Meng Tao

Effects of stem removal on physicochemical properties and sensory quality of tencha beverages (Camellia sinensis; Chuanxiaoye).

Zhipeng Xiao, Meng Tao, Zhengquan Liu, 2021, Journal of food science.

Exploring the Quality and Application Potential of the Remaining Tea Stems after the Postharvest Tea Leaves: The Example of Lu’an Guapian Tea (Camellia sinensis L.)

Meng Tao, Zhengquan Liu, Wenjun Zhang, 2022, Foods.

Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea.

Liang Zhang, Zhipeng Xiao, Meng Tao, 2021, Food chemistry.

The mechanism on decreasing the microbiological contamination of superfine green tea powder by ball milling

Meng Tao, Zhengquan Liu, Huifang Wang, 2020 .

Geographical origin traceability of Keemun Black Tea based on its non-volatile composition combined with chemometrics.

Jingming Ning, Meng Tao, Shimao Fang, 2019, Journal of the science of food and agriculture.

Determining the effects of tencha-ro drying on key volatile compounds in tencha (Camellia sinensis) through gas chromatography-mass spectrometry.

Zhipeng Xiao, Meng Tao, Zhengquan Liu, 2022, Journal of food science.

Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage

Meng Tao, Zhengquan Liu, Wenjun Zhang, 2022, Foods.