Jiang Shi

Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

Mengqi Wang, Wanjun Ma, Jiang Shi et al. · Food Research International · 2019 · 307 citations

Food Chemistry, Key Aroma Compounds, Health Sciences +12

Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing

Qincao Chen, Jiang Shi, Bing Mu et al. · Food Chemistry · 2020 · 181 citations

Biochemistry, Novel Interpretation, Medicine +10

Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies

Haipeng Lv, Yue Zhang, Jiang Shi et al. · Food Research International · 2016 · 134 citations

Food Chemistry, Chinese Dark Teas, Medicine +7

Transcriptional responses and flavor volatiles biosynthesis in methyl jasmonate-treated tea leaves

Jiang Shi, Chengying Ma, Dandan Qi et al. · BMC Plant Biology · 2015 · 127 citations · Full text

Impact of Various Microbial-Fermented Methods on the Chemical Profile of Dark Tea Using a Single Raw Tea Material

Jiang Shi, Wanjun Ma, Chuanpi Wang et al. · Journal of Agricultural and Food Chemistry · 2021 · 108 citations

Flavoromics, Metabolomic Profiling, Plant Metabolomics +22