Chengying Ma

Study on the effects of rapid aging technology on the aroma quality of white tea using GC–MS combined with chemometrics: In comparison with natural aged and fresh white tea

Dandan Qi, Aiqing Miao, Junxi Cao et al. · Food Chemistry · 2018 · 154 citations

Agriculture, Food Science, Food Analysis +14

Transcriptional responses and flavor volatiles biosynthesis in methyl jasmonate-treated tea leaves

Jiang Shi, Chengying Ma, Dandan Qi et al. · BMC Plant Biology · 2015 · 130 citations · Full text

Life Sciences, Plant Biology, Plant Sciences +17

Rapid discrimination of quality grade of black tea based on near-infrared spectroscopy (NIRS), electronic nose (E-nose) and data fusion

Hongling Xia, Wei Chen, Die Hu et al. · Food Chemistry · 2023 · 110 citations

Agriculture, Food Science, Food Analysis +16

Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography–mass spectrometry combined with chemometrics

Chengying Ma, Junxing Li, Wei Chen et al. · Food Research International · 2018 · 99 citations

Agriculture, Food Science, Pharmaceutical Analysis +17

Identification of regioisomers of methylated kaempferol and quercetin by ultra high performance liquid chromatography quadrupole time-of-flight (UHPLC–QTOF) tandem mass spectrometry combined with diagnostic fragmentation pattern analysis

Chengying Ma, Haipeng Lv, Xinzhong Zhang et al. · Analytica Chimica Acta · 2013 · 41 citations

Natural Sciences, Chemistry, Pharmaceutical Analysis +16