Mingzhi Zhu
Changsha, 410128, China
Last Updated: 09/26/2026
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Found 58 publications
The AcGγ gene regulates cleistothecium development and flavor metabolism in dark tea.
Journal: Food chemistry. Molecular sciences
Published: February 13, 2026
Integration of targeted metabolomics and volatilomics with electronic sensory technologies to reveal key components of Chinese white tea from five major production regions.
Journal: Food chemistry
Published: February 11, 2026
CsWRKY75-CsABF4 module regulated beta-amylases-mediated starch degradation to enhance drought resistance in tea plants (Camellia sinensis).
Journal: The Plant journal : for cell and molecular biology
Published: December 25, 2025
Jasmine tea: unveiling the secrets of processing, flavor characteristics, and potential health benefits.
Journal: Critical reviews in food science and nutrition
Published: September 10, 2025
DNA frameworks equipped with high-affinity multivalent aptamers for the reliable and amplified detection of a specific membrane protein.
Journal: Chemical communications (Cambridge, England)
Published: September 05, 2025
L-theanine alleviates reserpine-induced depression in rats via modulation of the gut-brain axis.
Journal: Food research international (Ottawa, Ont.)
Published: August 11, 2025
Effects of storage time on the quality and microbial community of ripe Pu-erh tea.
Journal: Food chemistry: X
Published: July 01, 2025
Efficient production of epsilon-poly-l-lysine from lignocellulosic hydrolysates via zeolite-based solid-state fermentation.
Journal: Bioresource technology
Published: May 29, 2025
Phytochemical characterization of low-caffeine and high-theobromine wild tea Camellia yungkiangensis var. yuanbaoshanica reveal its special compositions.
Journal: Food chemistry
Published: April 12, 2025
Anchor Graph Learning with Double Noise Removal for Multi-View Clustering.
Journal: Neural networks : the official journal of the International Neural Network Society
Published: March 05, 2025
Metabolites of epigallocatechin gallate and changes in antioxidant activity through biotransformation with Eurotium cristatum during liquid-state fermentation.
Journal: Food chemistry: X
Published: February 22, 2025
Last Updated: 09/26/2026