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Cunqiang Ma

nanjing agricultural university

H指数:21

被引数:1,077

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Regulatory Mechanism of CsMYB1-CsMYB82/CsbHLH48‑CsCAD4 Model for Resistance Against Colletotrichum gloeosporioides in Camellia sinensis

茶树（Camellia sinensis）中CsMYB1-CsMYB82/CsbHLH48‑CsCAD4模型对胶孢炭疽菌（Colletotrichum gloeosporioides）抗性的调控机制

Plant Biotechnology Journal

IF10.5

2026-04-030

OAAI

Aluminium Alleviates Manganese Toxicity by Regulating the CsNRAMP5 Transporter in Tea Plant (Camellia sinensis)

铝通过调节茶树（Camellia sinensis）中CsNRAMP5转运蛋白缓解锰中毒

plant, cell & environment

IF0

2026-03-150

PRE

Eurotium amstelodami with bacterial assistance generated jinhua fungus aroma and enhanced hypoglycemic effect during compressed tea storage

米曲霉在细菌辅助下于压榨茶储存期间产生了金华霉菌香气并增强了降糖效果

Journal of Agriculture and Food Research

IF6.2

2025-11-200

OAAI

New insights into optimal storage conditions for raw Pu-erh tea: modulating post-fermentation flavor via microbial metabolism under controlled water activity

关于生普洱茶原料最佳存储条件的新见解：通过控制水分活度下微生物代谢来调控后发酵风味

Journal of Advanced Research

IF13

2025-11-050

OAAI

Co-critical golden-flower fungus (Eurotium repens) contributed to characteristic flavor formation of two Yunnan jinhua teas through jinhua formation during the storage

共生关键的金花真菌（Eurotium repens）通过在储存期间的金花形成过程，为两种云南金华茶的特征风味形成做出了贡献。

IF9.8

2025-07-010

PRE

Grade identification of ripened Pu-erh teas, and their differences of phenolic components, in vitro antioxidant capacity and hypoglycemic effect

陈化普洱茶的等级鉴定及其酚类成分、体外抗氧化能力和降血糖作用的差异

FOOD CHEMISTRY-X

IF8.2

2025-04-010

OAAI

Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage

FOOD CHEMISTRY-X

IF8.2

2025-01-010

OAAI

Revealing the formation of aged aroma in raw Pu-erh tea during the storage through comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and molecular docking

通过 comprehensive two-dimensional gas chromatography（ comprehensively二维气相色谱）耦合 time-of-flight mass spectrometry（飞行时间质谱）和 molecular docking（分子对接）揭示陈化香气在生普洱茶储存期间的生成。

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2025-01-010

OAAI

An integrative multi-omics approach reveals metabolic mechanism of flavonoids during anaerobic fermentation of de'ang pickled tea

FOOD CHEMISTRY-X

IF8.2

2024-12-010

OAAI

Pile-fermentation mechanism of ripened Pu-erh tea: Omics approach, chemical variation and microbial effect

成熟普洱茶的堆发酵机理: 组学方法，化学变异和微生物效应

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-04-016

PRE

Widely targeted metabolomics and HPLC analysis elaborated the quality formation of Yunnan pickled tea during the whole process at an industrial scale

IF9.8

2023-10-0115

PRE

GC-MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea

IF9.8

2023-06-0146

PRE

Investigation and dynamic changes of phenolic compounds during a new-type fermentation for ripened Pu-erh tea processing

新型成熟普洱茶发酵过程中酚类物质的动态变化及研究

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-04-016

OAAI

Investigation of B-atp6-orfH79 distributing in Chinese populations of Oryza rufipogon and analysis of its chimeric structure

BMC PLANT BIOLOGY

IF4.8

2023-02-073

OAAI

Microbial community succession in the fermentation of Qingzhuan tea at various temperatures and their correlations with the quality formation

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2022-12-0116

PRE

Geographical origin identification of Chinese white teas, and their differences in tastes, chemical compositions and antioxidant activities among three production regions

FOOD CHEMISTRY-X

IF8.2

2022-12-0117

OAAI

Impact of harvest season on bioactive compounds, amino acids and in vitro antioxidant capacity of white tea through multivariate statistical analysis

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-07-0129

OAAI

Impact of enzymatic fermentation on taste, chemical compositions and in vitro antioxidant activities in Chinese teas using E-tongue, HPLC and amino acid analyzer

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-06-0119

OAAI

HPLC and high-throughput sequencing revealed higher tea-leaves quality, soil fertility and microbial community diversity in ancient tea plantations: compared with modern tea plantations

BMC PLANT BIOLOGY

IF4.8

2022-05-1226

OAAI

Interrelation analysis between phenolic compounds and in vitro antioxidant activities in Pu-erh tea

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-03-0133

OAAI