Analytical strategy coupled to chemometrics to differentiate Camellia sinensis tea types based on phenolic composition, alkaloids, and amino acids

Profiling of volatile and non-phenolic metabolites—amino acids, organic acids, and sugars of green tea extracts obtained by different extraction techniques

(2019) Protiva Rani Das et al.   FOOD CHEMISTRY

Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves

(2019) Hao Jiang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Determination of 21 free amino acids in 5 types of tea by ultra-high performance liquid chromatography coupled with tandem mass spectrometry (UHPLC–MS/MS) using a modified 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) method

(2019) Peng Zhou et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Simultaneous determination of amino acids in different teas using supercritical fluid chromatography coupled with single quadrupole mass spectrometry

(2019) Yang Huang et al.   Journal of Pharmaceutical Analysis

Untargeted metabolomics coupled with chemometrics analysis reveals potential non-volatile markers during oolong tea shaking

(2019) Na Zhang et al.   FOOD RESEARCH INTERNATIONAL

Selenium affects the activity of black tea in preventing metabolic syndrome in high fat diet‐fed Sprague‐Dawley rats

(2019) Ying Gao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Geographical origin traceability of Keemun black tea based on its non‐volatile composition combined with chemometrics

(2019) Shimao Fang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of Brazilian coffee based on isotope ratio mass spectrometry (δ13C, δ18O, δ2H, and δ15N) and supervised chemometrics

(2019) Chuan-yi Peng et al.   FOOD CHEMISTRY

Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation

(2019) Piaopiao Long et al.   FOOD CHEMISTRY

Chemometric Authentication of Brazilian Coffees Based on Chemical Profiling

(2019) Pablo Inocêncio Monteiro et al.   JOURNAL OF FOOD SCIENCE

The new insight into the influence of fermentation temperature on quality and bioactivities of black tea

(2019) Fengfeng Qu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigation of free amino acids, bioactive and neuroactive compounds in different types of tea and effect of black tea processing

(2019) Cemile Yılmaz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quantification of ascorbyl adducts of epigallocatechin gallate and gallocatechin gallate in bottled tea beverages

(2018) Wei-Lun Hung et al.   FOOD CHEMISTRY

Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea

(2018) Chen Yang et al.   FOOD RESEARCH INTERNATIONAL

Biosynthesis of Jasmine Lactone in Tea (Camellia sinensis) Leaves and Its Formation in Response to Multiple Stresses

(2018) Lanting Zeng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering

(2018) Yulong Ye et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Screening the cultivar and processing factors based on the flavonoid profiles of dry teas using principal component analysis

(2018) Xin-Qiang Zheng et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective

(2018) Daniel Granato et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Prediction of Congou Black Tea Fermentation Quality Indices from Color Features Using Non-Linear Regression Methods

(2018) Chunwang Dong et al.   Scientific Reports

The effects of EGCG on the mechanical, bioactivities, cross-linking and release properties of gelatin film

(2018) Qi Wang et al.   FOOD CHEMISTRY

Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar, Longjing 43

(2018) Yijun Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea

(2018) Jie Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

UHPLC analysis of major functional components in six types of Chinese teas: Constituent profile and origin consideration

(2018) Lujing Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Variation of theanine, phenolic, and methylxanthine compounds in 21 cultivars of Camellia sinensis harvested in different seasons

(2017) Rui Fang et al.   FOOD CHEMISTRY

Metabolic phenotyping of various tea ( Camellia sinensis L.) cultivars and understanding of their intrinsic metabolism

(2017) Hyang-Gi Ji et al.   FOOD CHEMISTRY

Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach

(2017) Weidong Dai et al.   FOOD RESEARCH INTERNATIONAL

Stepwise Identification of Six Tea (Camellia sinensis (L.)) Categories Based on Catechins, Caffeine, and Theanine Contents Combined with Fisher Discriminant Analysis

(2016) Jingming Ning et al.   Food Analytical Methods

Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation

(2016) Yuchen Zhu et al.   FOOD CHEMISTRY

Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach

(2016) Junfeng Tan et al.   FOOD RESEARCH INTERNATIONAL

Changes in major polyphenolic compounds of tea (Camellia sinensis) leaves during the production of black tea

(2016) Lan-Sook Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of shaking process on correlations between catechins and volatiles in oolong tea

(2016) Shu-Yen Lin et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Simplified tea classification based on a reduced chemical composition profile via successive projections algorithm linear discriminant analysis (SPA-LDA)

(2015) Paulo Henrique Gonçalves Dias Diniz et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Investigation of Processes in Black Tea Manufacture through Model Fermentation (Oxidation) Experiments

(2014) Ulf W. Stodt et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages

(2013) Ferda Sari et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

8-C N-ethyl-2-pyrrolidinone substituted flavan-3-ols as the marker compounds of Chinese dark teas formed in the post-fermentation process provide significant antioxidative activity

(2013) Weinan Wang et al.   FOOD CHEMISTRY

Determination of amino acids in white, green, black, oolong, pu-erh teas and tea products

(2013) Rouba Horanni et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Assessing biochemical changes during standardization of fermentation time and temperature for manufacturing quality black tea

(2013) Tanmoy Samanta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of baking and aging on the changes of phenolic and volatile compounds in the preparation of old Tieguanyin oolong teas

(2012) Ying-Jie Chen et al.   FOOD RESEARCH INTERNATIONAL

Influence of different fermentation raw materials on pyrolyzates of Pu-erh tea theabrownin by Curie-point pyrolysis-gas chromatography–mass spectroscopy

(2012) Chun-xiu Peng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Change in Tea Polyphenol and Purine Alkaloid Composition during Solid-State Fungal Fermentation of Postfermented Tea

(2012) Jin-Hua Qin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu-erh tea

(2011) Qiuping Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Analysis of free amino acids in Chinese teas and flower of tea plant by high performance liquid chromatography combined with solid-phase extraction

(2010) Lin Wang et al.   FOOD CHEMISTRY