Yue‐Rong Liang - Concepedia

Author

Yue‐Rong Liang

Also Known As

Anupam Dutta, Y R Liang, Y. Liang, Y. R. Liang, Y.R. Liang, YUTONG LIANG, Yingchi Liang, Yonghang Liang, Yue-Rong LIANG, Yue-Rong Liang

139

Publications

Citations

H-Index

Concepts

All Affiliations

Zhejiang University Tea Research Institute Ministry of Agriculture and Rural Affairs ZheJiang Academy of Agricultural Sciences

About

Yue‐Rong Liang is an author at Zhejiang University specializing in food chemistry, pharmacology, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	17	18	1.1K
2	Medicine	16	19	830
3	Engineering	11	12	717
4	Natural Sciences	6	6	212
5	Social Sciences	1	1	60

Yue‐Rong Liang

Publications

3.9K

Citations

H-Index

Page 1

	Year	Citations
Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions Yue‐Rong Liang, Jian‐Liang Lu, Lingyun Zhang, Food Chemistry Food ChemistryTea InfusionsChemical CompositionBlack Tea Quality	2002	263
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies Jian‐Hui Ye, Ying Ye, Jun‐Feng Yin, Trends in Food Science & Technology Food ChemistryTea LeavesFormation MechanismPhytochemistryPhytochemical	2022	244
Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment Ci-Jie Hu, Da Li, Yixiao Ma, Food Chemistry Formation MechanismWithering Treatment	2018	149
Interactions of black and green tea polyphenols with whole milk Jian‐Hui Ye, Fangyuan Fan, Xin‐Qing Xu, Food Research International Food ChemistryFood Bioactive CompoundFood AnalysisGreen ChemistryFood Technology	2013	142
Differential behaviors of tea catechins under thermal processing: Formation of non-enzymatic oligomers Fangyuan Fan, Meng Shi, Ying Nie, Food Chemistry Food ChemistryEngineeringTea CatechinsBiochemistryBiotechnology	2015	139
A study on chemical estimation of pu‐erh tea quality Yue‐Rong Liang, Lingyun Zhang, Jian‐Liang Lu Journal of the Science of Food and Agriculture EngineeringInfusion Colour DifferencesFlavoromicsChemical CompositionFood Analysis	2004	125
Impact of heating on chemical compositions of green tea liquor E.S. Kim, Yue‐Rong Liang, Ji-Qiang Jin, Food Chemistry Food ChemistryGreen ChemistryBeverage IndustryThermal ProcessingGreen Tea Liquor	2006	109
Expression of basic genes involved in tea polyphenol synthesis in relation to accumulation of catechins and total tea polyphenols George Edward Mamati, Yue‐Rong Liang, Jian‐Liang Lu Journal of the Science of Food and Agriculture Food ChemistryBiosynthesisGreen LeafBiochemistryMedicine	2005	99
Roasting process shaping the chemical profile of roasted green tea and the association with aroma features Yumeng Zhu, Junjie Dong, Jing Jin, Food Chemistry Food ChemistryGreen ChemistryAroma FeaturesChemical ProfileGreen Tea	2021	91
Effect of pH on cream particle formation and solids extraction yield of black tea Yue‐Rong Liang, Yuerong Xu Food Chemistry Food ChemistrySolvent ExtractionChemical EngineeringCream Particle FormationEngineering	2001	87

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