王胜鹏 - Hubei Academy of Agricultural Sciences

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The Traceability of the Geographical Origin of Enshi Yulu Fresh Tea Leaves Through the Use of Nirs Combined with Several Chemometrics

Shengpeng Wang, Lin Feng,Panpan Liu,Pengcheng Zheng,Zhiyu Song

crossref（2024）

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Unlocking the Secrets of Qingzhuan Tea: A Comprehensive Overview of Processing, Flavor Characteristics, and Health Benefits

Panpan Liu,Lin Feng, Jia Chen,Shengpeng Wang,Xueping Wang, Yanna Han,Mengjun Ma,Zhonghua Liu,Pengcheng Zheng

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2024)

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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

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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)

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Dynamic Changes in Non-Volatile Components During Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic Analysis

Anhui Gui,Shiwei Gao,Pengcheng Zheng,Zhihui Feng,Panpan Liu,Fei Ye,Shengpeng Wang,Jinjin Xue, Jun Xiang,Dejiang Ni,Junfeng Yin

Foods（2023）

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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

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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

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Fast and Nondestructive Discrimination of Fresh Tea Leaves at Different Altitudes Based on Near Infrared Spectroscopy and Various Chemometrics Methods

Qinghai Jiang,Song Mei,Caixue Zhan,Caihong Ren,Zhiyu Song,Shengpeng Wang

Food Science and Technology（2023）

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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)

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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

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Shengpeng Wang(王胜鹏)

副教授

论文共 81 篇作者统计合作学者相似作者