User profiles for Jingming Ning
 | jingming ningAnhui Agricultural University；State Key Laboratory of Tea Plant Biology and Utilization ） Verified email at ahau.edu.cn Cited by 4695 |
Stepwise Identification of Six Tea (Camellia sinensis (L.)) Categories Based on Catechins, Caffeine, and Theanine Contents Combined with Fisher Discriminant …
J Ning, D Li, X Luo, D Ding, Y Song, Z Zhang… - Food Analytical …, 2016 - Springer
Six tea types were stepwise discriminated based on their catechins, caffeine, and theanine
contents of total 436 tea samples collected worldwide, combined with Fisher classification …
contents of total 436 tea samples collected worldwide, combined with Fisher classification …
Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS
N Liu, S Shen, L Huang, G Deng, Y Wei, J Ning… - Food Research …, 2023 - Elsevier
Aroma types of green teas associate with their commercial prices and consumer acceptance,
mainly including floral-like (HX), chestnut-like (LX), and fresh (QX) aromas. However, the …
mainly including floral-like (HX), chestnut-like (LX), and fresh (QX) aromas. However, the …
Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea
Withering is a key process that affects the aroma of Keemun black tea (KBT). In this study, the
aroma composition of KBT through natural withering, sun withering, and warm-air withering …
aroma composition of KBT through natural withering, sun withering, and warm-air withering …
Sensomics-Assisted Characterization of Key Flowery Aroma Compounds in Lu'an Guapian Green Tea Infusion (Camellia sinensis)
…, D Ni, S Zeng, X Zeng, Y Wang, J Ning… - Journal of agricultural …, 2023 - ACS Publications
The volatile fraction was isolated from the premium and common grade of Lu’an Guapian
green tea infusion by solvent-assisted flavor evaporation distillation. With the application of …
green tea infusion by solvent-assisted flavor evaporation distillation. With the application of …
Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread
The effects of green tea powder (GTP) on the quality attributes and antioxidant activity of
whole-wheat flour (WWF) pan bread were studied. Crumb hardness, cell diameter, and …
whole-wheat flour (WWF) pan bread were studied. Crumb hardness, cell diameter, and …
Effects of different over-fired drying methods on the aroma of Lu'an Guapian tea
…, W Feng, Z Xiong, J Huang, WW Deng, J Ning - Food Research …, 2023 - Elsevier
Over-fired drying, a crucial process in the production of Lu’an Guapian (LAGP) tea, greatly
enriches the tea’s aroma. In this study, the aroma compounds of LAGP tea processed through …
enriches the tea’s aroma. In this study, the aroma compounds of LAGP tea processed through …
GC–MS, GC–O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing
An optimized yellowing process for yellow tea (YT) was recently developed. The study
found that the optimized yellowing process caused a significant increase in sweet and floral …
found that the optimized yellowing process caused a significant increase in sweet and floral …
Formation of aroma characteristics driven by volatile components during long-term storage of An tea
The aim of this study was to reveal the molecular basis of aroma changes during storage of
An tea (AT). The key volatile compounds in AT were screened using SPME-GC–MS and SPE-…
An tea (AT). The key volatile compounds in AT were screened using SPME-GC–MS and SPE-…
Quantitative analysis and geographical traceability of black tea using Fourier transform near-infrared spectroscopy (FT-NIRS)
G Ren, S Wang, J Ning, R Xu, Y Wang, Z Xing… - Food Research …, 2013 - Elsevier
Near-infrared spectroscopy (NIRS) combined with chemometric tools was utilized as a rapid
analysis method to assess quality and to differentiate geographical origins of black tea. A …
analysis method to assess quality and to differentiate geographical origins of black tea. A …
Metabolomics based on UHPLC-Orbitrap-MS and global natural product social molecular networking reveals effects of time scale and environment of storage on the …
Raw Pu-erh tea (RPT) needs ageing before drinking. However, the influence from environment
and time of storage on chemical profile and flavor of RPT is unclear. In this study, the …
and time of storage on chemical profile and flavor of RPT is unclear. In this study, the …