Yue‐Rong Liang

Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions

Yue‐Rong Liang, Jian‐Liang Lu, Lingyun Zhang et al. · Food Chemistry · 2002 · 263 citations

Food Chemistry, Tea Infusions, Chemical Composition +1

Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies

Jian‐Hui Ye, Ying Ye, Jun‐Feng Yin et al. · Trends in Food Science & Technology · 2022 · 244 citations

Food Chemistry, Tea Leaves, Formation Mechanism +2

Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment

Ci-Jie Hu, Da Li, Yixiao Ma et al. · Food Chemistry · 2018 · 149 citations

Formation Mechanism, Withering Treatment

Interactions of black and green tea polyphenols with whole milk

Jian‐Hui Ye, Fangyuan Fan, Xin‐Qing Xu et al. · Food Research International · 2013 · 142 citations

Food Chemistry, Food Bioactive Compound, Food Analysis +5

Differential behaviors of tea catechins under thermal processing: Formation of non-enzymatic oligomers

Fangyuan Fan, Meng Shi, Ying Nie et al. · Food Chemistry · 2015 · 139 citations

Food Chemistry, Engineering, Tea Catechins +7