Aroma Constituents and Alkylamides of Red and Green Huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium) von Yang, Xiaogen

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Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Chan... von Flaig, Mario, Qi, Sally, Wei, Guodong, Yang, Xiaogen, Schieberle, Peter

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Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the t... von Flaig, Mario, Qi, Sally Chuanfen, Wei, Guodong, Yang, Xiaogen, Schieberle, Peter

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Characterization of the key aroma compounds in infusions of four white teas by the sensomics approach von Feng, Zhihui, Li, Ming, Li, Yifan, Yin, Junfeng, Wan, Xiaochun, Yang, Xiaogen

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Tea aroma formation from six model manufacturing processes von Feng, Zhihui, Li, Yifan, Li, Ming, Wang, Yijun, Zhang, Liang, Wan, Xiaochun, Yang, Xiaogen

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Use of headspace GC/MS combined with chemometric analysis to identify the geographic origins of black tea von Yun, Jing, Cui, Chuanjian, Zhang, Shihua, Zhu, Jiaji, Peng, Chuanyi, Cai, Huimei, Yang, Xiaogen, Hou, Ruyan

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Identification of Dihydrogalangal Acetate in Galangal [Alpinia galangal (L.) Swartz] Extracts von Yang, Xiaogen, Rohr, Martin, Jordan, Jason

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Characterization of the orchid-like aroma contributors in selected premium tea leaves von Feng, Zhihui, Li, Ming, Li, Yifan, Wan, Xiaochun, Yang, Xiaogen

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Characterisation of the key aroma compounds in aLongjinggreen tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea... von Flaig, Mario, Qi, Sally Chuanfen, Wei, Guodong, Yang, Xiaogen, Schieberle, Peter

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Identification of d-amino acids in tea leaves von Xu, Yu, Liu, Ziyi, Liu, Zhaoye, Feng, Zhihui, Zhang, Liang, Wan, Xiaochun, Yang, Xiaogen

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Characterizing volatile metabolites in raw Pu’er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach... von Xu, Shanshan, Zeng, Xinsheng, Wu, Huiting, Shen, Shanshan, Yang, Xiaogen, Deng, Wei-Wei, Ning, Jingming

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Formation of Volatile Heterocyclic Compounds and Open-Chain Amides of Theanine in Model Systems with Glucose, Tea Leaves, and Tea Extract under Tea-Roasting Conditions von Li, Mengru, Ho, Chi-Tang, Wang, Jing, Hu, Yuemeng, Zhai, Xiaoting, Zhang, Liang, Wan, Xiaochun, Yang, Xiaogen

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Solid-Phase Microextraction for Flavor Analysis von Yang, Xiaogen, Peppard, Terry

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Investigating volatile compounds’ contributions to the stale odour of green tea von Dai, Qianying, Jin, Huozhu, Gao, Jing, Ning, Jingming, Yang, Xiaogen, Xia, Tao

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Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment von Feng, Zhihui, Yang, Xiaogen, Zou, Chun, Yin, Junfeng

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Formation and isomerization of (Z)-methyl epijasmonate, the key contributor of the orchid-like aroma, during tea processing von Feng, Zhihui, Li, Yifan, Zhang, Ping, Wang, Jieqiong, Xu, Yongquan, Feng, Yingying, Zhai, Xiaoting, Yang, Xiaogen, Wan, Xiaochun, Yin, Junfeng

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Metabolite Profiling and Transcriptome Analysis Revealed the Chemical Contributions of Tea Trichomes to Tea Flavors and Tea Plant Defenses von Li, Penghui, Xu, Yujie, Zhang, Yanrui, Fu, Jiamin, Yu, Shuwei, Guo, Huimin, Chen, Zhihui, Chen, Changsong, Yang, Xiaogen, Wang, Shucai, Zhao, Jian

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Pungent Principal of Alpinia galangal (L.) Swartz and Its Applications von Yang, Xiaogen, Eilerman, Robert G

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A Minor, Sweet Cucurbitane Glycoside from Siraitia Grosvenorii von Jia, Zhonghua, Yang, Xiaogen

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Hindered Biaryl Bond Construction and Subsequent Diastereomeric Crystallization to Produce an Atropisomeric Covalent KRASG12C Inhibitor ARS-2102 von Yang, Xiaogen, Li, Zhiwen, Xu, Wenwen, Zhu, Guanming, Feng, Xiantong, Zhang, Jun, Zhao, Hongbin, Chen, Yuyin, Kong, Jianshe, Mai, Wanping, Li, Lian-Sheng, Pippel, Daniel J., Ren, Pingda, Deng, Xiaohu

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