Jing Teng - Institute of Fruit and Tea, Hubei Academy of Agricultural Science

基本信息

浏览量：0

职业迁徙

个人简介

暂无内容

研究兴趣

论文共 78 篇作者统计合作学者相似作者

按年份排序按引用量排序主题筛选期刊级别筛选合作者筛选合作机构筛选

Effects of Microbial Proteins on Qingzhuan Tea Sensory Quality During Pile Fermentation

Lin Feng,Panpan Liu,Shengpeng Wang,Jing Teng, Xueping Wang, Lin Zheng,Fei Ye,Anhui Gui,Jinjin Xue,Shiwei Gao,Pengcheng Zheng

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYno. 38 (2024): 21089-21101

引用0浏览0WOS引用

An Efficient Method for Tracing the Geographic Origin of Enshi Yulu Fresh Tea Leaves Based on Near Infrared Spectroscopy Combined with Synergy Interval PLS and Genetic Algorithm

Shengpeng Wang, Lin Feng,Panpan Liu,Anhui Gui,Shiwei Gao,Jing Teng,Fei Ye, Zixiang Jiang, Xueping Wang,Jinjin Xue,Zhiyu Song,Pengcheng Zheng

LWT-FOOD SCIENCE AND TECHNOLOGY (2024)

引用0浏览0引用

Digital Prediction of the Purchase Price of Fresh Tea Leaves of Enshi Yulu Based on Near-Infrared Spectroscopy Combined with Multivariate Analysis

Shengpeng Wang, Lin Feng,Panpan Liu,Anhui Gui,Jing Teng,Fei Ye,Xueping Wang,Jinjin Xue,Shiwei Gao,Pengcheng Zheng

Foodsno. 19 (2023): 3592-3592

引用0浏览0WOS引用

Characterization of stale odor in green tea formed during storage: Unraveling improvements arising from reprocessing by baking

Pan-Pan Liu,Lin Feng,Yong-Quan Xu,Lin Zheng,Peng Yin,Fei Ye,An-Hui Gui,Sheng-Peng Wang,Xue-Ping Wang,Jing Teng,Jin-Jin Xue,Shi-Wei Gao,Peng-Cheng Zheng

LWT (2023): 114458-114458

引用5浏览0引用

Insights into the Effects of Fixation Methods on the Sensory Quality of Straight-Shaped Green Tea and Dynamic Changes of Key Taste Metabolites by Widely Targeted Metabolomic Analysis

Jinjin Xue,Panpan Liu,Lin Feng,Lin Zheng,Anhui Gui,Xueping Wang,Shengpeng Wang,Fei Ye,Jing Teng,Shiwei Gao,Pengcheng Zheng

FOOD CHEMISTRY-X (2023)

引用0浏览0WOS引用

Microbial Diversity and Characteristic Quality Formation of Qingzhuan Tea As Revealed by Metagenomic and Metabolomic Analysis During Pile Fermentation

Lin Feng,Shiwei Gao,Panpan Liu,Shengpeng Wang,Lin Zheng,Xueping Wang,Jing Teng,Fei Ye,Anhui Gui,Jinjin Xue,Pengcheng Zheng

Foodsno. 19 (2023): 3537-3537

引用0浏览0WOS引用

不同茶树品种（系）黄大茶的品质分析

郑琳,刘盼盼,金孝芳,宁井铭,冯琳,高士伟,滕靖,王雪萍, 韩艳娜,郑鹏程

DOAJ (DOAJ Directory of Open Access Journals)（2022）

引用0浏览0引用

扁形绿茶矿质元素含量与品质成分相关性分析

桂安辉,叶飞,王胜鹏,高士伟,郑鹏程,刘盼盼,王雪萍,滕靖,郑琳,冯琳

DOAJ (DOAJ Directory of Open Access Journals)（2022）

引用0浏览0引用

Complexation between ovalbumin and gum Arabic in high total biopolymer concentrations and the emulsifying ability of the complexes

Kang-Yu Li,Xin-Ru Zhang,Guo-Qing Huang,Jing Teng,Li-Ping Guo,Xiao-Dan Li,Jun-Xia Xiao

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS（2022）

引用10浏览0引用

Rapid Determination of Tea Polyphenols Content in Qingzhuan Tea Based on Near Infrared Spectroscopy in Conjunction with Three Different PLS Algorithms

Shengpeng WANG,Panpan LIU,Lin FENG,Jing TENG,Fei YE,Anhui GUI,Xueping WANG,Lin ZHENG,Shiwei GAO,Pengcheng ZHENG

Food Science and Technology (2022)

引用2浏览0引用

加载更多

作者统计

合作学者

合作机构

D-Core

合作者
学生
导师

暂无相似学者，你可以通过学者研究领域进行搜索筛选

数据免责声明

页面数据均来自互联网公开来源、合作出版商和通过AI技术自动分析结果，我们不对页面数据的有效性、准确性、正确性、可靠性、完整性和及时性做出任何承诺和保证。若有疑问，可以通过电子邮件方式联系我们：report@aminer.cn