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Yue‐Rong Liang

Observed names: Y R Liang, Y. Liang, Y. R. Liang, Y.R. Liang, Yonghang Liang, Yue-Rong LIANG, Yue-Rong Liang, Yue-rong Liang, Yuerong Liang, Yue‐rong Liang
ORCID: 0000-0001-7889-1251
Observed ORCID: 0000-0001-7889-1251
OpenAlex ID: A5087074200
Bioavailability of Tea Catechins and Its Improvement
2018 · Zhuo-Yu Cai, Xu-Min Li, et al. · Molecules · 328
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Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies
2022 · Jian-Hui Ye, Ying Ye, et al. · Trends in Food Science & Technology · 316
Processing and chemical constituents of Pu-erh tea: A review
2013 · Hai-peng Lv, Ying-jun Zhang, et al. · Food Research International · 289
Recent Advances in Volatiles of Teas
2016 · Xin-Qiang Zheng, Qing-Sheng Li, et al. · Molecules · 234
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Differential behaviors of tea catechins under thermal processing: Formation of non-enzymatic oligomers
2015 · Fang-Yuan Fan, Meng Shi, et al. · Food Chemistry · 161
Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment
2018 · Ci-Jie Hu, Da Li, et al. · Food Chemistry · 156
Neuroprotective Effects and Mechanisms of Tea Bioactive Components in Neurodegenerative Diseases
2018 · Shu-Qing Chen, Ze-Shi Wang, et al. · Molecules · 132
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Suppressive Effects of Tea Catechins on Breast Cancer
2016 · Li-Ping Xiang, Ao Wang, et al. · Nutrients · 129
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Antidiabetic Effects of Tea
2017 · Qiu-Yue Fu, Qing-Sheng Li, et al. · Molecules · 122
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Impact of heating on chemical compositions of green tea liquor
2006 · E.S. Kim, Y.R. Liang, et al. · Food Chemistry · 111
Tea Polysaccharides and Their Bioactivities
2016 · Ling-Ling Du, Qiu-Yue Fu, et al. · Molecules · 108
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Roasting process shaping the chemical profile of roasted green tea and the association with aroma features
2021 · Yu-Meng Zhu, Jun-Jie Dong, et al. · Food Chemistry · 102
Suppressive Effects of EGCG on Cervical Cancer
2018 · Ying-Qi Wang, Jian-Liang Lu, et al. · Molecules · 99
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Association of Tea Consumption with Risk of Alzheimer’s Disease and Anti-Beta-Amyloid Effects of Tea
2018 · Curt Anthony Polito, Zhuo-Yu Cai, et al. · Nutrients · 89
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Polyphenol oxidase dominates the conversions of flavonol glycosides in tea leaves
2020 · Xiao-Yuan Guo, Yi-Qing Lv, et al. · Food Chemistry · 87
Antiviral Effects of Green Tea EGCG and Its Potential Application against COVID-19
2021 · Ying-Qi Wang, Qing-Sheng Li, et al. · Molecules · 81
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Screening the cultivar and processing factors based on the flavonoid profiles of dry teas using principal component analysis
2017 · Xin-Qiang Zheng, Ying Nie, et al. · Journal of Food Composition and Analysis · 81
Binding of tea catechins to rice bran protein isolate: Interaction and protective effect during in vitro digestion
2017 · Meng Shi, Long-Yue Huang, et al. · Food Research International · 74
Studies on the mechanism of efficient extraction of tea components by aqueous ethanol
2015 · Ci-Jie Hu, Ying Gao, et al. · Food Chemistry · 72
Chemical and Instrumental Assessment of Green Tea Sensory Preference
2008 · Y.R. Liang, Q. Ye, et al. · International Journal of Food Properties · 66
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A study on the chemical composition of albino tea cultivars
2006 · Y. Y. Du, Y. R. Liang, et al. · The Journal of Horticultural Science and Biotechnology · 64
Isolation of antioxidant catechins from green tea and its decaffeination
2010 · Jun-Jie Dong, Jian-Hui Ye, et al. · Food and Bioproducts Processing · 63
Adsorption Behavior of the Catechins and Caffeine onto Polyvinylpolypyrrolidone
2011 · Zhan-Bo Dong, Yue-Rong Liang, et al. · Journal of Agricultural and Food Chemistry · 62
Anticarcinogenic potentials of tea catechins
2022 · Xiao-Xiang Li, Chang Liu, et al. · Frontiers in Nutrition · 58
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Ecosystem service values and land use change in the opium poppy cultivation region in Northern Part of Lao PDR
2010 · A. Yoshida, H. Chanhda, et al. · Acta Ecologica Sinica · 58
Works count: 111
Citation count: 4,898
H-index: 41
I10-index: 76
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