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 · 92 citations

Food Chemistry, Biochemistry, Medicine +11

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 · 64 citations

Food Chemistry, Engineering, Flavor Quality +8

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 · 59 citations

Food Chemistry, Biochemistry, Medicine +9

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 · 50 citations

Black Tea Infusion, Color Compounds, Chemical Composition +6

Chemical, sensory and biological variations of black tea under different drying temperatures

Shengxiao Su, Piaopiao Long, Qing Zhang et al. · Food Chemistry · 2024 · 48 citations

Food Chemistry, Different Drying Temperatures, Biological Variations +1