Jiayi Zhu

发表

Non-targeted metabolomics and electronic tongue analysis reveal the effect of rolling time on the sensory quality and nonvolatile metabolites of congou black tea

Shimin Wu, Haibo Yuan, Yongwen Jiang, 2022, LWT.

Characterization of the key differential volatile components in different grades of Dianhong Congou tea infusions by the combination of sensory evaluation, comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, and odor activity value

Zhengquan Liu, Haibo Yuan, Yongwen Jiang, 2022, LWT.

Effects of Fermentation Temperature and Time on the Color Attributes and Tea Pigments of Yunnan Congou Black Tea

Jinjin Wang, Haibo Yuan, Yongwen Jiang, 2022, Foods.

Characterization of the key aroma compounds in black teas with different aroma types by using gas chromatography electronic nose, gas chromatography-ion mobility spectrometry, and odor activity value analysis

Hongkai Zhu, Haibo Yuan, Yongwen Jiang, 2022, LWT.

Characterization of N,O-heterocycles in green tea during the drying process and unraveling the formation mechanism

Jinjin Wang, Haibo Yuan, Yongwen Jiang, 2022, Food Control.

Rapid and real-time detection of moisture in black tea during withering using micro-near-infrared spectroscopy

Hongkai Zhu, Jinjin Wang, Haibo Yuan, 2022, LWT.

Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics

Haibo Yuan, Yongwen Jiang, Yujie Wang, 2023, Frontiers in Nutrition.

Effect of geographical origins and pile-fermentation on the multi-element profiles of ripen Pu-erh tea revealed by comprehensive elemental fingerprinting

Haibo Yuan, Yongwen Jiang, Jia Li, 2023, Food Control.

Characterization of Gardenia tea based on aroma profiles using GC-E-Nose, GC-O-MS and GC × GC-TOFMS combined with chemometrics

Haibo Yuan, Yongwen Jiang, Yanqin Yang, 2023, Beverage Plant Research.

Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC-MS, and GC × GC-TOFMS.

Haibo Yuan, Yongwen Jiang, Yanqin Yang, 2024, Food research international.

Uncovering the Dynamic Alterations of Volatile Components in Sweet and Floral Aroma Black Tea during Processing

Zhongwen Xie, Haibo Yuan, Yongwen Jiang, 2024, Foods.

Understanding the dynamic changes of volatile and non-volatile metabolites in black tea during processing by integrated volatolomics and UHPLC-HRMS analysis.

Haibo Yuan, Yongwen Jiang, Yanqin Yang, 2023, Food chemistry.

Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing.

Haibo Yuan, Yongwen Jiang, Yanqin Yang, 2023, Food chemistry.