Jiatong Wang

Impact of Various Microbial-Fermented Methods on the Chemical Profile of Dark Tea Using a Single Raw Tea Material.

Yue Zhang, Qun-hua Peng, Zhi Lin, 2021, Journal of agricultural and food chemistry.

Hypolipidaemic and antioxidant effects of various Chinese dark tea extracts obtained from the same raw material and their main chemical components.

Yue Zhang, Qun-hua Peng, Zhi Lin, 2021, Food chemistry.

Discrimination and Identification of Aroma Profiles and Characterized Odorants in Citrus Blend Black Tea with Different Citrus Species

Yue Zhang, Yin Zhu, Qun-hua Peng, 2020, Molecules.

Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach.

H. Lv, Yue Zhang, Yin Zhu, 2021, Food chemistry.

Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material.

Yin Zhu, Zhi Lin, Haipeng Lv, 2020, Food chemistry.

Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco 'Chachiensis' and Camellia sinensis 'Fudingdabai'.

Yue Zhang, Yin Zhu, Qun-hua Peng, 2022, Food chemistry.

Integrated proteomic and metabolomic analyses reveal the importance of aroma precursor accumulation and storage in methyl jasmonate-primed tea leaves

S. Baldermann, M. Schreiner, Qun-hua Peng, 2021, Horticulture Research.

Comprehensive analysis of carotenoids constituents in purple-coloured leaves and carotenoid-derived aroma differences after processing into green, black, and white tea

Jianyu Fu, S. Baldermann, Qun-hua Peng, 2022, LWT.