Xiao Du

机构：Sichuan Agricultural University, Nanning Normal University

发表论文 29 篇 · 总被引 375 次 · h-index 9

代表论文

• Comparison of different aroma-active compounds of Sichuan Dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea using gas chromatography–mass spectrometry (GC–MS) and aroma descriptive profile tests (2019 · European Food Research and Technology · 被引 69)
• Characterization of the effect of cis-3-hexen-1-ol on green tea aroma (2020 · Scientific Reports · 被引 51)
• Toward next-generation primate neuroscience: A collaboration-based strategic plan for integrative neuroimaging (2021 · Neuron · 被引 47)
• Are organic acids really related to the sour taste difference between Chinese black tea and green tea? (2022 · Food Science & Nutrition · 被引 43)
• Insights into momentous aroma dominating the characteristic flavor of jasmine tea (2023 · Food Science & Nutrition · 被引 39)
• Evaluation of sensory and safety quality characteristics of “high mountain tea” (2022 · Food Science & Nutrition · 被引 36)