Menghui Li

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.

Cognitive spectroscopy for evaluating Chinese black tea grades (Camellia sinensis): near-infrared spectroscopy and evolutionary algorithms.

Jingming Ning, Guangxin Ren, Zhengzhu Zhang, 2020, 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 multiple colorant adulteration in Keemun black tea based on hemp spherical AgNPs-SERS.

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