Yuyu Chen

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.

Qualitative and quantitative analysis of the pile fermentation degree of Pu-erh tea

Yujie Wang, Jingming Ning, Junlan Huang, 2022, LWT.

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.

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

Luqing Li, Jingming Ning, Zhengzhu Zhang, 2021 .

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.