Fengjiao Ding

机构：Guizhou Academy of Agricultural Sciences, Tea Research Institute · ORCID：0009-0006-3285-1047

发表论文 8 篇 · 总被引 50 次 · h-index 5

代表论文

• Metabolomics and transcriptomics reveal the quality formation mechanism during the processing of black tea (2025 · npj Science of Food · 被引 17)
• Dynamic evolution and formation mechanisms of aroma compounds in Qianmei 502 black tea during processing: insights from transcriptomic and metabolomic analyses (2025 · LWT · 被引 12)
• Human H-ferritin presenting RBM of spike glycoprotein as potential vaccine of SARS-CoV-2 (2020 · bioRxiv (Cold Spring Harbor Laboratory) · 被引 9)
• Effects of Various Drying Parameters on the Volatile and Non-Volatile Compositions of ‘Qiancha 1’ White Tea (2025 · Foods · 被引 5)
• Enhancing black tea quality through shaking: Integrated metabolomic and transcriptomic analysis reveals the mechanism of shaking on quality-related components during tea processing (2025 · Innovative Food Science & Emerging Technologies · 被引 5)
• Integrative bioinformatics analysis of high-throughput sequencing and in vitro functional analysis leads to uncovering key hub genes in esophageal squamous cell carcinoma (2025 · Hereditas · 被引 2)