Junxi Cao

Study on the effects of rapid aging technology on the aroma quality of white tea using GC–MS combined with chemometrics: In comparison with natural aged and fresh white tea

Dandan Qi, Aiqing Miao, Junxi Cao et al. · Food Chemistry · 2018 · 154 citations

Agriculture, Food Science, Food Analysis +14

HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process

Wenji Zhang, Junxi Cao, Zhigang Li et al. · Food Chemistry · 2021 · 103 citations

Agriculture, Food Science, Plant Sciences +13

Tea and its components reduce the production of uric acid by inhibiting xanthine oxidase

Dan Wu, Ruohong Chen, Wenji Zhang et al. · Food & Nutrition Research · 2022 · 46 citations · Full text

Life Sciences, Biochemistry, Pharmacology +13

Six Types of Tea Reduce Acute Alcoholism in Mice by Enhancing Ethanol Metabolism, Suppressing Oxidative Stress and Inflammation

Xingfei Lai, Xinrong Wang, Shuai Wen et al. · Frontiers in Nutrition · 2022 · 29 citations · Full text

Veterinary Medicine, Pharmacology, Toxicology +17

Metabolome and Microbiome Analysis to Study the Flavor of Summer Black Tea Improved by Stuck Fermentation

Lianghua Wen, Lingli Sun, Ruohong Chen et al. · Foods · 2023 · 26 citations · Full text

Agriculture, Food Science, Microbiology +17