Author

Daoliang Wang

Institution: Fuzhou University

Observed institution: Fuzhou University

ORCID: 0009-0004-7918-6035

Observed ORCID: 0009-0004-7918-6035

OpenAlex ID: A5083171109

Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS

2023 · Daoliang Wang, Zhibin Liu, et al. · Current Research in Food Science · 48

Characterization of volatile composition, aroma-active compounds and phenolic profile of Qingxin oolong tea with different roasting degrees

2022 · Xiaoye Lan, Zhibin Liu, et al. · Food Bioscience · 37

Unveiling the aromatic intricacies of Wuyi Rock Tea: A comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties

2023 · Daoliang Wang, Zhibin Liu, et al. · Food Chemistry · 35

Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an “in-leaf” model with isotopic labeling

2025 · Wensong Chen, Wangxin Liu, et al. · Food Chemistry · 21

Insight into aroma dynamic changes during the whole manufacturing process of smoked Lapsang Souchong tea

2024 · Weiying Su, Zhibin Liu, et al. · Food Chemistry · 18

Multidimensional exploration of the bitterness amelioration effect of roasting on Wuyi Rock tea

2023 · Weiying Su, Li Ni, et al. · Food Chemistry · 16

Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach

2023 · Daoliang Wang, Cainan Wang, et al. · Foods · 12

Improving the utilization of summer tea leaves through steam explosion technology: flavor transformation and cold-brewing feasibility

2025 · Daoliang Wang, Zhibin Liu, et al. · Food Chemistry · 5

Role of smoke withering process in the bitterness amelioration effect on smoked Lapsang Souchong tea

2026 · Weiying Su, Li Ni, et al. · Food Chemistry · 2

RuBisCO-Polyphenol Interactions Drive Tea Cream Formation via Synergistic Noncovalent Bridging and Covalent Quinone-Thiol Coupling

2026 · Daoliang Wang, Zhibin Liu, et al. · Journal of Agricultural and Food Chemistry

Carotenoid degradation and derived volatile formation during long-term tea aging

2026 · Yuan Lu, Zhibin Liu, et al. · Food Research International

Works count: 11

Citation count: 193

H-index: 7

I10-index: 7