1. Classification of Pu-erh ripened teas and their differences in chemical constituents and antioxidant capacity. (January 2022) Authors: Zhou, Binxing; Ma, Bingsong; Ma, Cunqiang; Xu, Chengcheng; Wang, Jiacai; Wang, Ziyu; Yin, Dingfang; Xia, Tao Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 153(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Classification of raw Pu-erh teas with different storage time based on characteristic compounds and effect of storage environment. (November 2020) Authors: Zhou, Binxing; Ma, Cunqiang; Wu, Tingting; Xu, Chengcheng; Wang, Jiacai; Xia, Tao Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 133(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Comparative analysis of chemical constituents and antioxidant activity in tea-leaves microbial fermentation of seven tea-derived fungi from ripened Pu-erh tea. (May 2021) Authors: Wang, Zihao; Zheng, Chengqin; Ma, Cunqiang; Ma, Bingsong; Wang, Jiacai; Zhou, Binxing; Xia, Tao Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 142(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis. (15th July 2021) Authors: Ma, Cunqiang; Li, Xiaohong; Zheng, Chengqin; Zhou, Binxing; Xu, Chengcheng; Xia, Tao Journal: Food chemistry Issue: Volume 350(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Correlation analysis between filamentous fungi and chemical compositions in a pu‐erh type tea after a long‐term storage. Issue 5 (13th April 2020) Authors: Zhou, Binxing; Ma, Cunqiang; Ren, Xiaoying; Xia, Tao; Zheng, Chengqin; Liu, Xiaohui Journal: Food science & nutrition Issue: Volume 8:Issue 5(2020) Page Start: 2501 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. 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) ↗
7. Impact of harvest season on bioactive compounds, amino acids and in vitro antioxidant capacity of white tea through multivariate statistical analysis. (15th July 2022) Authors: Ma, Bingsong; Wang, Jiacai; Zhou, Binxing; Wang, Zihao; Huang, Youyi; Ma, Cunqiang; Li, Xinghui Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 164(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea. (30th January 2022) Authors: Zhou, Binxing; Wang, Zihao; Yin, Peng; Ma, Bingsong; Ma, Cunqiang; Xu, Chengcheng; Wang, Jiacai; Wang, Ziyu; Yin, Dingfang; Xia, Tao Journal: Food chemistry Issue: Volume 368(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Interrelation analysis between phenolic compounds and in vitro antioxidant activities in Pu-erh tea. (15th March 2022) Authors: Ma, Bingsong; Wang, Jiacai; Xu, Chengcheng; Wang, Ziyu; Yin, Dingfang; Zhou, Binxing; Ma, Cunqiang Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 158(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Investigation and dynamic changes of phenolic compounds during a new-type fermentation for ripened Pu-erh tea processing. (15th April 2023) Authors: Ma, Cunqiang; Zhou, Binxing; Wang, Jiacai; Ma, Bingsong; Lv, Xuanyu; Chen, Xuan; Li, Xinghui Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 180(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗