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 · 145 citations

White Tea, Fresh White Tea, Flavoromics +5

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

Jiang Shi, Chengying Ma, Dandan Qi et al. · BMC Plant Biology · 2015 · 127 citations · Full text

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 · 97 citations

Food Chemistry, Gas Chromatography–mass Spectrometry, Chemical Engineering +15

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 · 95 citations

Food Chemistry, Infrared Spectroscopy, Spectroscopy +5

Phenotypic, histological and proteomic analyses reveal multiple differences associated with chloroplast development in yellow and variegated variants from Camellia sinensis

Chengying Ma, Junxi Cao, Jianke Li et al. · Scientific Reports · 2016 · 41 citations · Full text