Chunwang Dong

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

Yang Ye, Huafeng He, Hongkai Zhu, 2017 .

Motion Law Analysis and Structural Optimization of the Ejection Device of Tray Seeder

Lili Huang, Bin Hu, Xin Luo, 2009, CCTA.

The Pressure Control System for Tea Rolling Based on Fuzzy Control

Fang Qi, Yao Li, Zhe Tang, 2019 .

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.

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

Yan Liu, Huanhuan Li, Bin Zhang, 2018 .

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.

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.

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

Yuefeng Yao, Chunwang Dong, Yongwen Jiang, 2020 .