Zisheng Han

LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea

Zisheng Han, Mingchun Wen, Haiwei Zhang et al. · Food Chemistry · 2021 · 97 citations

Life Sciences, Biochemistry, Food Science +17

Effects of thermal processing on transformation of polyphenols and flavor quality

Zongde Jiang, Zisheng Han, Mengting Zhu et al. · Current Opinion in Food Science · 2023 · 74 citations

Agriculture, Biochemistry, Food Science +14

Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation

Mingchun Wen, Zisheng Han, Yuqing Cui et al. · Food Chemistry · 2021 · 62 citations

Agriculture, Chemistry, Food Science +16

Discovery of color compounds: Integrated multispectral omics on exploring critical colorant compounds of black tea infusion

Piaopiao Long, Yaxin Li, Zisheng Han et al. · Food Chemistry · 2023 · 55 citations

Agriculture, Biochemistry, Chemistry +17

Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics

Zongde Jiang, Zisheng Han, Mingchun Wen et al. · Food Science and Human Wellness · 2022 · 51 citations · Full text

Agriculture, Biochemistry, Food Science +17