Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green teaBinxing Zhou, Tao Xia, Zihao Wang et al.|Food Chemistry|2021Cited by 79
Biodegradation of caffeine by whole cells of tea-derived fungi Aspergillus sydowii, Aspergillus niger and optimization for caffeine degradationBinxing Zhou, Tao Xia, Cunqiang Ma et al.|BMC Microbiology|2018Cited by 74
Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysisCunqiang Ma, Tao Xia, Xiaohong Li et al.|Food Chemistry|2021Cited by 62
Classification of raw Pu-erh teas with different storage time based on characteristic compounds and effect of storage environmentBinxing Zhou, Tao Xia, Cunqiang Ma et al.|LWT|2020Cited by 59
LC–MS/MS‐based metabolomic analysis of caffeine‐degrading fungus <i>Aspergillus sydowii</i> during tea fermentationBinxing Zhou, Xiaohong Li, Cunqiang Ma et al.|Journal of Food Science|2020Cited by 57