Jixin Zhang

Mechanism of aroma formation in white tea treated with solar withering

Yuming Wei, Li Zou, Caiyan Sheng, 2024, Food Research International.

Differences in the aroma quality of large-leaf yellow tea subjected to different roasting methods

Tiehan Li, Yuming Wei, Han Ke, 2024, LWT.

Contribution of tea stems to large-leaf yellow tea aroma.

Tiehan Li, Yuming Wei, Caiyan Sheng, 2024, Food chemistry.

Exploring the effect of different tea varieties on the quality of Lu’an Guapian tea based on metabolomics and molecular sensory science

Tiehan Li, Yuming Wei, Wanzhen Feng, 2024, Food chemistry: X.

Characterization of the key volatile compounds in Longjing tea (Camellia sinensis) with different aroma types at different steeping temperatures by GC‒MS and GC‒IMS

Zhiwei Hou, Tiehan Li, Yuming Wei, 2024, LWT.

The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis

Jixin Zhang, Jingming Ning, Yida Wu, 2024, Food chemistry: X.

Aroma formation mechanism by the drying step during Congou black tea processing: Analyses by HP-SPME and SAFE with GC-MS

Junyao Li, Rangjian Wang, Yuming Wei, 2024, LWT.