Jinjin Wang

发表

Prediction of black tea fermentation quality indices using NIRS and nonlinear tools

Quansheng Chen, Jiewen Zhao, Chunwang Dong, 2017, Food Science and Biotechnology.

Rapid determination by near infrared spectroscopy of theaflavins-to-thearubigins ratio during Congou black tea fermentation process.

Hewei Meng, Chunwang Dong, Yongwen Jiang, 2018, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Comprehensive Lipidome-Wide Profiling Reveals Dynamic Changes of Tea Lipids during Manufacturing Process of Black Tea.

Chunwang Dong, Jinjin Wang, Haibo Yuan, 2017, Journal of agricultural and food chemistry.

Influence of enzyme source and catechins on theaflavins formation during in vitro liquid-state fermentation

Jinjin Wang, Haibo Yuan, Yongwen Jiang, 2020 .

Real-time fingerprinting of the dynamics of green tea volatiles by ion mobility spectrometry for aroma assessment and discrimination

Chunwang Dong, Jinjin Wang, Haibo Yuan, 2020 .

Aroma dynamic characteristics during the drying process of green tea by gas phase electronic nose and gas chromatography-ion mobility spectrometry

Chunwang Dong, Jinjin Wang, Haibo Yuan, 2021, LWT.

Rapid profiling of volatile compounds in green teas using Micro-Chamber/Thermal Extractor combined with thermal desorption coupled to gas chromatography-mass spectrometry followed by multivariate statistical analysis

Chunwang Dong, Jinjin Wang, Haibo Yuan, 2018, LWT.

Rutin, γ-Aminobutyric Acid, Gallic Acid, and Caffeine Negatively Affect the Sweet-Mellow Taste of Congou Black Tea Infusions

Chunwang Dong, Jinjin Wang, Haibo Yuan, 2019, Molecules.

Widely targeted metabolomic analysis reveals dynamic changes in non-volatile and volatile metabolites during green tea processing.

Jinjin Wang, Haibo Yuan, Yongwen Jiang, 2021, Food chemistry.

Chemical profile of a novel ripened Pu-erh tea and its metabolic conversion during pile fermentation.

Shimin Wu, Jinjin Wang, Haibo Yuan, 2022, Food chemistry.

Quality Evaluation of Green and Dark Tea Grade Using Electronic Nose and Multivariate Statistical Analysis.

Zhengqi Wu, Chunwang Dong, Zhongwen Xie, 2019, Journal of food science.

Phytochemical comparison of different tea (Camellia sinensis) cultivars and its association with sensory quality of finished tea

Yuefeng Yao, Chunwang Dong, Yongwen Jiang, 2020 .

Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances.

Jinjin Wang, Haibo Yuan, Yongwen Jiang, 2020, Food research international.

Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS.

Jia Li, Chunwang Dong, Jinjin Wang, 2020, Food research international.

Rapid volatiles fingerprinting by dopant-assisted positive photoionization ion mobility spectrometry for discrimination and characterization of Green Tea aromas.

Haiyang Li, Chunwang Dong, Jinjin Wang, 2019, Talanta.

Effects of Fermentation Temperature and Time on the Color Attributes and Tea Pigments of Yunnan Congou Black Tea

Jinjin Wang, Haibo Yuan, Yongwen Jiang, 2022, Foods.

Characterization of N,O-heterocycles in green tea during the drying process and unraveling the formation mechanism

Jinjin Wang, Haibo Yuan, Yongwen Jiang, 2022, Food Control.

Aroma dynamic characteristics during the process of variable-temperature final firing of Congou black tea by electronic nose and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry.

Chunwang Dong, Jinjin Wang, Haibo Yuan, 2020, Food research international.

Effect of Strobilanthes tonkinensis Lindau Addition on Black Tea Flavor Quality and Volatile Metabolite Content

Jinjin Wang, Haibo Yuan, Yongwen Jiang, 2022, Foods.

Analysis of non-volatile and volatile metabolites reveals the influence of second-drying heat transfer methods on green tea quality

Jinjin Wang, Haibo Yuan, Yongwen Jiang, 2022, Food chemistry: X.

Assessment of Variations in Round Green Tea Volatile Metabolites During Manufacturing and Effect of Second-Drying Temperature via Nontargeted Metabolomic Analysis

Jinjin Wang, Haibo Yuan, Yongwen Jiang, 2022, Frontiers in Nutrition.

Novel insight into the effect of fermentation time on quality of Yunnan Congou black tea

Jinjin Wang, Haibo Yuan, Yongwen Jiang, 2021, LWT.

Novel insights into the effect of withering degree on Dianhong Congou black tea quality

Jinjin Wang, Haibo Yuan, Yongwen Jiang, 2022, International Journal of Food Science & Technology.

Rapid and real-time detection of moisture in black tea during withering using micro-near-infrared spectroscopy

Hongkai Zhu, Jinjin Wang, Haibo Yuan, 2022, LWT.

Rapid Sensing of Key Quality Components in Black Tea Fermentation Using Electrical Characteristics Coupled to Variables Selection Algorithms

Bin Hu, Chunwang Dong, Hongkai Zhu, 2020, Scientific Reports.

The Integration of Metabolomics, Electronic Tongue, and Chromatic Difference Reveals the Correlations between the Critical Compounds and Flavor Characteristics of Two Grades of High-Quality Dianhong Congou Black Tea

Jinjin Wang, Haibo Yuan, Jia Li, 2023, Metabolites.

Effects of electromagnetic roller-hot-air-steam triple-coupled fixation on reducing the bitterness and astringency and improving the flavor quality of green tea

Jinjin Wang, Haibo Yuan, Yongwen Jiang, 2023, Food Chemistry: X.

Far-Infrared Optimization of the Fragrance-Improving Process with Temperature and Humidity Control for Green Tea.

Chunwang Dong, Jinjin Wang, Haibo Yuan, 2018, Journal of Food Science.

Non-target and target quantitative metabolomics with quantitative aroma evaluation reveal the influence mechanism of withering light quality on tea aroma and volatile metabolites evolution.

Jinjin Wang, Haibo Yuan, Yongwen Jiang, 2024, Food research international.

Investigation of non-volatile metabolite variations during round green tea processing and effect of pan-frying degree using untargeted metabolomics and objective quantification.

Jinjin Wang, Haibo Yuan, Yongwen Jiang, 2024, Food chemistry.

Targeted quantitative metabolomic and flavor objective quantification technique reveal the impact mechanism of shaking on black tea quality and non-volatile metabolites.

Jinjin Wang, Haibo Yuan, Yongwen Jiang, 2024, Food chemistry.

UPLC-ESI-MS/MS analysis revealed the dynamic changes and conversion mechanism of non-volatile metabolites during green tea fixation

Jinjin Wang, Haibo Yuan, Yongwen Jiang, 2024, LWT.

Objective quantification technique and widely targeted metabolomic reveal the effect of drying temperature on sensory attributes and related non-volatile metabolites of black tea.

Jinjin Wang, Haibo Yuan, Yongwen Jiang, 2023, Food chemistry.

Effect of shaking on the improvement of aroma quality and transformation of volatile metabolites in black tea

Jinjin Wang, Haibo Yuan, Yongwen Jiang, 2023, Food chemistry: X.

Evaluation of the quality grade of Congou black tea by the fusion of GC-E-Nose, E-tongue, and E-eye

Jinjin Wang, Haibo Yuan, Yongwen Jiang, 2024, Food chemistry: X.