Qingqing Cui

发表

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.

Effect of carboxymethyl chitosan-gelatin-based edible coatings on the quality and antioxidant properties of sweet cherry during postharvest storage

G. Nie, Yu-Lei Zhang, Yaping Liu, 2021 .

Effect of Edible Carboxymethyl Chitosan-Gelatin Based Coating on the Quality and Nutritional Properties of Different Sweet Cherry Cultivars during Postharvest Storage

Yu-Lei Zhang, Yiwen Sun, Lan Li, 2021, Coatings.

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 .

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

Luqing Li, Jingming Ning, Zhengzhu Zhang, 2021 .

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.

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.

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 .

A rapid aroma quantification method: Colorimetric sensor-coupled multidimensional spectroscopy applied to black tea aroma.

Quansheng Chen, Luqing Li, Jingming Ning, 2023, Talanta.

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.

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

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