1.Deciphering superior quality of Pu-erh tea from thousands of years’ old trees based on the chemical profile

Ge, Yahui, Li, Na, F     More...

Ge, Yahui, Li, Na, Fu, Yu, Tang, Zhiying, Wu, JianLin, Jiang, ZhiHong, Yu, Xi, Xiao, Ying, Xiao, Jianbo     Less

Food Chemistry[0308-8146], Published 2021, Volume 358,

收錄情况： WOS SCOPUS

WOS核心合集引用: 13  2023影響因子:  8.5  发表年影響因子:  9.231 

2.Investigation and dynamic profiling of oligopeptides, free amino acids and derivatives during Pu-erh tea fermentation by ultra-high performance liquid chromatography tandem mass spectrometry

Chen, SS, Fu, Y, Bia     More...

Chen, SS, Fu, Y, Bian, XQ, Zhao, M, Zuo, YL, Ge, YH, Xiao, Y, Xiao, JB, Li, N, Wu, JL     Less

FOOD CHEMISTRY[0308-8146], Published 2022, Volume 371,

收錄情况： WOS SCOPUS

WOS核心合集引用: 32  2023影響因子:  8.5  发表年影響因子:  8.8 

3.Dynamic changes of phenolic acids and antioxidant activity of Citri Reticulatae Pericarpium during aging processes

Bian, XQ, Xie, XY, C     More...

Bian, XQ, Xie, XY, Cai, JL, Zhao, YR, Miao, W, Chen, XL, Xiao, Y, Li, N, Wu, JL     Less

FOOD CHEMISTRY[0308-8146], Published 2022, Volume 373,

收錄情况： WOS SCOPUS

WOS核心合集引用: 36  2023影響因子:  8.5  发表年影響因子:  8.8 

4.Microbiota drive insoluble polysaccharides utilization via microbiome-metabolome interplay during Pu-erh tea fermentation

Bian, XQ, Miao, W, Z     More...

Bian, XQ, Miao, W, Zhao, M, Zhao, YR, Xiao, Y, Li, N, Wu, JL     Less

FOOD CHEMISTRY[0308-8146], Published 2022, Volume 377,

收錄情况： WOS SCOPUS

WOS核心合集引用: 23  2023影響因子:  8.5  发表年影響因子:  8.8