Yuqiong J. Chen

National Key Laboratory For Germplasm Innovation And Utilization For Fruit And Vegetable Horticultural Crops
Wuhan, 430070, China

Last Updated: 09/26/2026

Save publications for later
Sign Up
Not sure about your diagnosis?
Check Your Symptoms
Found 52 publications

The Yellow Light Irradiation Promotes the Formation of a Distinct Floral Aroma in Steamed Green Tea.

The Yellow Light Irradiation Promotes the Formation of a Distinct Floral Aroma in Steamed Green Tea.

Journal: Journal of agricultural and food chemistry
Published: February 27, 2026

Multi-omics insights into aroma formation in congou black tea during fermentation.

Multi-omics insights into aroma formation in congou black tea during fermentation.

Journal: Food chemistry
Published: December 25, 2025

Study on the formation mechanism of the key fresh aroma component (Z)-3-hexen-1-ol during the spreading process of lu'an Guapian green tea.

Study on the formation mechanism of the key fresh aroma component (Z)-3-hexen-1-ol during the spreading process of lu'an Guapian green tea.

Journal: Journal of advanced research
Published: September 23, 2025

Chromosome level genome assembly of Camellia sinensis 'Yuwan Xiaoye'.

Chromosome level genome assembly of Camellia sinensis 'Yuwan Xiaoye'.

Journal: Scientific data
Published: August 29, 2025

Effects of Different Citrus Varieties and Harvesting Time on the Quality of Citrus Dark Tea.

Effects of Different Citrus Varieties and Harvesting Time on the Quality of Citrus Dark Tea.

Journal: Foods (Basel, Switzerland)
Published: August 14, 2025

Development of Pretreatment Approaches for Authentic Representation of Tea Infusion Aroma.

Development of Pretreatment Approaches for Authentic Representation of Tea Infusion Aroma.

Journal: Foods (Basel, Switzerland)
Published: July 08, 2025

Formation mechanism analysis of bitterness and astringency during Enshi Yulu green tea processing by metabolomics and sensomics.

Formation mechanism analysis of bitterness and astringency during Enshi Yulu green tea processing by metabolomics and sensomics.

Journal: Food chemistry
Published: March 20, 2025

Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10.

Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10.

Journal: Molecules (Basel, Switzerland)
Published: November 28, 2024

Integrated metabolomics and transcriptomics analyses reveal aluminum-activated malate transporter CsALMT14 contributing to fluoride tolerance in F-hyperaccumulator Camellia sinensis.

Integrated metabolomics and transcriptomics analyses reveal aluminum-activated malate transporter CsALMT14 contributing to fluoride tolerance in F-hyperaccumulator Camellia sinensis.

Journal: Ecotoxicology and environmental safety
Published: November 17, 2024

Aluminum-activated malate transporter family member CsALMT6 mediates fluoride resistance in tea plants (Camellia sinensis).

Aluminum-activated malate transporter family member CsALMT6 mediates fluoride resistance in tea plants (Camellia sinensis).

Journal: Horticulture research
Published: October 10, 2024

Integrated Transcriptomic and Metabolomic Analyses Reveal Changes in Aroma- and Taste-Related Substances During the Withering Process of Black Tea.

Integrated Transcriptomic and Metabolomic Analyses Reveal Changes in Aroma- and Taste-Related Substances During the Withering Process of Black Tea.

Journal: Foods (Basel, Switzerland)
Published: October 09, 2024

Analysis of changes in flavor characteristics of congou black tea at different fermentation degrees under industrial production conditions using flavor compound weighted network co-expression method.

Analysis of changes in flavor characteristics of congou black tea at different fermentation degrees under industrial production conditions using flavor compound weighted network co-expression method.

Journal: Food chemistry
Published: August 21, 2024
Showing 1-12 of 52

Last Updated: 09/26/2026