Model Studies on the Reaction Products Formed at Roasting Temperatures from either Catechin or Tea Powder in the Presence of Glucose

Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea

(2021) Ai Huang et al.   FOOD CHEMISTRY

Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing

(2021) Mingchun Wen et al.   FOOD RESEARCH INTERNATIONAL

Interaction of (−)-Epigallocatechin Gallate and Deoxyosones Blocking the Subsequent Maillard Reaction and Improving the Yield of N-(1-Deoxy-d-xylulos-1-yl)alanine

(2020) Junhe Yu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

New Flavoalkaloids with Potent α-Glucosidase and Acetylcholinesterase Inhibitory Activities from Yunnan Black Tea ‘Jin-Ya’

(2020) Na Li 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

N-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols with Anti-inflammatory Activity in Lipopolysaccharide-Stimulated Macrophages Are Storage-Related Marker Compounds for Green Tea

(2020) Weidong Dai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Adducts Derived from (−)-Epigallocatechin Gallate-Amadori Rearrangement Products in Aqueous Reaction Systems: Characterization, Formation, and Thermolysis

(2020) Junhe Yu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effective Mechanism of (−)-Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction

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

Oligomerization mechanism of tea catechins during tea roasting

(2019) Hitomi Morikawa et al.   FOOD CHEMISTRY

N-(1-Deoxy-d-xylulos-1-yl)-glutathione: A Maillard Reaction Intermediate Predominating in Aqueous Glutathione-Xylose Systems by Simultaneous Dehydration-Reaction

(2019) Wei Tang et al.   JOURNAL OF AGRICULTURAL AND 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

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

An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on α-glucosidase and α-amylase

(2018) Xuemei Guo et al.   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

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

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

Roasting improves the hypoglycemic effects of a large-leaf yellow tea infusion by enhancing the levels of epimerized catechins that inhibit α-glucosidase

(2018) Jie Zhou et al.   Food & Function

Epicatechin Adducting with 5-Hydroxymethylfurfural as an Inhibitory Mechanism against Acrylamide Formation in Maillard Reactions

(2018) Yajing Qi 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

Aroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in tea

(2018) Xiangyang Guo et al.   FOOD CHEMISTRY

Synthesis and Biological Testing of Novel Glucosylated Epigallocatechin Gallate (EGCG) Derivatives

(2016) Xin Zhang et al.   MOLECULES

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

Complex Flavonoids in Cocoa: Synthesis and Degradation by Intestinal Microbiota

(2010) Gordon van't Slot et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Epigallocatechin Gallate, L-Ascorbic Acid, α-Tocopherol, and Dihydrolipoic Acid on the Formation of Deoxyguanosine Adducts Derived From Lipid Peroxidation

(2010) Raghu G. Nath et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Identification of Hydroxycinnamic Acid−Maillard Reaction Products in Low-Moisture Baking Model Systems

(2009) Deshou Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY