Bernard Ntezimana

Study on improving aroma quality of summer-autumn black tea by red-light irradiation during withering

Yu‐Chuan Li, Chang He, Xinlei Yu et al. · LWT · 2021 · 79 citations · Full text

Agriculture, Plant Biology, Plant Sciences +17

The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars

Chang He, Jingtao Zhou, Yu‐Chuan Li et al. · Food Chemistry X · 2023 · 50 citations · Full text

Agriculture, Food Science, Plant Sciences +17

Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea

Bernard Ntezimana, Yu‐Chuan Li, Chang He et al. · Foods · 2021 · 38 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16

Oxidation of tea polyphenols promotes chlorophyll degradation during black tea fermentation

Qianqian Luo, Zhang De, Jingtao Zhou et al. · Food Research International · 2024 · 31 citations

Life Sciences, Biochemistry, Plant Biology +11

Non-Targeted Metabolomics Reveals the Effects of Different Rolling Methods on Black Tea Quality

Shuya Yang, Sujan Pathak, Haiyan Tang et al. · Foods · 2024 · 13 citations · Full text

Agriculture, Food Science, Food Analysis +16