方奇挺
williamhill官网专任教师
邮箱：fqttea@zafu.edu.cn
教育经历：
2014.09-2018.06 西南大学 茶学 农学学士
2020.09-2025.06 浙江大学 茶学 硕博连读 农学博士
研究方向：茶叶品质调控与精深加工
论文、项目：
l Field-Aged Shade Nets Residues Disrupt Rhizosphere Microbiota and Nitrogen Metabolism in Tea (Camellia sinensis ), Environmental Science & Technology（Q1，IF5=12.4）, 2026, 通讯作者
l Selenium Nanoparticles vs Selenite Fertilizers: Implications for Toxicological Profiles, Antioxidant Defense, and Ferroptosis Pathways. Journal of Agricultural and Food Chemistry（Q1，IF5=6.4）. 2025, 73(19), 11634-11646.第一作者
l Unveiling the Potential of Selenium-enriched Tea: Compositional Profiles, Physiological Activities, and Health Benefits. Trends in Food Science & Technology（Q1，IF5=18.4）. 2024, 145, 104356. 第一作者
l A Comprehensive Review of Matcha: Production, Food Application, Potential Health Benefits, and Gastrointestinal Fate of Main Phenolics. Critical Reviews in Food Science and Nutrition（Q1，IF5=12.0）. 2024, 64(22), 7959-7980. 第二作者
l Identification of Key Aroma Compounds Responsible for the Floral Ascents of Green and Black Teas from Different Tea Cultivars. Molecules（Q2，IF5=5.0）. 2022, 27(9), 2809. 第一作者
l Different Performance of Tea Plants to Shade Based on Key Metabolites and Transcriptome Profiles: Case Study of Cultivars Longjing 43 and Yabukita. Physiologia Plantarum（Q1，IF5=5.4）. 2025, 177(1), e70103. 第二作者
l 覆盖遮荫及生产季节对蒸青绿茶滋味和香气物质的影响. 茶叶. 2021, 47(3), 131-137. 第一作者
