Bingsong Ma

发表

Region identification of Xinyang Maojian tea using UHPLC-Q-TOF/MS-based metabolomics coupled with multivariate statistical analyses.

Tao Xia, Guiyi Guo, Zihao Wang, 2021, Journal of food science.

3-Methylxanthine production through biodegradation of theobromine by Aspergillus sydowii PT-2

Tao Xia, Bingsong Ma, Cunqiang Ma, 2020, BMC Microbiology.

Impact of enzymatic fermentation on taste, chemical compositions and in vitro antioxidant activities in Chinese teas using E-tongue, HPLC and amino acid analyzer

Zihao Wang, Bingsong Ma, Cunqiang Ma, 2022, LWT.

Classification of Pu-erh ripened teas and their differences in chemical constituents and antioxidant capacity

Tao Xia, Bingsong Ma, Cunqiang Ma, 2022, LWT.

Comparative analysis of chemical constituents and antioxidant activity in tea-leaves microbial fermentation of seven tea-derived fungi from ripened Pu-erh tea

Tao Xia, Zihao Wang, Bingsong Ma, 2021 .

Impact of harvest season on bioactive compounds, amino acids and in vitro antioxidant capacity of white tea through multivariate statistical analysis

Youyi Huang, Zihao Wang, Bingsong Ma, 2022, LWT.

Investigation and dynamic changes of phenolic compounds during a new-type fermentation for ripened Pu-erh tea processing

Xuan Chen, Xinghui Li, Xuanyu Lv, 2023, LWT.

Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea.

Tao Xia, Peng Yin, Zihao Wang, 2021, Food chemistry.

Geographical origin identification of Chinese white teas, and their differences in tastes, chemical compositions and antioxidant activities among three production regions

Xuan Chen, Xinghui Li, Zihao Wang, 2022, Food chemistry: X.