Chenghongwang Yang

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS

Yu Xiao, Yuxin Huang, Yulian Chen et al. · Current Research in Food Science · 2022 · 127 citations · Full text

Agriculture, Food Science, Food Analysis +16

Effects of solid-state fermentation with Bacillus subtilis LK-1 on the volatile profile, catechins composition and antioxidant activity of dark teas

Leike Xiao, Chenghongwang Yang, Xilu Zhang et al. · Food Chemistry X · 2023 · 30 citations · Full text

Agriculture, Food Science, Microbiology +17

UPLC–QQQ–MS/MS-based widely targeted metabolomic analysis, antioxidant and α-glucosidase inhibitory activities of mulberry leaves processed by solid-state fermentation

Yulian Chen, Chunming Liu, Fan Yang et al. · LWT · 2023 · 22 citations · Full text

Life Sciences, Food Science, Microbiology +16

Comparison of solid-state fermentation with different Bacillus species on the volatile organic compounds and non-volatile metabolites of dark teas

Chenghongwang Yang, Chi‐Tang Ho, Jinrong Ma et al. · Food Research International · 2025 · 21 citations

Agriculture, Food Science, Microbiology +17

Effects of Solid-State Fermentation with Bacillus Subtilis Lk-1 on the Volatile Profile, Catechins Composition and Antioxidant Activity of Dark Teas

Leike Xiao, Chenghongwang Yang, Xilu Zhang et al. · SSRN Electronic Journal · 2023 · 15 citations · Full text

Agriculture, Food Science, Microbiology +17