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Food Chemistry
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October 14, 2025
Insights into anthocyanin stability and infusion color in purple leaf teas driven by co-pigment flavonoid interactions
Gaozhong Yang, Jiqiang Jin, Jufen Mei, et al.
ACS Applied Materials & Interfaces
|
October 27, 2017
Carbon Quantum Dot-Induced MnO<sub>2</sub> Nanowire Formation and Construction of a Binder-Free Flexible Membrane with Excellent Superhydrophilicity and Enhanced Supercapacitor Performance
Haipeng Lv, Xiujiao Gao, Qunjie Xu, et al.
Food Chemistry
|
June 21, 2022
Comprehensive investigation on non-volatile and volatile metabolites in four types of green teas obtained from the same tea cultivar of Longjing 43 (Camellia sinensis var. sinensis) using the widely targeted metabolomics
Yali Shi, Yin Zhu, Wanjun Ma, et al.
Frontiers in Microbiology
|
May 19, 2018
Comparative Proteomic and Morphological Change Analyses of <i>Staphylococcus aureus</i> During Resuscitation From Prolonged Freezing
Biao Suo, Hua Yang, Yuexia Wang, et al.
Analytical Chemistry
|
March 31, 2012
Ultrafast kinetic DNA hybridization assay based on the visualization of threshold turbidity
Xin Shu, Jingzhi Lu, Haipeng Lv, et al.
Food Chemistry
|
February 24, 2023
Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC-MS
Wanjun Ma, Yin Zhu, Shicheng Ma, et al.
Analytica Chimica Acta
|
September 4, 2013
Identification of regioisomers of methylated kaempferol and quercetin by ultra high performance liquid chromatography quadrupole time-of-flight (UHPLC-QTOF) tandem mass spectrometry combined with diagnostic fragmentation pattern analysis
Chengying Ma, Haipeng Lv, Xinzhong Zhang, et al.
Food Chemistry
|
July 28, 2023
Corrigendum to "Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC-MS" [Food Chem. 414 (2023) 135739]
Wanjun Ma, Yin Zhu, Shicheng Ma, et al.
Horticulture Research
|
May 1, 2021
Integrated proteomic and metabolomic analyses reveal the importance of aroma precursor accumulation and storage in methyl jasmonate-primed tea leaves
Jiang Shi, Jiatong Wang, Haipeng Lv, et al.
Food Chemistry
|
February 9, 2026
Linking chemical profiles to sensory quality: Insights into color and taste formation in purple leaf tea infusions
Gaozhong Yang, Mengxue Zhou, Yanan Li, et al.
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Search research articles
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Showing results (11-20 of 57) with videos related to
Sort By:
Page
of 6
Food Chemistry
|
October 14, 2025
Insights into anthocyanin stability and infusion color in purple leaf teas driven by co-pigment flavonoid interactions
Gaozhong Yang, Jiqiang Jin, Jufen Mei, et al.
ACS Applied Materials & Interfaces
|
October 27, 2017
Carbon Quantum Dot-Induced MnO<sub>2</sub> Nanowire Formation and Construction of a Binder-Free Flexible Membrane with Excellent Superhydrophilicity and Enhanced Supercapacitor Performance
Haipeng Lv, Xiujiao Gao, Qunjie Xu, et al.
Food Chemistry
|
June 21, 2022
Comprehensive investigation on non-volatile and volatile metabolites in four types of green teas obtained from the same tea cultivar of Longjing 43 (Camellia sinensis var. sinensis) using the widely targeted metabolomics
Yali Shi, Yin Zhu, Wanjun Ma, et al.
Frontiers in Microbiology
|
May 19, 2018
Comparative Proteomic and Morphological Change Analyses of <i>Staphylococcus aureus</i> During Resuscitation From Prolonged Freezing
Biao Suo, Hua Yang, Yuexia Wang, et al.
Analytical Chemistry
|
March 31, 2012
Ultrafast kinetic DNA hybridization assay based on the visualization of threshold turbidity
Xin Shu, Jingzhi Lu, Haipeng Lv, et al.
Food Chemistry
|
February 24, 2023
Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC-MS
Wanjun Ma, Yin Zhu, Shicheng Ma, et al.
Analytica Chimica Acta
|
September 4, 2013
Identification of regioisomers of methylated kaempferol and quercetin by ultra high performance liquid chromatography quadrupole time-of-flight (UHPLC-QTOF) tandem mass spectrometry combined with diagnostic fragmentation pattern analysis
Chengying Ma, Haipeng Lv, Xinzhong Zhang, et al.
Food Chemistry
|
July 28, 2023
Corrigendum to "Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC-MS" [Food Chem. 414 (2023) 135739]
Wanjun Ma, Yin Zhu, Shicheng Ma, et al.
Horticulture Research
|
May 1, 2021
Integrated proteomic and metabolomic analyses reveal the importance of aroma precursor accumulation and storage in methyl jasmonate-primed tea leaves
Jiang Shi, Jiatong Wang, Haipeng Lv, et al.
Food Chemistry
|
February 9, 2026
Linking chemical profiles to sensory quality: Insights into color and taste formation in purple leaf tea infusions
Gaozhong Yang, Mengxue Zhou, Yanan Li, et al.
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