Zisheng Han

发表

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

Zisheng Han, 2019 .

Polyphenols in foods: Classification, methods of identification, and nutritional aspects in human health.

Liang Zhang, D. Granato, Zisheng Han, 2021, Advances in food and nutrition research.

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.

Formation Mechanism of Di-N-ethyl-2-pyrrolidinone-Substituted Epigallocatechin Gallate during High-Temperature Roasting of Tea.

Chi-Tang Ho, Liang Zhang, X. Wan, 2023, Journal of agricultural and food chemistry.

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.

Food polyphenols and Maillard reaction: regulation effect and chemical mechanism.

Chi-Tang Ho, Liang Zhang, X. Wan, 2022, Critical reviews in food science and nutrition.

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.

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.

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 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.

The inhibition effects of chlorogenic acid on the formation of colored oxidation products of (-)-epigallocatechin gallate under enzymatic oxidation.

Liang Zhang, L. Lian, Zisheng Han, 2023, 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.

Effects of thermal processing on transformation of polyphenols and flavor quality

Liang Zhang, X. Wan, Mengting Zhu, 2023, Current Opinion in Food Science.

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.

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.

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.

The effects of tea plant age on the color, taste, and chemical characteristics of Yunnan Congou black tea by multi-spectral omics insight

Piaopiao Long, Zisheng Han, Daniel Granato, 2024, Food chemistry: X.

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.