| 1. Yujie Xu, Yaqin Liu, Jihong Yang, Hui Wang, Hanchen Zhou, Pandeng Lei. (2023) Manufacturing process differences give Keemun black teas their distinctive aromas. Food Chemistry-X, [PMID:37780253] [10.1016/j.fochx.2023.100865] |
| 2. Jianbing Wu, Wenjun Guo, Yongfeng Wang, Jian Liu, Heng Wang, Zhaozhu Zheng, Xiaoqin Wang, David L. Kaplan. (2023) Stabilization and Sustained Release of Fragrances Using Silk-PEG Microspheres. ACS Biomaterials Science & Engineering, [PMID:37144723] [10.1021/acsbiomaterials.3c00064] |
| 3. Chao Wang, Wazhen Xu, Yuqi Yuan, Yuke Zhai, Tengfei Hu, Jianan Huang, Zhonghua Liu, Qin Li. (2022) Characterization and modelling of odor-active compounds release behavior from Fu-brick tea during boiling-water extraction by molecular sensory science approach. Food Chemistry-X, [PMID:36845510] [10.1016/j.fochx.2022.100551] |
| 4. Wan-Qing Huang, Guang Zeng, Jun-Rui Zhi, Xin-Yue Qiu, Zhen-Juan Yin. (2022) Exogenous Calcium Suppresses the Oviposition Choices of Frankliniella occidentalis (Thysanoptera: Thripidae) and Promotes the Attraction of Orius similis (Hemiptera: Anthocoridae) by Altering Volatile Blend Emissions in Kidney Bean Plants. Insects, 13 (12): (1127). [PMID:36555037] [10.3390/insects13121127] |
| 5. Jihong Yang, Hanchen Zhou, Yaqin Liu, Hui Wang, Yujie Xu, Jianqin Huang, Pandeng Lei. (2022) Chemical constituents of green teas processed from albino tea cultivars with white and yellow shoots. Food Chemistry: Molecular Sciences, [PMID:36389341] [10.1016/j.fochms.2022.100143] |
| 6. Jingming Wang, Mingyue Zhao, Ting Gao, Yingying Feng, Feiquan Wang, Yuting Pan, Jieyang Jin, Tingting Jing, Mengqian Lu, Mengting Zhang, Danyang Guo, Xiaochun Wan, Wilfried Schwab, Chuankui Song. (2022) Promoter and coding sequence diversity of CsCCD1 may contribute to the differential accumulation of floral β-ionone in fresh tea leaves. Horticultural Plant Journal, [PMID:] [10.1016/j.hpj.2022.08.001] |
| 7. Siyi Du, Haozhe Xu, Mengdan Yang, Ning Pan, Tiefeng Zheng, Chenyi Xu, Yan Li, Zhaojiang Zuo. (2022) Toxic mechanism of two cyanobacterial volatiles β-cyclocitral and β-ionone on the photosynthesis in duckweed by altering gene expression. ENVIRONMENTAL POLLUTION, [PMID:35809713] [10.1016/j.envpol.2022.119711] |
| 8. Cong Liu, Chao Wang, Tingting Zheng, Miaomiao Zhao, Wanying Gong, Qiaomei Wang, Liang Yan, Wenjie Zhang. (2022) Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis. Foods, 11 (12): (1740). [PMID:35741938] [10.3390/foods11121740] |
| 9. Hanchen Zhou, Yaqin Liu, Jihong Yang, Hui Wang, Yong Ding, Pandeng Lei. (2022) Comprehensive profiling of volatile components in Taiping Houkui green tea. LWT-FOOD SCIENCE AND TECHNOLOGY, [PMID:] [10.1016/j.lwt.2022.113523] |
| 10. Zhipeng Qi, Xianyu Fan, Chunyi Zhu, Dongsheng Chang, Jianjun Pei, Linguo Zhao. (2021) Overexpression and Characterization of a Novel Plant Carotenoid Cleavage Dioxygenase 1 from Morus notabilis. CHEMISTRY & BIODIVERSITY, 19 (2): (e202100735). [PMID:34821468] [10.1002/cbdv.202100735] |
| 11. Chao Wang, Juan Li, Ya Zhang, Zhongrong He, Yin Zhang, Xingmin Zhang, Zhuoyue Guo, Jianan Huang, Zhonghua Liu. (2021) Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea. FOOD CHEMISTRY, [PMID:34799127] [10.1016/j.foodchem.2021.131546] |
| 12. Xie Chao, Lin Longfei, Huang Liang, Wang Zixin, Jiang Zhiwei, Zhang Zehui, Han Buxing. (2021) Zn-Nx sites on N-doped carbon for aerobic oxidative cleavage and esterification of C(CO)-C bonds. Nature Communications, 12 (1): (1-12). [PMID:34376654] [10.1038/s41467-021-25118-0] |
| 13. Chao Wang, Zhongrong He, Chenxia Zhang, Liping Du, Dongguang Xiao, Yongquan Xu. (2020) Sensory and instrumental analysis-guided exploration of odor-active compounds recovery with oil during the water-boiling extraction of Pu-erh tea. FOOD RESEARCH INTERNATIONAL, [PMID:32517926] [10.1016/j.foodres.2020.109243] |
| 14. Jingming Wang, Na Zhang, Minyue Zhao, Tingting Jing, Jieyang Jin, Bin Wu, Xiaochun Wan, Wilfried Schwab, Chuankui Song. (2020) Carotenoid Cleavage Dioxygenase 4 Catalyzes the Formation of Carotenoid-Derived Volatile β-Ionone during Tea (Camellia sinensis) Withering. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:31957431] [10.1021/acs.jafc.9b07578] |
| 15. Liping Du, Chao Wang, Chenxia Zhang, Lijuan Ma, Yongquan Xu, Dongguang Xiao. (2019) Characterization of the volatile and sensory profile of instant Pu-erh tea using GC × GC-TOFMS and descriptive sensory analysis. MICROCHEMICAL JOURNAL, [PMID:] [10.1016/j.microc.2019.02.036] |
| 16. Chao Wang, Chenxia Zhang, Yawen Kong, Xiaopei Peng, Changwen Li, Shunhang Liu, Liping Du, Dongguang Xiao, Yongquan Xu. (2017) A comparative study of volatile components in Dianhong teas from fresh leaves of four tea cultivars by using chromatography-mass spectrometry, multivariate data analysis, and descriptive sensory analysis. FOOD RESEARCH INTERNATIONAL, [PMID:28873687] [10.1016/j.foodres.2017.07.013] |
| 17. Jun-Hui Zhang, Sheng-Ming Xie, Mei Zhang, Min Zi, Pin-Gang He, Li-Ming Yuan. (2014) Novel Inorganic Mesoporous Material with Chiral Nematic Structure Derived from Nanocrystalline Cellulose for High-Resolution Gas Chromatographic Separations. ANALYTICAL CHEMISTRY, [PMID:25188539] [10.1021/ac502073g] |
| 18. Zhi-Xin Fei, Mei Zhang, Jun-Hui Zhang, Li-Ming Yuan. (2014) Chiral metal–organic framework used as stationary phases for capillary electrochromatography. ANALYTICA CHIMICA ACTA, [PMID:24856511] [10.1016/j.aca.2014.04.054] |
| 19. Xuewei Jia, Yuan Gao, Hui Xi, Chun Cui, Xiao Yang, Baojiang He, Chunping Xu, Mingqi Gao, Tianxiao Li. (2025) A flavor imitation method for Osmanthus aroma based on molecular docking screening and odor activity value analysis. LWT-FOOD SCIENCE AND TECHNOLOGY, [PMID:] [10.1016/j.lwt.2025.117697] |
| 20. Wenyi Duan, Zhenyu Yao, Chengkui Qiao, Junren Meng, Shihang Sun, Lei Pan, Liang Niu, Guochao Cui, Zhiqiang Wang, Wenfang Zeng. (2025) Combined volatile metabolome and transcriptome analysis of 60 peach cultivars provide new insights into the formation of aroma and the identification of associated genes. Horticultural Plant Journal, [PMID:] [10.1016/j.hpj.2024.12.005] |
| 21. Zhipeng Qi, Xinyi Tong, Kaixuan Ke, Xinyi Wang, Jianjun Pei, Su Bu, Linguo Zhao. (2024) De Novo Synthesis of Dihydro-β-ionone through Metabolic Engineering and Bacterium-Yeast Coculture. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:38294193] [10.1021/acs.jafc.3c07291] |
| 22. Guangxian Jiang, Rong Xue, Jun Xiang, Yufei Wang, Bin Liu, Yuan Yuan, Qian Pu, Xin Fang, Xingming Hu, Xiaoying Liu, Youyi Huang. (2024) Dynamic changes in the aroma profiles and volatiles of Enshi Yulu tea throughout its industrial processing. FOOD CHEMISTRY, [PMID:38943956] [10.1016/j.foodchem.2024.140145] |
| 23. Ruoxin Hu, Zhenbo Cai, Lijun Ji, Yanyang Wu, Xiaohua Ma. (2024) High-flux recovery of aromatic compounds from tobacco extract using an MCM-41/PDMS hybrid membrane. SEPARATION AND PURIFICATION TECHNOLOGY, [PMID:] [10.1016/j.seppur.2024.126822] |
| 24. Weiwei Wu, Zhiqiang Zheng, Zhihui Wang, Biyun He, Siqing Du, Wen Zeng, Weijiang Sun. (2025) Identification of key aroma compounds contributing to the pleasurable sensory experience of white Peony tea using GC–MS, computational modeling, and sensory evaluation. FOOD RESEARCH INTERNATIONAL, [PMID:40263863] [10.1016/j.foodres.2025.116280] |
| 25. Kaixuan Ke, Ling Guo, Zhipeng Qi, Dou Dou, Han Ma, Xianying Fang, Linguo Zhao. (2024) Molecular cloning, expression, and biochemical characterization of carotenoid cleavage dioxygenase 1 (LbCCD1) from Lycium barbarum. Molecular Catalysis, [PMID:] [10.1016/j.mcat.2024.114561] |
| 26. Xuexue Zheng, He Xie, Wenjie Fu, Chao Wang, Tengfei Hu, Xingchang Ou, Jian'an Huang, Zhonghua Liu, Qin Li. (2025) Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysis. Current Research in Food Science, [PMID:40061875] [10.1016/j.crfs.2025.101004] |
| 27. Yuanyuan Huang, Yu Sun, Arshad Mehmood, Tingting Lu, Xiumin Chen. (2024) Unraveling the temporal changes of Maillard reaction products and aroma profile in coffee leaves during hot-air drying. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2024.106055] |
| 28. Chenxi Gao, Zhihui Wang, Zhuotong Chen, Qian Zhang, Biyun He, Zhiqiang Zheng, Zhe Zhou, Yan Huang, Shixian Cao, Zhidan Chen, Weijiang Sun. (2025) Integrated Volatile Metabolomics and Transcriptomics Analyses Revealed the Regulatory Mechanism of Aroma Compound Synthesis Induced by Microenvironmental Changes in Purple Tea Leaves. PLANT CELL AND ENVIRONMENT, [PMID:40525455] [10.1111/pce.70007] |
| 29. Kaixuan Ke, Yufeng Zhang, Xinyi Wang, Zhaoyan Luo, Yangyang Chen, Xianying Fang, Linguo Zhao. (2025) Identification, Cloning, and Functional Characterization of Carotenoid Cleavage Dioxygenase (CCD) from Olea europaea and Ipomoea nil. Biology-Basel, 14 (7): (752). [PMID:40723313] [10.3390/biology14070752] |
| 30. Zehao Li, Wanying Wang, Lulu Zhang, Jinchu Yang, Yongming Xu, Zhenzhen Huang, Wanzeng Li, Shiying Wang, Jingwen Yang, Zhifeng Zhang. (2025) Identification, Characterization, and Mechanism of the Ene Reductase KlebER3 from Klebsiella sp. O852 for the Production of Dihydrocarvone. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:41329653] [10.1021/acs.jafc.5c10217] |
| 31. Dianqi Yang, Jiawei Huang, Yufeng Wu, Lijin Jiang, Chenyu Zhang, Zhipeng Qi, Da Wu, Jiale Wang, Xiaoqiang Ma. (2025) Microbial Biosynthesis of β-Ionone and Its Hydroxylated Derivative via Enzyme and Metabolic Engineering. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:41442486] [10.1021/acs.jafc.5c08549] |
| 32. Wen Li, Mingchun Wen, Lu Li, Xuanrong Huang, Zekai Wang, Chi-Tang Ho, Piaopiao Long, Zisheng Han, Liang Zhang. (2026) The interaction of milk protein and black tea aroma compounds: Selectivity, binding mechanism, and theaflavins’ effect. Food & Function, [PMID:41738367] [10.1039/D5FO04942C] |
| 33. Hongyu Chen, Ronggang Jiang, Huimin An, Hao Xu, Xingchang Ou, Kuofei Wang, Yuan Chen, Youcang Jiang, Shi Li, Jianan Huang, Zhonghua Liu. (2026) Characterization of key odor-active volatiles in jasmine green tea by sensomics and chemometrics. Food Chemistry-X, [PMID:41799623] [10.1016/j.fochx.2026.103695] |
| 34. Dong Wang, Xinrui Huang, Yan Liu, Lian He, Xiaoqin Wu, Fan Wu, Liyong Luo, Liang Zeng. (2026) Characterization of key aroma compounds contributing to tropical fruity and Citrus notes and the mechanism of characteristic aroma formation in Dali-variety black tea. FOOD CHEMISTRY, [PMID:] [10.1016/j.foodchem.2026.148762] |
| 35. Jia Hu, Wen-Wen Zhou. (2026) Synergistic integration of commercial natamycin with VOCs-producing Bacillus in zein nano-coatings for berry preservation. POSTHARVEST BIOLOGY AND TECHNOLOGY, [PMID:] [10.1016/j.postharvbio.2026.114290] |
H2603028