Deng YL - Search Results

1

Far-Infrared Optimization of the Fragrance-Improving Process with Temperature and Humidity Control for Green Tea.

Hua JJ, Yuan HB, Deng YL, Jiang YW, Wang JJ, Dong CW, Li J. Hua JJ, et al. Among authors: deng yl. J Food Sci. 2018 Jun;83(6):1668-1675. doi: 10.1111/1750-3841.14130. Epub 2018 May 28. J Food Sci. 2018. PMID: 29806704

2

Comprehensive Lipidome-Wide Profiling Reveals Dynamic Changes of Tea Lipids during Manufacturing Process of Black Tea.

Li J, Hua J, Zhou Q, Dong C, Wang J, Deng Y, Yuan H, Jiang Y. Li J, et al. J Agric Food Chem. 2017 Nov 22;65(46):10131-10140. doi: 10.1021/acs.jafc.7b03875. Epub 2017 Nov 7. J Agric Food Chem. 2017. PMID: 29058896

3

Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis.

Yang YQ, Yin HX, Yuan HB, Jiang YW, Dong CW, Deng YL. Yang YQ, et al. Among authors: deng yl. PLoS One. 2018 Mar 1;13(3):e0193393. doi: 10.1371/journal.pone.0193393. eCollection 2018. PLoS One. 2018. PMID: 29494626 Free PMC article.

4

Rapid volatiles fingerprinting by dopant-assisted positive photoionization ion mobility spectrometry for discrimination and characterization of Green Tea aromas.

Li J, Yuan H, Yao Y, Hua J, Yang Y, Dong C, Deng Y, Wang J, Li H, Jiang Y, Zhou Q. Li J, et al. Talanta. 2019 Jan 1;191:39-45. doi: 10.1016/j.talanta.2018.08.039. Epub 2018 Aug 14. Talanta. 2019. PMID: 30262074

5

Quality Evaluation of Green and Dark Tea Grade Using Electronic Nose and Multivariate Statistical Analysis.

Yuan H, Chen X, Shao Y, Cheng Y, Yang Y, Zhang M, Hua J, Li J, Deng Y, Wang J, Dong C, Jiang Y, Xie Z, Wu Z. Yuan H, et al. J Food Sci. 2019 Dec;84(12):3411-3417. doi: 10.1111/1750-3841.14917. Epub 2019 Nov 21. J Food Sci. 2019. PMID: 31750940

6

Rutin, γ-Aminobutyric Acid, Gallic Acid, and Caffeine Negatively Affect the Sweet-Mellow Taste of Congou Black Tea Infusions.

Li J, Yao Y, Wang J, Hua J, Wang J, Yang Y, Dong C, Zhou Q, Jiang Y, Deng Y, Yuan H. Li J, et al. Molecules. 2019 Nov 20;24(23):4221. doi: 10.3390/molecules24234221. Molecules. 2019. PMID: 31757064 Free PMC article.

7

Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS.

Yang Y, Zhang M, Hua J, Deng Y, Jiang Y, Li J, Wang J, Yuan H, Dong C. Yang Y, et al. Food Res Int. 2020 Aug;134:109167. doi: 10.1016/j.foodres.2020.109167. Epub 2020 Mar 17. Food Res Int. 2020. PMID: 32517930

8

Investigation on green tea lipids and their metabolic variations during manufacturing by nontargeted lipidomics.

Li J, Hua J, Yuan H, Deng Y, Zhou Q, Yang Y, Dong C, Zeng J, Jiang Y. Li J, et al. Food Chem. 2021 Mar 1;339:128114. doi: 10.1016/j.foodchem.2020.128114. Epub 2020 Sep 17. Food Chem. 2021. PMID: 33152890

9

Aroma dynamic characteristics during the process of variable-temperature final firing of Congou black tea by electronic nose and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry.

Yang Y, Hua J, Deng Y, Jiang Y, Qian MC, Wang J, Li J, Zhang M, Dong C, Yuan H. Yang Y, et al. Food Res Int. 2020 Nov;137:109656. doi: 10.1016/j.foodres.2020.109656. Epub 2020 Sep 2. Food Res Int. 2020. PMID: 33233235

10

Rapid characterization of the volatile profiles in Pu-erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD-GC-MS.

Yang Y, Rong Y, Liu F, Jiang Y, Deng Y, Dong C, Yuan H. Yang Y, et al. J Food Sci. 2021 Jun;86(6):2358-2373. doi: 10.1111/1750-3841.15723. Epub 2021 Apr 30. J Food Sci. 2021. PMID: 33929725

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