Author

Yuhua Wang

Institutions: Longyan University, Shanghai Jiao Tong University, Fujian Agriculture and Forestry University

Observed institutions: Longyan University, Shanghai Jiao Tong University, Fujian Agriculture and Forestry University

ORCID: 0000-0003-4091-0642

Observed ORCID: 0000-0003-4091-0642

OpenAlex ID: A5091808866

Aroma-Driven Differentiation of Wuyi Shuixian Tea Grades: The Pivotal Role of Linalool Revealed by OAV and Multivariate Analysis

2025 · Mengzhen Zhang, Ying Zhang, et al. · Foods · 8

Digital evaluation of tea aroma intensity and odor characteristics changes during processing

2023 · Yuhua Wang, Yuchao Wang, et al. · JSFA reports · 7

Machine learning and molecular docking simulation reveal signature taste characteristics and metabolites distinguishing grade differences in “Laocong Shuixian” of Wuyi rock tea

2026 · Jianghua Ye, Yanxin Luo, et al. · Food Research International · 1

Evolution of Characteristic Aroma During Processing of Space-Induced Mutant Dahongpao Tea and the Preliminary Exploration of Its Olfactory Perception

2026 · Junbin Gu, Shunxian Lin, et al. · Foods

Continuous cropping changes the absorption and accumulation of elements in Casuarina equisetifolia , thus affecting its physiological properties

2026 · Hezhi Lin, Yuhua Wang, et al. · Open Life Sciences

Exogenous C4 ‐ HSL Improves Casuarina equisetifolia Growth in Continuous Planting by Modulating Rhizosphere Bacterial Community

2025 · Qingxu Zhang, Yuhua Wang, et al. · Physiologia Plantarum

Works count: 6

Citation count: 16

H-index: 2

I10-index: