1、Qiujing Ming, Ningkai Liao, Hongzheng Lin, Yunfei Hu, Zhilong Hao, Jinke Lin, Yun Sun*, Liangyu Wu*.The role of stem and leaves in shaping the integrated aroma of oolong tea. Food Chemistry,2025, 488: 144808. DOI: 10.1016/j.foodchem.2025.144808.
2.Qiujing Ming, Wei Wang, Ningkai Liao, Hongzheng Lin, Fang Wang, Zhilong Hao, Liangyu Wu, Tingting Deng*, Yunfei Hu*, Yang Wu*. Key aromatic compounds in Tieguanyin oolong tea shoots: Processing changes in different portions. LWT,2025,233: 118501. DOI: 10.1016/j.lwt.2025.118501.
3.Yunfei Hu, Jialin Wang, Jun Tang, Ronghua Huang, Wenyuan Luo, Yanming Tuo, Ningkai Liao, Dawen Zhuang, Jinke Lin, Yue Zhang, Lei Pan, Liangyu Wu*. Study on dynamic changes in characteristic volatile compounds uncovers aroma development of Hainan Dayezhong (Camellia sinensisvar. assamica) black tea. Food Chemistry,2025, 477: 143578. DOI: 10.1016/j.foodchem.2025.143578.
4.Yunfei Hu, Jialin Wang, Wenyuan Luo, Jun Tang, Yanming Tuo, Ningkai Liao,Dawen Zhuang, Kehang Yang, Jinke Lin, Yue Zhang, Liangyu Wu*. Study on metabolic variation reveals metabolites important for flavor development and antioxidant property of Hainan Dayezhong black tea. Food Research International, 2024,196:115112. DOI: 10.1016/j.foodres.2024.115112.
5.Liangyu Wu, Xiaolan Chen, Jiaqi Lin, Hongzheng Lin, Ningkai Liao, Chenxue Li,Yunfei Hu , Yun Sun*. Study on dynamic alterations of volatile organic compounds reveals aroma development over enzymatic-catalyzed process of Tieguanyin oolong tea production. Food Chemistry: Molecular Sciences,2024,9:100227. DOI: 10.1016/j.fochms.2024.100227.
6. Jiaqi Lin, Hongzheng Lin, Chenxue L, Ningkai Liao, Yucheng Zheng, Xinru Yu, Yun Sun*, Liangyu Wu*. Unveiling characteristic metabolic accumulation over enzymatic-catalyzed process of Tieguanyin oolong tea manufacturing by DESI-MSI and multiple-omics. Food Research International, 2024, 181: 114136. DOI: 10.1016/j.foodres.2024.114136.
7. Chenxue Li, Jiaqi Lin, Qingcai Hu, Yun Sun*, Liangyu Wu*. An integrated metabolomic and transcriptomic analysis reveals the dynamic changes of key metabolites and flavor formation over Tieguanyin oolong tea production. Food Chemistry: X, 2023, 20:100952. DOI: 10.1016/j.fochx.2023.100952.
8. Liangyu Wu, Yahui Wang, Suhui Liu, Yun Sun, Chenxue Li, Jinke Lin*, Shu Wei*. The stress-induced metabolites changes in the flavor formation of oolong tea during enzymatic-catalyzed process: a case study of Zhangping Shuixian tea. Food Chemistry, 2022, 391: 133192. DOI: 10.1016/j.foodchem.2022.133192.
9. Yahui Wang, Chenxue Li, Jiaqi Lin, Yun Sun, Shu Wei*, Liangyu Wu*.The impact of different withering approaches on the metabolism of flavor compounds in oolong tea leaves. Foods,2022, 11: 3601. DOI: 10.3390/foods11223601.
10. Liangyu Wu, Xujian Huang, Shengrui Liu, Jianghong Liu, Yuqiong Guo, Yun Sun, Jinke Lin, Yaling Guo*, Shu Wei*. Understanding the formation mechanism of oolong tea characteristic nonvolatile chemical constitutes during manufacturing processes by using integrated widely-targeted metabolome and DIA proteome analysis. Food Chemistry, 2020, 310: 125941. DOI: 10.1016/j.foodchem.2019.125941.
11. Xujian Huang, Hongli Cao, Yaling Guo, Jianghong Liu, Yun Sun, Shengrui Liu, Jinke Lin, Shu Wei*, Liangyu Wu*. The dynamic change of oolong tea constitutes during enzymatic-catalysed process of manufacturing. International Journal of Food Science and Technology, 2020, 55: 3604-3612. DOI: 10.1111/ijfs.14694.
12. Liangyu Wu, Yiqing Lv, Ying Ye, Yuerong Liang,* and Jian-Hui Ye. Transcriptomic and translatomic analyses reveal insights into the developmental regulation of secondary metabolism in the young shoots of tea plants (Camellia sinensis L.). Journal of Agricultural and Food Chemistry, 2020, 68, 10750-10762. DOI: 10.1021/acs.jafc.0c03341.
13.Liangyu Wu, Zhoutao Fang, Jinke Lin, Yun Sun, Zhizheng Du, Yaling Guo, Jianghong Liu, Yuerong Liang*, Jian-Hui Ye*. Complementary iTRAQ proteomic and transcriptomic analyses of leaves in tea plant (Camellia sinensis L.) with different maturity and regulatory network of flavonoid biosynthesis. Journal of Proteome Research, 2019, 18, 252-264. DOI: 10.1021/acs.jproteome.8b00578.