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Gaozhong Yang

Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021)
2021 · Jiang Shi, Gaozhong Yang, et al. · Critical Reviews in Food Science and Nutrition · 136
Special tea products featuring functional components: Health benefits and processing strategies
2023 · Gaozhong Yang, Qing Meng, et al. · Comprehensive Reviews in Food Science and Food Safety · 64
Comprehensive analysis of carotenoids constituents in purple-coloured leaves and carotenoid-derived aroma differences after processing into green, black, and white tea
2022 · Jiang Shi, Wenliang Wu, et al. · LWT · 59
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Hypolipidaemic and antioxidant effects of various Chinese dark tea extracts obtained from the same raw material and their main chemical components
2021 · Wanjun Ma, Yali Shi, et al. · Food Chemistry · 55
Evaluation and analysis of biogas potential from agricultural waste in Hubei Province, China
2022 · Tingting Liu, Giovanni Ferrari, et al. · Agricultural Systems · 44
Agro-environmental sustainability of using digestate fertilizer for solanaceous and leafy vegetables cultivation: Insights on fertilizer efficiency and risk assessment
2022 · Keda Jin, Yi Ran, et al. · Journal of Environmental Management · 44
How anaerobic treatment is controlling the volatile components and key odorants of purple-colored leaf tea
2023 · Gaozhong Yang, Mengxue Zhou, et al. · Journal of Food Composition and Analysis · 22
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A comprehensive review on the promising purple leaf tea
2025 · Gaozhong Yang, Jiang Shi, et al. · Comprehensive Reviews in Food Science and Food Safety · 21
Key odorants driving aroma transformation during aging process in Liubao tea: A sensory and chemical perspective
2025 · Ying Yang, Ruijin Qiu, et al. · Food Chemistry · 12
Effects of fixation temperature on volatile components and key differential aroma compounds of green tea
2025 · Qiushuang You, Ying Yang, et al. · Beverage Plant Research · 6
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Insights into anthocyanin stability and infusion color in purple leaf teas driven by co-pigment flavonoid interactions
2025 · Gaozhong Yang, Jiqiang Jin, et al. · Food Chemistry · 5
Effects of anaerobic treatment on the non-volatile components and angiotensin-converting enzyme (ACE) inhibitory activity of purple-colored leaf tea
2024 · Gaozhong Yang, Yin Zhu, et al. · Food Chemistry X · 5
The Main Quality and Functional Chemical Composition of Tea
2024 · Gao-Zhong Yang, Qiu-Shuang You, et al. · Concepts and strategies in plant sciences · 5
Positive effect of Ca addition on the risk of Cu and Zn in digestate as biofertilizer
2023 · Gaozhong Yang, Keda Jin, et al. · Journal of environmental chemical engineering · 5
Comprehensive study of non-volatile and volatile metabolites in five water lily species and varieties (Nymphaea spp.) using widely targeted metabolomics
2024 · Gaozhong Yang, Jialong Wei, et al. · Beverage Plant Research · 4
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Linking chemical profiles to sensory quality: Insights into color and taste formation in purple leaf tea infusions
2026 · Gaozhong Yang, Mengxue Zhou, et al. · Food Chemistry · 2
Elucidation of Color Quality Characteristics of Purple Leaf Tea with Varying Purpleness Based on Metabolomics
2026 · Gaozhong YANG, Chenggang FANG, et al. · DOAJ (DOAJ: Directory of Open Access Journals)
Molecular remodeling of waste-derived polyphenols: engineering tea and grape by-products into high-value functional molecules
2026 · Gaozhong Yang, Zihao Qiu, et al. · Current Opinion in Food Science
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Featured Cover: Cover Image, Volume 24, Issue 2
2025 · Gaozhong Yang, Jiang Shi, et al. · Comprehensive Reviews in Food Science and Food Safety
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Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021)
2021 · Shi, Jiang, Yang, Gaozhong, et al. · Figshare
Works count: 20
Citation count: 489
H-index: 9
I10-index: 9
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