Author

Huajie Wang

Observed name: H WANG

Institutions: Hangzhou Academy of Agricultural Sciences, Tea Research Institute

Observed institutions: Hangzhou Academy of Agricultural Sciences, Chinese Academy of Agricultural Sciences, Tea Research Institute, Zhejiang University

ORCID: 0000-0002-1259-3128

Observed ORCID: 0000-0002-1259-3128

OpenAlex ID: A5074897607

Decaffeination of fresh green tea leaf (Camellia sinensis) by hot water treatment

2006 · H LIANG, Y LIANG, et al. · Food Chemistry · 125

Thermochemical reactions in tea drying shape the flavor of tea: A review

2024 · Huajie Wang, Lin Chen, et al. · Food Research International · 58

Identifying the structures and taste characteristics of two novel Maillard reaction products in tea

2023 · Huajie Wang, Yijun Yang, et al. · Food Chemistry · 49

Identifying the temporal contributors and their interactions during dynamic formation of black tea cream

2024 · Lin Chen, Jingyi Wang, et al. · Food Chemistry · 22

Novel insights into the effect of withering degree on Dianhong Congou black tea quality

2022 · Huajie Wang, Jinjin Wang, et al. · International Journal of Food Science & Technology · 19

Oxidases and rolling dominate black tea polysaccharide conjugates formation: Enzymatic and non-enzymatic mechanisms

2025 · Anan Xu, Lin Chen, et al. · Food Chemistry · 6

Integrating Sensomics and Metabolomics to Elucidate How Baking Methods Improve the Quality of Stale Longjing Tea by Modulating Metabolic Profiles

2026 · Huajie Wang, Daliang Shi, et al. · SSRN Electronic Journal

Works count: 7

Citation count: 279

H-index: 6

I10-index: 5