Xueli Liao

Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering

Yulong Ye, Jingna Yan, Jilai Cui et al. · Journal of Food Composition and Analysis · 2017 · 128 citations

Life Sciences, Biochemistry, Food Science +10

Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar ‘Zhonghuang 1′

Xueli Liao, Jingna Yan, Bei Wang et al. · Food Research International · 2020 · 118 citations

Agriculture, Food Science, Plant Sciences +17

MYB43 in Oilseed Rape (Brassica napus) Positively Regulates Vascular Lignification, Plant Morphology and Yield Potential but Negatively Affects Resistance to Sclerotinia sclerotiorum

Jiayi Jiang, Xueli Liao, Xiaoyun Jin et al. · Genes · 2020 · 45 citations · Full text

Life Sciences, Plant Biology, Plant Sciences +17

Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry

Bei Wang, Qing Meng, Xiao Lin et al. · Food Science and Human Wellness · 2022 · 39 citations · Full text

Agriculture, Food Science, Food Analysis +16

Effects of withering on the main physical properties of withered tea leaves and the sensory quality of congou black tea

Yulong Ye, Chunwang Dong, Fan Luo et al. · Journal of Texture Studies · 2019 · 37 citations

Agriculture, Food Science, Plant Sciences +17