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Evaluation of sensory and safety quality characteristics of "high mountain tea".

Wang CM, Du X, Nie CN, Zhang X, Tan XQ, Li Q. Wang CM, et al. Among authors: nie cn. Food Sci Nutr. 2022 Jun 20;10(10):3338-3354. doi: 10.1002/fsn3.2923. eCollection 2022 Oct. Food Sci Nutr. 2022. PMID: 36249988 Free PMC article.

Are organic acids really related to the sour taste difference between Chinese black tea and green tea?

Zhang X, Du X, Li YZ, Nie CN, Wang CM, Bian JL, Luo F. Zhang X, et al. Among authors: nie cn. Food Sci Nutr. 2022 Apr 19;10(6):2071-2081. doi: 10.1002/fsn3.2823. eCollection 2022 Jun. Food Sci Nutr. 2022. PMID: 35702304 Free PMC article.

Characterization of the effect of cis-3-hexen-1-ol on green tea aroma.

Nie CN, Gao Y, Du X, Bian JL, Li H, Zhang X, Wang CM, Li SY. Nie CN, et al. Sci Rep. 2020 Sep 23;10(1):15506. doi: 10.1038/s41598-020-72495-5. Sci Rep. 2020. PMID: 32968179 Free PMC article.

Dynamic changes and interaction between different aroma types during low-temperature roasting of bud green tea.

Wang CM, Tan XQ, Du X, Hu JJ, Li XY, Yan LS, Zhang X, Nie CN, Chen LY, Du F, Zhao YL, Bian JL, Li PW. Wang CM, et al. Among authors: nie cn. Food Sci Nutr. 2024 Jun 17;12(9):6367-6378. doi: 10.1002/fsn3.4249. eCollection 2024 Sep. Food Sci Nutr. 2024. PMID: 39554330 Free PMC article.

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