Zhi Lin
Central South University(CN)
Publications by Year
Research Areas
Tea Polyphenols and Effects, Phytochemicals and Antioxidant Activities, Food Quality and Safety Studies, Fermentation and Sensory Analysis, Heavy Metals in Plants
Most-Cited Works
- → Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination(2019)314 cited
- → Processing and chemical constituents of Pu-erh tea: A review(2013)284 cited
- → Identification of key odorants responsible for chestnut-like aroma quality of green teas(2018)265 cited
- → Identification and quantification of key odorants in the world’s four most famous black teas(2019)262 cited
- → Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach(2017)255 cited
- → Nontargeted Analysis Using Ultraperformance Liquid Chromatography–Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (Camellia sinensis L.)(2015)253 cited
- → Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC–olfactometry(2011)235 cited
- → Aroma formation and dynamic changes during white tea processing(2018)221 cited
- → Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea(2018)196 cited
- → Black tea aroma formation during the fermentation period(2021)185 cited