Detection and quantification of flavoalkaloids in different tea cultivars and during tea processing using UPLC-TOF-MS/MS

Novel Cinnamoylated Flavoalkaloids Identified in Tea with Acetylcholinesterase Inhibition Effect

(2020) Rashmi Gaur et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Catechin in Human Health and Disease

(2019) Mamoru Isemura   MOLECULES

Two Pairs of Isomerically New Phenylpropanoidated Epicatechin Gallates with Neuroprotective Effects on H2O2-Injured SH-SY5Y Cells from Zijuan Green Tea and Their Changes in Fresh Tea Leaves Collected from Different Months and Final Product

(2019) Jia-Ping Ke et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biotransformation of Myricetin: A Novel Metabolic Pathway to Produce Aminated Products in Mice

(2019) Shuwei Zhang et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Oligomerization mechanism of tea catechins during tea roasting

(2019) Hitomi Morikawa et al.   FOOD CHEMISTRY

Nontargeted metabolomics predicts the storage duration of white teas with 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols as marker compounds

(2019) Dongchao Xie et al.   FOOD RESEARCH INTERNATIONAL

Contribution of l -theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes

(2018) Xiangyang Guo et al.   FOOD CHEMISTRY

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

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

Complexity of Advanced Glycation End Products in Foods: Where Are We Now?

(2018) Yingdong Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

C-8 N-Ethyl-2-pyrrolidinone-Substituted Flavan-3-ols from the Leaves of Camellia sinensis var. pubilimba

(2018) Xiu-Hua Meng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolomics Investigation Reveals That 8-C N-Ethyl-2-pyrrolidinone-Substituted Flavan-3-ols Are Potential Marker Compounds of Stored White Teas

(2018) Weidong Dai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Novel Flavoalkaloids from White Tea with Inhibitory Activity against the Formation of Advanced Glycation End Products

(2018) Xiao Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavoalkaloids with a Pyrrolidinone Ring from Chinese Ancient Cultivated Tea Xi-Gui

(2018) Jian Cheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction between Ester-Type Tea Catechins and Neutrophil Gelatinase-Associated Lipocalin: Inhibitory Mechanism

(2018) Wei Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibition of microbial metabolites of Chinese dark tea on age-related neurodegenerative disorders in Senescence-accelerated mouse prone 8 (SAMP8) mice

(2018) Shuxian Cai et al.   Food & Function

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

Importance of the Nucleophilic Property of Tea Polyphenols

(2018) Qing Meng 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

Microbiota facilitates the formation of the aminated metabolite of green tea polyphenol (-)-epigallocatechin-3-gallate which trap deleterious reactive endogenous metabolites

(2018) Shuwei Zhang et al.   FREE RADICAL BIOLOGY AND MEDICINE

Novel acetylcholinesterase inhibitors from Zijuan tea and biosynthetic pathway of caffeoylated catechin in tea plant

(2017) Wei Wang et al.   FOOD CHEMISTRY

Novel Acylated Flavonol Tetraglycoside with Inhibitory Effect on Lipid Accumulation in 3T3-L1 Cells from Lu’an GuaPian Tea and Quantification of Flavonoid Glycosides in Six Major Processing Types of Tea

(2017) Wu-Xia Bai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

3D molecular cartography using LC–MS facilitated by Optimus and 'ili software

(2017) Ivan Protsyuk et al.   Nature Protocols

Improving the sweet aftertaste of green tea infusion with tannase

(2016) Ying-Na Zhang 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

Sharing and community curation of mass spectrometry data with Global Natural Products Social Molecular Networking

(2016) Mingxun Wang et al.   NATURE BIOTECHNOLOGY

Changes of major tea polyphenols and production of four new B-ring fission metabolites of catechins from post-fermented Jing-Wei Fu brick tea

(2015) Yun-Fei Zhu et al.   FOOD CHEMISTRY

Identification of Bitter Modulating Maillard-Catechin Reaction Products

(2014) Liyun Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Taste characterisation of green tea catechins

(2010) Masataka Narukawa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY