Ni Dejiang

My main research interest is Tea manufacture, tea nutrition and health, the control of risking elements in tea and the structure and activity of tea polysaccharides and catechins.

[1] 2000.9-2003.6 Huazhong Agricultural University > PhD Food Science
[2] 1989, 9-1992, 6 Zhejiang Agricultural University > MS Tea Science
[3] 1985, 9 -1989, 6 Sichaun Agricultural University > BS Tea Science

[1] HU S., HE C., LI Y.C., YU Z., CHEN Y.Q., WANG Y.M.*, NI D.J.*. The formation of aroma quality of dark tea during pile-fermentation based on multi-omics [J]. LWT-Food Science and Technology, 2021, 147: 111491.
[2] HU S., HE C., LI Y.C., YU Z., CHEN Y.Q., WANG Y.M.*, NI D.J.*. Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea [J]. Food Research International, 2021, 147: 110472
[3] LI Y.C., HE C., YU X.L., ZHOU J.T., NTEZIMANA B, YU Z., CHEN Y.Q., NI D.J.*. Study on improving aroma quality of summer-autumn black tea by red-light irradiation during withering [J]. LWT-Food Science and Technology, 2022, 154: 111620
[4] LI Y.C., HE C., YU X.L., ZHOU J.T., NTEZIMANA B, YU Z., CHEN Y.Q., NI D.J.*. Effects of red-light withering on the taste of black tea as revealed by non-targeted metabolomics and transcriptomics analysis [J]. LWT-Food Science and Technology, 2021, 147: 112597
[5] LIU S.Y., AI Z.Y., YANG M., CHEN Y.Q., NI D.J.*. Comparative studies on the physicochemical profile and potential hypoglycemic activity of different tea extracts: Effect on sucrase-isomaltase activity and glucose transport in Caco-2 cells [J]. Food Research International, 2021, 148: 110604
[6] NTEZIMANA B, LI Y.C, HE C., YU X.L, ZHOU J.T, CHEN Y.Q, YU Z., NI D.J*. Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea [J]. Foods, 2021, 10(11): 2627
[7] QU F.F., AI Z.Y., LIU S.Y., ZHANG H.J., CHEN Y.Q., W.M., NI D.J.*. Study on mechanism of low bioavailability of black tea theaflavins by using Caco-2 cell monolayer [J]. Drug Delivery, 2021, 28(1): 1737-1747.
[8] Yu X.L., He C., Li Y.C., Zhou J.T., Chen Y.Q., Yu Z., Wang Y.*, Ni D.J.*. 2021. Effects of different spreading treatments on the formation of aroma quality in green tea. Beverage Plant Research 1: 14 doi: 10.48130/BPR-2021-0014
[9] Chen, L., Wang, W., Zhang, J., Cui, H., Ni*, D., & Jiang, H*. (2021). Dual effects of ascorbic acid on the stability of EGCG by the oxidation product dehydroascorbic acid promoting the oxidation and inhibiting the hydrolysis pathway. Food Chemistry, 337. doi:10.1016/j.foodchem.2020.127639
[10]Zhou, J., Yu, X., He, C., Qiu, A., Li, Y., Shu, Q.,Ni, D*. (2020). Withering degree affects flavor and biological activity of black tea: A non-targeted metabolomics approach. LWT-Food Science and Technology, 130. doi:10.1016/j.lwt.2020.109535
[11]Yu, X., Li, Y., He, C., Zhou, J., Chen, Y., Yu, Z.,Ni, D*. (2020). Nonvolatile metabolism in postharvest tea (Camellia sinensis L.) leaves: Effects of different withering treatments on nonvolatile metabolites, gene expression levels, and enzyme activity. Food Chemistry, 327. doi:10.1016/j.foodchem.2020.126992
[12]Jiang, C.-K., Ma, J.-Q., Liu, Y.-F., Chen, J.-D., Ni, D.-J.*,& Chen, L*. (2020). Identification and distribution of a single nucleotide polymorphism responsible for the catechin content in tea plants. Horticulture Research, 7(1). doi:10.1038/s41438-020-0247-y
[13]Jiang, X., Zhao, H., Guo, F., Shi, X., Ye, C., Yang, P., Ni, D*. (2020). Transcriptomic analysis reveals mechanism of light-sensitive albinism in tea plant Camellia sinensis ‘Huangjinju’. BMC Plant Biology, 20(1). doi:10.1186/s12870-020-02425-0
[14]Ni, D., Ai, Z., Munoz-Sandoval, D., Suresh, R., Ellis, P. R., Chen, Y., Corpe, C. P. (2020). Inhibition of the facilitative sugar transporters (GLUTs) by tea extracts and catechins. FASEB Journal, 34(8), 9995-10010. doi:10.1096/fj.202000057RR
[15]Qu, F., Zeng, W., Tong, X., Feng, W., Chen, Y., & Ni, D.* (2020). The new insight into the influence of fermentation temperature on quality and bioactivities of black tea. LWT-Food Science and Technology, 117. doi:10.1016/j.lwt.2019.108646
[16]Yu, X., Hu, S., He, C., Zhou, J., Qu, F., Ai, Z., Ni, D.* (2019). Chlorophyll Metabolism in Postharvest Tea (Camellia sinensis L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments. Journal of Agricultural and Food Chemistry, 67(38), 10624-10636. doi:10.1021/acs.jafc.9b03477
[17]Wang, Y., Zheng, P.-C., Liu, P.-P., Song, X.-W., Guo, F., Li, Y.-Y., N. D.*, Jiang, C.-J*. (2019). Novel insight into the role of withering process in characteristic flavor formation of teas using transcriptome analysis and metabolite profiling. Food Chemistry, 272, 313-322. doi:10.1016/j.foodchem.2018.08.013
[18]Qu, F., Zhu, X., Ai, Z., Ai, Y., Qiu, F., & Ni, D.* (2019). Effect of different drying methods on the sensory quality and chemical components of black tea. LWT-Food Science and Technology, 99, 112-118. doi:10.1016/j.lwt.2018.09.036
[19]Qu, F., Liu, S., He, C., Zhou, J., Zhang, S., Ai, Z., Ni, D.*(2019). Comparison of the Effects of Green and Black Tea Extracts on Na+/K+-ATPase Activity in Intestine of Type 1 and Type 2 Diabetic Mice. Molecular Nutrition & Food Research, 63(17). doi:10.1002/mnfr.201801039
[20]Ai, Z., Liu, S., Qu, F., Zhang, H., Chen, Y., & Ni, D.*(2019). Effect of Stereochemical Configuration on the Transport and Metabolism of Catechins from Green Tea across Caco-2 Monolayers. Molecules, 24(6). doi:10.3390/molecules24061185
[21]Lu, Q., Wang, Y., Li, N., Ni, D*., Yang, Y*., & Wang, X.*(2018). Differences in the Characteristics and Pathogenicity of Colletotrichum camelliae and C. fructicola Isolated From the Tea Plant Camellia sinensis (L.) O. Kuntze. Frontiers in Microbiology, 9. doi:10.3389/fmicb.2018.03060