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Scientific Reports|February 28, 2020
Chemical profile changes during pile fermentation of Qingzhuan tea affect inhibition of α-amylase and lipaseLin Feng, Panpan Liu, Pengcheng Zheng, et al.Foods (Basel, Switzerland)|December 17, 2024
Analysis of the Changes in Volatile Components During the Processing of Enshi Yulu TeaAnhui Gui, Fei Ye, Jinjin Xue, et al.Food Chemistry: X|December 25, 2023
Insights into the effects of fixation methods on the sensory quality of straight-shaped green tea and dynamic changes of key taste metabolites by widely targeted metabolomic analysisJinjin Xue, Panpan Liu, Lin Feng, et al.Foods (Basel, Switzerland)|October 14, 2023
Microbial Diversity and Characteristic Quality Formation of Qingzhuan Tea as Revealed by Metagenomic and Metabolomic Analysis during Pile FermentationLin Feng, Shiwei Gao, Panpan Liu, et al.Food Chemistry: X|July 3, 2026
Yellowing treatment transforms sensory profile of Qianlin cha (<i>Camellia cuspidata</i>): Key aroma compounds and quality enhancementFei Ye, Xueping Wang, Xiaoyan Qiao, et al.Food Chemistry: X|February 2, 2026
Processing technology as aroma architect: OAV fingerprints decode differentiation and compatibility of key odorants in Fuding Dabai tea via GC×GC-TOF-MS and sensomicsPanpan Liu, Jia Chen, Lin Feng, et al.Foods (Basel, Switzerland)|April 13, 2023
Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic AnalysisAnhui Gui, Shiwei Gao, Pengcheng Zheng, et al.Nature Communications|November 23, 2025
Mode-determined unidirectional phonon transducers for minimal frequency splitterJuxing He, Shibin Zhang, Pengcheng Zheng, et al.Food Research International (Ottawa, Ont.)|February 22, 2025
Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysisJinjin Xue, Panpan Liu, Yongquan Xu, et al.Journal of Agricultural and Food Chemistry|September 13, 2024
Effects of Microbial Proteins on Qingzhuan Tea Sensory Quality during Pile FermentationLin Feng, Panpan Liu, Shengpeng Wang, et al.Pageof 7