Cunqiang 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.

Effect of particle size distribution on the microstructure, texture, and mechanical properties of Al–Mg–Si–Cu alloy

L. Zhuang, Xiaofeng Wang, M. Guo, 2018, International Journal of Minerals, Metallurgy, and Materials.

HPLC and high-throughput sequencing revealed higher tea-leaves quality, soil fertility and microbial community diversity in ancient tea plantations: compared with modern tea plantations

Guangrong Yang, D. Zhou, Cong‐ming Wang, 2022, BMC plant biology.

Microstructure, Texture, and Hardness Evolutions of Al-Mg-Si-Cu Alloy during Annealing Treatment

Yonggang Wang, Xiaofeng Wang, P. Ma, 2019, Journal of Wuhan University of Technology-Mater. Sci. Ed..

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

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

Isolation, characterization and application of theophylline-degrading Aspergillus fungi

Tao Xia, Xiaohong Li, Tingting Wu, 2019, Microbial Cell Factories.

HPLC and high-throughput sequencing revealed higher tea-leaves quality, soil fertility and microbial community diversity in ancient tea plantations: compared with modern tea plantations

Guangrong Yang, D. Zhou, Cong‐ming Wang, 2022, BMC Plant Biology.

Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis.

Tao Xia, Xiaohong Li, Cunqiang Ma, 2021, Food chemistry.

Classification of raw Pu-erh teas with different storage time based on characteristic compounds and effect of storage environment

Tingting Wu, Tao Xia, Cunqiang Ma, 2020 .

Correlation analysis between filamentous fungi and chemical compositions in a pu‐erh type tea after a long‐term storage

Tao Xia, Xiaoying Ren, Cunqiang Ma, 2020, Food science & nutrition.

LC-MS/MS-based metabolomic analysis of caffeine-degrading fungus Aspergillus sydowii during tea fermentation.

Tao Xia, Xiaohong Li, Xiaoying Ren, 2020, Journal of food science.

Production of theophylline via aerobic fermentation of pu-erh tea using tea-derived fungi

Tao Xia, Xiaohong Li, Xiaoying Ren, 2019, BMC Microbiology.

Investigation of B-atp6-orfH79 distributing in Chinese populations of Oryza rufipogon and analysis of its chimeric structure

Zi-ling Zhao, Shuying Chen, Cunqiang Ma, 2023, BMC Plant Biology.

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.

GC-MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea.

Yanan Liu, Jingyi Xiao, Cunqiang Ma, 2023, Food chemistry.

Oxidation behavior of pack-cemented Mo-W-Si-B coatings at 1200 and 1650 °C

Qimin Wang, Guidi Chen, Cunqiang Ma, 2022, Surface and Coatings Technology.

Microstructures and properties of asymmetrical rolled 7050 al alloy plate with bending behavior optimization

L. Zhuang, Ji-shan Zhang, L. Hou, 2016 .

Mechanical Properties and Microstructures of 5052 Al Alloy Processed by Asymmetric Cryorolling

L. Zhuang, L. Hou, H. Cui, 2016 .

Effect of Solution Heating Rate on Quasi-static and Dynamic Mechanical Properties of Al-Mg-Si-Cu Alloy

C. Xie, Yonggang Wang, Xiaofeng Wang, 2019, Journal of Materials Engineering and Performance.

Effect of deformation routes on the microstructures and mechanical properties of the asymmetrical rolled 7050 Aluminum alloy plates

L. Zhuang, Ji-shan Zhang, L. Hou, 2018, Materials Science and Engineering: A.

Influence of thickness reduction per pass on strain, microstructures and mechanical properties of 7050 Al alloy sheet processed by asymmetric rolling

L. Zhuang, Ji-shan Zhang, L. Hou, 2016 .

Widely targeted metabolomics and HPLC analysis elaborated the quality formation of Yunnan pickled tea during the whole process at an industrial scale.

Yan Hou, Siqi Huang, R. Xiao, 2023, Food chemistry.

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 .

Biodegradation of caffeine by whole cells of tea-derived fungi Aspergillus sydowii, Aspergillus niger and optimization for caffeine degradation

Tao Xia, Hongzheng Wang, Cunqiang Ma, 2018, BMC Microbiology.

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.

Biodegradation of caffeine by whole cells of tea-derived fungi Aspergillus sydowii, Aspergillus niger and optimization for caffeine degradation

Tao Xia, Hongzheng Wang, Cunqiang Ma, 2018, BMC Microbiology.

Strain Analysis during the Symmetric and Asymmetric Rolling of 7075 Al Alloy Sheets

L. Zhuang, L. Hou, J. Zhang, 2015 .

Interrelation analysis between phenolic compounds and in vitro antioxidant activities in Pu-erh tea

Cunqiang Ma, Chengcheng Xu, Jiacai Wang, 2022, LWT.

Experimental and Numerical Investigations of the Plastic Deformation during Multi-Pass Asymmetric and Symmetric Rolling of High-Strength Aluminum Alloys

L. Zhuang, L. Hou, Cunqiang Ma, 2014 .

Microbial community succession in the fermentation of Qingzhuan tea at various temperatures and their correlations with the quality formation.

Jingyi Xiao, Yueyue Wang, Yaoyao Ning, 2022, International journal of food microbiology.

Application of Aspergillus sydowii NRRL250 to Degrade Caffeine in Pu-erh Tea

Tao Xia, Xiaohong Li, Cunqiang Ma, 2018 .

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.