Jilai Cui

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

Food Chemistry, Amino Acids, Biochemistry +6

Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process

Tsuyoshi Katsuno, Hisae Kasuga, Yumi Kusano et al. · Food Chemistry · 2013 · 85 citations · Full text

Food Chemistry, Biochemical Formation, Chemical Engineering +7

Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process

Jilai Cui, Xiaoting Zhai, Danyang Guo et al. · Journal of Agricultural and Food Chemistry · 2021 · 82 citations

Single‐cell transcriptome atlas reveals developmental trajectories and a novel metabolic pathway of catechin esters in tea leaves

Qiang Wang, Yi Wu, Anqi Peng et al. · Plant Biotechnology Journal · 2022 · 80 citations · Full text

Plant Physiology, Botany, Genetics +16

Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives

Jilai Cui, Tsuyoshi Katsuno, Kojiro Totsuka et al. · Journal of Agricultural and Food Chemistry · 2016 · 69 citations

Food Chemistry, Tea Processing, Their Unstable Derivatives +13