| Chlorophyll Metabolism in Postharvest Tea (Camellia sinensis L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under … X Yu, S Hu, C He, J Zhou, F Qu, Z Ai, Y Chen, D Ni Journal of agricultural and food chemistry 67 (38), 10624-10636, 2019 | 97 | 2019 |
| Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea S Hu, C He, Y Li, Z Yu, Y Chen, Y Wang, D Ni Food Research International 147, 110472, 2021 | 65 | 2021 |
| Nonvolatile metabolism in postharvest tea (Camellia sinensis L.) leaves: Effects of different withering treatments on nonvolatile metabolites, gene expression levels, and … X Yu, Y Li, C He, J Zhou, Y Chen, Z Yu, P Wang, D Ni Food chemistry 327, 126992, 2020 | 62 | 2020 |
| Effects of red-light withering on the taste of black tea as revealed by non-targeted metabolomics and transcriptomics analysis Y Li, C He, X Yu, J Zhou, W Ran, Y Chen, D Ni LWT 147, 111620, 2021 | 57 | 2021 |
| Withering degree affects flavor and biological activity of black tea: A non-targeted metabolomics approach J Zhou, X Yu, C He, A Qiu, Y Li, Q Shu, Y Chen, D Ni LWT 130, 109535, 2020 | 54 | 2020 |
| Study on improving aroma quality of summer-autumn black tea by red-light irradiation during withering Y Li, C He, X Yu, J Zhou, B Ntezimana, Z Yu, Y Chen, D Ni LWT 154, 112597, 2022 | 50 | 2022 |
| Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea Y Li, W Ran, C He, J Zhou, Y Chen, Z Yu, D Ni Food chemistry: X 14, 100289, 2022 | 46 | 2022 |
| Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism Y Li, J Hao, J Zhou, C He, Z Yu, S Chen, Y Chen, D Ni Lwt 166, 113753, 2022 | 34 | 2022 |
| The formation of aroma quality of dark tea during pile-fermentation based on multi-omics S Hu, C He, Y Li, Z Yu, Y Chen, Y Wang, D Ni Lwt 147, 111491, 2021 | 34 | 2021 |
| Different withering times affect sensory qualities, chemical components, and nutritional characteristics of black tea B Ntezimana, Y Li, C He, X Yu, J Zhou, Y Chen, Z Yu, D Ni Foods 10 (11), 2627, 2021 | 28 | 2021 |
| Study on the suitability of tea cultivars for processing oolong tea from the perspective of aroma based on olfactory sensory, electronic nose, and GC-MS data correlation analysis C He, Y Li, J Zhou, X Yu, D Zhang, Y Chen, D Ni, Z Yu Foods 11 (18), 2880, 2022 | 25 | 2022 |
| Comparison of the Effects of Green and Black Tea Extracts on Na+/K+‐ATPase Activity in Intestine of Type 1 and Type 2 Diabetic Mice F Qu, S Liu, C He, J Zhou, S Zhang, Z Ai, Y Chen, Z Yu, D Ni Molecular nutrition & food research 63 (17), 1801039, 2019 | 21 | 2019 |
| Characterizing and decoding the effects of different fermentation levels on key aroma substances of congou black tea by sensomics J Zhou, C He, M Qin, Q Luo, X Jiang, J Zhu, L Qiu, Z Yu, D Zhang, Y Chen, ... Journal of Agricultural and Food Chemistry 71 (40), 14706-14719, 2023 | 18 | 2023 |
| The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars C He, J Zhou, Y Li, B Ntezimana, J Zhu, X Wang, W Xu, X Wen, Y Chen, ... Food Chemistry: X 18, 100730, 2023 | 16 | 2023 |
| Effects of different spreading treatments on the formation of aroma quality in green tea X Yu, C He, Y Li, J Zhou, Y Chen, Z Yu, Y Wang, D Ni Beverage Plant Research 1 (1), 1-11, 2021 | 15 | 2021 |
| Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi X Qin, J Zhou, C He, L Qiu, D Zhang, Z Yu, Y Wang, D Ni, Y Chen Food Chemistry: X 19, 100809, 2023 | 14 | 2023 |
| Influence of exogenous calcium on the physiological, biochemical, phytochemical and ionic homeostasis of tea plants (Camellia sinensis (L.) O. Kuntze) subjected … J Luo, D Ni, C He, S Zhang, S Liu, Y Du, Y Chen Plant Growth Regulation 87, 455-465, 2019 | 13 | 2019 |
| Study on color, aroma, and taste formation mechanism of large-leaf yellow tea during an innovative manufacturing process Y Li, Q Luo, M Qin, W Xu, X Wang, J Zhou, C He, Y Chen, Z Yu, D Ni Food Chemistry 438, 138062, 2024 | 10 | 2024 |
| Effect of shaping methods on the quality of e-cha no. 10 green tea products. C Dong, C He, J Zhu, F Qu, M Ran, Z Ai, S Liu, Z Yu, S Zheng, D Ni | 5 | 2020 |