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 · 145 citations

White Tea, Fresh White Tea, Flavoromics +5

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 · 100 citations

Food Chemistry, Dark Tea, Flavoromics +5

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 · 43 citations · Full text

Effects of pile-fermentation on the aroma quality of dark tea from a single large-leaf tea variety by GC × GC-QTOFMS and electronic nose

Shuai Wen, Ronggang Jiang, Ran An et al. · Food Research International · 2023 · 40 citations

Electronic Nose, Aroma Quality, Dark Tea

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 · 27 citations · Full text

Ethanol Metabolism, Six Types, Oxidative Stress +18