Jing Teng

Hubei Academy of Agricultural Sciences

H指数:20

被引数:1,206

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Lipid oxidation-driven olefinic aldehyde biosynthesis shapes aged aroma in Qingzhuan tea

脂质氧化驱动的烯属醛生物合成塑造了青砖茶的陈化香气

Food Chemistry: X

IF0

2025-08-160

OAAI

Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysis

基于类黄酮靶向代谢组学分析，品种和加工工艺对抹茶涩味的影响

FOOD RESEARCH INTERNATIONAL

IF8

2025-03-010

PRE

Effects of Microbial Proteins on Qingzhuan Tea Sensory Quality during Pile Fermentation

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-09-130

PRE

An efficient method for tracing the geographic origin of Enshi Yulu fresh tea leaves based on near infrared spectroscopy combined with synergy interval PLS and genetic algorithm

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-07-014

OAAI

Insights into the effects of fixation methods on the sensory quality of straight-shaped green tea and dynamic changes of key taste metabolites by widely targeted metabolomic analysis

FOOD CHEMISTRY-X

IF8.2

2023-12-0110

OAAI

Characterization of stale odor in green tea formed during storage: Unraveling improvements arising from reprocessing by baking

储存过程中形成的绿茶中陈旧气味的表征: 通过烘烤进行再加工而带来的改善

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-01-0117

OAAI

NaCl template-assisted construction of a CoP-MoP heterostructured electrocatalyst for electrocatalytic nitrogen reduction

DALTON TRANSACTIONS

IF3.3

2023-01-015

PRE

Boron nitride quantum dots coupled with CoP nanosheet arrays grown on carbon cloth for efficient nitrogen reduction reaction

CHEMICAL ENGINEERING JOURNAL

IF13.2

2022-07-0118

PRE

Magnetic Field Enhancing OER Electrocatalysis of NiFe Layered Double Hydroxide

磁场增强NiFe层状双氢氧化物的OER电催化

CATALYSIS LETTERS

IF2.4

2022-05-1426

PRE

Hesperetin, a dietary flavonoid, inhibits AGEs-induced oxidative stress and inflammation in RAW264.7 cells

JOURNAL OF FUNCTIONAL FOODS

IF4

2021-06-0118

OAAI

Metal-free red phosphorus-black phosphorus/carbon nanotubes heterostructured electrocatalyst for efficient oxygen evolution reaction

用于高效析氧反应的无金属红磷-黑磷/碳纳米管异质结构电催化剂

COMPOSITES COMMUNICATIONS

IF7.7

2021-04-019

PREAI

The role of emerging micro-scale vegetables in human diet and health benefits-an updated review based on microgreens

FOOD & FUNCTION

IF5.4

2021-01-0148

PREAI

Comparing characteristic aroma components of bead-shaped green teas from different regions using headspace solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry combined with chemometrics

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2020-06-2537

PREAI

Pepper fragrant essential oil (PFEO) and functionalized MCM-41 nanoparticles: formation, characterization, and bactericidal activity

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2019-06-1235

PREAI

Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917

MOLECULES

IF4.6

2018-12-24167

OAAI

Naringenin, a common flavanone, inhibits the formation of AGEs in bread and attenuates AGEs-induced oxidative stress and inflammation in RAW264.7 cells

FOOD CHEMISTRY

IF9.8

2018-12-0150

PRE

Dihydromyricetin as a Functional Additive to Enhance Antioxidant Capacity and Inhibit the Formation of Thermally Induced Food Toxicants in a Cookie Model

二氢杨梅素作为功能性添加剂增强抗氧化能力和抑制热诱导食品毒物形成的饼干模型

MOLECULES

IF4.6

2018-08-3021

OAAI

Impact of resveratrol, epicatechin and rosmarinic acid on fluorescent AGEs and cytotoxicity of cookies

JOURNAL OF FUNCTIONAL FOODS

IF4

2018-01-0134

OAAI

Amorphous Solid Dispersion of Epigallocatechin Gallate for Enhanced Physical Stability and Controlled Release

PHARMACEUTICALS

IF4.8

2017-11-0925

OAAI

Rapid recognition of marine fish surimi by one-step discriminant analysis based on near-infrared diffuse reflectance spectroscopy

基于近红外漫反射光谱的一步判别法快速识别海鱼鱼糜

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2017-04-1214

OAAI

Jing Teng

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