Xingfei Lai

HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process

Wenji Zhang, Junxi Cao, Zhigang Li et al. · Food Chemistry · 2021 · 100 citations

Food Chemistry, Dark Tea, Flavoromics +5

Aged Oolong Tea Reduces High-Fat Diet-Induced Fat Accumulation and Dyslipidemia by Regulating the AMPK/ACC Signaling Pathway

Erdong Yuan, Xuefei Duan, Limin Xiang et al. · Nutrients · 2018 · 85 citations · Full text

Six types of tea reduce high-fat-diet-induced fat accumulation in mice by increasing lipid metabolism and suppressing inflammation

Chen Liu, Yuntong Guo, Lingli Sun et al. · Food & Function · 2019 · 80 citations

Properties of ACE inhibitory peptide prepared from protein in green tea residue and evaluation of its anti-hypertensive activity

Xingfei Lai, Shunshun Pan, Wenji Zhang et al. · Process Biochemistry · 2020 · 51 citations

Food Chemistry, Anti-hypertensive Activity, Biochemistry +8

Effects of fermentation duration on the flavour quality of large leaf black tea based on metabolomics

Haiyu Dong, Yonghui Li, Xingfei Lai et al. · Food Chemistry · 2024 · 47 citations

Food Fermentation, Fermentation Duration, Medicine +8