Yue Zhang

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 .

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

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

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.

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.

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

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

Insights into Characteristic Volatiles in Wuyi Rock Teas with Different Cultivars by Chemometrics and Gas Chromatography Olfactometry/Mass Spectrometry

Yue Zhang, Yin Zhu, Zhi Lin, 2022, Foods.

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.

Impact of Various Microbial-Fermented Methods on the Chemical Profile of Dark Tea Using a Single Raw Tea Material.

Yue Zhang, Qun-hua Peng, Zhi Lin, 2021, Journal of agricultural and food chemistry.

Hypolipidaemic and antioxidant effects of various Chinese dark tea extracts obtained from the same raw material and their main chemical components.

Yue Zhang, Qun-hua Peng, Zhi Lin, 2021, Food chemistry.

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.

Nontargeted metabolomics predicts the storage duration of white teas with 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols as marker compounds.

Weidong Dai, Jun-feng Tan, Meiling Lu, 2019, Food research international.

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.

New insights into the influences of baking and storage on the nonvolatile compounds in oolong tea: A nontargeted and targeted metabolomics study.

Weidong Dai, Meiling Lu, Yue Zhang, 2021, Food chemistry.

Metabolomics Analysis Reveals Four Novel N-Ethyl-2-pyrrolidinone-Substituted Theaflavins as Storage-Related Marker Compounds in Black Tea.

Weidong Dai, Yue Zhang, Zhi Lin, 2021, Journal of agricultural and food chemistry.

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.

Discrimination and Identification of Aroma Profiles and Characterized Odorants in Citrus Blend Black Tea with Different Citrus Species

Yue Zhang, Yin Zhu, Qun-hua Peng, 2020, Molecules.

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 .

Nutritional Profile, Phytochemical Compounds, Biological Activities, and Utilisation of Onion Peel for Food Applications: A Review

A. Dar, K. Dash, S. Khan, 2022, Sustainability.

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.

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.

Variation patterns in the content of glycosides during green tea manufacturing by a modification-specific metabolomics approach: Enzymatic reaction promoting an increase in the glycosidically bound volatiles at the pan firing stage.

D. Ni, Weidong Dai, Jun-feng Tan, 2019, Food chemistry.

Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco 'Chachiensis' and Camellia sinensis 'Fudingdabai'.

Yue Zhang, Yin Zhu, Qun-hua Peng, 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.

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.

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

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