Yong‐Quan Xu - Concepedia

Author

Yong‐Quan Xu

Also Known As

Jun-Feng Yin, Xu Yong-Quan, Xu Yong-quan, Xu Yongquan, Yong-Quan Xu, Yong-quan XU, Yong-quan Xu, YongQuan Xu, Yongquan Xu, Yong‐Quan Xu

177

Publications

4.7K

Citations

H-Index

111

Concepts

All Affiliations

Tea Research Institute Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Zhejiang A & F University Zhejiang Gongshang University

About

Yong‐Quan Xu is an author at Tea Research Institute specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	22	26	1.2K
2	Engineering	18	22	656
3	Medicine	14	19	607
4	Natural Sciences	2	2	40
5	Allergy	1	1	50

Yong‐Quan Xu

Publications

4.4K

Citations

H-Index

Page 1

	Year	Citations
Quantitative analyses of the bitterness and astringency of catechins from green tea Yong‐Quan Xu, Ying-Na Zhang, Jianxin Chen, Food Chemistry Food ChemistryTanninPhytochemistryPhytochemicalQuantitative Analyses	2018	268
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies Jian‐Hui Ye, Ying Ye, Jun‐Feng Yin, Trends in Food Science & Technology Food ChemistryTea LeavesFormation MechanismPhytochemistryPhytochemical	2022	244
Improving the sweet aftertaste of green tea infusion with tannase Ying-Na Zhang, Jun‐Feng Yin, Jianxin Chen, Food Chemistry Food ChemistryGreen Tea InfusionTannin	2015	174
Improving the taste of autumn green tea with tannase Qing-Qing Cao, Chun Zou, Yanhong Zhang, Food Chemistry Food ChemistryAutumn Green TeaTanninHerbal MedicinePhytochemical	2018	146
Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process Qin Li, Youlan Jin, Ronggang Jiang, Food Chemistry Food ChemistryDynamic ChangesChemical CompositionFood AnalysisFood Processing	2020	139
Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods Jieqiong Wang, Yanqing Fu, Fang Wang, Food Chemistry Different Processing MethodsFood AnalysisGreen ChemistrySensory ScienceGreen Processing	2022	120
Improving the Effectiveness of (−)-Epigallocatechin Gallate (EGCG) against Rabbit Atherosclerosis by EGCG-Loaded Nanoparticles Prepared from Chitosan and Polyaspartic Acid Zhiyong Hong, Yong‐Quan Xu, Jun‐Feng Yin, Journal of Agricultural and Food Chemistry	2014	116
Zijuan tea- based kombucha: Physicochemical, sensorial, and antioxidant profile Chun Zou, Ruyi Li, Jianxin Chen, Food Chemistry Food ChemistryAntioxidant ProfileFood Bioactive CompoundPhytochemicalPharmacology	2021	112
Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire <i>Rougui</i> Wuyi Rock Tea (<i>Camellia sinensis</i>) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma Ping Yang, Mingguang Yu, Huanlu Song, Journal of Agricultural and Food Chemistry	2021	109
Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas Yong‐Quan Xu, Chun Zou, Ying Gao, Food Chemistry Food ChemistryBrewing WaterEnvironmental EngineeringChemical CompositionWater Quality	2016	104

Page 1