Jingming Ning

发表

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 .

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.

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.

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

Luqing Li, Jingming Ning, Zhengzhu Zhang, 2021 .

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

Luqing Li, Jingming Ning, Zhengzhu Zhang, 2021 .

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 .

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

Luqing Li, Jingming Ning, Zhengzhu Zhang, 2021 .

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

Luqing Li, Jingming Ning, Zhengzhu Zhang, 2021 .

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

Jingming Ning, Guangxin Ren, Zhengzhu Zhang, 2021 .

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.

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.

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.

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

Jingming Ning, Zhengzhu Zhang, Jingjing Sun, 2016 .

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

Jingming Ning, Guangxin Ren, Zhengzhu Zhang, 2013 .

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.

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.

Rapid evaluation of soil fertility in tea plantation based on near-infrared spectroscopy

Jingming Ning, Zhengzhu Zhang, Yujie Wang, 2018, Spectroscopy Letters.

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

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

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.

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 .