Zhaoxiang Lai

HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process

Wenji Zhang, Junxi Cao, Zhigang Li et al. · Food Chemistry · 2021 · 100 citations

Food Chemistry, Dark Tea, Flavoromics +5

Tea and its components reduce the production of uric acid by inhibiting xanthine oxidase

Dan Wu, Ruohong Chen, Wenji Zhang et al. · Food & Nutrition Research · 2022 · 43 citations · Full text

Metabolomics reveals the effects of different storage times on the acidity quality and metabolites of large-leaf black tea

Suwan Zhang, Qiuhua Li, Shuai Wen et al. · Food Chemistry · 2023 · 30 citations

Food Chemistry, Biochemistry, Medicine +10

Six Types of Tea Reduce Acute Alcoholism in Mice by Enhancing Ethanol Metabolism, Suppressing Oxidative Stress and Inflammation

Xingfei Lai, Xinrong Wang, Shuai Wen et al. · Frontiers in Nutrition · 2022 · 27 citations · Full text

Ethanol Metabolism, Six Types, Oxidative Stress +18

Metabolome and Microbiome Analysis to Study the Flavor of Summer Black Tea Improved by Stuck Fermentation

Lianghua Wen, Lingli Sun, Ruohong Chen et al. · Foods · 2023 · 23 citations · Full text