Shicheng Ma

机构：Qufu Normal University, Beijing University of Technology, Beihang University

发表论文 25 篇 · 总被引 794 次 · h-index 15

代表论文

Recent advances on white tea: Manufacturing, compositions, aging characteristics and bioactivities (2023 · Trends in Food Science & Technology · 被引 107)
Association of Tea Consumption with Risk of Alzheimer’s Disease and Anti-Beta-Amyloid Effects of Tea (2018 · Nutrients · 被引 86)
Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC–MS (2023 · Food Chemistry · 被引 80)
Green tea polyphenols-derived hybrid materials in manufacturing, environment, food and healthcare (2023 · Nano Today · 被引 75)
A systemic review on Liubao tea: A time‐honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities (2023 · Comprehensive Reviews in Food Science and Food Safety · 被引 60)
Tea storage: A not thoroughly recognized and precisely designed process (2023 · Trends in Food Science & Technology · 被引 60)