Meiyi Ning

机构：Sichuan Agricultural University

发表论文 7 篇 · 总被引 33 次 · h-index 3

代表论文

• 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)
• Cultivar-dependent variation in metabolomic profiles and sensory characteristics of Zhuyeqing green tea (Camellia sinensis) (2025 · Food Bioscience · 被引 8)
• Influence of leaf tenderness on the aroma and taste characteristics of green tea from Camellia sinensis cv. Chuancha No. 2: integrated sensory and chemical profiling (2026 · Food Chemistry X · 被引 4)
• (-)-Epicatechin and inflammation: Unraveling the role of microbial metabolites and interindividual metabolic variability (2026 · Frontiers in Microbiology · 被引 3)
• Comparative non-volatile composition, sensory quality, and ferroptosis-targeted anti-inflammatory activity of instant green tea powders from green- and purple-leaf cultivars (2025 · Food Chemistry · 被引 3)
• Multi-omics network analysis of flavour formation in golden-flowered Tibetan dark tea processed by “flowering” using raw materials with different fermentation degrees (2025 · Food Chemistry · 被引 3)