Hongyu X. Chen
Key Laboratory Of Tea Science Of Ministry Of Education
Changsha, 410128, China
Changsha, 410128, China
Last Updated: 09/26/2026
Save publications for later
Sign Up
Not sure about your diagnosis?
Check Your Symptoms
Found 18 publications
Dynamic flavor changes and metabolite profiles of rose petals during black tea processing.
Journal: Food research international (Ottawa, Ont.)
Published: November 25, 2025
Characterization of the key aroma compounds in Baojing Huangjincha 1 green tea through molecular docking and molecular sensory science.
Journal: Food research international (Ottawa, Ont.)
Published: October 30, 2025
Characterization of key odor-active volatiles in jasmine green tea by sensomics and chemometrics.
Journal: Food chemistry: X
Published: October 12, 2025
Optimal standardized ileal digestible lysine levels in low-protein diets: Effects on performance of lactating sows and their offspring.
Journal: Animal nutrition (Zhongguo xu mu shou yi xue hui)
Published: July 10, 2025
Characterization of Key Odorants During Processing of Minty-like Aroma 'Rucheng Baimaocha' Black Tea.
Journal: Foods (Basel, Switzerland)
Published: May 07, 2025
Characterization of Volatile Substances in Pu-erh Tea (Raw Tea) at Different Storage Times.
Journal: Foods (Basel, Switzerland)
Published: January 18, 2025
Characterization of key aroma in Huangjincha black tea processed from four different cultivars.
Journal: Food chemistry: X
Published: January 14, 2025
Decoding the specific minty-like aroma of 'Rucheng baimaocha' (camellia pubescens) black tea.
Journal: Food chemistry: X
Published: December 01, 2024
Key Metabolites Influencing Astringency and Bitterness in Yinghong 9 Large-Leaf Dark Tea Before and After Pile-Fermentation.
Journal: Journal of agricultural and food chemistry
Published: November 27, 2024
Insights into the flavor profiles of different grades of Huangpu black tea using sensory histology techniques and metabolomics.
Journal: Food chemistry: X
Published: April 20, 2024
Last Updated: 09/26/2026