Showing 1 - 11 results of 11 for search 'Heyuan JIANG', query time: 0.04s Refine Results
  1. 1
    Progress of Exogenous Enzymes Application in Black Tea Processing

    Progress of Exogenous Enzymes Application in Black Tea Processing by Lijuan YANG, Weiwei WANG, Yongquan XU, Heyuan JIANG

    Published 2024-04-01
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  2. 2
    The Effect of Temperature and Humidity on Yellow Tea Volatile Compounds during Yellowing Process

    The Effect of Temperature and Humidity on Yellow Tea Volatile Compounds during Yellowing Process by Weiwei Wang, Zhihui Feng, Rui Min, Junfeng Yin, Heyuan Jiang

    Published 2024-10-01
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  3. 3
    Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions

    Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions by Lin Chen, Wei Wang, Jianyong Zhang, Weiwei Wang, Dejiang Ni, Heyuan Jiang

    Published 2020-09-01
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  4. 4
    Effects of Key Components on the Antioxidant Activity of Black Tea

    Effects of Key Components on the Antioxidant Activity of Black Tea by Weiwei Wang, Ting Le, Wei Wang, Luting Yu, Lijuan Yang, Heyuan Jiang

    Published 2023-08-01
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  5. 5
    Processing technology of tea bakery foods - a Review

    Processing technology of tea bakery foods - a Review by Hongchun Cui, Jianyong Zhang, Jizhong Yu, Heyuan Jiang, Cun Ao, Haitao Huang

    Published 2019-12-01
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  6. 6
    Rapid determination of theaflavins by HPLC with a new monolithic column

    Rapid determination of theaflavins by HPLC with a new monolithic column by Jianyong Zhang, Hongchun Cui, Heyuan Jiang, Lei Fang, Weiwei Wang, Wei Su, Chunhua Xiong

    Published 2019-04-01
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  7. 7
    Beneficial Effects of Epigallocatechin Gallate in Preventing Skin Photoaging: A Review

    Beneficial Effects of Epigallocatechin Gallate in Preventing Skin Photoaging: A Review by Jiaqiang Sun, Yuelu Jiang, Jing Fu, Linlin He, Xinmiao Guo, Hua Ye, Cuiyuan Yin, Hongbo Li, Heyuan Jiang

    Published 2024-11-01
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  8. 8
    Theaflavins Are Improved by the Oxidation of Catechins in Tannase Treatment During Black Tea Fermentation

    Theaflavins Are Improved by the Oxidation of Catechins in Tannase Treatment During Black Tea Fermentation by Lijuan Yang, Mengxue Zhang, Heyuan Jiang, Weiwei Wang, Jigang Huang, Shuixin Ye, Yan Chen, Shuang Liu, Jiaxin Liu

    Published 2025-01-01
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  9. 9
    Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC–TOFMS and Multivariate Data Analysis

    Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC–TOFMS and Multivariate Data Analysis by Jinjin Xue, Panpan Liu, Junfeng Yin, Weiwei Wang, Jianyong Zhang, Wei Wang, Ting Le, Dejiang Ni, Heyuan Jiang

    Published 2022-04-01
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  10. 10
    Adsorption Equilibrium and Thermodynamics of Tea Theasinensins on HP20—A High-Efficiency Macroporous Adsorption Resin

    Adsorption Equilibrium and Thermodynamics of Tea Theasinensins on HP20—A High-Efficiency Macroporous Adsorption Resin by Jianyong Zhang, Hongchun Cui, Jinjin Xue, Wei Wang, Weiwei Wang, Ting Le, Lin Chen, Ulrich H. Engelhardt, Heyuan Jiang

    Published 2021-12-01
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  11. 11
    Kojic Acid Showed Consistent Inhibitory Activity on Tyrosinase from Mushroom and in Cultured B16F10 Cells Compared with Arbutins

    Kojic Acid Showed Consistent Inhibitory Activity on Tyrosinase from Mushroom and in Cultured B16F10 Cells Compared with Arbutins by Wei Wang, Ying Gao, Weiwei Wang, Jianyong Zhang, Junfeng Yin, Ting Le, Jinjin Xue, Ulrich H. Engelhardt, Heyuan Jiang

    Published 2022-03-01
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