Profile

ACADEMIC DEGREE:

Doctor Degree in Agricultural Science, Zhejiang University1999,; Master Degree in Agricultural Science, Zhejiang Agricultural University,1985 ; Baccalaureate, Zhejiang Agricultural University, 1981.

MAJOR PUBLICATIONS:

  1.  Decaffeination of green tea by supercritical carbon dioxide. JOURNAL OF MEDICINAL PLANTS RESEARCH, 4: 1161-1168.   2010.
3.         Effect of ultra-violet b on release of volatiles in tea leaf. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 13: 608-617.2010.
4.         Analysis of chemical composition of Chrysanthemum indicum flowers by GC/MS and HPLC. JOURNAL OF MEDICINAL PLANTS RESEARCH. 4:421-426. 2010.
6.         Effect of temperature on the expression of genes related to the accumulation of chlorophylls and carotenoids in albino tea. JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY. 84: 365-369 2009.
7.         Effects of lipophillic pigments on colour of the green tea infusion. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 44:: 2505-2511.2009.
8.         Effects of Temperature, Illumination, and Sodium Ascorbate on Browning of Green Tea Infusion. FOOD SCIENCE AND BIOTECHNOLOGY, 18: 932-938. 2009.
9.         Effect of Heat Treatment on the Lipophillic Pigments of Fresh Green Tea Liquor. FOOD SCIENCE AND BIOTECHNOLOGY, 18: 682-688. 2009.
11.     Alleviation of UV-B stress in Arabidopsis using tea catechins. AFRICAN JOURNAL OF BIOTECHNOLOGY,  7: 4111-4115. 2008.
13.     Assessing Geographic Origins of Green Teas Using Instruments. FOOD SCIENCE AND BIOTECHNOLOGY, 17: 1016-1020. 2008.
15.     Chemical and instrumental assessment of green tea sensory preference.  INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 11: 258-272. 2008.
16.     Induction of hairy roots by Agrobacterium rhizogenes in relation to L-theanine production in Camellia sinensis. JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY,  82: 636-640. 2007.
17.     Tea extraction methods in relation to control of epimerization of tea catecnins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 87: 1748-1752. 2007.
18.     Impact of heating on chemical compositions of green tea liquor. FOOD CHEMISTRY, 103: 1263-1267. 2007.
19.     Preparation of partially decaffeinated instant green tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55s: 3498-3502.2 2007.
20.     Effect of different extracting methods on quality of Chrysanthemum morifolium Ramat. infusion. ASIA PACIFIC JOURNAL OF CLINICAL NUTRITION, 16: 183-187. 2007.
21.     Application of chemical composition and infusion colour difference analysis to quality estimation of jasmine-scented tea. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 42: 459-468. 2007.
23.     A study on the chemical composition of albino tea cultivars. JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY, 81: 809-812. 2006.
25.     A study on chemical estimation of pu-erh tea quality.  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 85: 381-390. 2005.
26.     Estimation of tea quality by infusion colour difference analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 85: 286-292. 2005.
28.     Effect of extraction temperature on cream and extractability of black tea [Camellia sinensis (L.) O. Kuntze]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 38: 37-45. 2003.
29.     Tea breeding and cultivation in China. Conference Information: International Symposium on Tea Culture, Tea Food Industry and Tea Tree Breeding, APR 20-24, 2000 KYUNGPOOK NATL UNIV, TAEGU, SOUTH KOREA. TEA CULTURE, TEA FOOD INDUSTRY AND TEA TREE BREEDING IN KOREA, CHINA AND JAPAN, 97-119.2000.
32.     Effect of gibberellins on chemical composition and quality of tea (Camellia sinensis L).  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 72: 411-414. 1996.
33.     Effect of maofeng tea processing on leaf trichomes of tea (Camellia-sinensis l). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 62: 35-39. 1993.
34.     A study on chemical-composition of 2 special green teas (Camellia-sinensis). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 53: 541-548.1990.
Research work

RESEARCH INTEREST: Biotechnology and multiapplication os tea resources

Contact

Phone:+86 571 8697 1704
E-mail:yrliang@zju.edu.cn