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EM-T3Comprehensive Reviews in Food Science and Food Safety202625(6): e70677-e70677Tea Microbiomes and Metabolic Transformations From Fresh Leaf to Fermentation and Gut: Implications for Quality and HealthXian Li, Junhe Wang, Qirui Peng, Rongjun Xu 等 8 人被引 0阅读 11开放获取病理与法医学
EM-WoSJournal of Public Administration Research and Theory201929(4): 531-534社论A Year in Review: Transitions, Continuity, and AccomplishmentsMary Kathleen Feeney被引 0阅读 2科学史与科学哲学
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EM-T3Food Additives and Contaminants Part A201734(6): 990-999Residue pattern of polycyclic aromatic hydrocarbons during green tea manufacturing and their transfer rates during tea brewingGuanwei Gao, Hongping Chen, Pingxiang Liu, Zhenxia Hao 等 8 人被引 27基金健康、毒理与致突变
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EM-T3Comprehensive Reviews in Food Science and Food Safety202322(3): 1686-1721Special tea products featuring functional components: Health benefits and processing strategiesGaozhong Yang, Qing Xiong Meng, Jiang Tao Shi, Mengxue Zhou 等 10 人被引 56阅读 1高影响力 前 10%病理与法医学
EM-T3Comprehensive Reviews in Food Science and Food Safety202524(2): e70119-e70119Application of gas chromatography‐ion mobility spectrometry in tea ( Camellia sinensis ): A comprehensive reviewXiangyang Guo, Xiaochun Wan, Chi‐Tang Ho被引 18高影响力 前 10%基金病理与法医学
EM-T3Comprehensive Reviews in Food Science and Food Safety202524(3): e70195-e70195Recent Advances in N ‐Ethyl‐2‐Pyrrolidinone‐Substituted Flavanols (EPSFs), Novel Bioactive Components in Tea: Chemical Structure, Formation Mechanism, and Potential Health BenefitsJianjian Gao, Zhiyuan Lin, Zhiyuan Lin, Mengxue Zhou 等 9 人被引 14高影响力 前 10%基金病理与法医学
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(5): e70615-e70615Digital Sensing for Comprehensive Tea Quality Evaluation: From Dry Tea to Tea Infusion and Infused LeavesMingyuan Zheng, Liang Tian, Wenji Mei, Xin Li 等 9 人被引 0阅读 2开放获取分析化学
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EM-T3Journal of Food Safety202444(4)Microbiota of black tea at different manufacturing stagesS.H.S. Karunaratne, G.A.S.I. Abeygunawardena, D.L. Jayaratne, G.A.S. Premakumara 等 5 人被引 6阅读 2病理与法医学
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(2): e70440-e70440Unveiling the Complexity of Pu‐Erh Tea Flavor: Integrating Chemistry, Processing, and Sensory NeuroscienceHongjiang Zheng, Rongbosen Yue, Jielin Jiang, Liyong Luo 等 6 人被引 2高影响力 前 10%基金病理与法医学
EM-T3Comprehensive Reviews in Food Science and Food Safety202322(4): 2945-2976Detection methods, migration patterns, and health effects of pesticide residues in teaSiwei Miao, Yang Wei, Yi Pan, Yuanfeng Wang 等 5 人被引 37高影响力 前 10%基金食品科学
A+Academy of Management ReviewUTD24FT50201742(4): 683-702Chronotype Diversity in Teams: Toward a Theory of Team Energetic AsynchronyStefan Volk, Matthew J. Pearsall, Michael S. Christian, William J. Becker被引 34阅读 1高影响力 前 10%社会心理学
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EM-T3Comprehensive Reviews in Food Science and Food Safety201918(5): 1474-1495Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive ReviewLiang Zhang, Chi‐Tang Ho, Jie Zhou, Jânio Sousa Santos 等 6 人被引 511阅读 1高影响力 前 1%基金病理与法医学
