Gensheng Chen

Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas

Yong‐Quan Xu, Chun Zou, Ying Gao et al. · Food Chemistry · 2016 · 104 citations

Food Chemistry, Brewing Water, Environmental Engineering +5

Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times

Panpan Liu, Jun‐Feng Yin, Gensheng Chen et al. · Journal of Food Science and Technology · 2018 · 93 citations · Full text

Food Chemistry, Food Fermentation, Oolong Tea +3

Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusion

Yuhong Chen, Yanhong Zhang, Gensheng Chen et al. · npj Science of Food · 2022 · 87 citations · Full text

Effect of chemical composition of black tea infusion on the color of milky tea

Ya-Lin Mao, Jieqiong Wang, Gensheng Chen et al. · Food Research International · 2020 · 48 citations

Food Chemistry, Milky Tea, Black Tea Infusion +1

A predictive model for astringency based on in vitro interactions between salivary proteins and (−)-Epigallocatechin gallate

Qingqing Ye, Gensheng Chen, Weichun Pan et al. · Food Chemistry · 2020 · 38 citations

Predictive Model, Salivary Proteins, Biochemistry +4