A Comparison of Depression and Mental Distress Indicators, Rhode Island Behavioral Risk Factor Surveillance System, 2006 by Yongwen Jiang, PhD, Jana Earl Hesser, PhD

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Effects of Variety, Season, and Region on Theaflavins Content of Fermented Chinese Congou Black Tea by Yongwen Jiang, Jinjie Hua, Bei Wang, Haibo Yuan, Haile Ma

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Research on Rapid Detection Methods of Tea Pigments Content During Rolling of Black Tea Based on Machine Vision Technology by Hanting Zou, Tianmeng Lan, Yongwen Jiang, Xiao-Lan Yu, Haibo Yuan

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A Rapid Prediction Method of Moisture Content for Green Tea Fixation Based on WOA-Elman by Tianmeng Lan, Shuai Shen, Haibo Yuan, Yongwen Jiang, Huarong Tong, Yang Ye

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Effect of <i>Strobilanthes tonkinensis</i> Lindau Addition on Black Tea Flavor Quality and Volatile Metabolite Content by Jinjie Hua, Jia Li, Wen Ouyang, Jinjin Wang, Haibo Yuan, Yongwen Jiang

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Comprehensive investigation on flavonoids metabolites of Longjing tea in different cultivars, geographical origins, and storage time by Xiao-Lan Yu, Jia Li, Yanqing Yang, Jiayi Zhu, Haibo Yuan, Yongwen Jiang

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Effects of Fermentation Temperature and Time on the Color Attributes and Tea Pigments of Yunnan Congou Black Tea by Jiayi Zhu, Jinjin Wang, Haibo Yuan, Wen Ouyang, Jia Li, Jinjie Hua, Yongwen Jiang

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Volatolomics-assisted characterization of the key odorants in green off-flavor black tea and their dynamic changes during processing by Yanqin Yang, Jialing Xie, Qiwei Wang, Lilei Wang, Yan Shang, Yongwen Jiang, Haibo Yuan

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Effects of electromagnetic roller-hot-air–steam triple-coupled fixation on reducing the bitterness and astringency and improving the flavor quality of green tea by Yaya Yu, Xizhe Zhu, Wen Ouyang, Ming Chen, Yongwen Jiang, Jinjin Wang, Jinjie Hua, Haibo Yuan

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Uncovering the Dynamic Alterations of Volatile Components in Sweet and Floral Aroma Black Tea during Processing by Yanqin Yang, Qiwei Wang, Jialing Xie, Yuliang Deng, Jiayi Zhu, Zhongwen Xie, Haibo Yuan, Yongwen Jiang

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Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS by Yuting Rong, Jialing Xie, Haibo Yuan, Lilei Wang, Fuqiao Liu, Yuliang Deng, Yongwen Jiang, Yanqin Yang

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Rapid Detection of Moisture Content in the Processing of Longjing Tea by Micro-Near-Infrared Spectroscopy and a Portable Colorimeter Based on a Data Fusion Strategy by Xuyan Zong, Xufeng Sheng, Li Li, Jiezhong Zan, Yongwen Jiang, Hanting Zou, Shuai Shen, Haibo Yuan

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Prediction Method of the Moisture Content of Black Tea during Processing Based on the Miniaturized Near-Infrared Spectrometer by Hanting Zou, Shuai Shen, Tianmeng Lan, Xufeng Sheng, Jiezhong Zan, Yongwen Jiang, Qizhen Du, Haibo Yuan

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Influence of Different Shaping Techniques on the Aroma Quality and Volatile Metabolites of Green Tea Revealed by Gas Chromatography Electronic Nose and Gas Chromatography–Tandem Ma... by Jiahao Tang, Jiajing Hu, Xianxiu Zhou, Qiwei Wang, Yongwen Jiang, Haibo Yuan, Yujie Wang, Yanqin Yang

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Effect of shaking on the improvement of aroma quality and transformation of volatile metabolites in black tea by Jinjin Wang, Wen Ouyang, Xizhe Zhu, Yongwen Jiang, Yaya Yu, Ming Chen, Haibo Yuan, Jinjie Hua

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Evaluation of the quality grade of Congou black tea by the fusion of GC-E-Nose, E-tongue, and E-eye by Lilei Wang, Jialing Xie, Qiwei Wang, Jiajing Hu, Yongwen Jiang, Jinjin Wang, Huarong Tong, Haibo Yuan, Yanqin Yang

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Comparison on Main Flavoring Substances in New Shoots of Large Leaf Tea Cultivars with Different Varieties and Tenderness Based on Multivariate Statistical Analysis by Jinjin WANG, Haibo YUAN, Jinjie HUA, Yanqin YANG, Shuai SHEN, Dandan PANG, Yongwen JIANG, Jiayi ZHU, Liaoyuan YU

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Exploration of the effects of geographical regions on the volatile and non-volatile metabolites of black tea utilizing multiple intelligent sensory technologies and untargeted meta... by Lilei Wang, Jialing Xie, Yiwen Miao, Qiwei Wang, Jiajing Hu, Yongwen Jiang, Jinjin Wang, Huarong Tong, Haibo Yuan, Yanqin Yang

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Unraveling the dynamic changes of volatile compounds during the rolling process of Congou black tea via GC-E-nose and GC–MS by Qiwei Wang, Daliang Shi, Jiajing Hu, Jiahao Tang, Xianxiu Zhou, Lilei Wang, Jialing Xie, Yongwen Jiang, Haibo Yuan, Yanqin Yang

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Effects of Low-Temperature Stress on Cold Resistance Biochemical Characteristics of Dali and Siqiu Tea Seedlings by Ming Chen, Xizhe Zhu, Mengyue Hou, Wen Luo, Yongwen Jiang, Yaya Yu, Jinjin Wang, Haibo Yuan, Xiaoxia Huang, Jinjie Hua

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