Mengqi Wang

Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

Mengqi Wang, Wanjun Ma, Jiang Shi et al. · Food Research International · 2019 · 330 citations

Agriculture, Food Science, Analytical Chemistry +16

Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material

Wanjun Ma, Yin Zhu, Jiang Shi et al. · Food Chemistry · 2020 · 105 citations

Agriculture, Food Science, Plant Sciences +15

Volatile components and key odorants of Chinese yellow tea (Camellia sinensis)

Yali Shi, Mengqi Wang, Zhan-Bo Dong et al. · LWT · 2021 · 77 citations

Agriculture, Food Science, Plant Sciences +17

Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas

Qincao Chen, Yin Zhu, Han Yan et al. · Molecules · 2020 · 73 citations · Full text

Agriculture, Food Science, Food Analysis +16

Significantly enhanced energy storage performance in Sm-doped 0.88NaNbO3-0.12Sr0·7Bi0·2TiO3 lead-free ceramics

Jinbo Wang, Huiqing Fan, Mengqi Wang et al. · Ceramics International · 2021 · 49 citations

Natural Sciences, Materials Engineering, Materials Science +11