Name:Jie Teng

Place of Birth: Zhangjiajie County, Hunan Province, China

Nationality: Chinese

Permanent Address：Zhimin Road 1101, Nanchang City, Department of Tea Science, Agricultural collage, Jiangxi Agricultural University, Jiangxi Province, China

Postcode:330045

E-mail: tengjie@jxau.edu.cn

Major Research Interests and Special Skills:

(1) Evaluating on wild plant resources and its utilization value.

(2) Strong experience in tea processing, tea quality evaluation, tea chemical composition analysis.

(3) Study of formation pathways of secondary metabolism in tea plants, Effects of growth conditions on the formation of plant specialized metabolites, Natural product chemistry.

Education and Employment Experience:

(1) 2019.01-Present: Lecturer/Associate Professor, Department of Tea Science, Agricultural Collage, Jiangxi Agricultural University, Nanchang, Jiangxi Province, China;

(2) 2017.12-2018.12 Visiting Scholar, Tea Research Center, University of Shizuoka, Japan;

(3) 2015.09-2018.12 Doctor of Tea Science, Department of Tea Science, Horticulture Collage, South China Agricultural University, Guangzhou, Guangdong Province, China;

(4) 2012.09-2015.06 Master Degree Candidate of Tea Science, Department of Tea Science, College of Horticulture and Landscape Architecture, Hunan Agricultural University, Changsha, Hunan Province, China;

(5) 2008.09-2012.06 Bachelor of tea science；Department of Tea Science, College of Horticulture and Landscape Architecture, Yangtze University, Jingzhou, Hubei Province, China.

Recent Publications:

(1) Yuqin Xu, Bin Zeng, Shuangling Xiao, Di Wang, Yang Liu, Shengchang Chen, Jie Teng^*. Purification of polyphenol oxidase from tea (Camellia sinensis) using three-phase partitioning with a green deep eutectic solvent.Food Chemistry: X, 2024, 23: 101720.

(2) Yang Liu, Qincao Chen, Dechun Liu, Li Yang, Wei Hu, Liuqing Kuang, Yingjie Huang, Jie Teng^*, Yong Liu^*. Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration duringCongou black tea processing. Food Chemistry, 2023, 403: 134263.

(3)Qincao Chen, Yin Zhu^*, Yafang Liu, Yang Liu, Chunwang Dong, Zhi Lin^*, Jie Teng^*.Black tea aroma formation during the fermentation period.Food Chemistry, 2022, 374, 131640.

(4)Jie Teng, Yang Liu, Wen Zeng, Mengzhen Zhou, Yafang Liu, Yahui Huang*, Qincao Chen*. In vitro enzymatic synthesis of a monomeric theaflavin using a polyphenol oxidase isozyme from tea (Camellia sinensis) leaf.International Journal of Food Science and Technology, 2022, 57(9):5621-5631.

(5) Yang Liu, Qincao Chen, Dechun Liu, Li Yang, Wei Hu, Liuqing Kuang, Jie Teng^*, Yong Liu^*.Comparison of the biochemical propertiesand enzymatic synthesis of theaflavins by soluble and membrane-bound polyphenol oxidases from tea (Camelliasinensis).Food Science and Technology, 2022, 42: e117321.

(6) Jie Teng, Yang Liu, Min Wang, Shuangling Xiao^*. Optimization of ultrasound-assisted enzymatic hydrolysis extraction of tea polyphenols from green tea and their antioxidant activities. Journal of Applied Botany and Food Quality, 2021, 94, 140-147.

(7) Jie Teng, Changyu Yan, Wen Zeng, Yuqian Zhang, Zhen Zeng^*, Yahui Huang^*. Purification and characterization of theobromine synthase in a Theobromine-Enriched wild tea plant (Camellia gymnogynaChang) from Dayao Mountain, China.Food Chemistry, 2020, 311: 125875.