About
Contact & Profiles
A5076733205
Research Areas
- Tea Polyphenols and Effects
- Phytochemicals and Antioxidant Activities
- Fermentation and Sensory Analysis
- Food composition and properties
- Sensory Analysis and Statistical Methods
- Food Quality and Safety Studies
- GABA and Rice Research
Anhui Agricultural University
2023-2025
10.1016/j.foodchem.2024.138620
article
EN
Food Chemistry
2024-02-21
Gamma-aminobutyric acid green tea (GAGT) is a with health benefits by special anaerobic process to increase the GABA content. However, effect of this processing on flavor during has been rarely reported. In study, GC-IMS was combined principal component analysis (PCA) clarify effects different times treatment volatile profiles in finished GAGT. GC-O-MS and quantitative descriptive (QDA) were used investigate characteristics GAGT infusion. The results showed that aroma abundance peaked at...
10.1016/j.lwt.2023.114630
article
EN
cc-by-nc-nd
LWT
2023-02-28
10.1016/j.fochx.2025.102497
article
EN
cc-by-nc-nd
Food Chemistry X
2025-04-01
10.1016/j.lwt.2024.116966
article
EN
cc-by-nc-nd
LWT
2024-10-01
10.1016/j.foodres.2024.115606
article
EN
Food Research International
2024-12-30
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