ITD-YOLO: An Improved YOLO Model for Impurities in Premium Green Tea Detection.
- Published in:
- Foods, 2025, v. 14, n. 9, p. 1554, doi. 10.3390/foods14091554
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- Publication type:
- Article
Works matching AU Dong, Chunwang
Results: 31
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Evaluation of the Black Tea Taste Quality during Fermentation Process Using Image and Spectral Fusion Features.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 896, doi. 10.3390/fermentation9100896
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- Article
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Real-Time Discrimination and Quality Evaluation of Black Tea Fermentation Quality Using a Homemade Simple Machine Vision System.
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- Fermentation (Basel), 2023, v. 9, n. 9, p. 814, doi. 10.3390/fermentation9090814
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- Publication type:
- Article
4
Rutin, γ-Aminobutyric Acid, Gallic Acid, and Caffeine Negatively Affect the Sweet-Mellow Taste of Congou Black Tea Infusions.
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- Molecules, 2019, v. 24, n. 23, p. 4221, doi. 10.3390/molecules24234221
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- Article
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Optimization and Testing of Tea Garden Biomimetic Tillage Machine Based on DEM-MBD Coupling Algorithm.
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- Journal of Tea Science, 2025, v. 45, n. 2, p. 284
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- Publication type:
- Article
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Parameter Optimization of Black Tea Fermentation Machine Based on EDEM and RSM.
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- Journal of Tea Science, 2023, v. 43, n. 5, p. 681
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- Article
7
Research on Drag Reduction Performance of Tea Garden Bionic Shovel Based on Discrete Element Method.
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- Journal of Tea Science, 2022, v. 42, n. 6, p. 791
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- Article
8
Predicting the Degree of Fresh Tea Leaves Withering Using Image Classification Confidence.
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- Foods, 2025, v. 14, n. 7, p. 1125, doi. 10.3390/foods14071125
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- Article
9
Quality Detection and Grading of Rose Tea Based on a Lightweight Model.
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- Foods, 2024, v. 13, n. 8, p. 1179, doi. 10.3390/foods13081179
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- Article
10
Effect of withering/spreading on the physical and chemical properties of tea: A review.
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- Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 5, p. 1, doi. 10.1111/1541-4337.70010
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- Article
11
Effects of withering on the main physical properties of withered tea leaves and the sensory quality of congou black tea.
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- Journal of Texture Studies, 2020, v. 51, n. 3, p. 542, doi. 10.1111/jtxs.12498
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- Article
12
Rapid Sensing of Key Quality Components in Black Tea Fermentation Using Electrical Characteristics Coupled to Variables Selection Algorithms.
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- Scientific Reports, 2020, v. 10, n. 1, p. 1, doi. 10.1038/s41598-020-58637-9
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- Article
13
Small target tea bud detection based on improved YOLOv5 in complex background.
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- Frontiers in Plant Science, 2024, p. 1, doi. 10.3389/fpls.2024.1393138
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- Article
14
A tea bud segmentation, detection and picking point localization based on the MDY7-3PTB model.
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- Frontiers in Plant Science, 2023, p. 1, doi. 10.3389/fpls.2023.1199473
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- Article
15
Headspace volatiles influenced by infusion matrix and their release persistence: a case study of oolong tea.
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- Food Science & Biotechnology, 2019, v. 28, n. 5, p. 1349, doi. 10.1007/s10068-019-00587-8
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- Article
16
Prediction of black tea fermentation quality indices using NIRS and nonlinear tools.
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- Food Science & Biotechnology, 2017, v. 26, n. 4, p. 853, doi. 10.1007/s10068-017-0119-x
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- Publication type:
- Article
17
Locating Tea Bud Keypoints by Keypoint Detection Method Based on Convolutional Neural Network.
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- Sustainability (2071-1050), 2023, v. 15, n. 8, p. 6898, doi. 10.3390/su15086898
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- Article
18
Research on the Detection Method of Organic Matter in Tea Garden Soil Based on Image Information and Hyperspectral Data Fusion.
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- Sensors (14248220), 2023, v. 23, n. 24, p. 9684, doi. 10.3390/s23249684
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- Article
19
NIR Spectral Inversion of Soil Physicochemical Properties in Tea Plantations under Different Particle Size States.
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- Sensors (14248220), 2023, v. 23, n. 22, p. 9107, doi. 10.3390/s23229107
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- Article
20
Nondestructive Testing and Visualization of Catechin Content in Black Tea Fermentation Using Hyperspectral Imaging.
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- Sensors (14248220), 2021, v. 21, n. 23, p. 8051, doi. 10.3390/s21238051
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- Article
21
Research on the online rapid sensing method of moisture content in famous green tea spreading.
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- Journal of Food Process Engineering, 2021, v. 44, n. 11, p. 1, doi. 10.1111/jfpe.13853
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- Article
22
Black tea withering moisture detection method based on convolution neural network confidence.
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- Journal of Food Process Engineering, 2020, v. 43, n. 7, p. 1, doi. 10.1111/jfpe.13428
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- Publication type:
- Article
23
Long-Term Agricultural Management Alters Soil Fungal Communities and Soil Carbon and Nitrogen Contents in Tea Plantations.
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- Agronomy, 2024, v. 14, n. 12, p. 2779, doi. 10.3390/agronomy14122779
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- Article
24
Increased Soil Fertility in Tea Gardens Leads to Declines in Fungal Diversity and Complexity in Subsoils.
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- Agronomy, 2022, v. 12, n. 8, p. N.PAG, doi. 10.3390/agronomy12081751
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- Article
25
Response of Plant Root Growth to Biochar Amendment: A Meta-Analysis.
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- Agronomy, 2021, v. 11, n. 12, p. 2442, doi. 10.3390/agronomy11122442
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- Article
26
Monitoring black tea fermentation using a colorimetric sensor array-based artificial olfaction system.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 1, p. n/a, doi. 10.1111/jfpp.13348
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- Article
27
Moisture content monitoring in withering leaves during black tea processing based on electronic eye and near infrared spectroscopy.
- Published in:
- Scientific Reports, 2022, v. 12, n. 1, p. 1, doi. 10.1038/s41598-022-25112-6
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- Article
28
A Novel Fluorescent FRET Hairpin Probe Switch for aflD Gene Detection in Real Fermented Soybean Paste.
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- Food Analytical Methods, 2021, v. 14, n. 12, p. 2469, doi. 10.1007/s12161-021-02080-7
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- Article
29
A Green, Simple, and Rapid Detection for Amaranth in Candy Samples Based on the Fluorescence Quenching of Nitrogen-Doped Graphene Quantum Dots.
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- Food Analytical Methods, 2019, v. 12, n. 7, p. 1658, doi. 10.1007/s12161-019-01505-8
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- Article
30
Evaluation of green tea sensory quality via process characteristics and image information.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 102, p. 116, doi. 10.1016/j.fbp.2016.12.004
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- Article
31
Metabolomics and sensory evaluation combined analysis reveal the effect of processing methods and different forms on the flavor of rose herbal tea.
- Published in:
- NPJ Science of Food, 2025, v. 9, n. 1, p. 1, doi. 10.1038/s41538-025-00387-x
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- Publication type:
- Article