يعرض 1 - 10 نتائج من 10 نتيجة بحث عن '"Anhui GUI"', وقت الاستعلام: 1.00s تنقيح النتائج
  1. 1
    دورية أكاديمية
    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

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

    المصدر: Food Chemistry: X, Vol 20, Iss , Pp 100943- (2023)

    مصطلحات موضوعية: Kokumi peptides, Bitter peptides, Flavonoids, Amino acids, Trans-catechins, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: http://www.sciencedirect.com/science/article/pii/S2590157523003863; https://doaj.org/toc/2590-1575

    URL الوصول: https://doaj.org/article/88d45db6ace0452faa41218f9f0b1157

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  2. 2
    دورية أكاديمية
    Correlation Analysis between Mineral Elements Content and Quality Ingredients of Flat Green Tea

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

    المصدر: Shipin gongye ke-ji, Vol 43, Iss 16, Pp 315-321 (2022)

    مصطلحات موضوعية: flat green tea, mineral elements, quality ingredient, principal component analysis, cluster analysis, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1002-0306

    URL الوصول: https://doaj.org/article/078bdb6ed2014a7b978e5e36d931e789

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  3. 3
    دورية أكاديمية
    Microbial Diversity and Characteristic Quality Formation of Qingzhuan Tea as Revealed by Metagenomic and Metabolomic Analysis during Pile Fermentation

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

    المصدر: Foods, Vol 12, Iss 19, p 3537 (2023)

    مصطلحات موضوعية: Qingzhuan tea, pile fermentation, microorganisms, quality-related components, Chemical technology, TP1-1185

    وصف الملف: electronic resource

    Relation: https://www.mdpi.com/2304-8158/12/19/3537; https://doaj.org/toc/2304-8158

    URL الوصول: https://doaj.org/article/23de6372e4e342b4852cc89e7f67a158

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  4. 4
    دورية أكاديمية
    Digital Prediction of the Purchase Price of Fresh Tea Leaves of Enshi Yulu Based on Near-Infrared Spectroscopy Combined with Multivariate Analysis

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

    المصدر: Foods, Vol 12, Iss 19, p 3592 (2023)

    مصطلحات موضوعية: fresh tea leaves, price, near-infrared spectroscopy, synergy interval partial least squares, back propagation-artificial neural network, transfer function, Chemical technology, TP1-1185

    وصف الملف: electronic resource

    Relation: https://www.mdpi.com/2304-8158/12/19/3592; https://doaj.org/toc/2304-8158

    URL الوصول: https://doaj.org/article/fa6a98795ac34479830cbb145b45d178

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  5. 5
    دورية أكاديمية
    Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic Analysis

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

    المصدر: Foods, Vol 12, Iss 7, p 1551 (2023)

    مصطلحات موضوعية: Enshiyulu tea, green tea, non-volatile components, steaming, fixation, metabolomic, Chemical technology, TP1-1185

    وصف الملف: electronic resource

    Relation: https://www.mdpi.com/2304-8158/12/7/1551; https://doaj.org/toc/2304-8158

    URL الوصول: https://doaj.org/article/6bbc3f57241b4742bcc42b944219022f

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  6. 6
    دورية أكاديمية
    Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea

    المؤلفون: Fei Ye, Xiaoyan Qiao, Anhui Gui, Panpan Liu, Shengpeng Wang, Xueping Wang, Jin Teng, Lin Zheng, Lin Feng, Hanshan Han, Binghua Zhang, Xun Chen, Zhiming Gao, Shiwei Gao, Pengcheng Zheng

    المصدر: Molecules, Vol 27, Iss 13, p 4119 (2022)

    مصطلحات موضوعية: Yuan An yellow tea, roasting time, taste flavor, color, aroma, non-targeted metabolomics, Organic chemistry, QD241-441

    وصف الملف: electronic resource

    Relation: https://www.mdpi.com/1420-3049/27/13/4119; https://doaj.org/toc/1420-3049

    URL الوصول: https://doaj.org/article/baaf4bcf7a2a4136918813bb9d4f484c

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  7. 7
    دورية أكاديمية
    Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods

    المؤلفون: Fei Ye, Xiaoyan Qiao, Anhui Gui, Shengpeng Wang, Panpan Liu, Xueping Wang, Jin Teng, Lin Zheng, Lin Feng, Hanshan Han, Shiwei Gao, Pengcheng Zheng

    المصدر: Molecules, Vol 26, Iss 21, p 6739 (2021)

    مصطلحات موضوعية: black tea, metabolite, E’cha NO1, drying methods, non-targeted metabolomics, Organic chemistry, QD241-441

    وصف الملف: electronic resource

    Relation: https://www.mdpi.com/1420-3049/26/21/6739; https://doaj.org/toc/1420-3049

    URL الوصول: https://doaj.org/article/7e15fc21cd024e8e84fe0232b9ad551a

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  8. 8
    مؤتمر
    Notice of Retraction: A study on main problems and strategies of water resources in the construction process of small towns and new countryside

    المؤلفون: Shoukui, Xun, Anhui, Gui Herong

    المصدر: 2011 International Conference on E-Business and E-Government (ICEE) E -Business and E -Government (ICEE), 2011 International Conference on. :1-4 May, 2011

    Relation: 2011 International Conference on E-Business and E-Government (ICEE)

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  9. 9
    Rapid determination of tea polyphenols content in Qingzhuan tea based on near infrared spectroscopy in conjunction with three different PLS algorithms

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

    المصدر: Food Science and Technology, Volume: 42, Article number: e94322, Published: 14 OCT 2022
    Food Science and Technology v.42 2022
    Food Science and Technology (Campinas)
    Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
    instacron:SBCTA

    مصطلحات موضوعية: near infrared spectroscopy, partial least squares, genetic algorithm, Qingzhuan tea, Food Science, Biotechnology, tea polyphenols

    وصف الملف: text/html

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c10362eae97d635e50e2ff1ce253cd4
    http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101379&lng=en&tlng=en

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  10. 10
    مؤتمر
    A study on main problems and strategies of water resources in the construction process of small towns and new countryside.

    المؤلفون: Shoukui, Xun, Anhui, Gui Herong

    المصدر: 2011 International Conference on E -Business & E -Government (ICEE); 2011, p1-4, 4p

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