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Food Research International (Ottawa, Ont.)|May 31, 2023
Revelation of volatile contributions in green teas with different aroma types by GC-MS and GC-IMSNanfeng Liu, Shanshan Shen, Lunfang Huang, et al.
Food Chemistry|September 17, 2022
Visualizing chemical indicators: Spatial and temporal quality formation and distribution during black tea fermentationYujie Wang, Zhengyu Ren, Yuyu Chen, et al.
Food Chemistry|February 22, 2021
Characterizing volatile metabolites in raw Pu'er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approachShanshan Xu, Xinsheng Zeng, Huiting Wu, et al.
Journal of Agricultural and Food Chemistry|November 28, 2022
Effects of Microbial Action and Moist-Heat Action on the Nonvolatile Components of Pu-Erh Tea, as Revealed by MetabolomicsTiehan Li, Yiyi Zhang, Huiyan Jia, et al.
Food Science & Nutrition|April 25, 2020
Qualitative discrimination of Chinese dianhong black tea grades based on a handheld spectroscopy system coupled with chemometricsJing Huang, Guangxin Ren, Yemei Sun, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|June 15, 2020
Quality assessment of instant green tea using portable NIR spectrometerYemei Sun, Yujie Wang, Jing Huang, et al.
Food Chemistry|September 27, 2022
Cost-effective and sensitive indicator-displacement array (IDA) assay for quality monitoring of black tea fermentationHuiyan Jia, Wenxuan Yuan, Zhengyu Ren, et al.
Food Chemistry: X|July 29, 2024
Investigation of the quality of Lu'an Guapian tea during Grain Rain period by sensory evaluation, objective quantitative indexes and metabolomicsYida Wu, Tiehan Li, Wenjing Huang, et al.
Food Chemistry: X|July 29, 2024
Monitoring quality changes in green tea during storage: A hyperspectral imaging methodFeilan Li, Jingfei Shen, Qianfeng Yang, et al.
Food Chemistry|July 19, 2023
Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowingYuming Wei, Xuchao Yin, Mengjie Zhao, et al.
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