Yuqing Cui

Two new alkaloidal glycosides from the root bark of Ailanthus altissima

W. Wang, J-Y Wang, Y. Cui, 2007, Journal of Asian natural products research.

Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing.

Liang Zhang, Caixia Dong, Mingchun Wen, 2021, Food research international.

Identification of low-molecular-weight color contributors of black tea infusion by metabolomics analysis based on UV-visible spectroscopy and mass spectrometry.

Liang Zhang, Mingchun Wen, Zisheng Han, 2022, Food chemistry.

The inhibition effects of chlorogenic acid on the formation of colored oxidation products of (-)-epigallocatechin gallate under enzymatic oxidation.

Liang Zhang, L. Lian, Zisheng Han, 2023, Food chemistry.

Free, soluble conjugated and insoluble bonded phenolic acids in Keemun black tea: From UPLC-QQQ-MS/MS method development to chemical shifts monitoring during processing.

D. Granato, Mingchun Wen, Zisheng Han, 2022, Food research international.

Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation.

Chi-Tang Ho, Liang Zhang, X. Wan, 2021, Food chemistry.