Prediction Model for Tea Polyphenol Content with Deep Features Extracted Using 1D and 2D Convolutional Neural Network
Luo, Na, Li, Yunlong, Yang, Baohua, Liu, Biyun, Dai, Qianying
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Published in Agriculture (Basel) (01.09.2022)
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Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy
Xiao, Mengxuan, Chen, Yingqi, Zheng, Fangling, An, Qi, Xiao, Mingji, Wang, Huiqiang, Li, Luqing, Dai, Qianying
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Effects of Additive β-Cyclodextrin on the Performances of Green Tea Infusion
Jiang, Yurong, Jin, Huozhu, Liu, Sitong, Dai, Qianying, Xia, Tao
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Immobilization of β-glucosidase and its aroma-increasing effect on tea beverage
Su, Erzheng, Xia, Tao, Gao, Liping, Dai, Qianying, Zhang, Zhengzhu
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Particulate matter exposure disturbs inflammatory cytokine homeostasis associated with changes in trace metal levels in mouse organs
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E-nose and colorimetric sensor array combining homologous data fusion strategy discriminating the roasting degree of large-leaf yellow tea
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Immobilization and Characterization of Tannase and its Haze-removing
Erzheng Su, Tao Xia, Liping Gao, Qianying Dai, Zhengzhu Zhang
Published in Food science and technology international (01.12.2009)
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Evaluation of astringent taste of green tea through mass spectrometry-based targeted metabolic profiling of polyphenols
Zhuang, Juhua, Dai, Xinlong, Zhu, Mengqing, Zhang, Shuxiang, Dai, Qianying, Jiang, Xiaolan, Liu, Yajun, Gao, Liping, Xia, Tao
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In vitro antioxidant and immunostimulating activities of polysaccharides from Ginkgo biloba leaves
Ren, Qi, Chen, Jing, Ding, Yu, Cheng, Jianghua, Yang, Song, Ding, Zhenhua, Dai, Qianying, Ding, Zhien
Published in International journal of biological macromolecules (01.03.2019)
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Rapid detection of multiple colorant adulteration in Keemun black tea based on hemp spherical AgNPs-SERS
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Published in Food chemistry (01.01.2023)
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Dai, Qianying, Jin, Huozhu, Gao, Jing, Ning, Jingming, Yang, Xiaogen, Xia, Tao
Published in International journal of food science & technology (01.04.2020)
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Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography−olfactometry (GC-O)
Gan, Shiya, Chen, Yingqi, Zhao, Lei, Zhao, Xiaoyi, Qiu, Tong, Zhai, Xiaoting, Dai, Qianying
Published in Food research international (01.07.2024)
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Unraveling the chemosensory attributes of Chinese black teas from different regions using GC-IMS combined with sensory analysis
Zheng, Fangling, Gan, Shiya, Zhao, Xiaoyi, Chen, Yingqi, Zhang, Ying, Qiu, Tong, Zheng, Pengcheng, Zhai, Xiaoting, Dai, Qianying
Published in Food science & technology (15.07.2023)
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Improving the efficiency of machine learning in simulating sedimentary heavy metal contamination by coupling preposing feature selection methods
Deng, Ligang, Gao, Xiang, Xia, Bisheng, Wang, Jinhua, Dai, Qianying, Fan, Yifan, Wang, Siyuan, Li, Huiming, Qian, Xin
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Li, Tiehan, Wei, Yuming, Feng, Wanzhen, Lu, Mingxia, Ke, Han, Li, Yifan, Shao, Aiju, Dai, Qianying, Ning, Jingming
Published in Food science & technology (01.08.2023)
Published in Food science & technology (01.08.2023)
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