Yaya Yu

发表

SMRT sequencing of the full-length transcriptome of the white-backed planthopper Sogatella furcifera

J. Chen, Daowei Zhang, K. Kang, 2020, PeerJ.

Characterization of PGRP-LB and immune deficiency in the white-backed planthopper Sogatella furcifera (Hemiptera: Delphacidae)

Daowei Zhang, Chunli Luo, Yaya Yu, 2021, Applied Entomology and Zoology.

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.

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.

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.

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.

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.