Zeyi Ai

Effect of different drying methods on the sensory quality and chemical components of black tea

Fengfeng Qu, Xiaojing Zhu, Zeyi Ai et al. · LWT · 2018 · 192 citations

Food Chemistry, Food Analysis, Black Tea +5

Chlorophyll Metabolism in Postharvest Tea (<i>Camellia sinensis</i> L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments

Xinlei Yu, Shuai Hu, Chang He et al. · Journal of Agricultural and Food Chemistry · 2019 · 101 citations

Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake

Shuyuan Liu, Zeyi Ai, Fengfeng Qu et al. · Food Chemistry · 2017 · 84 citations

Food Chemistry, Food Bioactive Compound, Intestinal Glucose +7

Impact of light irradiation on black tea quality during withering

Zeyi Ai, Beibei Zhang, Yuqiong Chen et al. · Journal of Food Science and Technology · 2017 · 51 citations · Full text

Light Irradiation, Radiation Application, Uv-c Irradiation

Inhibition of the facilitative sugar transporters (GLUTs) by tea extracts and catechins

Dejiang Ni, Zeyi Ai, Diana Mūnoz Sandoval et al. · The FASEB Journal · 2020 · 51 citations · Full text