The relationship between fluoride accumulation in tea plant and changes in leaf cell wall structure and composition under different fluoride conditions
2020 · Environmental Pollution · 35 citations
https://doi.org/10.1016/j.envpol.2020.116283
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Yuqiong Chen
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Yuqiong Chen is an academic researcher from Huazhong Agricultural University. The author has contributed to research in topics: Tea Polyphenols and Effects & Food Quality and Safety Studies & Phytochemicals and Antioxidant Activities. The author has an h-index of 29, co-authored 87 publications.
ORCID: 0000-0002-3132-2024Papers by this author
worksNon-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi
2023 · Food Chemistry X · 26 citations
https://doi.org/10.1016/j.fochx.2023.100809
Study on mechanism of low bioavailability of black tea theaflavins by using Caco-2 cell monolayer
2021 · Drug Delivery · 25 citations
https://doi.org/10.1080/10717544.2021.1949074
Predicting green tea moisture content during roasting by shape feature
2024 · Journal of Food Engineering · 12 citations
https://doi.org/10.1016/j.jfoodeng.2024.112250
Metal tolerance protein CsMTP4 has dual functions in maintaining zinc homeostasis in tea plant
2024 · Journal of Hazardous Materials · 10 citations
https://doi.org/10.1016/j.jhazmat.2024.134308
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
2024 · Food Chemistry · 9 citations
https://doi.org/10.1016/j.foodchem.2024.142241
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