Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Zhangfeng Zhao"'
Publikováno v:
IEEE Access, Vol 8, Pp 59701-59714 (2020)
During preliminary tea processing, moisture content is an important consideration affecting the tea quality. Traditionally, the moisture content of tea leaves was manually controlled by the joint action of multiple processing units, and maintaining s
Externí odkaz:
https://doaj.org/article/944ea1c9685f44d7aa9107cded9fcb02
Publikováno v:
Sensors, Vol 22, Iss 11, p 4294 (2022)
Tea flow rate is a key indicator in tea production and processing. Due to the small real−time flow of tea leaves on the production line, the noise caused by the transmission system is greater than or close to the real signal of tea leaves. This iss
Externí odkaz:
https://doaj.org/article/18b000cc60534261892e707e11e49d1e
Publikováno v:
Foods, Vol 9, Iss 3, p 341 (2020)
Honey adulteration is a major issue in food production, which may reduce the effective components in honey and have a detrimental effect on human health. Herein, laser-induced breakdown spectroscopy (LIBS) combined with chemometric methods was used t
Externí odkaz:
https://doaj.org/article/b8fff05e38ee4b92ad73f412b03a40e3
Publikováno v:
Sensors, Vol 20, Iss 7, p 1878 (2020)
Traceability of honey is highly required by consumers and food administration with the consideration of food safety and quality. In this study, a technique named laser-induced breakdown spectroscopy (LIBS) was used to fast trace geographical origins
Externí odkaz:
https://doaj.org/article/2d771aedaa8f4866bf465822f66ff37a
Autor:
Jiang Zhong, Xuming Jiang, Ming Lin, Huiliang Dai, Fengle Zhu, Xin Qiao, Zhangfeng Zhao, Jiyu Peng
Publikováno v:
Computers and Electronics in Agriculture. 209:107813
Publikováno v:
Journal of Food Composition and Analysis. 117:105124
Autor:
Xinyao Huang, Mengyuan Chen, Yong He, Yifan Ji, Xi Chen, Zhangfeng Zhao, Xinxin Yu, Alireza Sanaeifar, Yi Zhu, Xiaoli Li
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 8, Iss 11, Pp 5860-5874 (2020)
Food Science & Nutrition, Vol 8, Iss 11, Pp 5860-5874 (2020)
Increasing consumption of green tea is attributed to the beneficial effects of its constituents, especially polyphenols, on human health, which can be varied during leaf processing. Processing technology has the most important effect on green tea qua