Gen-sheng Chen

发表

Effect of chemical composition of black tea infusion on the color of milky tea.

Liang Zhang, D. Granato, Yongquan Xu, 2021, Food research international.

Effects of β-Cyclodextrin and Sodium Ascorbate on the Chemical Compositions and Sensory Quality of Instant Green Tea Powder during Storage

Yongquan Xu, Jianxin Chen, Jun-Feng Yin, 2019, Journal of Chemistry.

Sediments in concentrated green tea during low-temperature storage.

Yongquan Xu, Jun-Feng Yin, Qizhen Du, 2014, Food chemistry.

Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas.

Yongquan Xu, F. Wang, Jianxin Chen, 2017, Food chemistry.

Irreversible sediment formation in green tea infusions.

Yongquan Xu, Jun-Feng Yin, Gen-sheng Chen, 2012, Journal of food science.

A predictive model for astringency based on in vitro interactions between salivary proteins and (-)-Epigallocatechin gallate.

Weichun Pan, Qing-Qing Cao, Yongquan Xu, 2020, Food chemistry.

Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusion

Yongquan Xu, Fang Wang, Jun-Feng Yin, 2022, npj Science of Food.

Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times

Yongquan Xu, Pan Liu, F. Wang, 2018, Journal of Food Science and Technology.