1. Binding of tea catechins to rice bran protein isolate: Interaction and protective effect during in vitro digestion. (March 2017) Authors: Shi, Meng; Huang, Long-Yue; Nie, Ning; Ye, Jian-Hui; Zheng, Xin-Qiang; Lu, Jian-Liang; Liang, Yue-Rong Journal: Food research international Issue: Volume 93(2017) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies. (May 2022) Authors: Ye, Jian-Hui; Ye, Ying; Yin, Jun-Feng; Jin, Jing; Liang, Yue-Rong; Liu, Ru-Yi; Tang, Ping; Xu, Yong-Quan Journal: Trends in food science & technology Issue: Volume 123(2022) Page Start: 130 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Differential behaviors of tea catechins under thermal processing: Formation of non-enzymatic oligomers. (1st April 2016) Authors: Fan, Fang-Yuan; Shi, Meng; Nie, Ying; Zhao, Yue; Ye, Jian-Hui; Liang, Yue-Rong Journal: Food chemistry Issue: Volume 196(2016) Page Start: 347 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Differential behaviors of tea catechins under thermal processing: Formation of non-enzymatic oligomers. (1st April 2016) Authors: Fan, Fang-Yuan; Shi, Meng; Nie, Ying; Zhao, Yue; Ye, Jian-Hui; Liang, Yue-Rong Journal: Food chemistry Issue: Volume 196(2016) Page Start: 347 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment. (15th December 2018) Authors: Hu, Ci-Jie; Li, Da; Ma, Yi-Xiao; Zhang, Wei; Lin, Chen; Zheng, Xin-Qiang; Liang, Yue-Rong; Lu, Jian-Liang Journal: Food chemistry Issue: Volume 269(2018) Page Start: 202 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Photo-induced chemical reaction of trans-resveratrol. (15th March 2015) Authors: Zhao, Yue; Shi, Meng; Ye, Jian-Hui; Zheng, Xin-Qiang; Lu, Jian-Liang; Liang, Yue-Rong Journal: Food chemistry Issue: Volume 171(2015) Page Start: 137 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Polyphenol oxidase dominates the conversions of flavonol glycosides in tea leaves. (1st March 2021) Authors: Guo, Xiao-Yuan; Lv, Yi-Qing; Ye, Ying; Liu, Ze-Ye; Zheng, Xin-Qiang; Lu, Jian-Liang; Liang, Yue-Rong; Ye, Jian-Hui Journal: Food chemistry Issue: Volume 339(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Roasting process shaping the chemical profile of roasted green tea and the association with aroma features. (15th August 2021) Authors: Zhu, Yu-Meng; Dong, Jun-Jie; Jin, Jing; Liu, Jin-Hua; Zheng, Xin-Qiang; Lu, Jian-Liang; Liang, Yue-Rong; Ye, Jian-Hui Journal: Food chemistry Issue: Volume 353(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Studies on the mechanism of efficient extraction of tea components by aqueous ethanol. (1st March 2016) Authors: Hu, Ci-Jie; Gao, Ying; Liu, Yang; Zheng, Xin-Qiang; Ye, Jian-Hui; Liang, Yue-Rong; Lu, Jian-Liang Journal: Food chemistry Issue: Volume 194(2016) Page Start: 312 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Sugar signal mediates flavonoid biosynthesis in tea leaves. Issue 1 (14th March 2022) Authors: Lv, Yi-Qing; Li, Da; Wu, Liang-Yu; Zhu, Yu-Meng; Ye, Ying; Zheng, Xin-Qiang; Lu, Jian-Liang; Liang, Yue-Rong; Li, Qing-Sheng; Ye, Jian-Hui Journal: Horticulture research Issue: Volume 9:Issue 1(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗