Bingsong Ma

Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea

Binxing Zhou, Zihao Wang, Peng Yin et al. · Food Chemistry · 2021 · 74 citations

Food Chemistry, White Tea, Biochemistry +10

Comparative analysis of chemical constituents and antioxidant activity in tea-leaves microbial fermentation of seven tea-derived fungi from ripened Pu-erh tea

Zihao Wang, Chengqin Zheng, Cunqiang Ma et al. · LWT · 2021 · 47 citations

Chemical Constituents, Food Fermentation, Tea-derived Fungi +5

Impact of harvest season on bioactive compounds, amino acids and in vitro antioxidant capacity of white tea through multivariate statistical analysis

Bingsong Ma, Jiacai Wang, Binxing Zhou et al. · LWT · 2022 · 47 citations · Full text

Nutrition, Engineering, Amino Acids +17

Interrelation analysis between phenolic compounds and in vitro antioxidant activities in Pu-erh tea

Bingsong Ma, Jiacai Wang, Chengcheng Xu et al. · LWT · 2022 · 44 citations · Full text

Food Chemistry, Hsa Assays, Vitro Antioxidant Activities +15

3-Methylxanthine production through biodegradation of theobromine by Aspergillus sydowii PT-2

Binxing Zhou, Cunqiang Ma, Chengqin Zheng et al. · BMC Microbiology · 2020 · 41 citations · Full text