E-LIB Suche - Ergebnisse für: ZHOU, Binxing

1

Pile-fermentation mechanism of ripened Pu-erh tea: Omics ap..:

Ma, Cunqiang ; Ma, Bingsong ; Zhou, Binxing...
Trends in Food Science & Technology. 146 (2024) - p. 104379 , 2024

Link: https://doi.org/10.1016/..

2

Investigation and dynamic changes of phenolic compounds dur..:

Ma, Cunqiang ; Zhou, Binxing ; Wang, Jiacai...
LWT. 180 (2023) - p. 114683 , 2023

Link: https://doi.org/10.1016/..

3

Interrelation analysis between phenolic compounds and in vi..:

Ma, Bingsong ; Wang, Jiacai ; Xu, Chengcheng...
LWT. 158 (2022) - p. 113117 , 2022

Link: https://doi.org/10.1016/..

4

Impact of enzymatic fermentation on taste, chemical composi..:

Zhou, Binxing ; Ma, Bingsong ; Xu, Chengcheng...
LWT. 163 (2022) - p. 113549 , 2022

Link: https://doi.org/10.1016/..

5

Classification of Pu-erh ripened teas and their differences..:

Zhou, Binxing ; Ma, Bingsong ; Ma, Cunqiang...
LWT. 153 (2022) - p. 112370 , 2022

Link: https://doi.org/10.1016/..

6

Impact of harvest season on bioactive compounds, amino acid..:

Ma, Bingsong ; Wang, Jiacai ; Zhou, Binxing...
LWT. 164 (2022) - p. 113655 , 2022

Link: https://doi.org/10.1016/..

7

Geographical origin identification of Chinese white teas, a..:

Ma, Cunqiang ; Ma, Bingsong ; Wang, Jiacai...
Food Chemistry: X. 16 (2022) - p. 100504 , 2022

Link: https://doi.org/10.1016/..

8

Impact of prolonged withering on phenolic compounds and ant..:

Zhou, Binxing ; Wang, Zihao ; Yin, Peng...
Food Chemistry. 368 (2022) - p. 130855 , 2022

Link: https://doi.org/10.1016/..

9

Comparison of characteristic components in tea-leaves ferme..:

Ma, Cunqiang ; Li, Xiaohong ; Zheng, Chengqin...
Food Chemistry. 350 (2021) - p. 129228 , 2021

Link: https://doi.org/10.1016/..

10

Region identification of Xinyang Maojian tea using UHPLC‐Q‐..:

Wang, Zihao ; Ma, Bingsong ; Ma, Cunqiang...
Journal of Food Science. 86 (2021) 5 - p. 1681-1691 , 2021

Link: https://doi.org/10.1111/..

11

Comparative analysis of chemical constituents and antioxida..:

Wang, Zihao ; Zheng, Chengqin ; Ma, Cunqiang...
LWT. 142 (2021) - p. 111006 , 2021

Link: https://doi.org/10.1016/..

12

LC–MS/MS‐based metabolomic analysis of caffeine‐degrading f..:

Zhou, Binxing ; Ma, Cunqiang ; Ren, Xiaoying..
Journal of Food Science. 85 (2020) 2 - p. 477-485 , 2020

Link: https://doi.org/10.1111/..

13

Classification of raw Pu-erh teas with different storage ti..:

Zhou, Binxing ; Ma, Cunqiang ; Wu, Tingting...
LWT. 133 (2020) - p. 109914 , 2020

Link: https://doi.org/10.1016/..

14

Correlation analysis between filamentous fungi and chemical..:

Zhou, Binxing ; Ma, Cunqiang ; Ren, Xiaoying...
Food Science & Nutrition. 8 (2020) 5 - p. 2501-2511 , 2020

Link: https://doi.org/10.1002/..

15

Isolation, characterization and application of theophylline..:

Zhou, Binxing ; Ma, Cunqiang ; Xia, Tao...
Microbial Cell Factories. 19 (2020) 1 - p. , 2020

Link: https://doi.org/10.1186/..