Yongwen Jiang, Ph.D

1992-1999 East China Normal University, Shanghai, Shanghai Shi, China 
 1999-2002 Fudan university, Shanghai, Shanghai Shi, China 
 2002-2003 SIOC,CAS 
 2003-2004 Universität Regensburg, Regensburg, Bayern, Germany 
 2004-2007 East China Normal University, Shanghai, Shanghai Shi, China 
 2007- SIOC,CAS 
"Yongwen Jiang"
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Li J, Hua J, Yuan H, et al. (2021) Investigation on green tea lipids and their metabolic variations during manufacturing by nontargeted lipidomics. Food Chemistry. 339: 128114
Ma D, Chen Y, Xu L, et al. (2020) Assembly of α-(Hetero)aryl Nitriles via Cu-Catalyzed Coupling Reactions with (Hetero)aryl Chlorides and Bromides. Angewandte Chemie (International Ed. in English)
Yang Y, Hua J, Deng Y, et al. (2020) Aroma dynamic characteristics during the process of variable-temperature final firing of Congou black tea by electronic nose and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry. Food Research International (Ottawa, Ont.). 137: 109656
Wang H, Hua J, Jiang Y, et al. (2020) Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances. Food Research International (Ottawa, Ont.). 136: 109479
Yang Y, Zhang M, Hua J, et al. (2020) Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS. Food Research International (Ottawa, Ont.). 134: 109167
Dong C, An T, Zhu H, et al. (2020) Rapid Sensing of Key Quality Components in Black Tea Fermentation Using Electrical Characteristics Coupled to Variables Selection Algorithms. Scientific Reports. 10: 1598
Li J, Yao Y, Wang J, et al. (2019) Rutin, γ-Aminobutyric Acid, Gallic Acid, and Caffeine Negatively Affect the Sweet-Mellow Taste of Congou Black Tea Infusions. Molecules (Basel, Switzerland). 24
Yuan H, Chen X, Shao Y, et al. (2019) Quality Evaluation of Green and Dark Tea Grade Using Electronic Nose and Multivariate Statistical Analysis. Journal of Food Science
Chen Z, Jiang Y, Zhang L, et al. (2019) Oxalic diamides and tert-butoxide: Two types of ligands enabling practical access to alkyl aryl ethers via Cu-catalyzed coupling reaction. Journal of the American Chemical Society
Li J, Yuan H, Yao Y, et al. (2019) Rapid volatiles fingerprinting by dopant-assisted positive photoionization ion mobility spectrometry for discrimination and characterization of Green Tea aromas. Talanta. 191: 39-45
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