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Scientific Reports|August 18, 2016
Safety and anti-hyperglycemic efficacy of various tea types in miceManman Han, Guangshan Zhao, Yijun Wang, et al.
Food Chemistry|April 21, 2022
Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing processYuming Wei, Xuchao Yin, Huiting Wu, et al.
Food Chemistry: X|August 18, 2025
Effect of porphyrin structure on aroma sensing response based on DFT: A case study of black tea fermentationYifan Zuo, Shuai Dong, Jingfei Shen, et al.
NPJ Science of Food|August 8, 2025
Sensomics evaluation of sun drying for reducing the bitterness and astringency of crude Ancha teaZhibin Ye, Wenjing Huang, Zhenbin Chen, et al.
Journal of the Science of Food and Agriculture|November 24, 2022
Monitoring green tea fixation quality by intelligent sensors: comparison of image and spectral informationYuyu Chen, Huiting Wu, Ying Liu, et al.
Food Chemistry: X|December 10, 2024
Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromasJunlan Huang, Jixin Zhang, Zhenbin Chen, et al.
Food Chemistry: X|July 10, 2024
Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory scienceTiehan Li, Yuming Wei, Mingxia Lu, et al.
Food Chemistry: X|December 25, 2023
Rapid and comprehensive grade evaluation of Keemun black tea using efficient multidimensional data fusionLuqing Li, Yurong Chen, Shuai Dong, et al.
Food Chemistry: X|September 4, 2024
Metabolomics and electronic-tongue analysis reveal differences in color and taste quality of large-leaf yellow tea under different roasting methodsCaiyan Sheng, Mingxia Lu, Jixin Zhang, et al.
Food Research International (Ottawa, Ont.)|April 23, 2025
Effect of oxygen concentration on volatile compounds and their formation in Keemun black tea fermentationYanqun Jiang, Zhenbin Chen, Jixin Zhang, et al.
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