Mengting Zhu

Effects of thermal processing on transformation of polyphenols and flavor quality

Zongde Jiang, Zisheng Han, Mengting Zhu et al. · Current Opinion in Food Science · 2023 · 64 citations

Food Chemistry, Engineering, Flavor Quality +8

Discovery of color compounds: Integrated multispectral omics on exploring critical colorant compounds of black tea infusion

Piaopiao Long, Yaxin Li, Zisheng Han et al. · Food Chemistry · 2023 · 50 citations

Black Tea Infusion, Color Compounds, Chemical Composition +6

Monitoring of pickled tea during processing: From LC-MS based metabolomics analysis to inhibitory activities on α-amylase and α-glycosidase

Mingchun Wen, Feng Zhou, Mengting Zhu et al. · Journal of Food Composition and Analysis · 2022 · 32 citations

Food Chemistry, Biochemistry, Medicine +10

LC-MS and GC–MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea

Xuyang Liu, Feng Zhou, Mingchun Wen et al. · Food Research International · 2024 · 30 citations

Food Chemistry, White Tea, Health Sciences +13

The Chemistry, Sensory Properties and Health Benefits of Aroma Compounds of Black Tea Produced by Camellia sinensis and Camellia assamica

Asma Parveen, Chunyin Qin, Feng Zhou et al. · Horticulturae · 2023 · 27 citations · Full text

Food Chemistry, Black Tea Produced, Polyphenolics +12