Jingming Ning

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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.

Discrimination of six tea categories coming from different origins depending on polyphenols, caffeine, and theanine combined with different discriminant analysis

Xiaofeng Zhu, X. Wan, Jingming Ning, 2017 .

Discriminating geographical origins of green tea based on amino acid, polyphenol, and caffeine content through high‐performance liquid chromatography: Taking Lu’an guapian tea as an example

X. Wan, Jingming Ning, Huan Su, 2019, Food science & nutrition.

Identification of Black Tea from Four Countries by Using Near-infrared Spectroscopy and Support Vector Data Description Pattern Recognition

Jingming Ning, Zhengzhu Zhang, Xiaoyuan Zhu, 2016 .

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 .

Quantitative analysis and geographical traceability of black tea using Fourier transform near-infrared spectroscopy (FT-NIRS)

Jingming Ning, Guangxin Ren, Zhengzhu Zhang, 2013 .

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.

Identification of geographical origin of Keemun black tea based on its volatile composition coupled with multivariate statistical analyses.

Jingming Ning, Zhengzhu Zhang, Wei-Wei Deng, 2019, Journal of the science of food and agriculture.

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.

Hyperspectral imaging for discrimination of Keemun black tea quality categories: Multivariate calibration analysis and data fusion

Jingming Ning, Zhengzhu Zhang, Y. Liu, 2020 .

Aroma characterization and their changes during the processing of black teas from the cultivar, Camellia sinensis (L.) O. Kuntze cv. Jinmudan

Jingming Ning, Wei-Wei Deng, Junyao Li, 2022, Journal of Food Composition and Analysis.

Assessing black tea quality based on visible–near infrared spectra and kernel-based methods

Jingming Ning, Zhengzhu Zhang, Guangxin Ren, 2021 .

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.

Metabolomics based on UHPLC-Orbitrap-MS and GNPS molecular networking reveals effects of time scale and environment of storage on the metabolites and taste quality of raw Pu-erh tea.

Zhongwen Xie, X. Wan, Jingming Ning, 2019, Journal of agricultural and food chemistry.

Highly selective defluoridation of brick tea infusion by tea waste supported aluminum oxides.

Chi-Tang Ho, X. Wan, Fei Ke, 2017, Journal of the science of food and agriculture.

Determination of free amino acids in tea by a novel method of reversed-phase high performance liquid chromatography applying 6-Aminoquinolyl-N-Hydroxysuccinimidyl carbamate reagent

Chi-Tang Ho, Y. Tai, X. Wan, 2018, Journal of Food Science and Technology.

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.

Investigating volatile compounds’ contributions to the stale odour of green tea

Tao Xia, Jingming Ning, Qianying Dai, 2020 .

Large scale preparation, stress analysis, and storage of headspace volatile condensates from Jasminum sambac flowers.

Shu Wei, Jingming Ning, Zhiwei Hou, 2019, Food chemistry.

Understanding the promotion of withering treatment on quality of postharvest tea leaves using UHPLC-orbitrap-MS metabolomics integrated with TMT-Based proteomics

Jingming Ning, Shanshan Xu, Ge Jin, 2021, LWT.

The profile of dynamic changes in yellow tea quality and chemical composition during yellowing process

Jingming Ning, Shanshan Xu, Tiehan Li, 2021 .

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.

Effects of green tea powder on the quality attributes of hard red winter wheat flour and Chinese steamed bread

Jingming Ning, Zhengzhu Zhang, Jingjing Sun, 2018, International Journal of Food Science & Technology.

Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread

X. Wan, Jingming Ning, G. Hou, 2017 .

Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat fl our pan bread

X. Wan, Jingming Ning, G. Hou, 2017 .

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 .

α-Glucosidase Inhibitory Activities and the Interaction Mechanism of Novel Spiro-Flavoalkaloids from YingDe Green Tea.

Jingming Ning, Zhiwei Hou, Zi Yang, 2021, Journal of agricultural and food chemistry.

Stepwise Identification of Six Tea (Camellia sinensis (L.)) Categories Based on Catechins, Caffeine, and Theanine Contents Combined with Fisher Discriminant Analysis

Jingming Ning, Daxiang Li, Zhengzhu Zhang, 2016, Food Analytical Methods.

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

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

Effects of Microbial Action and Moist-Heat Action on the Nonvolatile Components of Pu-Erh Tea, as Revealed by Metabolomics.

Jingming Ning, Huiyan Jia, Yiyi Zhang, 2022, Journal of agricultural and food chemistry.

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

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

Characterizing volatile metabolites in raw Pu'er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach.

Jingming Ning, Shanshan Xu, Shanshan Shen, 2021, Food chemistry.

Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process.

Jingming Ning, Junlan Huang, Tiehan Li, 2022, Food chemistry.

Simultaneous Distillation Extraction of Some Volatile Flavor Components from Pu-erh Tea Samples—Comparison with Steam Distillation-Liquid/Liquid Extraction and Soxhlet Extraction

X. Wan, Jingming Ning, Zhengzhu Zhang, 2010, International journal of analytical chemistry.

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

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

Cross-Category Tea Polyphenols Evaluation Model Based on Feature Fusion of Electronic Nose and Hyperspectral Imagery

Bing Wang, Baohua Yang, Lin Qi, 2019, Sensors.

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 .

Corrigendum: Safety and anti-hyperglycemic efficacy of various tea types in mice

X. Wan, Jingming Ning, Dongxu Wang, 2016, Scientific Reports.

Multi-variable selection strategy based on near-infrared spectra for the rapid description of dianhong black tea quality.

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

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

Luqing Li, Jingming Ning, Zhengzhu Zhang, 2021 .

Geographical origin traceability of Keemun Black Tea based on its non-volatile composition combined with chemometrics.

Jingming Ning, Meng Tao, Shimao Fang, 2019, Journal of the science of food and agriculture.

[Rapid and Dynamic Determination Models of Amino Acids and Catechins Concentrations during the Processing Procedures of Keemun Black Tea].

Zheng-Zhu Zhang, Jingming Ning, Lu-qing Li, 2015, Guang pu xue yu guang pu fen xi = Guang pu.

Evaluation of the effects of solar withering on nonvolatile compounds in white tea through metabolomics and transcriptomics.

Jingming Ning, Shanshan Shen, Huiyan Jia, 2022, Food research international.

Effects of roasting treatment on non-volatile compounds and taste of green tea

Chi-Tang Ho, X. Wan, Jingming Ning, 2018, International Journal of Food Science & Technology.

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.

Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea

Liang Zhang, Pan Liu, X. Wan, 2021, Molecules.

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.

Chemical constituents analysis of white tea of different qualities and different storage times

X. Wan, Zheng-Zhu Zhang, Jingming Ning, 2016, European Food Research and Technology.

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 .

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.

Analysis of volatile metabolite variations in strip green tea during processing and effect of rubbing degree using untargeted and targeted metabolomics.

Jingming Ning, Haibo Yuan, Yongwen Jiang, 2022, Food research international.

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.

Safety and anti-hyperglycemic efficacy of various tea types in mice

Jingming Ning, Jingming Ning, Dongxu Wang, 2016, Scientific Reports.

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.

Tea Category Identification Using Wavelet Signal Reconstruction of Hyperspectral Imagery and Machine Learning

Jingming Ning, Biyun Liu, Baohua Yang, 2022, Agriculture.

Classification of five Chinese tea categories with different fermentation degrees using visible and near-infrared hyperspectral imaging

Jingming Ning, Zhengzhu Zhang, Jingjing Sun, 2016 .

Back Propagation-Artificial Neural Network Model for Prediction of the Quality of Tea Shoots through Selection of Relevant Near Infrared Spectral Data via Synergy Interval Partial Least Squares

Jingming Ning, Guangxin Ren, Zhengzhu Zhang, 2013 .

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.

Intelligent assessment of tea quality employing visible-near infrared spectra combined with a hybrid variable selection strategy

Zhengzhu Zhang, Jingming Ning, Guangxin Ren, 2020 .

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.

Evaluating Congou black tea quality using a lab-made computer vision system coupled with morphological features and chemometrics

Jingming Ning, Guangxin Ren, Zhengzhu Zhang, 2021 .

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.

Estimation of Congou black tea quality by an electronic tongue technology combined with multivariate analysis

Jingming Ning, Guangxin Ren, Zhengzhu Zhang, 2021 .

Sensomics-Assisted Characterization of Key Flowery Aroma Compounds in Lu'an Guapian Green Tea Infusion (Camellia sinensis).

Liang Zhang, X. Wan, D. Ni, 2023, Journal of agricultural and 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.

Major flavonoid constituents and short-term effects of Chun Mee tea in rats

Jingming Ning, Yunsheng Wang, Weizhu Li, 2014, Journal of food and drug analysis.

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

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

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.

The Core Role of Bacillus subtilis and Aspergillus fumigatus in Pile-Fermentation Processing of Qingzhuan Brick Tea

Jingming Ning, Ziling Ye, Shimao Fang, 2019, Indian Journal of Microbiology.

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.

Exploring the mysterious effect of piling fermentation on Pu-erh tea quality formation: Microbial action and moist-heat action

Mingxia Lu, Jingming Ning, Qianying Dai, 2023, LWT.

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.

Characterization of elements and carbon and nitrogen stable isotopes in American ginseng (Panax quinquefolius L): determining the geographical origin combining with chemometrics

Jingming Ning, Ruyan Hou, H. Cai, 2023, Journal of Food Composition and Analysis.

Identification of Dark Tea ( Camellia sinensis (L.)) Origins According to Chemical Composition Combined with Bayes Classification Pattern Recognition

Jingming Ning, Zhengzhu Zhang, X. Luo, 2016 .

Tracing the origin of Taiping Houkui green tea using 1H NMR and HS-SPME-GC-MS chemical fingerprints, data fusion and chemometrics.

Jingming Ning, Ruyan Hou, Chuanjian Cui, 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.

Effects of different over-fired drying methods on the aroma of Lu'an Guapian tea.

Jingming Ning, Junlan Huang, Tiehan Li, 2023, Food research international.

Effects of two yellowing process on colour, taste and nonvolatile compounds of bud yellow tea

Jingming Ning, Ge Jin, Shimao Fang, 2019, International Journal of Food Science & Technology.