H. Lv

发表

Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach

Jun-feng Tan, Dai Weidong, Meiling Lu, 2016 .

Analysis of naturally occurring 3″-Methyl-epigallocatechin gallate in 71 major tea cultivars grown in China and its processing characteristics

Jun-feng Tan, H. Lv, Li Guo, 2014 .

Isolation, Identification, and Biotransformation of Teadenol A from Solid State Fermentation of Pu-erh Tea and In Vitro Antioxidant Activity

F. Hashimoto, H. Lv, Zhi Lin, 2016 .

Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies.

H. Lv, Yue Zhang, Zhi Lin, 2017, Food research international.

Aroma changes of black tea prepared from methyl jasmonate treated tea plants

Li Wang, H. Lv, Zhi Lin, 2014, Journal of Zhejiang University SCIENCE B.

Identification of the anthocyanins from the purple leaf coloured tea cultivar Zijuan (Camellia sinensis var. assamica) and characterization of their antioxidant activities

Weidong Dai, Jun-feng Tan, H. Lv, 2015 .

Processing and chemical constituents of Pu-erh tea: A review

Yuerong Liang, H. Lv, Zhi Lin, 2013 .

Enantiomeric distributions of volatile lactones and terpenoids in white teas stored for different durations.

H. Lv, Yue Zhang, Yin Zhu, 2020, Food chemistry.

Investigation on the kinetic behavior, thermodynamic and volatile products analysis of chili straw waste pyrolysis

H. Lv, Guanghua Wang, Xian-Hou Guo, 2021 .

Insights into the influence of methanolysis on the physicochemical structure variation and pyrolysis reactivity of wheat straw

Feng Zhang, Xianyong Wei, Chenguang Wang, 2022, Industrial Crops and Products.

Bioactive compounds from Pu-erh tea with therapy for hyperlipidaemia

Weidong Dai, Jun-feng Tan, H. Lv, 2015 .

Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC–olfactometry

Jun-feng Tan, H. Lv, Li Guo, 2012 .

Enantiomeric and quantitative analysis of volatile terpenoids in different teas (Camellia sinensis).

Weidong Dai, Jun-feng Tan, H. Lv, 2017, Journal of chromatography. A.

Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination.

H. Lv, Yin Zhu, Zhi Lin, 2020, Food research international.

Identification of key odorants responsible for chestnut-like aroma quality of green teas.

Weidong Dai, Jun-feng Tan, H. Lv, 2018, Food research international.

Identification and quantification of key odorants in the world's four most famous black teas.

Weidong Dai, Jun-feng Tan, H. Lv, 2019, Food research international.

Enantiomeric analysis of linalool in teas using headspace solid-phase microextraction with chiral gas chromatography

H. Lv, Yue Zhang, Yin Zhu, 2016 .

Volatile composition of Fu-brick tea and Pu-erh tea analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

H. Lv, Yue Zhang, Yin Zhu, 2019, LWT.

Separation of aroma components in Xihu Longjing tea using simultaneous distillation extraction with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

Dai Weidong, Yin Zhu, Junfeng Tan, 2016 .

The enantiomeric distributions of volatile constituents in different tea cultivars.

H. Lv, Yin Zhu, Qun-hua Peng, 2018, Food chemistry.

Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach.

H. Lv, Yue Zhang, Yin Zhu, 2021, Food chemistry.

Aroma changes of black tea prepared from methyl jasmonate treated tea plants

Li Wang, H. Lv, Zhi Lin, 2014, Journal of Zhejiang University SCIENCE B.

Effects of cadmium on growth and antioxidant responses in Glycyrrhiza uralensis seedlings

H. Lv, S. Gao, S. Wang, 2018 .

Aromatic profiles and enantiomeric distributions of chiral odorants in baked green teas with different picking tenderness.

Zhi-fang Zhang, H. Lv, Yue Zhang, 2022, Food chemistry.

Enantiomeric separation and precise quantification of chiral volatiles in Wuyi rock teas using an efficient enantioselective GC × GC-TOFMS approach.

H. Lv, Yue Zhang, Yin Zhu, 2023, Food research international.

A relationship between elemental geochemical characteristics and organic matter enrichment in marine shale of Wufeng Formation-Longmaxi Formation, Sichuan Basin

Tongwei Zhang, H. Lv, Deyong Shao, 2015 .

Cloning of a caffeoyl-coenzyme A O-methyltransferase from Camellia sinensis and analysis of its catalytic activity

Jun-feng Tan, H. Lv, Li Guo, 2015, Journal of Zhejiang University-SCIENCE B.

Comprehensive comparison of aroma profiles and chiral free and glycosidically bound volatiles in Fujian and Yunnan white teas.

H. Lv, Yue Zhang, Yin Zhu, 2024, Food chemistry.