Widely targeted metabolomic analysis reveals dynamic changes in non-volatile and volatile metabolites during green tea processing

Beneficial Properties of Green Tea Catechins

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Quantification of phospholipid degradation products in liposomal pharmaceutical formulations by ultra performance liquid chromatography-mass spectrometry (UPLC-MS)

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Dynamics of antioxidant activities, metabolites, phenolic acids, flavonoids, and phenolic biosynthetic genes in germinating Chinese wild rice (Zizania latifolia)

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Contribution of addition theanine/sucrose on the formation of chestnut-like aroma of green tea

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Simultaneous quantification of active constituents and antioxidant capability of green tea using NIR spectroscopy coupled with swarm intelligence algorithm

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Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances

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

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Investigation on green tea lipids and their metabolic variations during manufacturing by nontargeted lipidomics

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

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Tea aroma formation from six model manufacturing processes

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Analysis of Flavonoid Metabolites in Citrus Peels (Citrus reticulata “Dahongpao”) Using UPLC-ESI-MS/MS

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Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis

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Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine

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Variation patterns in the content of glycosides during green tea manufacturing by a modification-specific metabolomics approach: Enzymatic reaction promoting an increase in the glycosidically bound volatiles at the pan firing stage

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

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Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea

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