Fengfeng Qu

Effect of different drying methods on the sensory quality and chemical components of black tea

Fengfeng Qu, Xiaojing Zhu, Zeyi Ai et al. · LWT · 2018 · 192 citations

Food Chemistry, Food Analysis, Black Tea +5

Chlorophyll Metabolism in Postharvest Tea (<i>Camellia sinensis</i> L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments

Xinlei Yu, Shuai Hu, Chang He et al. · Journal of Agricultural and Food Chemistry · 2019 · 101 citations

The new insight into the influence of fermentation temperature on quality and bioactivities of black tea

Fengfeng Qu, Zeng Wei-chao, Xin Tong et al. · LWT · 2019 · 90 citations

Food Chemistry, Food Fermentation, Fermentation Temperature +5

Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake

Shuyuan Liu, Zeyi Ai, Fengfeng Qu et al. · Food Chemistry · 2017 · 84 citations

Food Chemistry, Food Bioactive Compound, Intestinal Glucose +7

Effect of Stereochemical Configuration on the Transport and Metabolism of Catechins from Green Tea across Caco-2 Monolayers

Zeyi Ai, Shuyuan Liu, Fengfeng Qu et al. · Molecules · 2019 · 25 citations · Full text