Youyi Huang

GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea

Xin Fang, Yanan Liu, Jingyi Xiao et al. · Food Chemistry · 2023 · 149 citations

Life Sciences, Biochemistry, Food Chemistry +16

Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea

Xin Fang, Wencan Xu, Guangxian Jiang et al. · Food Chemistry · 2023 · 94 citations

Agriculture, Chemical Engineering, Food Science +17

Appropriately raising fermentation temperature beneficial to the increase of antioxidant activity and gallic acid content in Eurotium cristatum-fermented loose tea

Yanni Yao, Mengyao Wu, Yingjie Huang et al. · LWT · 2017 · 66 citations

Agriculture, Biochemistry, Food Science +16

Effect of metal ions and pH on the emulsifying properties of polysaccharide conjugates prepared from low-grade green tea

Yu Han, Zhe Cheng, Yuntian Zhang et al. · Food Hydrocolloids · 2019 · 64 citations

Agriculture, Food Science, Pharmaceutics +14

Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale

Huan Zhang, Jiajia Wang, Dandan Zhang et al. · Food Chemistry · 2020 · 61 citations

Agriculture, Food Science, Aging +14