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Yingjuan Chen

As seen in: Nature, Wiley Online Library, MDPI
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Articles

Keystone microbial taxa in the formation of stale aroma during pile fermentation of ripened Pu-erh tea

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By Yiwei Weng, Shiqiang He, Zhengfei Luo, Jin Sun, Qinghua Cheng, Yingjuan Chen, Huarong Tong
| Nature Verified
Abstract Ripened Pu-erh tea is prized for its distinctive stale aroma. Methoxy-phenolic compounds, key contributors to this aroma, are produced during pile fermentation; however, the specific microorganisms responsible for their synthesis remain unclear. In this study, we identified the dominant taxa (Aspergillus luchuensis, A. fumigatus, Staphylococcus gallinarum, and S. kloosii) during pile fermentation through morphological analysis and metagenomic profiling.
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The effect of friction on surface crack initiation in rolling contact fatigue considering damage accumulation

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By Ye Zhou, Caichao Zhu, Yingjuan Chen, Chaosheng Song
| Wiley Online Library Verified
DATA AVAILABILITY STATEMENT The data that support the findings of this study are available from the corresponding author upon reasonable request.
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Metabolomics Analysis Reveals the Effect of Two Alpine Foliar Diseases on the Non-Volatile and Volatile Metabolites of Tea

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By Yuxin Han, Xinyi Deng, Yuhe Wan, Yingjuan Chen
| MDPI
Open AccessArticle by Yuhe Wan , Yuxin Han , Xinyi Deng and Yingjuan Chen * Department of Tea Science, College of Food Science, Southwest University, Chongqing 400715, China * Author to whom correspondence should be addressed.
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