Yuliang Deng

发表

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.

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.

Preparation, characterization, and osteogenic activity mechanism of casein phosphopeptide-calcium chelate

Wen-bing Huang, Yong Cao, Jianyin Miao, 2022, Frontiers in Nutrition.

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.

Reusable electrochemical cell for rapid separation of [¹⁸F]fluoride from [¹⁸O]water for flow-through synthesis of ¹⁸F-labeled tracers.

Mark A. Eddings, S. Sadeghi, R. M. van Dam, 2013, Applied radiation and isotopes : including data, instrumentation and methods for use in agriculture, industry and medicine.

Fabrication of a superhydrophobic fabric with a uniform hierarchical structure via a bottom-blown stirring method for highly efficient oil–water separation

Gang Huang, B. Lai, Yuliang Deng, 2021 .

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 .

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.

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.

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 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.

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.

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.

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.

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.

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.