Yiqiao Zhao

机构：Yunnan University, Ministry of Agriculture, Ministry of Agriculture, Ministry of Agriculture and Rural Affairs, Hunan Agricultural University

发表论文 23 篇 · 总被引 257 次 · h-index 9

代表论文

• Dynamic changes in the diversity and function of bacterial community during black tea processing (2022 · Food Research International · 被引 44)
• 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)
• Dynamic changes in the major chemical and volatile components during the “Ziyan” tea wine processing (2023 · LWT · 被引 28)
• The influence of processing methods on polyphenol profiling of tea leaves from the same large-leaf cultivar (Camellia sinensis var. assamica cv. Yunkang-10): nontargeted/targeted polyphenomics and electronic sensory analysis (2024 · Food Chemistry · 被引 27)
• Jasmine tea extract prevents CUMS-induced depression-like behaviors through the modulation of microbiota-gut-brain axis (2025 · Food Research International · 被引 26)
• Variations in microbial diversity and chemical components of raw dark tea under different relative humidity storage conditions (2023 · Food Chemistry X · 被引 19)