Chunwang Dong

发表

Prediction of black tea fermentation quality indices using NIRS and nonlinear tools

Quansheng Chen, Jiewen Zhao, Chunwang Dong, 2017, Food Science and Biotechnology.

Rapid determination by near infrared spectroscopy of theaflavins-to-thearubigins ratio during Congou black tea fermentation process.

Hewei Meng, Chunwang Dong, Yongwen Jiang, 2018, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Monitoring black tea fermentation using a colorimetric sensor array‐based artificial olfaction system

Yan Liu, Huanhuan Li, Bin Zhang, 2018 .

Prediction of Congou Black Tea Fermentation Quality Indices from Color Features Using Non-Linear Regression Methods

Gaozhen Liang, Bin Hu, Chunwang Dong, 2018, Scientific Reports.

Prediction of Moisture Content for Congou Black Tea Withering Leaves Using Image Features and Nonlinear Method

Gaozhen Liang, Bin Hu, Chunwang Dong, 2018, Scientific Reports.

Investigation on green tea lipids and their metabolic variations during manufacturing by nontargeted lipidomics.

Chunwang Dong, Haibo Yuan, Yongwen Jiang, 2021, Food chemistry.

Comprehensive Lipidome-Wide Profiling Reveals Dynamic Changes of Tea Lipids during Manufacturing Process of Black Tea.

Chunwang Dong, Jinjin Wang, Haibo Yuan, 2017, Journal of agricultural and food chemistry.

Headspace volatiles influenced by infusion matrix and their release persistence: a case study of oolong tea

Xiaochang Wang, Yuanxu Shi, Chunwang Dong, 2019, Food science and biotechnology.

Real-time fingerprinting of the dynamics of green tea volatiles by ion mobility spectrometry for aroma assessment and discrimination

Chunwang Dong, Jinjin Wang, Haibo Yuan, 2020 .

Aroma dynamic characteristics during the drying process of green tea by gas phase electronic nose and gas chromatography-ion mobility spectrometry

Chunwang Dong, Jinjin Wang, Haibo Yuan, 2021, LWT.

Rapid profiling of volatile compounds in green teas using Micro-Chamber/Thermal Extractor combined with thermal desorption coupled to gas chromatography-mass spectrometry followed by multivariate statistical analysis

Chunwang Dong, Jinjin Wang, Haibo Yuan, 2018, LWT.

Black tea aroma formation during the fermentation period.

Yin Zhu, Zhi Lin, Chunwang Dong, 2021, Food chemistry.

Rutin, γ-Aminobutyric Acid, Gallic Acid, and Caffeine Negatively Affect the Sweet-Mellow Taste of Congou Black Tea Infusions

Chunwang Dong, Jinjin Wang, Haibo Yuan, 2019, Molecules.

Quality Evaluation of Green and Dark Tea Grade Using Electronic Nose and Multivariate Statistical Analysis.

Zhengqi Wu, Chunwang Dong, Zhongwen Xie, 2019, Journal of food science.

Phytochemical comparison of different tea (Camellia sinensis) cultivars and its association with sensory quality of finished tea

Yuefeng Yao, Chunwang Dong, Yongwen Jiang, 2020 .

Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS.

Jia Li, Chunwang Dong, Jinjin Wang, 2020, Food research international.

Sensory quality evaluation for appearance of needle-shaped green tea based on computer vision and nonlinear tools

Quansheng Chen, Jiewen Zhao, Chunwang Dong, 2017, Journal of Zhejiang University-SCIENCE B.

Prediction of Congou Black Tea Fermentation Quality Indices from Color Features Using Non-Linear Regression Methods

Gaozhen Liang, Bin Hu, Chunwang Dong, 2018, Scientific Reports.

Rapid characterization of the volatile profiles in Pu-erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD-GC-MS.

Chunwang Dong, Haibo Yuan, Yongwen Jiang, 2021, Journal of food science.

Rapid sensing of total theaflavins content in black tea using a portable electronic tongue system coupled to efficient variables selection algorithms

Qin Ouyang, Quansheng Chen, Jizhong Wu, 2019, Journal of Food Composition and Analysis.

Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis

Chunwang Dong, Yanqin Yang, Yuanfang Deng, 2018, PloS one.

Rapid detection of catechins during black tea fermentation based on electrical properties and chemometrics

Yang Ye, Ting An, Chunwang Dong, 2021 .

Application of machine learning algorithms in quality assurance of fermentation process of black tea-- based on electrical properties

Chunwang Dong, Chunwang Dong, Hongkai Zhu, 2019, Journal of Food Engineering.

Rapid volatiles fingerprinting by dopant-assisted positive photoionization ion mobility spectrometry for discrimination and characterization of Green Tea aromas.

Haiyang Li, Chunwang Dong, Jinjin Wang, 2019, Talanta.

Aroma dynamic characteristics during the process of variable-temperature final firing of Congou black tea by electronic nose and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry.

Chunwang Dong, Jinjin Wang, Haibo Yuan, 2020, Food research international.

Establishment of a rapid detection model for the sensory quality and components of Yuezhou Longjing tea using near-infrared spectroscopy

Yang Ye, Chunwang Dong, Jiangming Jia, 2022, LWT.

Evaluation of green tea sensory quality via process characteristics and image information

Yang Ye, Huafeng He, Hongkai Zhu, 2017 .

Prediction of Moisture Content for Congou Black Tea Withering Leaves Using Image Features and Nonlinear Method

Gaozhen Liang, Bin Hu, Chunwang Dong, 2018, Scientific Reports.

Effects of withering on the main physical properties of withered tea leaves and the sensory quality of congou black tea.

H. Tong, Chunwang Dong, Jilai Cui, 2019, Journal of texture studies.

A Novel Fluorescent FRET Hairpin Probe Switch for aflD Gene Detection in Real Fermented Soybean Paste

Chunwang Dong, Dezhao Kong, Qiaoqiao Shi, 2021, Food Analytical Methods.

Rapid Sensing of Key Quality Components in Black Tea Fermentation Using Electrical Characteristics Coupled to Variables Selection Algorithms

Bin Hu, Chunwang Dong, Hongkai Zhu, 2020, Scientific Reports.

Far-Infrared Optimization of the Fragrance-Improving Process with Temperature and Humidity Control for Green Tea.

Chunwang Dong, Jinjin Wang, Haibo Yuan, 2018, Journal of Food Science.

Detection of Thrips Defect on Green-Peel Citrus Using Hyperspectral Imaging Technology Combining PCA and B-Spline Lighting Correction Method

Zhang Jianqiang, Zhang Jianqiang, Chunwang Dong, 2014 .