J. Hua

发表

Quality Assurance and Safety of Crops & Foods

Y. Gai, J. Hua, A. Fayyaz, 2019 .

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.

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 .

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.

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.

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 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.

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.

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

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

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.

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.

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.

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.

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.

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.