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 · 200 citations

Agriculture, Food Science, Food Chemistry +15

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 · 105 citations

Life Sciences, Plant Biology, Plant Sciences +16

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

Fengfeng Qu, Xin Tong, Wen Feng et al. · LWT · 2019 · 92 citations

Agriculture, Food Science, Plant Sciences +16

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 · 85 citations

Life Sciences, Biochemistry, Food Science +15

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 · 26 citations · Full text

Life Sciences, Biochemistry, Pharmacology +15