Yanqing Fu

Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods

Jieqiong Wang, Yanqing Fu, Fang Wang et al. · Food Chemistry · 2022 · 120 citations

Different Processing Methods, Food Analysis, Green Chemistry +9

Zijuan tea- based kombucha: Physicochemical, sensorial, and antioxidant profile

Chun Zou, Ruyi Li, Jianxin Chen et al. · Food Chemistry · 2021 · 112 citations

Food Chemistry, Antioxidant Profile, Food Bioactive Compound +3

Effect of baking on the flavor stability of green tea beverages

Yanqing Fu, Jieqiong Wang, Jianxin Chen et al. · Food Chemistry · 2020 · 93 citations · Full text

Green Tea Beverages, Green Chemistry, Food Engineering +5

Nontargeted screening of chemical contaminants and illegal additives in food based on liquid chromatography–high resolution mass spectrometry

Yanqing Fu, Chunxia Zhao, Xin Lu et al. · TrAC Trends in Analytical Chemistry · 2017 · 86 citations

Food Chemistry, Food Forensics, Health Sciences +10

Sensory and chemical characteristics of Tieguanyin oolong tea after roasting

Qing-Qing Cao, Yanqing Fu, Jieqiong Wang et al. · Food Chemistry X · 2021 · 71 citations · Full text