Linchi Niu

The Integration of Metabolomics, Electronic Tongue, and Chromatic Difference Reveals the Correlations between the Critical Compounds and Flavor Characteristics of Two Grades of High-Quality Dianhong Congou Black Tea

Jinjin Wang, Haibo Yuan, Jia Li, 2023, Metabolites.

Targeted quantitative metabolomic and flavor objective quantification technique reveal the impact mechanism of shaking on black tea quality and non-volatile metabolites.

Jinjin Wang, Haibo Yuan, Yongwen Jiang, 2024, Food chemistry.

Seasonal variation in non-volatile flavor substances of fresh tea leaves (Camellia sinensis) by integrated lipidomics and metabolomics using UHPLC-Q-Exactive mass spectrometry

Yongwen Jiang, Jia Li, Shan Zhang, 2022, Food Chemistry.