Concepedia

Shihong Mao

SM

3

Publications

234

Citations

3

H-Index

2017

Active since

Affiliations

Southwest University(Current)

Xinyang Normal University

Shihong Mao is an author at Southwest University specializing in food chemistry, health sciences, and food quality.

ORCID

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Publications per year

2017–2019

3

Publications

3

Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering

Yulong Ye, Jingna Yan, Jilai Cui et al. · Journal of Food Composition and Analysis · 2017 · 122 citations

, , +6

Identification of key aromatic compounds in Congou black tea by partial least‐square regression with variable importance of projection scores and gas chromatography–mass spectrometry/gas chromatography–olfactometry

Shihong Mao, Changqi Lu, Meifeng Li et al. · Journal of the Science of Food and Agriculture · 2018 · 77 citations

Effects of withering on the main physical properties of withered tea leaves and the sensory quality of congou black tea

Yulong Ye, Chunwang Dong, Fan Luo et al. · Journal of Texture Studies · 2019 · 35 citations

, , +6

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