Hui Jiang

Evaluating aroma quality of black tea by an olfactory visualization system: Selection of feature sensor using particle swarm optimization

Hui Jiang, Weidong Xu, Quansheng Chen · Food Research International · 2019 · 88 citations

Flavoromics, Aroma Quality, Black Tea +5

Quantum chemical descriptors in quantitative structure–activity relationship models and their applications

Liangliang Wang, Junjie Ding, Li Pan et al. · Chemometrics and Intelligent Laboratory Systems · 2021 · 85 citations

Chemical Analysis, Natural Sciences, Molecular Property +6

Quantitative analysis of yeast fermentation process using Raman spectroscopy: Comparison of CARS and VCPA for variable selection

Hui Jiang, Weidong Xu, Yuhan Ding et al. · Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy · 2019 · 81 citations

Food Fermentation, Quantitative Analysis, Biotechnology +6

Classification of Tea Quality Levels Using Near-Infrared Spectroscopy Based on CLPSO-SVM

Yuhan Ding, Yan Yu-li, Jun Li et al. · Foods · 2022 · 72 citations · Full text

Quantitative analysis of fatty acid value during rice storage based on olfactory visualization sensor technology

Hui Jiang, Tong Liu, Peihuan He et al. · Sensors and Actuators B Chemical · 2020 · 69 citations

Fatty Acid Value, Food Authentication, Food Analysis +8