Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Jing-Ming Ning"'
Autor:
Peng-Cheng Zheng, Chun-Yin Qin, Pan-Pan Liu, Lin Feng, Tie-Jun Ling, Jing-Ming Ning, Liang Zhang, Xiao-Chun Wan
Publikováno v:
Molecules, Vol 26, Iss 21, p 6718 (2021)
Qingzhuan tea (QZT) is a typical Chinese dark tea that has a long-time manufacturing process. In the present study, liquid chromatography coupled with tandem mass spectrometry was used to study the chemical changes of tea samples during QZT processin
Externí odkaz:
https://doaj.org/article/e279119dd110413fab4707fed6f2424d
Autor:
Ning Gan, Mufang Sun, Chengye Lu, Menghui Li, Yujie Wang, Yan Song, Jing‐Ming Ning, Zheng‐Zhu Zhang
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 102(15)
High-quality tea requires leaves of similar size and tenderness. The grade of the fresh leaves determines the quality of the tea. The automated classification of fresh tea leaves improves resource utilization and reduces manual picking costs. The pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04255c3018e3d4003bf5e2b73e35acaa
https://pubmed.ncbi.nlm.nih.gov/35654754
https://pubmed.ncbi.nlm.nih.gov/35654754
Autor:
Zhi-Wei Hou, Chen-Hui Chen, Jia-Ping Ke, Yuan-Yuan Zhang, Yan Qi, Shi-Yu Liu, Zi Yang, Jing-Ming Ning, Guan-Hu Bao
Publikováno v:
Journal of agricultural and food chemistry. 70(1)
Flavoalkaloids are a unique class of compounds in tea, most of which have an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06d0eac190d1ce858d979b809cdc9a7d
https://pubmed.ncbi.nlm.nih.gov/34964344
https://pubmed.ncbi.nlm.nih.gov/34964344
Autor:
Jing-ming, Ning, Ling, Yan, Zheng-zhu, Zhang, Ling-dong, Wei, Lu-qing, Li, Jun-ting, Fang, Cai-wang, Huang
Publikováno v:
Guang pu xue yu guang pu fen xi = Guang pu. 35(12)
Tea is one of the most popular beverages in the world. For the contribution to the taste and healthy functions of tea, amino acids and catechins are important components. Among different kinds of black teas in the world, Keemun black tea has the famo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::34838e3c44a1840cd3efdc89d8e38d4a
https://pubmed.ncbi.nlm.nih.gov/26964222
https://pubmed.ncbi.nlm.nih.gov/26964222
Publikováno v:
Guang pu xue yu guang pu fen xi = Guang pu. 31(9)
Infrared spectra of Pu'er raw tea and Pu'er ripe tea were investigated using Fourier transform spectroscopy, in order to exploit a rapid method for discrimination of aging period for Pu' er tea samples. The results showed that the two kinds of Pu'er
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::1e7d8ee6b2124f3117e374e951389f77
https://pubmed.ncbi.nlm.nih.gov/22097833
https://pubmed.ncbi.nlm.nih.gov/22097833