[1]

Yiwei Weng, Shiqiang He, Zhengfei Luo, Jin Sun, Yingjuan Chen*, Huarong Tong*. The role of keystone taxa in the formation of stale aroma during ripened Pu-erh tea pile fermentation. npj Science of Food, 2026, 10: 221.

[2]

Yiwei Weng, Linmu Chen, Jirui Kun, Shiqiang He, Huarong Tong*, Yingjuan Chen*. The unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound. Food Chemistry, 2025, 464: 141788.

[3]

Yiwei Weng, Xiaodi Hu, Lan Jiang, Qinling Shi, Xiaolan Wei*. An all-in-one magnetic SERS nanosensor for ratiometric detection of Escherichia coli in foods. Analytical and Bioanalytical Chemistry. 2021,413(21): 5419-5426.

[4]

Shiqiang He, Yiwei Weng, Qinghua Cheng, Zhengli Gong, Huarong Tong*, Yingjuan Chen*. Tea head as a novel by-product of Pu-erh tea: storage-induced flavor reshaping compared with loose tea. Journal of the Science of Food and Agriculture, 2026.

[5]

Shiqiang He, Yiwei Weng, Lizheng Huang, Qinghua Cheng, Jian Wang, Huarong Tong, Yingjuan Chen*. Flavonoids and their correlation with key microbiota analysis reveals the quality Pu-erh tea head. LWT-Food Science and Technology. 2025, 215: 117221.

[6]

Linmu Chen, Hongwei Dai, Yiwei Weng, Kai Zhang, Shuting Zheng, Yuanbo Huo, Lianyu Yuan, Huarong Tong. CsWRKY51, a novel WRKY transcription factor of Camellia sinensis, participates in plant architecture and glutamine accumulation. Scientia Horticulturae. 2025, 341: 113983.

[7]

Jirui Kun, Zhengfei Luo, Menghan Gong, Qing Meng, Yingjuan Chen, Lianyu Yuan, Yiwei Weng, Jin Sun, Hongwei Dai, Huarong Tong. Characterization of the key aroma compounds in the floral honey-like cup aroma of Fenghuang Dancong oolong tea by application of the sensomics approach. Food Chemistry: X. 2025, 28: 102538.

[1]

普洱熟茶发酵过程中甲氧基苯类化合物的形成机理研究, 重庆市研究生科研创新项目（CYB23127），资助经费1万元，结项，2023-2025。

[2]

基于表面增强拉曼的适体传感器建立及食源性致病菌的检测研究, 重庆市研究生科研创新项目（CYS20315），资助经费0.5万元，结项，2020-2021。