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Mingchun Wen

Observed name: Ming-chun Wen
ORCID: 0000-0002-3285-9480
Observed ORCID: 0000-0002-3285-9480
OpenAlex ID: A5046356594
Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation
2019 · Piaopiao Long, Mingchun Wen, et al. · Food Chemistry · 131
Phenolic composition by UHPLC-Q-TOF-MS/MS and stability of anthocyanins from Clitoria ternatea L. (butterfly pea) blue petals
2020 · Graziela Bragueto Escher, Mingchun Wen, et al. · Food Chemistry · 121
Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea
2021 · Ai Huang, Zongde Jiang, et al. · Food Chemistry · 112
LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea
2021 · Zisheng Han, Mingchun Wen, et al. · Food Chemistry · 101
Camu-camu seed (Myrciaria dubia) – From side stream to an antioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredient
2019 · Marina Fidelis, Mariana Araújo Vieira do Carmo, et al. · Food Chemistry · 100
Clitoria ternatea L. petal bioactive compounds display antioxidant, antihemolytic and antihypertensive effects, inhibit α-amylase and α-glucosidase activities and reduce human LDL cholesterol and DNA induced oxidation
2019 · Graziela Bragueto Escher, Mariza Boscacci Marques, et al. · Food Research International · 84
Chemical Variation of Chenpi (Citrus Peels) and Corresponding Correlated Bioactive Compounds by LC-MS Metabolomics and Multibioassay Analysis
2022 · Mei Yang, Zongde Jiang, et al. · Frontiers in Nutrition · 71
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Response surface optimization of phenolic compounds from jabuticaba (Myrciaria cauliflora [Mart.] O.Berg) seeds: Antioxidant, antimicrobial, antihyperglycemic, antihypertensive and cytotoxic assessments
2020 · Marina Fidelis, Mariana Araújo Vieira do Carmo, et al. · Food and Chemical Toxicology · 68
Antioxidants-rich ice cream containing herbal extracts and fructooligossaccharides: manufacture, functional and sensory properties
2019 · Leonardo Augusto Gremski, Ana Letícia Kincheski Coelho, et al. · Food Chemistry · 66
Chemical, sensory and biological variations of black tea under different drying temperatures
2024 · Shengxiao Su, Piaopiao Long, et al. · Food Chemistry · 65
Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation
2021 · Mingchun Wen, Zisheng Han, et al. · Food Chemistry · 65
Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing
2021 · Mingchun Wen, Yuqing Cui, et al. · Food Research International · 63
Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives
2023 · Mingchun Wen, Mengting Zhu, et al. · Comprehensive Reviews in Food Science and Food Safety · 62
Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics
2022 · Zongde Jiang, Zisheng Han, et al. · Food Science and Human Wellness · 57
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Discovery of color compounds: Integrated multispectral omics on exploring critical colorant compounds of black tea infusion
2023 · Piaopiao Long, Yaxin Li, et al. · Food Chemistry · 56
From the forest to the plate – Hemicelluloses, galactoglucomannan, glucuronoxylan, and phenolic-rich extracts from unconventional sources as functional food ingredients
2022 · Daniel Granato, Dhanik Reshamwala, et al. · Food Chemistry · 52
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Amadori Reaction Products of Theanine and Glucose: Formation, Structure, and Analysis in Tea
2022 · Zisheng Han, Zongde Jiang, et al. · Journal of Agricultural and Food Chemistry · 49
Free, soluble conjugated and insoluble bonded phenolic acids in Keemun black tea: From UPLC-QQQ-MS/MS method development to chemical shifts monitoring during processing
2022 · Guoping Lai, Yuqing Cui, et al. · Food Research International · 48
Identification of low-molecular-weight color contributors of black tea infusion by metabolomics analysis based on UV–visible spectroscopy and mass spectrometry
2022 · Yuqing Cui, Guoping Lai, et al. · Food Chemistry · 46
Study on In Vitro Preparation and Taste Properties of N -Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols
2022 · Zongde Jiang, Hui Zhang, et al. · Journal of Agricultural and Food Chemistry · 45
LC-MS and GC–MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea
2024 · Xuyang Liu, Feng Zhou, et al. · Food Research International · 43
The Effects of Food Nutrients and Bioactive Compounds on the Gut Microbiota: A Comprehensive Review
2024 · Yijun Zheng, Chunyin Qin, et al. · Foods · 43
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Toxicological and bioactivity evaluation of blackcurrant press cake, sea buckthorn leaves and bark from Scots pine and Norway spruce extracts under a green integrated approach
2021 · Nora Pap, Dhanik Reshamwala, et al. · Food and Chemical Toxicology · 41
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Model Studies on the Reaction Products Formed at Roasting Temperatures from either Catechin or Tea Powder in the Presence of Glucose
2021 · Zongde Jiang, Zisheng Han, et al. · Journal of Agricultural and Food Chemistry · 36
Monitoring of pickled tea during processing: From LC-MS based metabolomics analysis to inhibitory activities on α-amylase and α-glycosidase
2022 · Mingchun Wen, Feng Zhou, et al. · Journal of Food Composition and Analysis · 35
Works count: 52
Citation count: 2,039
H-index: 27
I10-index: 43
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