Jingming Ning

机构：Anhui Agricultural University · ORCID：0000-0003-1305-3796

发表论文 173 篇 · 总被引 5837 次 · h-index 48

代表论文

• A review: Integration of NIRS and chemometric methods for tea quality control-principles, spectral preprocessing methods, machine learning algorithms, research progress, and future directions (2025 · Food Research International · 被引 36)
• A robust deep learning model for predicting green tea moisture content during fixation using near-infrared spectroscopy: Integration of multi-scale feature fusion and attention mechanisms (2025 · Food Research International · 被引 28)
• Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanism (2025 · Journal of Advanced Research · 被引 21)
• Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromas (2024 · Food Chemistry X · 被引 14)
• Integration of Colorimetric Sensing Dyes and Multi‐Substrate Arrays for Food Quality and Safety Monitoring: Design, Optimization, and Analysis (2025 · Comprehensive Reviews in Food Science and Food Safety · 被引 10)
• Effects of different drying methods on color difference, taste and chemical components of Yunnan Congou black tea (2025 · LWT · 被引 10)