2020, Journal of the science of food and agriculture.

pH indicator-based sensor array in combination with hyperspectral imaging for intelligent evaluation of withering degree during processing of black tea.

Yujie Wang, Jingming Ning, Zhengzhu Zhang, 2022, 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 .

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.

Using near-infrared hyperspectral imaging with multiple decision tree methods to delineate black tea quality.

Jingming Ning, Guangxin Ren, Zhengzhu Zhang, 2020, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Quality chemical analysis of crush-tear-curl (CTC) black tea from different geographical regions based on UHPLC-Orbitrap-MS.

Yujie Wang, Jingming Ning, Shanshan Xu, 2021, Journal of food science.

Cost-effective colorimetric sensor for authentication of protected designation of origin (PDO) Longjing green tea.

Nanfeng Liu, Yujie Wang, Jingming Ning, 2023, Food chemistry.

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.

High-speed identification system for fresh tea leaves based on phenotypic characteristics utilizing an improved genetic algorithm.

Yan Song, Zheng-Zhu Zhang, Yujie Wang, 2022, Journal of the science of food and agriculture.

Tea Analyzer: A low-cost and portable tool for quality quantification of postharvest fresh tea leaves

Yujie Wang, Shanshan Jin, Jingming Ning, 2022, LWT.

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.

Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing.

Yujie Wang, Jingming Ning, Yiyi Zhang, 2023, Food chemistry.

GC-MS, GC-O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing.

Yujie Wang, Jingming Ning, Tiehan Li, 2023, Food chemistry.

Identification of the causes of aroma differences in white tea under different withering methods by targeted metabolomics

Yujie Wang, Jingming Ning, Shanshan Shen, 2024, Food Bioscience.

Metabolite analysis and sensory evaluation reveal the effect of roasting on the characteristic flavor of large-leaf yellow tea.

Yujie Wang, Huiyan Jia, Yifan V. Li, 2023, Food chemistry.