Haibo Yuan

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.

Prediction of Congou Black Tea Fermentation Quality Indices from Color Features Using Non-Linear Regression Methods

Gaozhen Liang, Bin Hu, Chunwang Dong, 2018, Scientific Reports.

Prediction of Moisture Content for Congou Black Tea Withering Leaves Using Image Features and Nonlinear Method

Gaozhen Liang, Bin Hu, Chunwang Dong, 2018, Scientific Reports.

Investigation on green tea lipids and their metabolic variations during manufacturing by nontargeted lipidomics.

Chunwang Dong, Haibo Yuan, Yongwen Jiang, 2021, Food chemistry.

Aroma quality evaluation of Dianhong black tea infusions by the combination of rapid gas phase electronic nose and multivariate statistical analysis

Zhengquan Liu, Haibo Yuan, Yongwen Jiang, 2022, LWT.

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.

Analysis of Protein Moiety of Polysaccharide Conjugates Water-extracted from Low Grade Green Tea

Xiaoqiang Chen, Long Wu, Haibo Yuan, 2018, Chemical Research in Chinese Universities.

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.

Lipid metabolic characteristics and marker compounds of ripened Pu-erh tea during pile fermentation revealed by LC-MS-based lipidomics.

Haibo Yuan, Yongwen Jiang, M. Qian, 2022, Food chemistry.

Non-targeted metabolomics and electronic tongue analysis reveal the effect of rolling time on the sensory quality and nonvolatile metabolites of congou black tea

Shimin Wu, Haibo Yuan, Yongwen Jiang, 2022, LWT.

Prediction of Congou Black Tea Fermentation Quality Indices from Color Features Using Non-Linear Regression Methods

Gaozhen Liang, Bin Hu, Chunwang Dong, 2018, Scientific Reports.

Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC × GC-TOFMS.

Haibo Yuan, Yongwen Jiang, Yanqin Yang, 2022, Food chemistry.

Rapid characterization of the volatile profiles in Pu-erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD-GC-MS.

Chunwang Dong, Haibo Yuan, Yongwen Jiang, 2021, Journal of food science.

Data fusion strategy for rapid prediction of moisture content during drying of black tea based on micro-NIR spectroscopy and machine vision

Haibo Yuan, Yongwen Jiang, Shuai Shen, 2023, Optik.

Characterization of the key differential volatile components in different grades of Dianhong Congou tea infusions by the combination of sensory evaluation, comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, and odor activity value

Zhengquan Liu, Haibo Yuan, Yongwen Jiang, 2022, LWT.

Rapid Detection of Moisture Content in the Processing of Longjing Tea by Micro-Near-Infrared Spectroscopy and a Portable Colorimeter Based on a Data Fusion Strategy

Haibo Yuan, Yongwen Jiang, Xuyan Zong, 2022, Horticulturae.

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.

Monitoring the dynamic change of catechins in black tea drying by using near-infrared spectroscopy and chemometrics

Haibo Yuan, Yongwen Jiang, Xuyan Zong, 2023, Journal of Food Composition and Analysis.

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.

Effects of novel fermentation method on the biochemical components change and quality formation of Congou black tea

Xiuting Li, Haibo Yuan, Yongwen Jiang, 2021 .

Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS

Haibo Yuan, Yongwen Jiang, Yanqin Yang, 2023, Food chemistry: X.

Characterization of the key aroma compounds in black teas with different aroma types by using gas chromatography electronic nose, gas chromatography-ion mobility spectrometry, and odor activity value analysis

Hongkai Zhu, Haibo Yuan, Yongwen Jiang, 2022, LWT.

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.

Prediction Method of the Moisture Content of Black Tea during Processing Based on the Miniaturized Near-Infrared Spectrometer

Haibo Yuan, Yongwen Jiang, Shuai Shen, 2022, Horticulturae.

Analysis of volatile metabolite variations in strip green tea during processing and effect of rubbing degree using untargeted and targeted metabolomics.

Jingming Ning, Haibo Yuan, Yongwen Jiang, 2022, 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.

Contribution of addition theanine/sucrose on the formation of chestnut-like aroma of green tea

Haibo Yuan, Yongwen Jiang, J. Hua, 2020 .

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.

Effects of Variety, Season, and Region on Theaflavins Content of Fermented Chinese Congou Black Tea

Haile Ma, Bei Wang, Haibo Yuan, 2018, Journal of Food Quality.

A Rapid Prediction Method of Moisture Content for Green Tea Fixation Based on WOA-Elman

H. Tong, Haibo Yuan, Yongwen Jiang, 2022, Foods.

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.

Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics

Haibo Yuan, Yongwen Jiang, Yujie Wang, 2023, Frontiers in Nutrition.

Prediction of Moisture Content for Congou Black Tea Withering Leaves Using Image Features and Nonlinear Method

Gaozhen Liang, Bin Hu, Chunwang Dong, 2018, 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.

Effect of geographical origins and pile-fermentation on the multi-element profiles of ripen Pu-erh tea revealed by comprehensive elemental fingerprinting

Haibo Yuan, Yongwen Jiang, Jia Li, 2023, Food Control.

Characterization of Gardenia tea based on aroma profiles using GC-E-Nose, GC-O-MS and GC × GC-TOFMS combined with chemometrics

Haibo Yuan, Yongwen Jiang, Yanqin Yang, 2023, Beverage Plant Research.

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.

Volatolomics-assisted characterization of the key odorants in green off-flavor black tea and their dynamic changes during processing

Haibo Yuan, Yongwen Jiang, Yanqin Yang, 2024, Food chemistry: X.

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.

Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC-MS, and GC × GC-TOFMS.

Haibo Yuan, Yongwen Jiang, Yanqin Yang, 2024, Food research international.

Uncovering the Dynamic Alterations of Volatile Components in Sweet and Floral Aroma Black Tea during Processing

Zhongwen Xie, Haibo Yuan, Yongwen Jiang, 2024, Foods.

Contents of ɑ-dicarbonyl compounds in commercial black tea and affected by the processing.

P. Kilmartin, Haibo Yuan, Yongwen Jiang, 2023, Food research international.

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.

Understanding the dynamic changes of volatile and non-volatile metabolites in black tea during processing by integrated volatolomics and UHPLC-HRMS analysis.

Haibo Yuan, Yongwen Jiang, Yanqin Yang, 2023, Food chemistry.

Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing.

Haibo Yuan, Yongwen Jiang, Yanqin Yang, 2023, Food chemistry.

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.