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Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|November 9, 2020
Potential of smartphone-coupled micro NIR spectroscopy for quality control of green teaLuqing Li, Shanshan Jin, Yujie Wang, et al.
Foods (Basel, Switzerland)|August 26, 2022
Effects of Three Different Withering Treatments on the Aroma of White TeaHuiting Wu, Yuyu Chen, Wanzhen Feng, et al.
Food Chemistry: X|November 18, 2024
Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compoundsNannan Li, Zhengying Yao, Jingming Ning, et al.
Food Chemistry|August 15, 2022
Rapid detection of multiple colorant adulteration in Keemun black tea based on hemp spherical AgNPs-SERSLuqing Li, Qingqing Cui, Menghui Li, et al.
Foods (Basel, Switzerland)|June 12, 2026
Decoding the Modulation of Temperature During Withering on the Flavor Quality and Appearance of Taiping Kuihong Black TeaXuefei Peng, Xin Huang, Jihan Zhang, et al.
Food Chemistry: X|August 18, 2025
Volatile metabolomics reveals mechanisms of aroma enhancement in green tea via combination dryingZhibin Ye, Wenjing Huang, Zhenbin Chen, et al.
Journal of the Science of Food and Agriculture|April 27, 2022
Rapid identification of the geographic origin of Taiping Houkui green tea using near-infrared spectroscopy combined with a variable selection methodGe Jin, Yifan Xu, Chuanjian Cui, et al.
Food Chemistry|January 14, 2026
Sensoromic-based decoding of key aroma and exploration of perceptual interactions of binary aroma in sweet floral flavored black teaQianfeng Yang, Yongning Wei, Yifan Zuo, et al.
Food Research International (Ottawa, Ont.)|January 24, 2025
The processing of shaking and standing improves the taste quality of summer black teaLunfang Huang, Guojian Deng, Yulin Fan, et al.
Food Chemistry|September 11, 2024
Investigation of the aroma profile and blending strategy of Lu'an Guapian teas during grain rain period by sensory evaluation combined with SBSE-GC-MS, GC-O and OAVYida Wu, Tiehan Li, Wenjing Huang, et al.
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