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Molecular and biochemical characterization of jasmonic acid carboxyl methyltransferase involved in aroma compound production of methyl jasmonate during black tea processing. Journal of Agricultural and Food Chemistry, (IF=5.279). 2021, 69, 3154–3164
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Estimation of Congou black tea quality by an electronic tongue technology combined with multivariate analysis. Microchemical Journal, (IF=4.821). 2021, 163: 105899.
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Assessing black tea quality based on visible–near infrared spectra and kernel-based methods. Journal of Food Composition and Analysis, (IF=4.556). 2021, 98: 103810.
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Aroma profile of Jinmudan tea produced using Camellia sinensis, cultivar Jinmudan using solid-phase microextraction, gas chromatography–mass spectrometry, and chemometrics. European Food Research and Technology, (IF=2.998). 2021, 247, 1061–1082.
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Significantly increased amino acid accumulation in a novel albino branch of the tea plant (Camellia sinensis). Planta, (IF=4.116). 2019, 249:363–376
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Caffeine content and related gene expression: novel insight into caffeine metabolism in Camellia plants containing low, normal, and high caffeine concentrations. Journal of Agricultural and Food Chemistry, (IF=5.279). 2019, 67, 3400–3411
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