Jianan Huang

Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer

Kunbo Wang, Fang Liu, Zhonghua Liu et al. · International Journal of Food Science & Technology · 2011 · 169 citations

Flavoromics, Food Analysis, Different Types +16

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

Fungal community succession and major components change during manufacturing process of Fu brick tea

Qin Li, Jianan Huang, Yongdi Li et al. · Scientific Reports · 2017 · 139 citations · Full text

Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process

Qin Li, Youlan Jin, Ronggang Jiang et al. · Food Chemistry · 2020 · 139 citations

Food Chemistry, Dynamic Changes, Chemical Composition +6

Biochemical Components Associated With Microbial Community Shift During the Pile-Fermentation of Primary Dark Tea

Qin Li, Shuo Chai, Yongdi Li et al. · Frontiers in Microbiology · 2018 · 137 citations · Full text