Qiwei Wang

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.

Volatolomics-assisted characterization of the key odorants in green off-flavor black tea and their dynamic changes during processing

Haibo Yuan, Yongwen Jiang, Yanqin Yang, 2024, Food chemistry: X.

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.

Evaluation of the quality grade of Congou black tea by the fusion of GC-E-Nose, E-tongue, and E-eye

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