Zhi Lin

9 Meiling South Road
Hangzhou, 310008, China

Last Updated: 09/26/2026

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Found 128 publications

Perceptual interactions and predicted mechanism in binary odorant mixtures of baked green tea (Camellia sinensis cv. Zhongcha 302).

Perceptual interactions and predicted mechanism in binary odorant mixtures of baked green tea (Camellia sinensis cv. Zhongcha 302).

Journal: Journal of advanced research

Published: March 26, 2026

Exploring the endogenous and exogenous key aroma-active components in three aroma types of black teas from different cultivars.

Exploring the endogenous and exogenous key aroma-active components in three aroma types of black teas from different cultivars.

Journal: Food research international (Ottawa, Ont.)

Published: March 02, 2026

Unraveling Variations in Primary Metabolites of Longjing Green Tea During Processing and from Different Geographical Origins.

Unraveling Variations in Primary Metabolites of Longjing Green Tea During Processing and from Different Geographical Origins.

Journal: Foods (Basel, Switzerland)

Published: February 04, 2026

Investigation of the effect of storage duration on aroma transformation in Shoumei white tea.

Investigation of the effect of storage duration on aroma transformation in Shoumei white tea.

Journal: Food chemistry

Published: December 25, 2025

Linking chemical profiles to sensory quality: Insights into color and taste formation in purple leaf tea infusions.

Linking chemical profiles to sensory quality: Insights into color and taste formation in purple leaf tea infusions.

Journal: Food chemistry

Published: October 10, 2025

High-molecular-weight fibroin as a preservation coating for perishable fruits.

High-molecular-weight fibroin as a preservation coating for perishable fruits.

Journal: Food chemistry

Published: October 07, 2025

Comparative Analysis of Flavonoids, Carotenoids, and Major Primary Compounds in Site-Specific Yellow-Leaf Tea and Their Dynamic Alterations During Processing.

Comparative Analysis of Flavonoids, Carotenoids, and Major Primary Compounds in Site-Specific Yellow-Leaf Tea and Their Dynamic Alterations During Processing.

Journal: Foods (Basel, Switzerland)

Published: September 07, 2025

Tannase-catalysed gallic acid release for clean-label inhibition of green tea auto-oxidative browning.

Tannase-catalysed gallic acid release for clean-label inhibition of green tea auto-oxidative browning.

Journal: Food chemistry

Published: August 27, 2025

Characterization and mechanistic study on pancreatic lipase inhibitory effect of teas and their bioactive compounds.

Characterization and mechanistic study on pancreatic lipase inhibitory effect of teas and their bioactive compounds.

Journal: Food chemistry

Published: August 27, 2025

First Exclusive Reconstruction of the B^{+}, B^{0}, and B_{s}^{*0} Mesons and Precise Measurement of Their Masses.

First Exclusive Reconstruction of the B^{+}, B^{0}, and B_{s}^{*0} Mesons and Precise Measurement of Their Masses.

Journal: Physical review letters

Published: August 07, 2025

Unraveling the aromatic essence of baked green tea using sensomics: insights from three representative cultivars.

Unraveling the aromatic essence of baked green tea using sensomics: insights from three representative cultivars.

Journal: Food chemistry

Published: July 29, 2025

Endophytic Stenotrophomonas SaRB5 enhances willow growth and cadmium phytoremediation via hormone regulation and tissue-specific Cd redistribution.

Endophytic Stenotrophomonas SaRB5 enhances willow growth and cadmium phytoremediation via hormone regulation and tissue-specific Cd redistribution.

Journal: Journal of hazardous materials

Published: July 21, 2025

Showing 1-12 of 128

Last Updated: 09/26/2026