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Food Chemistry: X|May 25, 2026
Rapid assessment of green tea storage quality using copper-amino acid nanozyme sensor arraysYongning Wei, Zhengchen Peng, Yifan Zuo, et al.Food Chemistry|June 26, 2023
Cost-effective colorimetric sensor for authentication of protected designation of origin (PDO) Longjing green teaZhengyu Ren, Zhiwei Hou, Guojian Deng, et al.Sensors (Basel, Switzerland)|December 22, 2019
Cross-Category Tea Polyphenols Evaluation Model Based on Feature Fusion of Electronic Nose and Hyperspectral ImageryBaohua Yang, Lin Qi, Mengxuan Wang, et al.Food Research International (Ottawa, Ont.)|December 3, 2022
Analysis of volatile metabolite variations in strip green tea during processing and effect of rubbing degree using untargeted and targeted metabolomicsWen Ouyang, Yaya Yu, Huajie Wang, et al.Food Research International (Ottawa, Ont.)|January 15, 2026
Low-cost and dense fog-adapted monitoring for fermentation quality evaluation of black teaYujie Wang, Mufang Sun, Zhengyu Ren, et al.Food Chemistry|April 26, 2024
Fatty acid degradation driven by heat during ripening contributes to the formation of the "Keemun aroma"Wenjing Huang, Qiuyan Liu, Xiaoxue Fu, et al.Indian Journal of Microbiology|August 8, 2019
The Core Role of Bacillus subtilis and Aspergillus fumigatus in Pile-Fermentation Processing of Qingzhuan Brick TeaQian Xu, Min Sun, Jingming Ning, et al.Food Chemistry|August 21, 2023
GC-MS, GC-O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowingYuming Wei, Jixin Zhang, Tiehan Li, et al.Comprehensive Reviews in Food Science and Food Safety|November 30, 2025
Integration of Colorimetric Sensing Dyes and Multi-Substrate Arrays for Food Quality and Safety Monitoring: Design, Optimization, and AnalysisJingfei Shen, Qisheng Liu, Ruxin Zhang, et al.Journal of Agricultural and Food Chemistry|February 4, 2026
Deciphering the Aroma-Driven Mechanism of Sweet Flavor in Keemun Black TeaWenjing Huang, Zhibin Ye, Shengmei Xie, et al.Pageof 11