Yong‐Quan Xu

Quantitative analyses of the bitterness and astringency of catechins from green tea

Yong‐Quan Xu, Ying-Na Zhang, Jianxin Chen et al. · Food Chemistry · 2018 · 268 citations

Food Chemistry, Tannin, Phytochemistry +4

Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies

Jian‐Hui Ye, Ying Ye, Jun‐Feng Yin et al. · Trends in Food Science & Technology · 2022 · 244 citations

Food Chemistry, Tea Leaves, Formation Mechanism +2

Improving the sweet aftertaste of green tea infusion with tannase

Ying-Na Zhang, Jun‐Feng Yin, Jianxin Chen et al. · Food Chemistry · 2015 · 174 citations

Food Chemistry, Green Tea Infusion, Tannin

Improving the taste of autumn green tea with tannase

Qing-Qing Cao, Chun Zou, Yanhong Zhang et al. · Food Chemistry · 2018 · 146 citations · Full text

Food Chemistry, Autumn Green Tea, Tannin +2

Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process

Qin Li, Youlan Jin, Ronggang Jiang et al. · Food Chemistry · 2020 · 139 citations

Food Chemistry, Dynamic Changes, Chemical Composition +6