Xuchao Yin

Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process

Yuming Wei, Xuchao Yin, Huiting Wu et al. · Food Chemistry · 2022 · 76 citations

Food Chemistry, Camellia Sinensis L., Green Chemistry +2

Heterocyclic compounds formation in large-leaf yellow tea induced by the Maillard reaction at different roasting temperatures

Xuchao Yin, Yuming Wei, Tiehan Li et al. · LWT · 2023 · 50 citations · Full text

Nutrition, Amino Acids, Food Analysis +16

Evaluation of the effects of solar withering on nonvolatile compounds in white tea through metabolomics and transcriptomics

Li Zou, Shanshan Shen, Yuming Wei et al. · Food Research International · 2022 · 38 citations

White Tea, Biochemistry, Medicine +8

Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing

Yuming Wei, Xuchao Yin, Mengjie Zhao et al. · Food Chemistry · 2023 · 31 citations

Food Chemistry, Biochemistry, Medicine +8

Identification of the causes of aroma differences in white tea under different withering methods by targeted metabolomics

Huiting Wu, Caiyan Sheng, Mingxia Lu et al. · Food Bioscience · 2024 · 19 citations

White Tea, Biochemistry, Aroma Differences +10