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Journal of Environmental Management|August 9, 2022
Agro-environmental sustainability of using digestate fertilizer for solanaceous and leafy vegetables cultivation: Insights on fertilizer efficiency and risk assessmentKeda Jin, Yi Ran, Ahmed Alengebawy, et al.
Food Chemistry: X|August 14, 2024
Effects of anaerobic treatment on the non-volatile components and angiotensin-converting enzyme (ACE) inhibitory activity of purple-colored leaf teaGaozhong Yang, Yin Zhu, Jiang Shi, et al.
Food Chemistry|October 14, 2025
Insights into anthocyanin stability and infusion color in purple leaf teas driven by co-pigment flavonoid interactionsGaozhong Yang, Jiqiang Jin, Jufen Mei, et al.
Food Chemistry|February 9, 2026
Linking chemical profiles to sensory quality: Insights into color and taste formation in purple leaf tea infusionsGaozhong Yang, Mengxue Zhou, Yanan Li, et al.
Critical Reviews in Food Science and Nutrition|December 13, 2021
Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021)Jiang Shi, Gaozhong Yang, Qiushuang You, et al.
Comprehensive Reviews in Food Science and Food Safety|March 6, 2025
A comprehensive review on the promising purple leaf teaGaozhong Yang, Jiang Shi, Liqiang Tan, et al.
Comprehensive Reviews in Food Science and Food Safety|March 1, 2023
Special tea products featuring functional components: Health benefits and processing strategiesGaozhong Yang, Qing Meng, Jiang Shi, et al.
Food Chemistry|December 25, 2021
Hypolipidaemic and antioxidant effects of various Chinese dark tea extracts obtained from the same raw material and their main chemical componentsWanjun Ma, Yali Shi, Gaozhong Yang, et al.
Food Chemistry|July 2, 2025
Key odorants driving aroma transformation during aging process in Liubao tea: A sensory and chemical perspectiveYing Yang, Ruijin Qiu, Qiushuang You, et al.
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