1. A fermented tea with high levels of gallic acid processed by anaerobic solid-state fermentation. (September 2016) Authors: Huang, Youyi; Xiao, Xiudan; Cong, Liu; Wu, Mengyao; Huang, Yingjie; Yao, Yanni Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 71(2016) Page Start: 260 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale. (16th April 2021) Authors: Zhang, Huan; Wang, Jiajia; Zhang, Dandan; Zeng, Li; Liu, Yanan; Zhu, Wen; Lei, Gaixiang; Huang, Youyi Journal: Food chemistry Issue: Volume 342(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Appropriately raising fermentation temperature beneficial to the increase of antioxidant activity and gallic acid content in Eurotium cristatum-fermented loose tea. (1st September 2017) Authors: Yao, Yanni; Wu, Mengyao; Huang, Yingjie; Li, Chuankai; Pan, Xin; Zhu, Wen; Huang, Youyi Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 82(2017) Page Start: 248 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Bacillus amyloliquefaciens HZ-12 heterologously expressing NdmABCDE with higher ability of caffeine degradation. (July 2019) Authors: Jiang, Yali; Lu, Yu; Huang, Youyi; Chen, Shouwen; Ji, Zhixia Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 109(2019) Page Start: 387 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Early Neurocognitive Function With Propofol or Desflurane Anesthesia After Laser Laryngeal Surgery With Low Inspired Oxygen. (6th July 2022) Authors: Qiao, Hui; Chen, Jing; Huang, Yanzhe; Pan, Yiting; Lu, Weisha; Huang, Youyi; Li, Wenxian; Shen, Xia Journal: Laryngoscope Issue: Volume 133:Number 3(2023) Page Start: 640 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of metal ions and pH on the emulsifying properties of polysaccharide conjugates prepared from low-grade green tea. (May 2020) Authors: Han, Yu; Cheng, Zhe; Zhang, Yuntian; Zhang, Ni; Zhu, Xiangwei; Chen, Xiaoqiang; Shao, Yundong; Cheng, Yong; Wang, Chunpeng; Luo, Yayuan; Zhu, Lin; Xie, Jianchun; Wang, Chengtao; Huang, Youyi Journal: Food hydrocolloids Issue: Volume 102(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of different acetic acid bacteria strains on the bioactive compounds, volatile compounds and antioxidant activity of black tea vinegar. (15th December 2022) Authors: Chen, Chunfeng; Wu, Shenqun; Li, Yuren; Huang, Youyi; Yang, Xiaoping Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 171(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Facilitators of and barriers to implementing a traditional Chinese medicine collaborative model of care for axial spondyloarthritis: a qualitative study. Issue 6 (December 2021) Authors: Kwan, Yu Heng; Fong, Warren; Ang, Xiang Ling; Chew, Xiu Yan; Yoon, Sungwon; Tan, Chuen Seng; Tai, Bee Choo; Huang, Youyi; Bilger, Marcel; Phang, Jie Kie; Tan, Hui Chin; Quek, Su-An; Eng, Sing Yee Clara; Tan, Choy Tip; Dong, Bao Qiang; Koh, Hwee Ling; Leung, Ying Ying; Ng, Swee Cheng; Fong, Kok Yo... Journal: Acupuncture in medicine Issue: Volume 39:Issue 6(2021) Page Start: 629 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea. (1st June 2023) Authors: Fang, Xin; Liu, Yanan; Xiao, Jingyi; Ma, Cunqiang; Huang, Youyi Journal: Food chemistry Issue: Volume 410(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Impact of enzymatic fermentation on taste, chemical compositions and in vitro antioxidant activities in Chinese teas using E-tongue, HPLC and amino acid analyzer. (15th June 2022) Authors: Zhou, Binxing; Ma, Bingsong; Xu, Chengcheng; Wang, Jiacai; Wang, Zihao; Huang, Youyi; Ma, Cunqiang Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 163(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗