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Z

Zisheng Han

anhui agricultural university

19H指数
53论文数
1.1K被引数
收录论文 42
发表时间
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Phenolic Acids and Their Derivatives in Tea: Chemical Diversity, Processing Changes, Sensory Contributions, and Health Implications—A Comprehensive Review茶中的酚酸及其衍生物：化学多样性、加工变化、感官贡献和健康影响——综合评述
errComprehensive Reviews in Food Science and Food Safety
IF14.1
err2026-07-07
err0
PREAI
errChen Jiang; Jia-Ping Ke; Zekai Wang; Guoping Lai; Xuyang Liu; Zisheng Han; Liang Zhang; Chi-Tang Ho; Daniel Granato
err分享
err收藏
Highland barley polysaccharides promoted lactose intestinal fermentation in vitro: Unveiling the dynamic response of gut microbiota and polysaccharide structure青稞多糖促进体外乳糖肠道发酵：揭示肠道微生物和多糖结构的动态响应
errFood Research International
IF8
err2026-07-01
err0
PREAI
errWang, Jingyi; Wei, Jiaxin; Fu, Yuxuan; Wan, Qinfei; Zhou, Jiayi; Hu, Kai; Han, Zisheng
err分享
err收藏
Discovery and validation of markers for geographical origin authentication of Ceylon black tea using UHPLC-DAD-Q-TOF-MS利用UHPLC-DAD-Q-TOF-MS发现和验证斯里兰卡红茶地理来源鉴定的标志物
errFood Control
IF6.3
err2026-06-03
err0
PREAI
errMengya Zhang; Lu Li; Zisheng Han; Wen Li; Daxiang Li; Piaopiao Long; Liang Zhang
err分享
err收藏
Temperature-dependent regulation of benzeneacetaldehyde formation during black tea drying: Evidence from non-targeted metabolomics and an EGCG-modulated Maillard reaction model温度依赖性调控对红茶干燥过程中苯乙醛形成的影响：非靶向代谢组学和EGCG调控的梅拉德反应模型的证据
errFood Chemistry
IF9.8
err2026-05-01
err0
PREAI
errHan, Zisheng; Su, Shengxiao; Li, Wen; Jia, Tong; Long, Piaopiao; Ke, Jia-Ping; Ho, Chi-Tang; Zhang, Liang
err分享
err收藏
Formation of Phenylacetaldehyde from l-Phenylalanine Mediated by Enzymatic Oxidation of (−)-Epigallocatechin and (−)-Epigallocatechin Gallate during Black Tea Fermentation由(−)-表没食子儿茶素和(−)-表没食子儿茶素没食子酸酯酶促氧化介导的L-苯丙氨酸向苯乙醛的转化，发生在红茶发酵过程中。
errJournal of Agricultural and Food Chemistry
IF6.2
err2026-03-03
err0
PREAI
errGuoping Lai; Shan Jiang; Zisheng Han; Mingchun Wen; Jiaping Ke; Wenjuan Chen; Yinbing Cai; Chi-Tang Ho; Liang Zhang
err分享
err收藏
The interaction of milk protein and black tea aroma compounds: Selectivity; binding mechanism; and theaflavins’ effect牛奶蛋白与红茶香气化合物的相互作用：选择性；结合机制；以及茶黄素的影响
errFood Funct.
IF5.4
err2026-02-12
err0
PREAI
errWen Li; Mingchun Wen; Lu Li; Xuanrong Huang; Zekai Wang; Chi-Tang Ho; Piaopiao Long; Zisheng Han; Liang Zhang
err分享
err收藏
Exploration of color formation and critical colored components during Keemun black teas processing by coloromics用颜色组学探讨克蒙红茶加工过程中的颜色形成和关键颜色成分
errFood Research International
IF8
err2026-01-21
err0
PREAI
errPiaopiao Long; Mengya Zhang; Mingchun Wen; Zisheng Han; Liang Zhang
err分享
err收藏
From morphology to metabolites: Integrated analysis of chemical and functional diversity in six shape-distinct premium green teas从形态学到代谢物：六种形状独特的优质绿茶的化学和功能多样性综合分析
errFood Chemistry
IF9.8
err2025-09-20
err0
PREAI
errJia-Ping Ke; Guoping Lai; Chen Jiang; Shan Jiang; Xuedi Qin; Libin Chen; Tong Jia; Zisheng Han; Liang Zhang
err分享
err收藏
Stereoselectivity during enzymatic oxidation of catechins and their products' characteristic in taste receptors and color properties儿茶素在酶促氧化过程中的立体选择性及其产物在味觉受体和颜色特性方面的表现
errFood Chemistry
IF9.8
err2025-09-07
err0
PREAI
errZekai Wang; Qing-Qing Cao; Mingchun Wen; Yahui Li; Yuqing Cui; Zisheng Han; Xiaochun Wan; Chi-Tang Ho; Yong-Quan Xu; Liang Zhang
err分享
err收藏
Flavone Glycosides of Tea: Structure, Isolation, Identification, Health Benefit and Sensory Property茶叶黄酮苷：结构、分离、鉴定、健康效益与感官特性
errComprehensive Reviews in Food Science and Food Safety
IF14.1
err2025-08-20
err0
PREAI
errJia-Ping Ke; Chen Jiang; Guoping Lai; Xuyang Liu; Xuedi Qin; Mingchun Wen; Chi-Tang Ho; Liang Zhang; Zisheng Han
err分享
err收藏
Non-volatile metabolite and in vitro bioactivity differences in green, white, and black teas非挥发性代谢物及体外生物活性差异：绿茶、白茶和红茶的比较
errFOOD CHEMISTRY
IF9.8
err2025-02-01
err0
PREAI
errLi, Lu; Wen, Mingchun; Hu, Wei; Huang, Xuanrong; Li, Wen; Han, Zisheng; Zhang, Liang
err分享
err收藏
Developed metabolomics approach reveals the non-volatile color-contributing metabolites during Keemun congou black tea processing
errFOOD CHEMISTRY
IF9.8
err2025-01-01
err0
PREAI
errWen, Mingchun; Hu, Wei; Li, Lu; Long, Piaopiao; Han, Zisheng; Ke, Jia-Ping; Deng, Zhiyang; Zhu, Mengting; Zhang, Liang
err分享
err收藏
Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis)
errFOOD CHEMISTRY-X
IF8.2
err2024-12-01
err1
errOAAI
errQin, Chunyin; Han, Zisheng; Jiang, Zongde; Ke, Jia-Ping; Li, Wen; Zhang, Liang; Li, Daxiang
err分享
err收藏
Extraction effects of eight deep eutectic solvents on dianhong black tea: From chemical composition analysis to antioxidant and α-glucosidase inhibitory assessments
errFOOD BIOSCIENCE
IF5.9
err2024-10-01
err1
PREAI
errZhao, Zixin; Wen, Mingchun; Jiang, Zongde; Su, Shengxiao; Xu, Yong-Quan; Han, Zisheng; Cheng, Yong; Zhu, Mengting; Zhang, Liang
err分享
err收藏
Novel Pink Pigments Produced by Thermal Interaction of Theaflavins, Theanine, and Glucose: Color Formation, Isolation, and Structural Characterization
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2024-09-26
err1
PREAI
errLong, Piaopiao; Su, Shengxiao; Wen, Mingchun; Ho, Chi-Tang; Han, Zisheng; Zuo, Xiaobo; Jiang, Yulan; Ke, Jia-Ping; Lai, Guoping; Zhu, Mengting; Wan, Xiaochun; Zhang, Liang
err分享
err收藏
LC-MS and GC-MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-09-01
err2
PREAI
errLiu, Xuyang; Zhou, Feng; Wen, Mingchun; Jiang, Shan; Long, Piaopiao; Ke, Jia-Ping; Han, Zisheng; Zhu, Mengting; Zhou, Yu; Zhang, Liang
err分享
err收藏
An insight into trichomes-deficiency and trichomes-rich black teas by comparative metabolomics: The impact of oxidized trichomes on metabolic profiles and infusion color通过比较代谢组学深入了解缺乏毛状体和富含毛状体的红茶: 氧化毛状体对代谢特征和输液颜色的影响
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-08-01
err0
PREAI
errLong, Piaopiao; Su, Shengxiao; Wen, Mingchun; Liu, Xuyang; Han, Zisheng; Ke, Jia-Ping; Zhou, Yu; Zhu, Mengting; Cheng, Yong; Shao, Yundong; Wan, Xiaochun; Zhang, Liang
err分享
err收藏
Chemical, sensory and biological variations of black tea under different drying temperatures不同干燥温度下红茶的化学、感官和生物学变化
errFOOD CHEMISTRY
IF9.8
err2024-07-01
err12
PREAI
errSu, Shengxiao; Long, Piaopiao; Zhang, Qing; Wen, Mingchun; Han, Zisheng; Zhou, Feng; Ke, Jiaping; Wan, Xiaochun; Ho, Chi-Tang; Zhang, Liang
err分享
err收藏
Revealing the variances in color formation and bioactivities of seven catechin monomers throughout the enzymatic reaction by colorimetric and mass spectrometry
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-05-01
err1
PREAI
errHu, Wei; Wen, Mingchun; Han, Zisheng; Gao, Xue-Ling; Ke, Jia-Ping; Zhu, Mengting; Wei, Xinlin; Cheng, Yong; Wan, Xiaochun; Shao, Yundong; Zhang, Liang
err分享
err收藏
The effects of tea plant age on the color, taste, and chemical characteristics of Yunnan Congou black tea by multi-spectral omics insight
errFOOD CHEMISTRY-X
IF8.2
err2024-03-01
err8
errOAAI
errLong, Piaopiao; Su, Shengxiao; Han, Zisheng; Granato, Daniel; Hu, Wei; Ke, Jiaping; Zhang, Liang
err分享
err收藏

研究方向

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合作学者
合作期刊
C
Chi‐Tang Ho
H 指数: 123 · 论文数: 1.5K
D
Daniel Granato
H 指数: 78 · 论文数: 430
X
Xiaochun Wan
H 指数: 65 · 论文数: 324
张
张亮 (Liang Zhang)
H 指数: 64 · 论文数: 725
张青 封面图
张青 (Qing Zhang)
H 指数: 60 · 论文数: 330
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