Bitterness quantification and simulated taste mechanism of theasinensin A from tea

Overview of attention for article published in Frontiers in Nutrition, May 2023

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UPLC-MS/MS and HS-SPME-GC–MS reveal the flavor profiles of two geographical indications woody vegetables: Staphylea bumalda and Staphylea holocarpa

Article in Food Chemistry X (September 2024)

LC-MS and GC–MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea

Article in Food Research International (July 2024)

Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black tea

Article in Food Chemistry X (January 2024)

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