Xiaogen Yang

机构：Anhui Agricultural University · ORCID：0000-0003-2142-9896

发表论文 36 篇 · 总被引 2545 次 · h-index 19

代表论文

• Tea aroma formation from six model manufacturing processes (2019 · Food Chemistry · 被引 429)
• Aroma Constituents and Alkylamides of Red and Green Huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium) (2008 · Journal of Agricultural and Food Chemistry · 被引 308)
• Use of headspace GC/MS combined with chemometric analysis to identify the geographic origins of black tea (2021 · Food Chemistry · 被引 271)
• Characterization of the Key Odorants in a High-GradeChinese Green Tea Beverage ( Camellia sinensis; Jingshan cha ) by Means of the Sensomics Approach and Elucidation of Odorant Changesin Tea Leaves Caused by the Tea Manufacturing Process (2020 · Journal of Agricultural and Food Chemistry · 被引 197)
• Characterization of the orchid-like aroma contributors in selected premium tea leaves (2019 · Food Research International · 被引 88)
• Characterizing volatile metabolites in raw Pu’er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach (2021 · Food Chemistry · 被引 78)