Xianchun Hu

发表

HPLC-DAD fingerprints combined with chemometric techniques for the authentication of plucking seasons of Laoshan green tea.

H. Gu, Zhi Liu, Tian-Qin Peng, 2020, Food chemistry.

Arbuscular Mycorrhiza Improves Leaf Food Quality of Tea Plants

K. Kuča, Qiangsheng Wu, De-jian Zhang, 2019, Notulae Botanicae Horti Agrobotanici Cluj-Napoca.

Geographical origin identification and chemical markers screening of Chinese green tea using two-dimensional fingerprints technique coupled with multivariate chemometric methods

Tian-Qin Peng, Weiqing Sun, Baomiao Ding, 2021, Food Control.

Adsorption of Tea Polyphenols using Microporous Starch: A Study of Kinetics, Equilibrium and Thermodynamics

Xianfeng Du, Xianchun Hu, Xianchun Hu, 2019, Molecules.

Mycorrhizas promote P acquisition of tea plants through changes in root morphology and P transporter gene expression

K. Kuča, Qiangsheng Wu, A. K. Srivastava, 2021 .

Effects of mycorrhizal fungi on plant growth, nutrient absorption and phytohormones levels in tea under shading condition

Yeyun Li, De-jian Zhang, Xianchun Hu, 2020, Notulae Botanicae Horti Agrobotanici Cluj-Napoca.

Dynamic Analysis of Physicochemical Properties and Polysaccharide Composition during the Pile-Fermentation of Post-Fermented Tea

Dewen Wu, Xueli Pan, Huawei Wu, 2022, Foods.

Comparative analysis of the chloroplast genomes of a novel albino tea “Huabai 1” and the traditional albino tea “Huangjinya”

Jian Zhang, Yougen Lou, Zhenjun Zhao, 2022, South African Journal of Botany.

Inhibitory Effect of Polypeptides Produced by Brevibacillus brevis on Ochratoxigenic Fungi in the Process of Pile-Fermentation of Post-Fermented Tea

Xinghui Li, Xueli Pan, Yougen Lou, 2022, Foods.

Ochratoxigenic fungi in post-fermented tea and inhibitory activities of Bacillus spp. from post-fermented tea on ochratoxigenic fungi

Xinghui Li, Yougen Lou, Huawei Wu, 2021 .