Jianliang Lu

Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment

Ci-Jie Hu, Da Li, Yixiao Ma et al. · Food Chemistry · 2018 · 149 citations

Formation Mechanism, Withering Treatment

Roasting process shaping the chemical profile of roasted green tea and the association with aroma features

Yumeng Zhu, Junjie Dong, Jing Jin et al. · Food Chemistry · 2021 · 91 citations

Food Chemistry, Green Chemistry, Aroma Features +2

A Short Synthesis of the Potent Antitumor Agent (±)-Hydroxymethylacylfulvene Using an Allenic Pauson-Khand Type Cycloaddition

Kay M. Brummond, Jianliang Lu · Journal of the American Chemical Society · 1999 · 86 citations

West Virginia University, Medicinal Chemistry, Pharmaceutical Science +15

Polyphenol oxidase dominates the conversions of flavonol glycosides in tea leaves

Xiaoyuan Guo, Yiqing Lv, Ying Ye et al. · Food Chemistry · 2020 · 79 citations

Food Chemistry, Biochemistry, Medicine +8

Screening the cultivar and processing factors based on the flavonoid profiles of dry teas using principal component analysis

Xin‐Qiang Zheng, Ying Nie, Ying Gao et al. · Journal of Food Composition and Analysis · 2017 · 75 citations

Food Chemistry, Dry Teas, Botany +7