Yin Zhu

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.

Aroma formation and dynamic changes during white tea processing.

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

Extraction of lipids from fermentation biomass using near-critical dimethylether

J. Ryan, M. Vyssotski, O. Catchpole, 2010 .

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 .

Headspace solid-phase microextraction and gas chromatography–mass spectrometry of volatile components of Chrysanthemum morifolium Ramat

Yanbing Wu, Yin Zhu, Zhenmin Yan, 2016 .

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.

Black tea aroma formation during the fermentation period.

Yin Zhu, Zhi Lin, Chunwang Dong, 2021, Food chemistry.

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

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

Bioactive compounds from Pu-erh tea with therapy for hyperlipidaemia

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

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.

Variation Patterns of the Volatiles during Germination of the Foxtail Millet (Setaria Italic): The Relationship between the Volatiles and Fatty Acids in Model Experiments

Yin Zhu, Jiali Zhang, Wei Zhao, 2020, Molecules.

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.

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.

Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science

Yin Zhu, Zhi Lin, Haipeng Lv, 2022, Current research in food science.

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.

Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas

D. Ni, Yin Zhu, Zhi Lin, 2020, Molecules.

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 .

The enantiomeric distributions of volatile constituents in different tea cultivars.

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

Comprehensive investigation on non-volatile and volatile metabolites in four types of green teas obtained from the same tea cultivar of Longjing 43 (Camellia sinensis var. sinensis) using the widely targeted metabolomics.

Yin Zhu, Qun-hua Peng, Zhi Lin, 2022, 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.

Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material.

Yin Zhu, Zhi Lin, Haipeng Lv, 2020, Food chemistry.

Special tea products featuring functional components: Health benefits and processing strategies.

Ping Xu, Yin Zhu, Zhi Lin, 2023, Comprehensive reviews in food science and food safety.

Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC-MS.

Yin Zhu, Zhi Lin, Haipeng Lv, 2023, Food chemistry.

Characterization of key aroma compounds and enantiomer distribution in Longjing tea.

Zuobing Xiao, Yunwei Niu, Jiancai 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.

Sensomics-Assisted Characterization of Key Flowery Aroma Compounds in Lu'an Guapian Green Tea Infusion (Camellia sinensis).

Liang Zhang, X. Wan, D. Ni, 2023, Journal of agricultural and food chemistry.

Volatile components and key odorants of Chinese yellow tea (Camellia sinensis)

Yin Zhu, Zhi Lin, Haipeng Lv, 2021, LWT.

Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu'an Guapian green tea during the manufacturing process.

D. Ni, Yin Zhu, Zhi Lin, 2024, Food research international.

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.

Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea

Yin Zhu, Penghui Yu, Qincao Chen, 2023, Foods.