Yuming Wei

发表

Metabolomics based on UHPLC-Orbitrap-MS and GNPS molecular networking reveals effects of time scale and environment of storage on the metabolites and taste quality of raw Pu-erh tea.

Zhongwen Xie, X. Wan, Jingming Ning, 2019, Journal of agricultural and food chemistry.

Understanding the promotion of withering treatment on quality of postharvest tea leaves using UHPLC-orbitrap-MS metabolomics integrated with TMT-Based proteomics

Jingming Ning, Shanshan Xu, Ge Jin, 2021, LWT.

The profile of dynamic changes in yellow tea quality and chemical composition during yellowing process

Jingming Ning, Shanshan Xu, Tiehan Li, 2021 .

Effects of Three Different Withering Treatments on the Aroma of White Tea

Yujie Wang, Jingming Ning, Shanshan Shen, 2022, Foods.

Effects of dynamic and static withering technology on volatile and nonvolatile components of Keemun black tea using GC-MS and HPLC combined with chemometrics

Yujie Wang, Jingming Ning, Shanshan Xu, 2020 .

Qualitative and quantitative analysis of the pile fermentation degree of Pu-erh tea

Yujie Wang, Jingming Ning, Junlan Huang, 2022, LWT.

Effects of Dietary Quinoa Seeds on Cecal Microorganisms and Muscle Fatty Acids of Female Luhua Chickens

Ting Jiao, Farong Yang, Xiaofan Jiang, 2022, Animals : an open access journal from MDPI.

Effects of Microbial Action and Moist-Heat Action on the Nonvolatile Components of Pu-Erh Tea, as Revealed by Metabolomics.

Jingming Ning, Huiyan Jia, Yiyi Zhang, 2022, Journal of agricultural and food chemistry.

Untargeted and targeted metabolomics reveals potential marker compounds of an tea during storage

Yujie Wang, Jingming Ning, Shanshan Shen, 2022, LWT.

Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process.

Jingming Ning, Junlan Huang, Tiehan Li, 2022, Food chemistry.

Geographical origin traceability of Keemun Black Tea based on its non-volatile composition combined with chemometrics.

Jingming Ning, Meng Tao, Shimao Fang, 2019, Journal of the science of food and agriculture.

Evaluation of the effects of solar withering on nonvolatile compounds in white tea through metabolomics and transcriptomics.

Jingming Ning, Shanshan Shen, Huiyan Jia, 2022, Food research international.

Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS

Yujie Wang, Jingming Ning, Shanshan Shen, 2023, Food Research International.

Quality chemical analysis of crush-tear-curl (CTC) black tea from different geographical regions based on UHPLC-Orbitrap-MS.

Yujie Wang, Jingming Ning, Shanshan Xu, 2021, Journal of food science.

Estimation of Congou black tea quality by an electronic tongue technology combined with multivariate analysis

Jingming Ning, Guangxin Ren, Zhengzhu Zhang, 2021 .

Exploring the mysterious effect of piling fermentation on Pu-erh tea quality formation: Microbial action and moist-heat action

Mingxia Lu, Jingming Ning, Qianying Dai, 2023, LWT.

Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing.

Yujie Wang, Jingming Ning, Yiyi Zhang, 2023, Food chemistry.

GC-MS, GC-O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing.

Yujie Wang, Jingming Ning, Tiehan Li, 2023, Food chemistry.

Mechanism of aroma formation in white tea treated with solar withering

Yuming Wei, Li Zou, Caiyan Sheng, 2024, Food Research International.

Differences in the aroma quality of large-leaf yellow tea subjected to different roasting methods

Tiehan Li, Yuming Wei, Han Ke, 2024, LWT.

Contribution of tea stems to large-leaf yellow tea aroma.

Tiehan Li, Yuming Wei, Caiyan Sheng, 2024, Food chemistry.

Exploring the effect of different tea varieties on the quality of Lu’an Guapian tea based on metabolomics and molecular sensory science

Tiehan Li, Yuming Wei, Wanzhen Feng, 2024, Food chemistry: X.

Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science

Tiehan Li, Yuming Wei, Han Ke, 2024, Food chemistry: X.

Characterization of the key volatile compounds in Longjing tea (Camellia sinensis) with different aroma types at different steeping temperatures by GC‒MS and GC‒IMS

Zhiwei Hou, Tiehan Li, Yuming Wei, 2024, LWT.

Identification of the causes of aroma differences in white tea under different withering methods by targeted metabolomics

Yujie Wang, Jingming Ning, Shanshan Shen, 2024, Food Bioscience.

Aroma formation mechanism by the drying step during Congou black tea processing: Analyses by HP-SPME and SAFE with GC-MS

Junyao Li, Rangjian Wang, Yuming Wei, 2024, LWT.

Effects of different over-fired drying methods on the aroma of Lu'an Guapian tea.

Jingming Ning, Junlan Huang, Tiehan Li, 2023, Food research international.

Effects of two yellowing process on colour, taste and nonvolatile compounds of bud yellow tea

Jingming Ning, Ge Jin, Shimao Fang, 2019, International Journal of Food Science & Technology.