Xuexue Zheng

机构：Hunan Agricultural University

发表论文 13 篇 · 总被引 302 次 · h-index 6

代表论文

• Characterization of key aroma compounds and core functional microorganisms in different aroma types of Liupao tea (2021 · Food Research International · 被引 84)
• Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea (2022 · Food Chemistry X · 被引 79)
• Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysis (2023 · Food Chemistry · 被引 52)
• Characterization of the Key Aroma Compounds in Different Aroma Types of Chinese Yellow Tea (2022 · Foods · 被引 32)
• Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysis (2025 · Current Research in Food Science · 被引 26)
• Unraveling the unique profile of Fu brick tea: Volatile components, analytical approaches and metabolic mechanisms of key odor-active compounds (2025 · Trends in Food Science & Technology · 被引 22)