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Cong‐ming Wang

Observed names: Cong-ming Wang, Congming Wang, Cong‐Ming Wang
ORCID: 0000-0002-2702-3726
Observed ORCID: 0000-0002-2702-3726
OpenAlex ID: A5045600890
Comparison of different aroma-active compounds of Sichuan Dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea using gas chromatography–mass spectrometry (GC–MS) and aroma descriptive profile tests
2019 · Cong-ning Nie, Xiao-xue Zhong, et al. · European Food Research and Technology · 69
Characterization of the effect of cis-3-hexen-1-ol on green tea aroma
2020 · Cong-ning Nie, Yuan Gao, et al. · Scientific Reports · 57
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Are organic acids really related to the sour taste difference between Chinese black tea and green tea?
2022 · Xiang Zhang, Xiao Du, et al. · Food Science & Nutrition · 48
Evaluation of sensory and safety quality characteristics of “high mountain tea”
2022 · Cong‐ming Wang, Xiao Du, et al. · Food Science & Nutrition · 34
Dynamic changes and interaction between different aroma types during low‐temperature roasting of bud green tea
2024 · Cong‐Ming Wang, Xiao‐Qin Tan, et al. · Food Science & Nutrition · 9
The removal of flower buds improves the yield and quality of tea shoots by mediating carbon and nitrogen metabolism in the source leaves
2023 · Xiaoqin Tan, Hui Li, et al. · Scientia Horticulturae · 9
Exploring the effect of different tea varieties on the quality of Sichuan Congou black tea based on metabolomic analysis and sensory science
2025 · Liran Yang, Xueping Luo, et al. · Frontiers in Nutrition · 7
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Investigation of the Effect of Fragrance-Enhancing Temperature on the Taste and Aroma of Black Tea from the Cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya Using Metabolomics and Sensory Histology Techniques
2024 · Bin Jiang, Xueping Luo, et al. · Fermentation · 4
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Determination of degree of hydrolysis (DH) of landshrimp proteins-enzyme hydrolytic liquid
1997 · Jing He, Wu Yuying, et al. · Beijing Linye Daxue xuebao · 1
Works count: 9
Citation count: 238
H-index: 7
I10-index: 4
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