Jiang YW - Search Results

1

Far-Infrared Optimization of the Fragrance-Improving Process with Temperature and Humidity Control for Green Tea.

Hua JJ, Yuan HB, Deng YL, Jiang YW, Wang JJ, Dong CW, Li J. Hua JJ, et al. Among authors: jiang yw. J Food Sci. 2018 Jun;83(6):1668-1675. doi: 10.1111/1750-3841.14130. Epub 2018 May 28. J Food Sci. 2018. PMID: 29806704

2

The major factors influencing the formation of sediments in reconstituted green tea infusion.

Xu YQ, Hu XF, Tang P, Jiang YW, Yuan HB, Du QZ, Yin JF. Xu YQ, et al. Among authors: jiang yw. Food Chem. 2015 Apr 1;172:831-5. doi: 10.1016/j.foodchem.2014.09.143. Epub 2014 Oct 5. Food Chem. 2015. PMID: 25442627

3

Improving the sweet aftertaste of green tea infusion with tannase.

Zhang YN, Yin JF, Chen JX, Wang F, Du QZ, Jiang YW, Xu YQ. Zhang YN, et al. Among authors: jiang yw. Food Chem. 2016 Feb 1;192:470-6. doi: 10.1016/j.foodchem.2015.07.046. Epub 2015 Jul 10. Food Chem. 2016. PMID: 26304374

4

Preventive Effects of Catechins on Cardiovascular Disease.

Chen XQ, Hu T, Han Y, Huang W, Yuan HB, Zhang YT, Du Y, Jiang YW. Chen XQ, et al. Among authors: jiang yw. Molecules. 2016 Dec 21;21(12):1759. doi: 10.3390/molecules21121759. Molecules. 2016. PMID: 28009849 Free PMC article. Review.

5

Sensory quality evaluation for appearance of needle-shaped green tea based on computer vision and nonlinear tools.

Dong CW, Zhu HK, Zhao JW, Jiang YW, Yuan HB, Chen QS. Dong CW, et al. Among authors: jiang yw. J Zhejiang Univ Sci B. 2017 Jun;18(6):544-548. doi: 10.1631/jzus.B1600423. J Zhejiang Univ Sci B. 2017. PMID: 28585431 Free PMC article.

6

Comprehensive Lipidome-Wide Profiling Reveals Dynamic Changes of Tea Lipids during Manufacturing Process of Black Tea.

Li J, Hua J, Zhou Q, Dong C, Wang J, Deng Y, Yuan H, Jiang Y. Li J, et al. J Agric Food Chem. 2017 Nov 22;65(46):10131-10140. doi: 10.1021/acs.jafc.7b03875. Epub 2017 Nov 7. J Agric Food Chem. 2017. PMID: 29058896

7

Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis.

Yang YQ, Yin HX, Yuan HB, Jiang YW, Dong CW, Deng YL. Yang YQ, et al. Among authors: jiang yw. PLoS One. 2018 Mar 1;13(3):e0193393. doi: 10.1371/journal.pone.0193393. eCollection 2018. PLoS One. 2018. PMID: 29494626 Free PMC article.

8

Prediction of Moisture Content for Congou Black Tea Withering Leaves Using Image Features and Nonlinear Method.

Liang G, Dong C, Hu B, Zhu H, Yuan H, Jiang Y, Hao G. Liang G, et al. Sci Rep. 2018 May 18;8(1):7854. doi: 10.1038/s41598-018-26165-2. Sci Rep. 2018. PMID: 29777147 Free PMC article.

9

Prediction of Congou Black Tea Fermentation Quality Indices from Color Features Using Non-Linear Regression Methods.

Dong C, Liang G, Hu B, Yuan H, Jiang Y, Zhu H, Qi J. Dong C, et al. Sci Rep. 2018 Jul 12;8(1):10535. doi: 10.1038/s41598-018-28767-2. Sci Rep. 2018. PMID: 30002510 Free PMC article.

10

Rapid determination by near infrared spectroscopy of theaflavins-to-thearubigins ratio during Congou black tea fermentation process.

Dong C, Li J, Wang J, Liang G, Jiang Y, Yuan H, Yang Y, Meng H. Dong C, et al. Spectrochim Acta A Mol Biomol Spectrosc. 2018 Dec 5;205:227-234. doi: 10.1016/j.saa.2018.07.029. Epub 2018 Jul 20. Spectrochim Acta A Mol Biomol Spectrosc. 2018. PMID: 30029185

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