Yuchuan Li

发表

Solving Design of Pressure Vessel Engineering Problem Using a Fruit Fly Optimization Algorithm

Tingsong Du, Xianting Ke, Xianting Ke, 2016 .

Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea

Yuchuan Li, D. Ni, Zhi Yu, 2021, Foods.

Effects of red-light withering on the taste of black tea as revealed by non-targeted metabolomics and transcriptomics analysis

Yuchuan Li, D. Ni, W. Ran, 2021, LWT.

Nonvolatile metabolism in postharvest tea (Camellia sinensis L.) leaves: Effects of different withering treatments on nonvolatile metabolites, gene expression levels, and enzyme activity.

Yuchuan Li, Pu Wang, D. Ni, 2020, Food chemistry.

Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism

Yuchuan Li, D. Ni, Zhi Yu, 2022, LWT.

Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea.

Yuchuan Li, D. Ni, Zhi Yu, 2021, Food research international.

A Novel Ti(Oh)4/Graphene Flame Retardant Towards Reducing Fire Hazards of Phenolic Resin

Yuchuan Li, Hui Xin, Yuanhua He, 2022, SSRN Electronic Journal.

Study on improving aroma quality of summer-autumn black tea by red-light irradiation during withering

Yuchuan Li, D. Ni, Zhi Yu, 2021, LWT.

Withering degree affects flavor and biological activity of black tea: A non-targeted metabolomics approach

Yuchuan Li, D. Ni, Yuqiong Chen, 2020 .

Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea

Yuchuan Li, D. Ni, Zhi Yu, 2022, Food chemistry: X.

Study on the Suitability of Tea Cultivars for Processing Oolong Tea from the Perspective of Aroma Based on Olfactory Sensory, Electronic Nose, and GC-MS Data Correlation Analysis

Yuchuan Li, D. Ni, De Zhang, 2022, Foods.

The formation of aroma quality of dark tea during pile-fermentation based on multi-omics

Yuchuan Li, D. Ni, Yuqiong Chen, 2021, LWT.

Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes

Yuchuan Li, D. Ni, De Zhang, 2023, Food chemistry: X.

The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars

Junyu Zhu, Yuchuan Li, Yu Wang, 2023, Food chemistry: X.

Key aroma components in Lu'an guapian green tea with different aroma types from five tea tree varieties decoded by sensomics

Yuchuan Li, D. Ni, Zhi Yu, 2024, Food Bioscience.

Effects of different spreading treatments on the formation of aroma quality in green tea

Yuchuan Li, Yu Wang, D. Ni, 2021, Beverage Plant Research.