Shimao Fang

Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea

Wenjing Huang, Shimao Fang, Jing Wang et al. · Food Chemistry · 2022 · 234 citations

Agriculture, Food Science, Food Analysis +15

Effects of roasting treatment on non‐volatile compounds and taste of green tea

Ajing Mao, Huan Su, Shimao Fang et al. · International Journal of Food Science & Technology · 2018 · 86 citations

Agriculture, Food Science, Food Analysis +14

Interaction between major catechins and umami amino acids in green tea based on electronic tongue technology

Zhongying Liu, Qiansong Ran, Qin Li et al. · Journal of Food Science · 2023 · 59 citations · Full text

Life Sciences, Biochemistry, Food Science +14

Geographical origin traceability of Keemun black tea based on its non‐volatile composition combined with chemometrics

Shimao Fang, Wenjing Huang, Yuming Wei et al. · Journal of the Science of Food and Agriculture · 2019 · 55 citations

Pharmacy, Food Science, Pharmaceutical Analysis +17

Identification of geographical origin of Keemun black tea based on its volatile composition coupled with multivariate statistical analyses

Shimao Fang, Jingming Ning, Wenjing Huang et al. · Journal of the Science of Food and Agriculture · 2019 · 51 citations

Agriculture, Food Science, Analytical Chemistry +16