◆发表论文
Si-yu Liao, Shuang Yang, Bi-lin Li, ... , Wei Xu*(2024)Correlation analysis between key volatile compounds and core functional bacterial community during Sichuan black tea processing. Food Chemistry:X.
Ling Lin#,Keke Li#, Yajie Hua,..., Bo Sun*, Qian Tang*, Wei Xu*(2024)Dynamic changes of anthocyanins during ‘Ziyan’ tea wine processing. Food Chemistry: X.
Wei Xu#,Lin Xiang#, Yiduo Chen,..., Bouphun Tunyaluk*, Ling Lin*(2024)Risk assessment of citrinin in Chinese dark tea and inhibitory effects of tea polyphenols on citrinin production. LWT-food science and technology.
Wei Xu#,Yinglin Zhu#, Ling Lin,..., Bouphun Tunyaluk*, Pinwu Li*(2024)Dynamic changes in volatile components during dark tea wine processing. LWT-food science and technology.
Wei Xu#,Yiqiao Zhao#, Yating Lv,..., Mingzhi Zhu*, Yao Zou*(2023)Variations in microbial diversity and chemical components of raw dark tea under different relative humidity storage conditions. Food Chemistry X.
Wei Xu#,Xiaoxuan Wang#, Wen-bao Jia,Binhan Wen,Si-yu Liao,..., Tunyaluk Bouphun*, Yao Zou*(2023)Dynamic changes in the major chemical and volatile components during the “Ziyan” tea wine processing. LWT-food science and technology.
Jia W, Tang Q, Zou Y, Yang Y, Wu W and Xu W* (2023) Investigating the antidepressant effect of Ziyan green tea on chronic unpredictable mild stress mice through fecal metabolomics.Front. Microbiol. 14:1256142.
Zou Y*, Liu M, Lai Y, Liu X, Li X, Li Y, Tang Q and Xu W* (2023) The glycoside hydrolase gene family profile and microbial function of Debaryomyces hansenii Y4 during South-road dark tea fermentation.Front. Microbiol.14:1229251.
Wei Xu#,Yi-qiao Zhao#, Wen-bao Jia,Si-yu Liao, Tunyaluk Bouphun*, Yao Zou*(2023)Reviews of fungi and mycotoxins in Chinese dark tea. Frontiers in Microbiology.
Si-yu Liao,Yi-qiao Zhao, Wen-bao Jia,Li Niu, Tunyaluk Bouphun, Pin-wu Li, Sheng-xiang Chen, Wei Chen, Dan-dan Tang, Yue-ling Zhao, Yao Zou*, Ming-zhi Zhu* and Wei Xu* (2023)Untargeted metabolomics and quantification analysis reveal the shift of chemical constituents between instant dark teas individually liquid-state fermented by Aspergillus cristatus, Aspergillus niger, and Aspergillus tubingensis. Frontiers in microbiology.
Yi-qiao Zhao, Wen-bao Jia, Si-yu Liao, Lin Xiang, Wei Chen, Yao Zou*, Ming-zhi Zhu* and Wei Xu* (2022)Dietary assessment of ochratoxin A in Chinese dark tea and inhibitory effects of tea polyphenols on ochratoxigenic Aspergillus niger. Frontiers in Microbiology.
Wen-bao Jia, Yi-qiao Zhao, Si-yu Liao, Pin-wu Li,Yao Zou, Sheng-xiang Chen, Wei Chen, Chun-lei He, Xiao Du, Ming-zhi Zhu* and Wei Xu* (2022)Dynamic changes in the diversity and function of bacterial community during black tea processing. Food Research International. 161:111856.
Zou Y*, Zhang Y, Tian Y, Liu M,Yuan Y, Lai Y, Liu X, Xu W*, Tan L,Tang Q, Li P and Xu J (2022)Microbial Community Analysis in Sichuan South-road Dark Tea Piled Center at Pile-Fermentation Metaphase and Insight Into Organoleptic Quality Development Mediated by Aspergillus niger M10. Frontiers in Microbiology.