Hai-rong Xu

发表

Dynamic changes in flavonol glycosides during production of green, yellow, white, oolong and black teas from Camellia sinensis L. (cv. Fudingdabaicha)

Z. Fang, Jian-Hui Ye, Chu-Jun Song, 2018, International Journal of Food Science & Technology.

Milk enhances intestinal absorption of green tea catechins in in vitro digestion/Caco-2 cells model

W. Andlauer, A. Kosińska, Hai-rong Xu, 2013 .

Comparative effect of black, green, oolong, and white tea intake on weight gain and bile acid metabolism.

N. Gaikwad, Hai-rong Xu, Jianhui Ye, 2019, Nutrition.

Determination of catechins and flavonol glycosides in Chinese tea varieties.

W. Andlauer, Hai-rong Xu, J. Héritier, 2012, Food chemistry.

Accumulation pattern of catechins and flavonol glycosides in different varieties and cultivars of tea plant in China

Yuerong Liang, Z. Fang, Jian-Liang Lu, 2021 .

Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS

Ya-nan Guo, Jie Lin, Yi Dai, 2012, Journal of Zhejiang University SCIENCE B.

Decaffeination of fresh green tea leaf (Camellia sinensis) by hot water treatment

Yuerong Liang, Jian-Liang Lu, Hai-rong Xu, 2007 .

Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS

Yitong Dai, Hai-rong Xu, Jie Lin, 2012, Journal of Zhejiang University SCIENCE B.

Discrimination of oolong tea (Camellia sinensis) varieties based on feature extraction and selection from aromatic profiles analysed by HS-SPME/GC-MS.

Z. Pan, Xiaochang Wang, Hai-rong Xu, 2013, Food chemistry.

A novel quality evaluation index and strategies to identify scenting quality of jasmine tea based on headspace volatiles analysis

Xiaochang Wang, Xiaochang Wang, Jie Lin, 2013, Food Science and Biotechnology.

Simultaneous Preparation of Abundant Flavonol Triglycosides from Tea Leaves

Z. Fang, Jian-Liang Lu, Chu-Jun Song, 2020, Molecules.