Cunqiang Ma

机构：Nanjing Agricultural University · ORCID：0000-0001-8774-7470

发表论文 47 篇 · 总被引 1230 次 · h-index 21

代表论文

• GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea (2023 · Food Chemistry · 被引 158)
• Pile-fermentation mechanism of ripened Pu-erh tea: Omics approach, chemical variation and microbial effect (2024 · Trends in Food Science & Technology · 被引 51)
• Impact of harvest season on bioactive compounds, amino acids and in vitro antioxidant capacity of white tea through multivariate statistical analysis (2022 · LWT · 被引 51)
• Widely targeted metabolomics and HPLC analysis elaborated the quality formation of Yunnan pickled tea during the whole process at an industrial scale (2023 · Food Chemistry · 被引 40)
• Geographical origin identification of Chinese white teas, and their differences in tastes, chemical compositions and antioxidant activities among three production regions (2022 · Food Chemistry X · 被引 35)
• Impact of enzymatic fermentation on taste, chemical compositions and in vitro antioxidant activities in Chinese teas using E-tongue, HPLC and amino acid analyzer (2022 · LWT · 被引 35)