Resultados de procura - Jun‐Feng Yin

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  1. 1
    Anti-Biofilm Activity of Assamsaponin A, Theasaponin E1, and Theasaponin E2 against Candida albicans

    Anti-Biofilm Activity of Assamsaponin A, Theasaponin E1, and Theasaponin E2 against Candida albicans por Yuhong Chen, Ying Gao, Y Li, Jun‐Feng Yin

    Publicado 2024
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  2. 2
    Kaempferol Induces G2/M Cell Cycle Arrest via Checkpoint Kinase 2 and Promotes Apoptosis via Death Receptors in Human Ovarian Carcinoma A2780/CP70 Cells

    Kaempferol Induces G2/M Cell Cycle Arrest via Checkpoint Kinase 2 and Promotes Apoptosis via Death Receptors in Human Ovarian Carcinoma A2780/CP70 Cells por Ying Gao, Jun‐Feng Yin, Gary O. Rankin, Yi Chen

    Publicado 2018
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  3. 3
    Recent Advances Regarding Polyphenol Oxidase in Camellia sinensis: Extraction, Purification, Characterization, and Application

    Recent Advances Regarding Polyphenol Oxidase in Camellia sinensis: Extraction, Purification, Characterization, and Application por Chun Zou, Xin Zhang, Yong‐Quan Xu, Jun‐Feng Yin

    Publicado 2024
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  4. 4
    Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times

    Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times por Panpan Liu, Jun‐Feng Yin, Gensheng Chen, Fang Wang, Yong‐Quan Xu

    Publicado 2018
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  5. 5
    Enhancing the proportion of gluconic acid with a microbial community reconstruction method to improve the taste quality of Kombucha

    Enhancing the proportion of gluconic acid with a microbial community reconstruction method to improve the taste quality of Kombucha por Ruyi Li, Yong‐Quan Xu, Mantang Chen, Fang Wang, Chun Zou, Jun‐Feng Yin

    Publicado 2021
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  6. 6
    A targeted and untargeted metabolomics analysis of 'Oriental Beauty' oolong tea during processing

    A targeted and untargeted metabolomics analysis of 'Oriental Beauty' oolong tea during processing por Lin Zeng, Shan Jin, Yanqing Fu, Lian-shuang Chen, Jun‐Feng Yin, Yong‐Quan Xu

    Publicado 2022
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  7. 7
    Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusion

    Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusion por Yuhong Chen, Yanhong Zhang, Gensheng Chen, Jun‐Feng Yin, Jianxin Chen, Fang Wang, Yong‐Quan Xu

    Publicado 2022
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  8. 8
    Sensory and chemical characteristics of Tieguanyin oolong tea after roasting

    Sensory and chemical characteristics of Tieguanyin oolong tea after roasting por Qing-Qing Cao, Yanqing Fu, Jieqiong Wang, Liang Zhang, Fang Wang, Jun‐Feng Yin, Yong‐Quan Xu

    Publicado 2021
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  9. 9
    Comparative Analysis of Volatile Compounds in Tieguanyin with Different Types Based on HS–SPME–GC–MS

    Comparative Analysis of Volatile Compounds in Tieguanyin with Different Types Based on HS–SPME–GC–MS por Lin Zeng, Yanqing Fu, Jin-Shui Huang, Jianren Wang, Shan Jin, Jun‐Feng Yin, Yong‐Quan Xu

    Publicado 2022
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  10. 10
    Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage

    Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage por Bingsong Ma, Cunqiang Ma, Binxing Zhou, Xuan Chen, Yuhua Wang, Yifan Li, Jun‐Feng Yin, Xinghui Li

    Publicado 2025
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  11. 11
    Revealing the formation of aged aroma in raw Pu-erh tea during the storage through comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and molecular docking

    Revealing the formation of aged aroma in raw Pu-erh tea during the storage through comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and... por Bingsong Ma, Cunqiang Ma, Binxing Zhou, Shujing Liu, Jing Zhuang, Zhihui Feng, Jun‐Feng Yin, Xinghui Li

    Publicado 2025
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  12. 12
    Effect of baking on the flavor stability of green tea beverages

    Effect of baking on the flavor stability of green tea beverages por Yanqing Fu, Jieqiong Wang, Jianxin Chen, Fang Wang, Jun‐Feng Yin, Liang Zeng, John Shi, Yong‐Quan Xu

    Publicado 2020
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  13. 13
    Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC–TOFMS and Multivariate Data Analysis

    Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC–TOFMS and Multivariate Data Analysis por Jinjin Xue, Panpan Liu, Jun‐Feng Yin, Weiwei Wang, Jianyong Zhang, Wei Wang, Ting Le, Dejiang Ni, Heyuan Jiang

    Publicado 2022
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  14. 14
    Improving the taste of autumn green tea with tannase

    Improving the taste of autumn green tea with tannase por Qing-Qing Cao, Chun Zou, Yanhong Zhang, Qizhen Du, Jun‐Feng Yin, John Shi, Sophia Jun Xue, Yong‐Quan Xu

    Publicado 2018
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  15. 15
    Profiling of dynamic changes in non-volatile metabolites of shaken black tea during the manufacturing process using targeted and non-targeted metabolomics analysis

    Profiling of dynamic changes in non-volatile metabolites of shaken black tea during the manufacturing process using targeted and non-targeted metabolomics analysis por Jinjin Xue, Panpan Liu, Guiyi Guo, Weiwei Wang, Jianyong Zhang, Wei Wang, Ting Le, Jun‐Feng Yin, Dejiang Ni, Heyuan Jiang

    Publicado 2021
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  16. 16
    Untargeted metabolomics coupled with chemometrics for flavor analysis of Dahongpao oolong tea beverages under different storage conditions

    Untargeted metabolomics coupled with chemometrics for flavor analysis of Dahongpao oolong tea beverages under different storage conditions por Jieqiong Wang, Zhuo-Shun Dai, Ying Gao, Fang Wang, Mantang Chen, Zhihui Feng, Jun‐Feng Yin, Liang Zeng, Yong‐Quan Xu

    Publicado 2023
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  17. 17
    Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments

    Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments por Lin Zeng, Yanqing Fu, Ying Gao, Fang Wang, Shuang Liang, Jun‐Feng Yin, Marie‐Laure Fauconnier, Lijing Ke, Yong‐Quan Xu

    Publicado 2024
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  18. 18
    Effect of osmanthus hydrolat on the aroma quality and volatile components of osmanthus black tea

    Effect of osmanthus hydrolat on the aroma quality and volatile components of osmanthus black tea por Xin Meng, Fang Wang, Chao-Hong Fu, Lin Zeng, Zhenhua Chen, Qizhen Du, Zhihui Feng, Jun‐Feng Yin, Yong‐Quan Xu

    Publicado 2024
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  19. 19
    Comparative analysis of different grades of Tieguanyin oolong tea based on metabolomics and sensory evaluation

    Comparative analysis of different grades of Tieguanyin oolong tea based on metabolomics and sensory evaluation por Lin Zeng, Yanqing Fu, Yu-Yi Liu, Jin-Shui Huang, Mantang Chen, Jun‐Feng Yin, Shan Jin, Weijiang Sun, Yong‐Quan Xu

    Publicado 2023
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  20. 20
    Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic Analysis

    Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic Analysis por Anhui Gui, Shiwei Gao, Pengcheng Zheng, Zhihui Feng, Panpan Liu, Fei Ye, Shengpeng Wang, Jinjin Xue, Jun Xiang, Dejiang Ni, Jun‐Feng Yin

    Publicado 2023
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