Li Guo

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 .

Nontargeted Analysis Using Ultraperformance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (Camellia sinensis L.).

Weidong Dai, Jun-feng Tan, Li Guo, 2015, Journal of agricultural and food chemistry.

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 .

Nontargeted Modification-Specific Metabolomics Investigation of Glycosylated Secondary Metabolites in Tea (Camellia sinensis L.) Based on Liquid Chromatography-High-Resolution Mass Spectrometry.

Weidong Dai, Jun-feng Tan, Meiling Lu, 2016, Journal of agricultural and food chemistry.

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 .

Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea.

Weidong Dai, Jun-feng Tan, Meiling Lu, 2018, Food research international.

Establishing a quantitative volatile measurement method in tea by integrating sample extraction method optimizations and data calibration

Mingjie Chen, Li Guo, Chang-song Chen, 2020 .

Contents of fluoride, lead, copper, chromium, arsenic and cadmium in Chinese Pu-erh tea

Jun-feng Tan, Li Guo, Zhi Lin, 2013 .

Bioactive compounds from Pu-erh tea with therapy for hyperlipidaemia

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

Absolute Quantitative Volatile Measurement from Fresh Tea Leaves and the Derived Teas Revealed Contributions of Postharvest Synthesis of Endogenous Volatiles for the Aroma Quality of Made Teas

Mingjie Chen, Li Guo, Zhi Lin, 2021, Applied Sciences.

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 white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach.

Weidong Dai, Jun-feng Tan, Meiling Lu, 2017, Food research international.

Metabolomic analysis reveals the composition differences in 13 Chinese tea cultivars of different manufacturing suitabilities.

D. Ni, Weidong Dai, Jun-feng Tan, 2018, Journal of the science of food and agriculture.

Metabolomics Investigation Reveals That 8-C N-Ethyl-2-pyrrolidinone-Substituted Flavan-3-ols Are Potential Marker Compounds of Stored White Teas.

Weidong Dai, Jun-feng Tan, Meiling Lu, 2018, Journal of agricultural and food chemistry.

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.

Variations in Fatty Acids Affected Their Derivative Volatiles during Tieguanyin Tea Processing

Mingjie Chen, Li Guo, Zhi Lin, 2022, Foods.

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 .

Location affects fatty acid composition in Camellia sinensis cv Tieguanyin fresh leaves

Li Guo, Zhi Lin, Zhenghua Du, 2019, Journal of Food Science and Technology.

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.

Comparison of Volatile Compounds among Four Types of Teas Analyzed Using Gas Chromatography–Ion Mobility Spectrometry

Li Guo, Yue Zhang, Zhi Lin, 2024, Foods.