Wen Zhu

Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale

Huan Zhang, Jiajia Wang, Dandan Zhang et al. · Food Chemistry · 2020 · 57 citations

Post-fermentation Process, Dark Tea, Industrial Scale

Response of Tomato Fruit Quality Depends on Period of LED Supplementary Light

Shuya Wang, Ning Jin, Jin Li et al. · Frontiers in Nutrition · 2022 · 53 citations · Full text

Nutrition, Light Regulation, Carotenoid +14

Microbial community succession in the fermentation of Qingzhuan tea at various temperatures and their correlations with the quality formation

Shuang Wu, Wenfeng Wang, Wen Zhu et al. · International Journal of Food Microbiology · 2022 · 24 citations

Food Fermentation, Qingzhuan Tea, Microbial Ecology +7

Balancing Maillard reaction products formation and antioxidant activities for improved sensory quality and health benefit properties of pan baked buns

Yao Tang, Yuan Huang, Mengru Li et al. · Food Research International · 2024 · 15 citations

Improvements in the Appearance and Nutritional Quality of Tomato Fruits Resulting from Foliar Spraying with Silicon

Li Wang, Ning Jin, Yandong Xie et al. · Foods · 2024 · 13 citations · Full text