Publications by authors named "Yong-Quan Xu"

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Stereoselectivity during enzymatic oxidation of catechins and their products' characteristic in taste receptors and color properties.
Zekai Wang, Qing-Qing Cao, Mingchun Wen, Yahui Li, Yuqing Cui, Yong-Quan Xu

Food Chem· December 2025

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Sensomics-assisted identification of key aroma components contributing to the characteristic scent of vacuum-extracted tea hydrolat and its aroma enhancement potential.
Bang-Ming Tang, Jie-Qiong Wang, Xin Meng, Fang Wang, Jian-Xin Chen, Yong-Quan Xu

Food Chem X· October 2025

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Enzyme-assisted dynamic extraction as a promising method to produce high-quality fresh tea juice from summer tea leaves.
Yuan-Chao Li, Yan-Qing Fu, Ying Gao, Jie-Qiong Wang, Shan Jin, Yong-Quan Xu

Food Chem· September 2025

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Dynamic changes in metabolites during the manufacture of three distinct flavor types of Tieguanyin.
Lin Zeng, Yan-Qing Fu, Jin-Long Liu, Yuan-Chao Li, Shui-Lian Gao, Yong-Quan Xu

Food Chem· September 2025

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Identification of Key Taste-Active Compounds in Oolong Teas (Dongding and Rougui) by Quantitative Measurements, Recombination Experiments, and Omission Tests.
Yashu Yu, Ruoyan Liu, Haoli Wang, Imre Blank, Yong-Quan Xu

J Agric Food Chem· August 2025

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Activity Expression and Property Analysis of Codon-Optimized Polyphenol Oxidase from in KM71.
Xin Zhang, Yong-Quan Xu, Jun-Feng Yin, Chun Zou

Foods· August 2025

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Roasting pretreatment reduces retort odor formation in green tea beverages: Evidence from chemometrics and sensory evaluation.
Jie-Qiong Wang, Ying Gao, Jian-Xin Chen, Fang Wang, Yuan-Yuan Ma, Yong-Quan Xu

Food Chem X· August 2025

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Effect and mechanism of calcium ions on the astringency in green tea infusion and epigallocatechin gallate solution: An in vitro oral soft tribology study.
Long-Jie Xu, Qing-Qing Cao, Si-Han Deng, Wen-Jiang Dong, Qian Zou, Yong-Quan Xu

Food Chem· June 2025

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Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanism.
Yuming Wei, Ya-Ya Yu, Yuan-Chao Li, Xiao-Yu Zhong, Chun Zou, Yong-Quan Xu

J Adv Res· May 2025

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Elucidating the effect of brewing temperature on the sensory quality of Longjing tea based on multi-scale molecular sensory science.
Sihan Deng, Qing-Qing Cao, Ying Gao, Weiwei Wu, Jian-Xin Chen, Fangxiang Xu, Xuefeng Cao, Yong-Quan Xu

Food Chem X· May 2025

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Effect of different drying temperature settings on the color characteristics of Tencha.
Ya-Lin Mao, Jie-Qiong Wang, Fang Wang, Qing-Qing Cao, Jun-Feng Yin, Yong-Quan Xu

Food Chem X· December 2024

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Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun.
Jie-Qiong Wang, Ying Gao, Zhi-Hui Feng, Si-Han Deng, Jian-Xin Chen, Yong-Quan Xu

Food Res Int· November 2024

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Effect of osmanthus hydrolat on the aroma quality and volatile components of osmanthus black tea.
Xin Meng, Fang Wang, Chao-Hong Fu, Lin Zeng, Zhen-Hua Chen, Yong-Quan Xu

Food Chem X· October 2024

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Impact of heat treatment on the flavor stability of Longjing green tea beverages: Metabolomic insights and sensory correlations.
Jie-Qiong Wang, Bang-Ming Tang, Ying Gao, Jian-Xin Chen, Fang Wang, Yong-Quan Xu

Food Res Int· October 2024

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Polysaccharide Conjugates' contribution to mellow and thick taste of Pu-erh ripe tea, besides Theabrownin.
Sihan Deng, Tianfang Zhang, Suhang Fan, Huahua Na, Haiyu Dong, Yong-Quan Xu

Food Chem X· October 2024

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Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments.
Lin Zeng, Yan-Qing Fu, Ying Gao, Fang Wang, Shuang Liang, Yong-Quan Xu

Food Chem· August 2024

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Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon-plucked fresh tea leaves.
Shuang Liang, Ying Gao, Daniel Granato, Jian-Hui Ye, Weibiao Zhou, Yong-Quan Xu

Compr Rev Food Sci Food Saf· July 2024

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Early cartilage lesion and 5-year incident joint surgery in knee osteoarthritis patients: a retrospective cohort study.
Liu Xiao-Feng, Zhang Jin-Shan, Zheng Yong-Qiang, Wang Ze-Feng, Xu Yong-Quan

BMC Musculoskelet Disord· May 2024

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Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea.
Xin Meng, Jie-Qiong Wang, Fang Wang, Ying Gao, Chao-Hong Fu, Yong-Quan Xu

Food Chem· April 2024

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Effect of the type of brewing water on the sensory and physicochemical properties of light-scented and strong-scented oolong teas.
Yuan-Yuan Ma, Jie-Qiong Wang, Ying Gao, Qing-Qing Cao, Fang Wang, Yong-Quan Xu

Food Chem X· March 2024

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Corrigendum to "Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from leaves" [Food Chemistry: X 13 (2022) 100203].
Shuang Liang, Fang Wang, Jianxin Chen, Daniel Granato, Lijun Li, Yong-Quan Xu

Food Chem X· March 2024

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Anthocyanin-rich extract from purple tea: Chemical stability, cellular antioxidant activity, and protection of human erythrocytes and plasma.
Cristiane de Moura, Mariana Araújo Vieira do Carmo, Yong-Quan Xu, Luciana Azevedo, Daniel Granato

Curr Res Food Sci· February 2024

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CsMYB67 participates in the flavonoid biosynthesis of summer tea leaves.
Ying Ye, Ru-Yi Liu, Xin Li, Xin-Qiang Zheng, Jian-Liang Lu, Yong-Quan Xu

Hortic Res· January 2024

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Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea.
Jian-Chang Jin, Shuang Liang, Shang-Xiong Qi, Ping Tang, Jian-Xin Chen, Yong-Quan Xu

Front Nutr· October 2023

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Advances in Tea Chemistry.
Qing-Qing Cao, Ying Gao, Yong-Quan Xu

Foods· October 2023

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