Yinhua Li

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

The Quality Control of Tea by Near-Infrared Reflectance (NIR) Spectroscopy and Chemometrics

Mingzhi Zhu, Beibei Wen, Hao Wu et al. · Journal of Spectroscopy · 2019 · 81 citations · Full text

Food Chemistry, Nir Spectroscopy, Engineering +15

<scp>l</scp>-Theanine regulates glucose, lipid, and protein metabolism <i>via</i> insulin and AMP-activated protein kinase signaling pathways

Ling Lin, Li Zeng, An Liu et al. · Food & Function · 2020 · 61 citations

Analysis of chemical components in oolong tea in relation to perceived quality

Kunbo Wang, Fang Liu, Zhonghua Liu et al. · International Journal of Food Science & Technology · 2010 · 56 citations

Food Chemistry, Volatile Compounds, Flavoromics +12

Anti-melanogenic effects of epigallocatechin-3-gallate (EGCG), epicatechin-3-gallate (ECG) and gallocatechin-3-gallate (GCG) via down-regulation of cAMP/CREB /MITF signaling pathway in B16F10 melanoma cells

Xiangna Zhang, Juan Li, Yinhua Li et al. · Fitoterapia · 2020 · 53 citations

Signal Transduction, Signaling Pathway, Cell Regulation +11