Ligui Xiong

机构：Changsha University, Ministry of Education, Hunan Agricultural University

发表论文 37 篇 · 总被引 1108 次 · h-index 16

代表论文

• Lipids: A noteworthy role in better tea quality (2023 · Food Chemistry · 被引 61)
• Characterization of aroma differences on three drying treatments in Rucheng Baimao (Camellia pubescens) white tea (2023 · LWT · 被引 57)
• A comprehensive review of polyphenol oxidase in tea ( Camellia sinensis ): Physiological characteristics, oxidation manufacturing, and biosynthesis of functional constituents (2023 · Comprehensive Reviews in Food Science and Food Safety · 被引 49)
• “Age” of tea: The impact of long-term storage on the aroma of Tuo tea and age prediction (2024 · Food Research International · 被引 33)
• Characterization of key odorants in ‘Baimaocha’ black teas from different regions (2024 · Food Chemistry X · 被引 27)
• Transcriptomic and biochemical analysis reveal differential regulatory mechanisms of photosynthetic pigment and characteristic secondary metabolites between high amino acids green-leaf and albino tea cultivars (2021 · Scientia Horticulturae · 被引 24)