Concepedia

Author

Jingna Yan

Southwest UniversityORCID

Also Known As

Jingna Yan

17

Publications

575

Citations

11

H-Index

19

Concepts

All Affiliations

Southwest UniversityRutgers, The State University of New JerseyYibin UniversityXinyang Normal University
JY

About

Jingna Yan is an author at Southwest University specializing in health sciences, food chemistry, and flavoromics.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

4

4

291

2

Medicine

2

2

36

3

Engineering

1

1

25

4

Biochemistry

1

1

122

5

Chemistry

1

1

25

Jingna Yan

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11

Publications

556

Citations

11

H-Index

YearCitations

Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering

Yulong Ye, Jingna Yan, Jilai Cui,

Journal of Food Composition and Analysis

2017

122

Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar ‘Zhonghuang 1′

Xueli Liao, Jingna Yan, Bei Wang,

Food Research International

2020

110

Preparation and characterization of (−)-Epigallocatechin-3-gallate (EGCG)-loaded nanoparticles and their inhibitory effects on Human breast cancer MCF-7 cells

Liang Zeng, Jingna Yan, Liyong Luo,

Scientific Reports

2017

83

An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction

Jingna Yan, Huarong Tong

Comprehensive Reviews in Food Science and Food Safety

2022

64

Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry

Bei Wang, Qing Meng, Xiao Lin,

Food Science and Human Wellness

2022

36

Effects of Pu-erh tea aqueous extract (PTAE) on blood lipid metabolism enzymes

Liang Zeng, Jingna Yan, Liyong Luo,

Food & Function

2015

35

Effects of withering on the main physical properties of withered tea leaves and the sensory quality of congou black tea

Yulong Ye, Chunwang Dong, Fan Luo,

Journal of Texture Studies

2019

35

C N H O and mineral element stable isotope ratio analysis for authentication in tea

Honglin Liu, Yi-Tao Zeng, Jingna Yan,

Journal of Food Composition and Analysis

2020

25

Characterization of the key compounds responsible for the fermented soybean-like cup aroma of raw Pu-erh tea using instrumental and sensory methods

Jirui Kun, Qing Meng, Chia‐Cheng Wei,

LWT

2022

24

Characterizing relationship between chemicals and in vitro bioactivities of teas made by six typical processing methods using a single Camellia sinensis cultivar, Meizhan

Guanhua Xie, Jingna Yan, Anxia Lu,

Bioengineered

2021

11

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