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 · 122 citations

Food Chemistry, Amino Acids, Biochemistry +6

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 · 110 citations

Food Chemistry, Cooked Corn-like Aroma, Flavoromics +3

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 · 42 citations · Full text

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 · 36 citations · Full text

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 · 35 citations

Food Chemistry, Withered Tea Leaves, Health Sciences +6