Hongjie Zhou - Concepedia

Author

Hongjie Zhou

Yunnan Agricultural University ORCID

Also Known As

H J Zhou, Hong-Jie Zhou, Hong-jie Zhou, Hongjie ZHOU, Hongjie Zhou, Yali Li, Zhou Hongjie

121

Publications

1.7K

Citations

H-Index

104

Concepts

All Affiliations

Yunnan Agricultural University Tea Research Institute China Agricultural University The University of Western Australia

About

Hongjie Zhou is an author at Yunnan Agricultural University specializing in engineering, food chemistry, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	10	10	519
2	Medicine	7	7	403
3	Health Sciences	5	5	403
4	Natural Sciences	1	1	29
5	Public Health	1	1	42

Hongjie Zhou

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics Dan Su, Jiaojiao He, Yan-Zhu Zhou, Food Chemistry Food ChemistryKey Volatile CompoundsSensory ScienceKeemun Black TeaSensory Evaluation	2021	204
Computational Techniques and Shear Band Development for Cylindrical and Spherical Penetrometers in Strain-Softening Clay Hongjie Zhou, Mark Randolph International Journal of Geomechanics EngineeringStrain-softening ParametersComputational TechniquesMicromechanicsMechanical Engineering	2007	159
Synthesis of Magnetic Wood with Excellent and Tunable Electromagnetic Wave-Absorbing Properties by a Facile Vacuum/Pressure Impregnation Method Zhichao Lou, He Han, Ming Zhou, ACS Sustainable Chemistry & Engineering Materials ScienceMagnetismMagnetic PropertiesSynthetic Magnetic WoodEngineering	2017	128
Effects of Theabrownin from Pu‐erh Tea on the Metabolism of Serum Lipids in Rats: Mechanism of Action Jiashun Gong, Chunxiu Peng, Ting Chen, Journal of Food Science Lipid AnalysisNutritionLipid PeroxidationSerum LipidsMetabolic Syndrome	2010	119
Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea Xiujuan Deng, Ganghua Huang, Qing Tu, Food Chemistry Food ChemistryPu-erh TeaFood FermentationArtificial FermentationEvolution Analysis	2021	110
Determination and Comparison of γ-Aminobutyric Acid (GABA) Content in Pu-erh and Other Types of Chinese Tea Ming Zhao, Yan Ma, Zhenzhen Wei, Journal of Agricultural and Food Chemistry Chinese TeaPolyphenolicsFood ChemistryBioanalysisAnalytical Chemistry	2011	93
A High-Performance Liquid Chromatographic Method for Simultaneous Determination of 21 Free Amino Acids in Tea Ming Zhao, Yan Ma, Lei-li Dai, Food Analytical Methods Food ChemistryFree Amino AcidsBiochemistryGas ChromatographyMedicine	2012	68
Influence of different fermentation raw materials on pyrolyzates of Pu-erh tea theabrownin by Curie-point pyrolysis-gas chromatography–mass spectroscopy Chunxiu Peng, Jian Liu, Huarong Liu, International Journal of Biological Macromolecules Food ChemistryFood FermentationAnalytical PyrolysisAnalytical ChemistryMicrobiology	2012	63
Large deformation analysis of suction caisson installation in clay Hongjie Zhou, Mark Randolph Canadian Geotechnical Journal Rock SlideEngineeringRock SlopeMechanical EngineeringCaisson Wall	2006	60
Hypolipidemic, anti‐inflammatory, and anti‐atherosclerotic effects of tea before and after microbial fermentation Xiujuan Deng, Yan Hou, Hongjie Zhou, Food Science & Nutrition	2021	59

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