Jinjin Xue
Ministry of Agriculture(EE)Tea Research Institute(CN)Ministry of Agriculture and Rural Affairs(CN)Hubei Academy of Agricultural Sciences(CN)
Publications by Year
Research Areas
Tea Polyphenols and Effects, Food Quality and Safety Studies, Fermentation and Sensory Analysis, Phytochemicals and Antioxidant Activities, Spectroscopy and Chemometric Analyses
Most-Cited Works
- → Kojic Acid Showed Consistent Inhibitory Activity on Tyrosinase from Mushroom and in Cultured B16F10 Cells Compared with Arbutins(2022)81 cited
- → Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC–TOFMS and Multivariate Data Analysis(2022)73 cited
- → Profiling of dynamic changes in non-volatile metabolites of shaken black tea during the manufacturing process using targeted and non-targeted metabolomics analysis(2021)55 cited
- → Characterization of stale odor in green tea formed during storage: Unraveling improvements arising from reprocessing by baking(2023)30 cited
- → Identification of aroma‐active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography–mass spectrometry/olfactometry, odor activity value, and chemometrics(2022)25 cited
- → 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(2023)