Qianying Dai

Evaluation of astringent taste of green tea through mass spectrometry-based targeted metabolic profiling of polyphenols

Juhua Zhuang, Xinlong Dai, Mengqing Zhu et al. · Food Chemistry · 2019 · 177 citations

Life Sciences, Biochemistry, Food Science +16

Immobilization of β-glucosidase and its aroma-increasing effect on tea beverage

Erzheng Su, Tao Xia, Liping Gao et al. · Food and Bioproducts Processing · 2009 · 101 citations

Agriculture, Biotechnology, Food Science +14

Effects of dynamic and static withering technology on volatile and nonvolatile components of Keemun black tea using GC-MS and HPLC combined with chemometrics

Zhiwei Hou, Yujie Wang, Shanshan Xu et al. · LWT · 2020 · 83 citations

Agriculture, Chemistry, Food Science +15

In vitro antioxidant and immunostimulating activities of polysaccharides from Ginkgo biloba leaves

Qi Ren, Jing Chen, Yu Ding et al. · International Journal of Biological Macromolecules · 2018 · 74 citations

Life Sciences, Botany, Plant Sciences +13

Investigating volatile compounds’ contributions to the stale odour of green tea

Qianying Dai, Huozhu Jin, Jing Gao et al. · International Journal of Food Science & Technology · 2019 · 58 citations

Agriculture, Food Science, Food Analysis +16