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 · 80 citations

Life Sciences, Biochemistry, Food Science +17

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 · 53 citations

Agriculture, Plant Biology, Plant Sciences +12

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 · 51 citations · Full text

Agriculture, Food Science, Nutritional Sciences +13

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

Bingsong Ma, Jiacai Wang, Chengcheng Xu et al. · LWT · 2022 · 48 citations · Full text

Agriculture, Botany, Food Science +16

Pile-fermentation mechanism of ripened Pu-erh tea: Omics approach, chemical variation and microbial effect

Cunqiang Ma, Bingsong Ma, Binxing Zhou et al. · Trends in Food Science & Technology · 2024 · 46 citations

Agriculture, Food Science, Plant Sciences +17