Fang Wang

Quantitative analyses of the bitterness and astringency of catechins from green tea

Yong‐Quan Xu, Ying-Na Zhang, Jianxin Chen et al. · Food Chemistry · 2018 · 292 citations

Agriculture, Food Science, Plant Sciences +14

Designing chitosan-dextran sulfate nanoparticles using charge ratios

Yan Chen, Vellore J. Mohanraj, Fang Wang et al. · AAPS PharmSciTech · 2007 · 106 citations · Full text

Natural Sciences, Materials Engineering, Materials Science +13

Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusion

Yuhong Chen, Yanhong Zhang, Gensheng Chen et al. · npj Science of Food · 2022 · 101 citations · Full text

Agriculture, Food Science, Nutritional Sciences +14

Effect of baking on the flavor stability of green tea beverages

Yanqing Fu, Jieqiong Wang, Jianxin Chen et al. · Food Chemistry · 2020 · 97 citations · Full text

Agriculture, Food Science, Nutritional Sciences +12

Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions

Qing-Qing Cao, Fang Wang, Jieqiong Wang et al. · Food Chemistry · 2021 · 82 citations

Agriculture, Food Science, Food Chemistry +13