Xinghui Li
No. 1 Weigang Avenue
Nanjing, 210095, China
Nanjing, 210095, China
Last Updated: 09/26/2026
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Found 82 publications
Cytobiological and molecular mechanisms underlying hybridization fertility differences among albino tea cultivars (Camellia sinensis).
Journal: Journal of advanced research
Published: February 07, 2026
Small Molecular Peptides and Their Potential Antifungal Activities During the Pile-Fermentation of Post-Fermented Tea.
Journal: Foods (Basel, Switzerland)
Published: January 21, 2026
Regulatory Mechanism of CsMYB1-CsMYB82/CsbHLH48‑CsCAD4 Model for Resistance Against Colletotrichum gloeosporioides in Camellia sinensis.
Journal: Plant biotechnology journal
Published: October 10, 2025
New insights into optimal storage conditions for raw Pu-erh tea: modulating post-fermentation flavor via microbial metabolism under controlled water activity.
Journal: Journal of advanced research
Published: June 22, 2025
Dynamic Changes in Sensory Quality and Chemical Components of Bingdao Ancient Tree Tea During Multiple Brewing.
Journal: Foods (Basel, Switzerland)
Published: May 29, 2025
Allelopathic Effect of Osmanthus fragrans Changes the Soil Microbial Community and Increases the Soil Nutrients and the Aroma Quality of Tea Leaves.
Journal: Journal of agricultural and food chemistry
Published: May 22, 2025
Effect of Blue Light Intensity During Spreading on the Aroma of Green Tea.
Journal: Foods (Basel, Switzerland)
Published: February 20, 2025
Co-critical golden-flower fungus (Eurotium repens) contributed to characteristic flavor formation of two Yunnan jinhua teas through jinhua formation during the storage.
Journal: Food chemistry
Published: January 15, 2025
Camellia sinensis WIP domain protein 3 (CsWIP3), a C2H2 zinc finger protein, mediates lignin content and regulates plant growth in tea plants.
Journal: International journal of biological macromolecules
Published: December 24, 2024
Revealing the formation of aged aroma in raw Pu-erh tea during the storage through comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and molecular docking.
Journal: Current research in food science
Published: December 18, 2024
Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage.
Journal: Food chemistry: X
Published: December 01, 2024
Effect and mechanism of calcium ions on the astringency in green tea infusion and epigallocatechin gallate solution: An in vitro oral soft tribology study.
Journal: Food chemistry
Published: October 10, 2024
Last Updated: 09/26/2026