Zhonghua Liu

Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea

Qin Li, Yongdi Li, Yu Luo et al. · LWT · 2020 · 149 citations

Key Aroma Compounds, Biomanufacturing, Food Fermentation +5

Features of airway remodeling in different types of <scp>C</scp>hinese chronic rhinosinusitis are associated with inflammation patterns

L‐L. Shi, Luo Zhang, P‐P. Cao et al. · Allergy · 2012 · 134 citations · Full text

Pu-erh tea unique aroma: Volatile components, evaluation methods and metabolic mechanism of key odor-active compounds

Chao Wang, Juan Li, Xuejiao Wu et al. · Trends in Food Science & Technology · 2022 · 120 citations

Food Chemistry, Key Odor-active Compounds, Metabolic Mechanism +1

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS

Yu Xiao, Yuxin Huang, Yulian Chen et al. · Current Research in Food Science · 2022 · 112 citations · Full text

Fermented Camellia sinensis, Fu Zhuan Tea, regulates hyperlipidemia and transcription factors involved in lipid catabolism

FU Dong-he, Elizabeth P. Ryan, Jianan Huang et al. · Food Research International · 2011 · 93 citations

Metabolic Syndrome, Fu Zhuan Tea, Biochemistry +10