Fang Wang

Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods

Jieqiong Wang, Yanqing Fu, Fang Wang et al. · Food Chemistry · 2022 · 124 citations

Agriculture, Food Science, Food Analysis +16

Zijuan tea- based kombucha: Physicochemical, sensorial, and antioxidant profile

Chun Zou, Ruyi Li, Jianxin Chen et al. · Food Chemistry · 2021 · 116 citations

Agriculture, Food Science, Pharmaceutical Analysis +14

Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas

Yong‐Quan Xu, Chun Zou, Ying Gao et al. · Food Chemistry · 2016 · 105 citations

Agriculture, Food Science, Food Analysis +12

Selenium Supplementation for Prevention of Colorectal Adenomas and Risk of Associated Type 2 Diabetes

Patricia A. Thompson, Erin L. Ashbeck, Denise J. Roe et al. · JNCI Journal of the National Cancer Institute · 2016 · 98 citations · Full text

Medicine, Oncology, Pharmacology +12

Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times

Panpan Liu, Jun‐Feng Yin, Gensheng Chen et al. · Journal of Food Science and Technology · 2018 · 94 citations · Full text

Agriculture, Food Science, Food Analysis +14