Liyong Luo

No. 2 Tiansheng Road
Beibei, 400715, China

Last Updated: 09/26/2026

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Found 55 publications

Tea and digestive system health: integrating gut microbiota-involved ADME and personalized nutrition for gastrointestinal disorders intervention.

Tea and digestive system health: integrating gut microbiota-involved ADME and personalized nutrition for gastrointestinal disorders intervention.

Journal: Critical reviews in food science and nutrition

Published: June 19, 2026

Low-Molecular-Weight Fraction of Ripe Pu-erh Tea Protects against Alcohol-Induced Gastric Injury via Gut Microbiota-Dependent Modulation.

Low-Molecular-Weight Fraction of Ripe Pu-erh Tea Protects against Alcohol-Induced Gastric Injury via Gut Microbiota-Dependent Modulation.

Journal: Journal of agricultural and food chemistry

Published: May 18, 2026

Decoding the functional code of Tuo tea: From untargeted metabolomic profiling to multi-target anti-diabetic mechanisms via liver-pancreas metabolic crosstalk.

Decoding the functional code of Tuo tea: From untargeted metabolomic profiling to multi-target anti-diabetic mechanisms via liver-pancreas metabolic crosstalk.

Journal: Food research international (Ottawa, Ont.)

Published: April 03, 2026

The soil microbiome and metabolome in concert shape the flavor profile of ancient tea plants from Laowu mountain region.

The soil microbiome and metabolome in concert shape the flavor profile of ancient tea plants from Laowu mountain region.

Journal: Frontiers in plant science

Published: January 27, 2026

Theacrine stabilizes the TAS2R14-EGCG complex to potentiates bitter taste signaling in a temperature-dependent manner: why cooled tea taste more bitter?

Theacrine stabilizes the TAS2R14-EGCG complex to potentiates bitter taste signaling in a temperature-dependent manner: why cooled tea taste more bitter?

Journal: Food chemistry

Published: January 19, 2026

The Chemistry of Time: Flavor Evolution and Functional Health Benefits in Aged Tea.

The Chemistry of Time: Flavor Evolution and Functional Health Benefits in Aged Tea.

Journal: Comprehensive reviews in food science and food safety

Published: January 11, 2026

Pu-erh tea attenuates obesity by remodeling gut microbiota and activating energy expenditure.

Pu-erh tea attenuates obesity by remodeling gut microbiota and activating energy expenditure.

Journal: Frontiers in microbiology

Published: November 23, 2025

Unveiling the Complexity of Pu-Erh Tea Flavor: Integrating Chemistry, Processing, and Sensory Neuroscience.

Unveiling the Complexity of Pu-Erh Tea Flavor: Integrating Chemistry, Processing, and Sensory Neuroscience.

Journal: Comprehensive reviews in food science and food safety

Published: November 17, 2025

Characterization of key aroma compounds contributing to tropical fruity and Citrus notes and the mechanism of characteristic aroma formation in Dali-variety black tea.

Characterization of key aroma compounds contributing to tropical fruity and Citrus notes and the mechanism of characteristic aroma formation in Dali-variety black tea.

Journal: Food chemistry

Published: November 03, 2025

Effect of processing methods on the phytochemicals, digestion behaviors, and nutraceutical potential of Yunnan large-leaf tea: A combined in vitro and in vivo study.

Effect of processing methods on the phytochemicals, digestion behaviors, and nutraceutical potential of Yunnan large-leaf tea: A combined in vitro and in vivo study.

Journal: Food research international (Ottawa, Ont.)

Published: October 24, 2025

Characterization of the key odorants in milky aroma small-leaf yellow tea and their dynamic changes during processing based on SAFE-GC-MS/O, OAV, aroma recombination and omission.

Characterization of the key odorants in milky aroma small-leaf yellow tea and their dynamic changes during processing based on SAFE-GC-MS/O, OAV, aroma recombination and omission.

Journal: Food chemistry

Published: October 23, 2025

Dynamic changes and formation mechanisms of volatile compounds in the Maillard reaction between theanine and fructose in tea.

Dynamic changes and formation mechanisms of volatile compounds in the Maillard reaction between theanine and fructose in tea.

Journal: Food research international (Ottawa, Ont.)

Published: August 06, 2025

Showing 1-12 of 55

Last Updated: 09/26/2026