Widely targeted metabolomics analysis of white peony teas with different storage time and association with sensory attributes

A low citric acid trait in cranberry: genetics and molecular mapping of a locus impacting fruit acidity

(2020) Stephanie Kay Fong et al.   Tree Genetics & Genomes

White tea and its active polyphenols lower cholesterol through reduction of very-low-density lipoprotein production and induction of LDLR expression

(2020) Kun Luo et al.   BIOMEDICINE & PHARMACOTHERAPY

Foodomics analysis of natural aging and gamma irradiation maturation in Chinese distilled Baijiu by UPLC-Orbitrap-MS/MS

(2020) Wei Jia et al.   FOOD CHEMISTRY

Role of Oak Coumarins in the Taste of Wines and Spirits: Identification, Quantitation, and Sensory Contribution through Perceptive Interactions

(2020) Delphine Winstel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitation and taste contribution of sensory active molecules in oat (Avena sativa L.)

(2020) Kirsten Günther-Jordanland 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

Intermolecular copigmentation between five common 3-O-monoglucosidic anthocyanins and three phenolics in red wine model solutions: The influence of substituent pattern of anthocyanin B ring

(2020) Xu Zhao et al.   FOOD CHEMISTRY

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

Protein and polyphenols involved in sediment formation in cloudy litchi juice

(2019) Dan Zeng et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage

(2019) Aziz Korkmaz 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

White Peony (Fermented Camellia sinensis) Polyphenols Help Prevent Alcoholic Liver Injury via Antioxidation

(2019) Yalin Zhou et al.   Antioxidants

Stimulated biosynthesis of delphinidin‐related anthocyanins in tea shoots reducing the quality of green tea in summer

(2019) Qunfeng Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Buckwheat-pasta enriched with silkworm powder: Technological analysis and sensory evaluation

(2019) Barbara Biró et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study on the effects of rapid aging technology on the aroma quality of white tea using GC–MS combined with chemometrics: In comparison with natural aged and fresh white tea

(2018) Dandan Qi 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

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

Novel insight into the role of withering process in characteristic flavor formation of teas using transcriptome analysis and metabolite profiling

(2018) Yu Wang et al.   FOOD CHEMISTRY

Non-targeted metabolomics reveals distinct chemical compositions among different grades of Bai Mudan white tea

(2018) Wenjie Yue et al.   FOOD CHEMISTRY

Flavonoids, phenolic acids, alkaloids and theanine in different types of authentic Chinese white tea samples

(2017) Junfeng Tan et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of interaction of epigallocatechin gallate and flavonols on color alteration of simulative green tea infusion after thermal treatment

(2017) Qianying Dai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Oxidative conversion of B- to A-type procyanidin trimer: Evidence for quinone methide mechanism

(2014) Liang Chen et al.   FOOD CHEMISTRY

A Novel Integrated Method for Large-Scale Detection, Identification, and Quantification of Widely Targeted Metabolites: Application in the Study of Rice Metabolomics

(2013) Wei Chen et al.   Molecular Plant

The chemistry and biotransformation of tea constituents

(2011) Shengmin Sang et al.   PHARMACOLOGICAL RESEARCH

High-speed counter-current chromatography preparative separation and purification of phloretin from apple tree bark

(2010) Kai Xü et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Effect of Pre-drying Treatments and Storage on Color and Phenolic Composition of Green Honeybush (Cyclopia subternata) Herbal Tea

(2009) Elizabeth Joubert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

WGCNA: an R package for weighted correlation network analysis

(2008) Peter Langfelder et al.   BMC BIOINFORMATICS

Massive Accumulation of Gallic Acid and Unique Occurrence of Myricetin, Quercetin, and Kaempferol in Preparing Old Oolong Tea

(2008) Viola S. Y. Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Orosensory-Directed Identification of Astringent Mouthfeel and Bitter-Tasting Compounds in Red Wine

(2008) Jan Carlos Hufnagel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.)

(2007) Andrea Bunea et al.   FOOD CHEMISTRY