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Anhui Agricultural University

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Low-cost and dense fog-adapted monitoring for fermentation quality evaluation of black tea

FOOD RESEARCH INTERNATIONAL

IF8

2026-01-210

PRE

Sensoromic-based decoding of key aroma and exploration of perceptual interactions of binary aroma in sweet floral flavored black tea

基于传感组学的关键香气解析及二元香气在甜花香型红茶中的感知交互探究

Food Chemistry

IF9.8

2026-01-080

PRE

Volatile metabolomics reveals mechanisms of aroma enhancement in green tea via combination drying

挥发物组学揭示了通过组合干燥增强绿茶香气的作用机制

Food Chemistry: X

IF0

2025-08-060

Qimen An Tea with different storage years exhibits anti-obesity activity and differently modulates gut microbiota in a year-dependent manner

不同存储年限的祁门安茶具有抗肥胖活性，并且以年数依赖的方式对肠道微生物群产生不同的调节作用。

FOOD BIOSCIENCE

IF5.9

2025-03-010

PRE

In vitro bioactivity and metabolomics of green tea processed from raw materials of different

体外生物活性和不同原料制备的绿茶的代谢组学

Current Research in Food Science

IF7

2025-01-010

Contribution of tea stems to large-leaf yellow tea aroma

FOOD CHEMISTRY

IF9.8

2024-12-012

PRE

Changes in the key odorants of loose-leaf dark tea fermented by Eurotium cristatum during aging for one year: Focus on the stale aroma

FOOD RESEARCH INTERNATIONAL

IF8

2024-12-010

PRE

Exploring the effect of different tea varieties on the quality of Lu ' an Guapian tea based on metabolomics and molecular sensory science

FOOD CHEMISTRY-X

IF8.2

2024-10-018

OAAI

Revealing the differences in aroma of black tea under different drying methods based on GC-MS, GC-O

FOOD CHEMISTRY-X

IF8.2

2024-10-016

OAAI

Metabolomics and electronic-tongue analysis reveal differences in color and taste quality of large-leaf yellow tea under different roasting methods

FOOD CHEMISTRY-X

IF8.2

2024-10-010

OAAI

Aroma visualization: A cutting-edge sensor for evaluating the roasting quality of large-leaf yellow tea

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-09-010

OAAI

Tracing the geographic origin of CTC black tea based on colorimetric sensor array response to taste substances combined with chemometrics

基于比色传感器阵列对味觉物质响应结合化学计量学的CTC红茶地理来源溯源

FOOD CONTROL

IF6.3

2024-07-016

PRE

The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis

FOOD CHEMISTRY-X

IF8.2

2024-06-016

OAAI

Characterization of the key volatile compounds in longjing tea ( Camellia sinensis ) with different aroma types at different steeping temperatures by GC- MS and GC- IMS

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-05-0112

OAAI

E-nose and colorimetric sensor array combining homologous data fusion strategy discriminating the roasting degree of large-leaf yellow tea

FOOD CHEMISTRY-X

IF8.2

2024-03-016

OAAI

Investigation of the effect of over-fired drying on the taste and aroma of Lu'an Guapian tea using metabolomics and sensory histology techniques

FOOD CHEMISTRY

IF9.8

2024-03-0113

PRE

Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing

FOOD CHEMISTRY

IF9.8

2023-12-0114

PRE

Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum

使用Eurotium cristatum对发酵茶中真菌香气成分的Sensomics辅助表征

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-11-1414

PRE

Effects of different over-fired drying methods on the aroma of Lu'an Guapian tea

FOOD RESEARCH INTERNATIONAL

IF8

2023-11-0134

PRE

Formation of aroma characteristics driven by volatile components during long-term storage of An tea

FOOD CHEMISTRY

IF9.8

2023-06-0138

PRE

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