发表论文及著作（第一作者及通讯作者）：
（1）Mengru Li, Xiaoting Zhai, Xiaochun Wan*, Xiaogen Yang*. Formation of aroma active volatiles from thermal degradation of 18 amino acids with or without sugars in low-moisture systems and the modulation by sucrose and epigallocatechin gallate, Food Research International, 2025,117618.（中科院一区，IF2024=8.0）
（2）Mengru Li, Hui Wang, Jing Wang, Xiaoyu Zhang, Xin Yao, Jieyao Yu, Marina Rigling, Yanyan Zhang, Xiaochun Wan*, Xiaoting Zhai*. Molecular insights into the contribution of specialty smoking process to the aroma of Lapsang Souchong black tea (Camellia sinensis), Industrial Crops and Products, 2024, 216: 118739.（中科院一区，IF2024=5.6）
（3）Mengru Li, Chi-Tang Ho, Jing Wang, Yuemeng Hu, Xiaoting Zhai, Liang Zhang, Xiaochun Wan*, Xiaogen Yang*. 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, Journal of Agricultural and Food Chemistry, 2022, 70(22): 6737-6746.（中科院一区，IF2022=6.1）
（4）Jing Wang, Mengru Li, Hui Wang, Wenjing Huang, Fang Li, Lili Wang, Chi-Tang Ho, Yanyan Zhang, Liang Zhang, Xiaoting Zhai*, Xiaochun Wan*. Decoding the specific roasty aroma wuyi rock tea (Camellia sinensis: Dahongpao) by the sensomics approach, Journal of Agricultural and Food Chemistry, 2022, 7(34): 10571-10583.（中科院一区，IF2022=6.1）
（5）Dongzhu Huang, Mengru Li, Hong Wang, Maoyin Fu, Shaode Hu, Xiaochun Wan, Zhuochen Wang, Qi Chen*. Combining gas chromatography-ion mobility spectrometry and olfactory analysis to reveal the effect of filled-N2 anaerobic treatment duration on variation in the volatile profiles of gabaron green tea, LWT - Food Science and Technology, 2023, 179: 114630.（中科院一区，IF2023=6.0） |
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