Chunwang Dong

Black tea aroma formation during the fermentation period

Qincao Chen, Yin Zhu, Yafang Liu et al. · Food Chemistry · 2021 · 182 citations

Fermentation Period, Food Fermentation, Secondary Metabolite

Investigation on green tea lipids and their metabolic variations during manufacturing by nontargeted lipidomics

Jia Li, Jinjie Hua, Haibo Yuan et al. · Food Chemistry · 2020 · 107 citations

Lipid Analysis, Biochemistry, Lipid Metabolism +8

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

Chunwang Dong, Gaozhen Liang, Bin Hu et al. · Scientific Reports · 2018 · 89 citations · Full text

A lightweight tea bud detection model based on Yolov5

Zhiyong Gui, Jianneng Chen, Yang Li et al. · Computers and Electronics in Agriculture · 2023 · 83 citations

Detection Technique, Tannin, Sensor Application

Aroma dynamic characteristics during the process of variable-temperature final firing of Congou black tea by electronic nose and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry

Yanqin Yang, Jinjie Hua, Yuliang Deng et al. · Food Research International · 2020 · 80 citations

Food Chemistry, Aroma Dynamic Characteristics, Gas Chromatography +7