Fengfeng Qu

Characterization analysis of flavor compounds in green teas at different drying temperature

Baoyi Wang, Fengfeng Qu, Peiqiang Wang et al. · LWT · 2022 · 106 citations · Full text

Agriculture, Chemistry, Food Science +17

Transcriptional Analysis of Tea Plants (<i>Camellia sinensis</i>) in Response to Salicylic Acid Treatment

Nana Liu, Yueyue Wang, Kaiyuan Li et al. · Journal of Agricultural and Food Chemistry · 2023 · 45 citations

Life Sciences, Plant Biology, Plant Sciences +17

Effect of thermal process on the key aroma components of green tea with chestnut‐like aroma

Fengfeng Qu, Xiao‐Han Li, Peiqiang Wang et al. · Journal of the Science of Food and Agriculture · 2022 · 43 citations

Agriculture, Food Science, Plant Sciences +16

HS−SPME/GC−MS Reveals the Season Effects on Volatile Compounds of Green Tea in High−Latitude Region

Jie Wang, Xiaohan Li, Ying Wu et al. · Foods · 2022 · 34 citations · Full text

Natural Sciences, Chemistry, Food Science +17

Identification of aroma-active components in black teas produced by six Chinese tea cultivars in high-latitude region by GC–MS and GC–O analysis

Baoyi Wang, Huimin Chen, Fengfeng Qu et al. · European Food Research and Technology · 2021 · 33 citations

Agriculture, Food Science, Plant Sciences +10