Chengqin Zheng

Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis

Cunqiang Ma, Xiaohong Li, Chengqin Zheng et al. · Food Chemistry · 2021 · 58 citations

Industrial Mycology, Biosynthesis, Characteristic Components +6

Comparative analysis of chemical constituents and antioxidant activity in tea-leaves microbial fermentation of seven tea-derived fungi from ripened Pu-erh tea

Zihao Wang, Chengqin Zheng, Cunqiang Ma et al. · LWT · 2021 · 47 citations

Chemical Constituents, Food Fermentation, Tea-derived Fungi +5

3-Methylxanthine production through biodegradation of theobromine by Aspergillus sydowii PT-2

Binxing Zhou, Cunqiang Ma, Chengqin Zheng et al. · BMC Microbiology · 2020 · 41 citations · Full text

Correlation analysis between filamentous fungi and chemical compositions in a pu‐erh type tea after a long‐term storage

Binxing Zhou, Cunqiang Ma, Ren Xiaoying et al. · Food Science & Nutrition · 2020 · 35 citations · Full text

Region identification of Xinyang Maojian tea using UHPLC‐Q‐TOF/MS‐based metabolomics coupled with multivariate statistical analyses

Zihao Wang, Bingsong Ma, Cunqiang Ma et al. · Journal of Food Science · 2021 · 29 citations