Jilai Cui

发表

Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives.

T. Narumi, Kohei Sato, H. Tong, 2016, Journal of agricultural and food chemistry.

Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering

H. Tong, Jilai Cui, Meifeng Li, 2018 .

Single‐cell transcriptome atlas reveals developmental trajectories and a novel metabolic pathway of catechin esters in tea leaves

W. Schwab, Qian Wang, Mingyue Zhao, 2022, Plant biotechnology journal.

Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process.

W. Schwab, Ting Gao, Chuankui Song, 2021, Journal of agricultural and food chemistry.

Curcumin encapsulation and protection based on lysozyme nanoparticles

Jie Zhou, Jilai Cui, Lu Huang, 2019, Food science & nutrition.

Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process.

Nobuyuki Mase, Yoriyuki Nakamura, Tsuyoshi Katsuno, 2014, Food chemistry.

Effects of withering on the main physical properties of withered tea leaves and the sensory quality of congou black tea.

H. Tong, Chunwang Dong, Jilai Cui, 2019, Journal of texture studies.

Effect of Storage Time on Aroma Profiles of Wuyi Rock Tea

Jieyang Jin, Mingyue Zhao, Chuankui Song, 2024, LWT.

Molecular mechanism of lycopene cyclases regulating carotenoids ratio in different branches during tea leaf and flower development

Kai Tian, Jilai Cui, C. Song, 2023, Horticultural Plant Journal.