Ping Chen

机构：Nanjing Agricultural University, Ministry of Agriculture and Forestry, University of Nottingham Ningbo China, University Town of Shenzhen, National Research Centre for Integrated Pest Management, Shenzhen Institutes of Advanced Technology, Tea Research Institute, Shenzhen Technology University, First Affiliated Hospital of Henan University, Zhejiang University · ORCID：0000-0001-7995-6168

发表论文 140 篇 · 总被引 3424 次 · h-index 23

代表论文

• Unraveling the contributing factors of stale odor in Longjing tea through a sensomics approach (2023 · Food Chemistry · 被引 43)
• A newly-discovered tea population variety processed Bai Mu Dan white tea: Flavor characteristics and chemical basis (2024 · Food Chemistry · 被引 37)
• Enzymatic reactions throughout cultivation, processing, storage and post-processing: Progressive sculpture of tea quality (2023 · Trends in Food Science & Technology · 被引 35)
• Uncovering the Shuixian tea grades hierarchy in Chinese national standard: From sensory evaluation to microstructure and volatile compounds analysis (2024 · Food Chemistry · 被引 24)
• Formation of aroma characteristics driven by microorganisms during long-term storage of Liubao tea (2025 · Food Chemistry · 被引 23)
• Advancement and challenges in tea brewing: The dynamic principles, influencing factors, innovative processing technologies and pollutants (2024 · Trends in Food Science & Technology · 被引 22)