Cunqiang Ma

GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea

Xin Fang, Yanan Liu, Jingyi Xiao et al. · Food Chemistry · 2023 · 128 citations

Food Chemistry, Biochemistry, Flavoromics +13

Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea

Binxing Zhou, Zihao Wang, Peng Yin et al. · Food Chemistry · 2021 · 74 citations

Food Chemistry, White Tea, Biochemistry +10

Biodegradation of caffeine by whole cells of tea-derived fungi Aspergillus sydowii, Aspergillus niger and optimization for caffeine degradation

Binxing Zhou, Cunqiang Ma, Hongzhen Wang et al. · BMC Microbiology · 2018 · 71 citations · Full text

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

LC–MS/MS‐based metabolomic analysis of caffeine‐degrading fungus <i>Aspergillus sydowii</i> during tea fermentation

Binxing Zhou, Cunqiang Ma, Ren Xiaoying et al. · Journal of Food Science · 2020 · 56 citations

Biosynthesis, Antifungal Agent, Biochemistry +13