Shengxiang Chen

机构：Sichuan Agricultural University, Jiangxi University of Finance and Economics, Industrial and Commercial Bank of China

发表论文 71 篇 · 总被引 677 次 · h-index 14

代表论文

• Dynamic changes in the diversity and function of bacterial community during black tea processing (2022 · Food Research International · 被引 40)
• Insights into momentous aroma dominating the characteristic flavor of jasmine tea (2023 · Food Science & Nutrition · 被引 39)
• Untargeted metabolomics and quantification analysis reveal the shift of chemical constituents between instant dark teas individually liquid-state fermented by Aspergillus cristatus, Aspergillus niger, and Aspergillus tubingensis (2023 · Frontiers in Microbiology · 被引 29)
• Genetic analysis of the early bud flush trait of tea plants ( Camellia sinensis ) in the cultivar ‘Emei Wenchun’ and its open-pollinated offspring (2022 · Horticulture Research · 被引 26)
• Multi-Omics analysis reveals the sensory quality and fungal communities of Tibetan teas produced by wet- and dry-piling fermentation (2025 · Food Research International · 被引 12)
• Tibetan dark tea Theabrownin alleviates LPS-induced inflammation by modulating the Nrf2/NF-κB signaling pathway and host microbial metabolites (2025 · Food Chemistry · 被引 9)