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Food Chemistry|February 25, 2025
Exploring the colorimetric sensing mechanism of metal porphyrin on the degree of roasting from the perspective of density functional theoryShuai Dong, Yifan Zuo, Yongning Wei, et al.Food Chemistry: X|May 13, 2024
The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysisYujie Wang, Nanfeng Liu, Tianzi Yu, et al.Food Chemistry|November 30, 2025
Exploring the causes of aroma differences in mechanically harvested tea via sensory directed analysis, targeted metabolomics, and key enzyme activity assaysJixin Zhang, Yuxuan Zhang, Yanqun Jiang, et al.Food Chemistry: X|April 10, 2025
Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidaseWenjing Huang, Zhibin Ye, Yida Wu, et al.Current Research in Food Science|June 12, 2025
In vitro bioactivity and metabolomics of green tea processed from raw materials of differentJixin Zhang, Yanqun Jiang, Yuxuan Zhang, et al.Food Research International (Ottawa, Ont.)|March 3, 2025
A review: Integration of NIRS and chemometric methods for tea quality control-principles, spectral preprocessing methods, machine learning algorithms, research progress, and future directionsShengpeng Wang, Clemens Altaner, Lin Feng, et al.Food Chemistry|July 20, 2024
Contribution of tea stems to large-leaf yellow tea aromaQiuyan Liu, Wenjing Huang, Caiyan Sheng, et al.Food Chemistry|July 1, 2022
Sensomics analysis of the effect of the withering method on the aroma components of Keemun black teaWenjing Huang, Shimao Fang, Jing Wang, et al.Journal of the Science of Food and Agriculture|August 16, 2019
Geographical origin traceability of Keemun black tea based on its non-volatile composition combined with chemometricsShimao Fang, Wen-Jing Huang, Yuming Wei, et al.Food Chemistry: X|June 24, 2024
Exploring the effect of different tea varieties on the quality of Lu'an Guapian tea based on metabolomics and molecular sensory scienceWanzhen Feng, Huan Zhou, Zhichao Xiong, et al.Pageof 11