Xingchang Ou

Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology

Huimin An, Xingchang Ou, Yangbo Zhang et al. · Food Chemistry · 2022 · 67 citations

Key Volatile Compounds, Jasmine Tea, Aroma Quality +1

Coadministration of epigallocatechin‐3‐gallate (EGCG) and caffeine in low dose ameliorates obesity and nonalcoholic fatty liver disease in obese rats

Zhe Yang, Mingzhi Zhu, Yang‐bo Zhang et al. · Phytotherapy Research · 2019 · 57 citations

Severe Nafld, Metabolic Disorder, Obese Rats +16

Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysis

Xuexue Zheng, Tengfei Hu, He Xie et al. · Food Chemistry · 2023 · 42 citations

Different Aroma Types, Flavoromics, Chemical Composition +3

Effects of pile-fermentation on the aroma quality of dark tea from a single large-leaf tea variety by GC × GC-QTOFMS and electronic nose

Shuai Wen, Ronggang Jiang, Ran An et al. · Food Research International · 2023 · 40 citations

Electronic Nose, Aroma Quality, Dark Tea

Characteristic volatiles of Fu brick tea formed primarily by extracellular enzymes during Aspergillus cristatus fermentation

Zhong Wang, Qifang Jin, Ronggang Jiang et al. · Food Research International · 2023 · 27 citations

Industrial Mycology, Extracellular Enzymes, Characteristic Volatiles +5