Jing-jing Wang

Dynamic Changes of Volatile Compounds during the Xinyang Maojian Green Tea Manufacturing at an Industrial Scale

H. Liu, Yao Zhu, Xiao Wang, 2022, Foods.

A critical review of key odorants in green tea: Identification and biochemical formation pathway

Yanwen Kong, M. Sun, Peng Yin, 2022, Trends in Food Science & Technology.

Effect and mechanism of exogenous selenium on selenium content and quality of fresh tea leaves

M. Sun, Peng Yin, Wei Liu, 2022, Notulae Botanicae Horti Agrobotanici Cluj-Napoca.

Effect of fermentation methods on the quality and in vitro antioxidant properties of Lycium barbarum and Polygonatum cyrtonema compound wine.

K. Thakur, Zhao‐Jun Wei, Jian-Guo Zhang, 2022, Food chemistry.

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.

Detection and quantification of flavoalkaloids in different tea cultivars and during tea processing using UPLC-TOF-MS/MS.

R. Gaur, Wei Wang, Xiao-Huan Liu, 2020, Food chemistry.

Toxicities and Synergistic Effects of Several Insecticides Against the Oriental Fruit Fly (Diptera: Tephritidae)

Jinjun Wang, W. Dou, Wei-Feng Liu, 2013, Journal of economic entomology.