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State Key Laboratory of Tea Plant Biology and Utilization,
School of Tea and Food Science & Technology,
State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology
Weiting Jiao has not added Biography.
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Optimized combination of dilution and refined QuEChERS to overcome matrix effects of six types of tea for determination eight neonicotinoid insecticides by ultra performance liquid chromatography-electrospray tandem mass spectrometry.
Food chemistry Nov, 2016 | Pubmed ID: 27211616
Uptake, Translocation, Metabolism, and Distribution of Glyphosate in Nontarget Tea Plant (Camellia sinensis L.).
Journal of agricultural and food chemistry Sep, 2017 | Pubmed ID: 28795804
Comparison of the Metabolic Behaviors of Six Systemic Insecticides in a Newly Established Cell Suspension Culture Derived from Tea ( Camellia sinensis L.) Leaves.
Journal of agricultural and food chemistry Aug, 2018 | Pubmed ID: 30074784
Determination of free amino acids in tea by a novel method of reversed-phase high performance liquid chromatography applying 6-Aminoquinolyl--Hydroxysuccinimidyl carbamate reagent.
Journal of food science and technology Oct, 2018 | Pubmed ID: 30228426
Thiamethoxam Metabolism and Metabolic Effects in Cell Suspension Culture of Tea ( Camellia sinensis L.).
Journal of agricultural and food chemistry Jul, 2019 | Pubmed ID: 31180663
Enantiomer metabolism of acephate and its metabolite methamidophos in in vitro tea (Camellia sinensis L.) systems: Comparison between cell suspensions and excised tissues.
The Science of the total environment Feb, 2022 | Pubmed ID: 34626633
Anhui Province Key Lab of Analysis and Detection for Food Safety
Key Laboratory of Agri-food Safety of Anhui Province
Anhui Agricultural University
Weiting Jiao*,1,2,
Guoqin Ge*,1,
Rimao Hua2,
Jun Sun1,
Yeyun Li1,
Ruyan Hou1
1State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Province Key Lab of Analysis and Detection for Food Safety,
2School of Resource & Environment, Anhui Agricultural University, Key Laboratory of Agri-food Safety of Anhui Province
Weiting Jiao1,2,
Tingting Shen2,
Luyao Wang1,
Lei Zhu1,3,
Qing X. Li4,
Chen Wang3,
Hongping Chen3,
Rimao Hua1,
Xiangwei Wu1
1Key Laboratory of Agri-food Safety of Anhui Province, School of Resource & Environment, Anhui Agricultural University,
2State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University,
3Key Laboratory of Tea Quality and Safety & Risk Assessment, Tea Research Institute, Chinese Academy of Agricultural Sciences, Ministry of Agriculture,
4Department of Molecular Biosciences and Bioengineering, University of Hawaii at Manoa
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