Mingchun Wen

发表

A new analytical concept based on chemistry and toxicology for herbal extracts analysis: From phenolic composition to bioactivity.

F. Shahidi, Liang Zhang, D. Granato, 2020, Food research international.

Response surface optimization of phenolic compounds from jabuticaba (Myrciaria cauliflora [Mart.] O.Berg) seeds: Antioxidant, antimicrobial, antihyperglycemic, antihypertensive and cytotoxic assessments.

F. Shahidi, Liang Zhang, D. Granato, 2020, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Screening of α-glucosidase inhibitors in large-leaf yellow tea by offline bioassay coupled with liquid chromatography tandem mass spectrometry

Zhongwen Xie, Chi-Tang Ho, Liang Zhang, 2022, Food Science and Human Wellness.

From the forest to the plate - Hemicelluloses, galactoglucomannan, glucuronoxylan, and phenolic-rich extracts from unconventional sources as functional food ingredients.

Liang Zhang, D. Granato, V. Marjomäki, 2022, Food chemistry.

Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation.

Liang Zhang, D. Granato, Jie Zhou, 2019, Food chemistry.

Analysis of chemical composition in Chinese olive leaf tea by UHPLC-DAD-Q-TOF-MS/MS and GC-MS and its lipid-lowering effects on the obese mice induced by high-fat diet.

Liang Zhang, P. Zhou, Jie Zhou, 2020, Food research international.

Flaxleaf Fleabane Leaves (Conyza bonariensis), A New Functional Nonconventional Edible Plant?

Liang Zhang, D. Granato, A. Sant’Ana, 2019, Journal of food science.

From the Field to the Pot: Phytochemical and Functional Analyses of Calendula officinalis L. Flower for Incorporation in an Organic Yogurt

Liang Zhang, D. Granato, L. Azevedo, 2019, Antioxidants.

Toxicological and bioactivity evaluation of blackcurrant press cake, sea buckthorn leaves and bark from Scots pine and Norway spruce extracts under a green integrated approach.

P. Mattila, Liang Zhang, D. Granato, 2021, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Study on In Vitro Preparation and Taste Properties of N-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols.

Chi-Tang Ho, Liang Zhang, X. Wan, 2022, Journal of agricultural and food chemistry.

Model Studies on the Reaction Products Formed at Roasting Temperatures from either Catechin or Tea Powder in the Presence of Glucose.

Chi-Tang Ho, Liang Zhang, X. Wan, 2021, Journal of agricultural and food chemistry.

Phenolic composition by UHPLC-Q-TOF-MS/MS and stability of anthocyanins from Clitoria ternatea L. (butterfly pea) blue petals.

Liang Zhang, D. Granato, N. D. Rosso, 2020, Food chemistry.

Clitoria ternatea L. petal bioactive compounds display antioxidant, antihemolytic and antihypertensive effects, inhibit α-amylase and α-glucosidase activities and reduce human LDL cholesterol and DNA induced oxidation.

M. A. D. do Carmo, F. Shahidi, Liang Zhang, 2020, Food research international.

Camu-camu seed (Myrciaria dubia) - From side stream to anantioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredient.

M. A. D. do Carmo, F. Shahidi, Liang Zhang, 2019, Food chemistry.

Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea.

Liang Zhang, Zhipeng Xiao, Meng Tao, 2021, Food chemistry.

Monitoring of pickled tea during processing: From LC-MS based metabolomics analysis to inhibitory activities on α-amylase and α-glycosidase

Piaopiao Long, Mengting Zhu, Zongde Jiang, 2022, Journal of Food Composition and Analysis.

Chemical Variation of Chenpi (Citrus Peels) and Corresponding Correlated Bioactive Compounds by LC-MS Metabolomics and Multibioassay Analysis

Liang Zhang, Zhenfeng Wu, Zongde Jiang, 2022, Frontiers in Nutrition.

LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea.

Chi-Tang Ho, Liang Zhang, X. Wan, 2021, Food chemistry.

Identification of potential autophagy-related genes in steroid-induced osteonecrosis of the femoral head via bioinformatics analysis and experimental verification

Bo Xu, B. Yan, Di Luo, 2021, Journal of Orthopaedic Surgery and Research.

Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing.

Liang Zhang, Caixia Dong, Mingchun Wen, 2021, Food research international.

Identification of low-molecular-weight color contributors of black tea infusion by metabolomics analysis based on UV-visible spectroscopy and mass spectrometry.

Liang Zhang, Mingchun Wen, Zisheng Han, 2022, Food chemistry.

Free, soluble conjugated and insoluble bonded phenolic acids in Keemun black tea: From UPLC-QQQ-MS/MS method development to chemical shifts monitoring during processing.

D. Granato, Mingchun Wen, Zisheng Han, 2022, Food research international.

The Oxidation Mechanism of Flavan-3-ols by an Enzymatic Reaction Using Liquid Chromatography-Mass Spectrometry-Based Metabolomics Combined with Captured o-Quinone Intermediates of Flavan-3-ols by o-Phenylenediamine.

S. Ercişli, Chi-Tang Ho, Liang Zhang, 2022, Journal of Agricultural and Food Chemistry.

Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation.

Chi-Tang Ho, Liang Zhang, X. Wan, 2021, Food chemistry.

Amadori Reaction Products of Theanine and Glucose: Formation, Structure, and Analysis in Tea.

Chi-Tang Ho, Liang Zhang, X. Wan, 2022, Journal of agricultural and food chemistry.

Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics

Zhongwen Xie, Chi-Tang Ho, Liang Zhang, 2022, Food Science and Human Wellness.

Antioxidants-rich ice cream containing herbal extracts and fructooligossaccharides: manufacture, functional and sensory properties.

M. A. D. do Carmo, Liang Zhang, D. Granato, 2019, Food chemistry.

Purple tea (Camellia sinensis var. assamica) as a potential functional beverage: From extraction of phenolic compounds to cell-based antioxidant/biological activities.

Liang Zhang, D. Granato, A. Sant’Ana, 2021, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Discovery of color compounds: Integrated multispectral omics on exploring critical colorant compounds of black tea infusion.

Liang Zhang, Piaopiao Long, Mengting Zhu, 2023, Food chemistry.

Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives.

Liang Zhang, Mingchun Wen, Zisheng Han, 2023, Comprehensive reviews in food science and food safety.

Extraction effects of eight deep eutectic solvents on dianhong black tea: From chemical composition analysis to antioxidant and α-glucosidase inhibitory assessments

Zongde Jiang, Mingchun Wen, Mengting Zhu, 2024, Food Bioscience.

Revealing the variances in color formation and bioactivities of seven catechin monomers throughout the enzymatic reaction by colorimetric and mass spectrometry.

Mingchun Wen, Zisheng Han, Mengting Zhu, 2024, Food research international.

LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea.

Chi-Tang Ho, Liang Zhang, Haiwei Zhang, 2021, Food chemistry.

Developed metabolomics approach reveals the non-volatile color-contributing metabolites during Keemun congou black tea processing.

Wei Hu, Piaopiao Long, Mingchun Wen, 2024, Food chemistry.

The Effects of Food Nutrients and Bioactive Compounds on the Gut Microbiota: A Comprehensive Review

Mingchun Wen, Chunyin Qin, Liang Zhang, 2024, Foods.