The profile of dynamic changes in yellow tea quality and chemical composition during yellowing process

Effects of two yellowing process on colour, taste and nonvolatile compounds of bud yellow tea

(2020) Yuming Wei et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chemical profile changes during pile fermentation of Qingzhuan tea affect inhibition of α-amylase and lipase

(2020) Lin Feng et al.   Scientific Reports

Distinct Changes of Metabolic Profile and Sensory Quality during Qingzhuan Tea Processing Revealed by LC-MS-Based Metabolomics

(2020) Lizeng Cheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Association between chemistry and taste of tea: A review

(2020) Liang Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing

(2020) Qincao Chen et al.   FOOD CHEMISTRY

Metabolomics based on UHPLC-Orbitrap-MS and GNPS molecular networking reveals effects of time scale and environment of storage on the metabolites and taste quality of raw Pu-erh tea

(2019) SHANSHAN XU et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chlorophyll Metabolism in Postharvest Tea (Camellia sinensis L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments

(2019) Xinlei Yu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Yellow tea ( Camellia sinensis L . ), a promising Chinese tea: Processing, chemical constituents and health benefits

(2018) Jingyi Xu et al.   FOOD RESEARCH INTERNATIONAL

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

Characterization of three different classes of non-fermented teas using untargeted metabolomics

(2018) Qunfeng Zhang et al.   FOOD RESEARCH INTERNATIONAL

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

Improving the taste of autumn green tea with tannase

(2018) Qing-Qing Cao 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

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

(2016) Weiting Jiao 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

MS-DIAL: data-independent MS/MS deconvolution for comprehensive metabolome analysis

(2015) Hiroshi Tsugawa et al.   NATURE METHODS

Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques

(2013) Lin Huang et al.   FOOD CHEMISTRY

Characterisation of secondary metabolites in saffron from central Italy (Cascia, Umbria)

(2013) Lina Cossignani et al.   FOOD CHEMISTRY

Fuzhuanins A and B: The B-ring Fission Lactones of Flavan-3-ols from Fuzhuan Brick-Tea

(2013) Zhen-Mei Luo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In vitro antioxidative activity of yellow tea and its in vivo preventive effect on gastric injury

(2013) QIANG WANG et al.   Experimental and Therapeutic Medicine

Comparison of Conventional and Ultrasound Assisted Extraction Techniques of Yellow Tea and Bioactive Composition of Obtained Extracts

(2012) Dunja Horžić et al.   Food and Bioprocess Technology

Mapping of Saccharomyces cerevisiae metabolites in fermenting wheat straight-dough reveals succinic acid as pH-determining factor

(2012) Vinay B. Jayaram et al.   FOOD CHEMISTRY

Colour measurements by computer vision for food quality control – A review

(2012) Di Wu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY