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Xiangyang Guo

Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS
2021 · Xiangyang Guo, Wilfried Schwab, et al. · Food Chemistry · 381
Changes of volatile compounds and odor profiles in Wuyi rock tea during processing
2020 · Xiangyang Guo, Chi-Tang Ho, et al. · Food Chemistry · 312
Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes
2018 · Xiangyang Guo, Chuankui Song, et al. · Food Chemistry · 186
Aroma profiles of green tea made with fresh tea leaves plucked in summer
2021 · Xiangyang Guo, Chi-Tang Ho, et al. · Food Chemistry · 172
Effect of the roasting degree on flavor quality of large-leaf yellow tea
2021 · Xiangyang Guo, Chi-Tang Ho, et al. · Food Chemistry · 154
Aroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in tea
2018 · Xiangyang Guo, Chi-Tang Ho, et al. · Food Chemistry · 135
Aroma Characteristics of Lavender Extract and Essential Oil from Lavandula angustifolia Mill.
2020 · Xiangyang Guo, Pu Wang · Molecules · 82
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Application of gas chromatography‐ion mobility spectrometry in tea ( Camellia sinensis ): A comprehensive review
2025 · Xiangyang Guo, Xiaochun Wan, et al. · Comprehensive Reviews in Food Science and Food Safety · 19
Characterization of the changes of aroma profiles in large-leaf yellow tea during processing using GC–MS and electronic nose analysis
2025 · Xiangyang Guo, Wilfried Schwab, et al. · Food Chemistry X · 12
Insight into the taste profiles of green tea made with fresh tea leaves plucked in summer
2025 · Xiangyang Guo, Shuangfeng Jiang, et al. · British Food Journal · 6
Qualitative and quantitative changes of nonvolatile compounds and taste profiles in Wuyi rock tea during the manufacturing processes
2021 · Xiangyang Guo, Chi-Tang Ho, et al. · Journal of Food Bioactives · 5
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Induction effect of exogenous arachidonic acid on resistance to white leaf spot in maize
2026 · Ru Xia, Zehui Chen, et al. · BMC Plant Biology · 4
Kangnongyu8009: a new high-yield maize variety developed through amalgamation of temperate and tropical germplasm
2025 · Xiangyang Guo, Pengfei Liu, et al. · Molecular Breeding · 4
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Analysis of volatile compounds emitted from white champaca flowers (Michelia alba D.C.) via HS-GC-MS and SPME-GC-MS technology
2026 · Xiangyang Guo · Frontiers in Plant Science · 2
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Exploring aroma profiles of gardenia jasminoides flowers and leaves by HS-gC-MS
2025 · Xiangyang Guo · Natural Product Research · 2
Aroma profiles of ginger essential oils extracted by steam distillation and supercritical CO2 fluid extraction
2026 · Xiangyang Guo · South African Journal of Botany · 1
Maize Chlorotic Leaf Spot1 encodes a fumarylacetoacetate hydrolase essential for carbohydrate partitioning
2025 · Ruchang Ren, Sihang Zhao, et al. · Journal of genetics and genomics/Journal of Genetics and Genomics · 1
Postharvest Quality Deterioration Mechanisms and Preservation Technologies of Tea (Camellia sinensis): A Review
2026 · Xiangyang Guo · Foods
Volatile constituents of flowers in Cymbidium faberi Rolfe. during full blooming
2026 · Xiangyang Guo · Natural Product Research
Sensory-guided Design of Garlic Using tea and Identification of key active components
2026 · Yongxian Chen, Ying Xu, et al. · Food Chemistry X
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Microglial modulation in general anesthesia: molecular mechanisms and pharmacological implications
2026 · Xiaoman Yuan, Taotao Liu, et al. · Journal of genetics and genomics/Journal of Genetics and Genomics
Flavor Characteristics, Quality-Influencing Factors and Bioactive Benefits of Xinyang Maojian Tea: A Critical Review with Future Perspectives
2026 · Xiangyang Guo, Xiaochun Wan, et al. · Food Reviews International
Identification of candidate genes regulating maize leaf angle based on GWAS
2026 · Jialei Ou, Xian Dong, et al. · Crop Science
Works count: 23
Citation count: 1,478
H-index: 9
I10-index: 9
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