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Food Chemistry: X|September 16, 2024
Revealing the differences in aroma of black tea under different drying methods based on GC-MS, GC-OMingxia Lu, Caiyan Sheng, Han Ke, et al.
Food Chemistry|January 3, 2022
Rapid monitoring of black tea fermentation quality based on a solution-phase sensor array combined with UV-visible spectroscopyLuqing Li, Menghui Li, Qingqing Cui, et al.
Food Chemistry|May 13, 2025
Improving Ancha tea aroma quality via innovative processing: Characterization of key odorants by GC-MS, GC-O, Sensomics, and ChemometricsZhenbin Chen, Yanqun Jiang, Zhibin Ye, et al.
Food Chemistry: X|June 8, 2026
Optimization and flavor characterization of milk tea formulated with large-leaf yellow tea and tangerine peel: A combined fuzzy mathematical, response surface, and multimodal sensory approachWei Zhao, Zhenbin Chen, Yanqun Jiang, et al.
Journal of Food Science|August 14, 2021
Quality chemical analysis of crush-tear-curl (CTC) black tea from different geographical regions based on UHPLC-Orbitrap-MSTiehan Li, Shanshan Xu, Yujie Wang, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Effects of different over-fired drying methods on the aroma of Lu'an Guapian teaJixin Zhang, Dongzhou Xia, Tiehan Li, et al.
Food Chemistry|April 29, 2021
Rapid and real-time detection of black tea fermentation quality by using an inexpensive data fusion systemGe Jin, Yu-Jie Wang, Menghui Li, et al.
Food Chemistry|October 28, 2023
Investigation of the effect of over-fired drying on the taste and aroma of Lu'an Guapian tea using metabolomics and sensory histology techniquesJixin Zhang, Wanzhen Feng, Zhichao Xiong, et al.
Food Chemistry|June 10, 2023
Tracing the origin of Taiping Houkui green tea using 1H NMR and HS-SPME-GC-MS chemical fingerprints, data fusion and chemometricsGe Jin, Yuanyuan Zhu, Chuanjian Cui, et al.
Food Research International (Ottawa, Ont.)|November 27, 2024
Changes in the key odorants of loose-leaf dark tea fermented by Eurotium cristatum during aging for one year: Focus on the stale aromaShanshan Shen, Jialin Fu, Ranqin Fan, et al.
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