Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea

Untargeted metabolomics coupled with chemometrics approach for Xinyang Maojian green tea with cultivar, elevation and processing variations

(2021) Huijun Wang et al.   FOOD CHEMISTRY

Comparative analysis of chemical constituents and antioxidant activity in tea-leaves microbial fermentation of seven tea-derived fungi from ripened Pu-erh tea

(2021) Zihao Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis

(2021) Cunqiang Ma et al.   FOOD CHEMISTRY

Enzymatic Reaction-Related Protein Degradation and Proteinaceous Amino Acid Metabolism during the Black Tea (Camellia sinensis) Manufacturing Process

(2020) Yiyong Chen et al.   Foods

The In Vivo Antioxidant and Hepatoprotective Actions of Selected Chinese Teas

(2020) Shi-Yu Cao et al.   Foods

Integrated transcriptomics and metabolomics analysis of catechins, caffeine and theanine biosynthesis in tea plant (Camellia sinensis) over the course of seasons

(2020) An-Dong Gong et al.   BMC PLANT BIOLOGY

Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC–olfactometry–MS and sensory evaluation

(2020) Xiaojun Wang 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

Identification and comparison of oligopeptides during withering process of White tea by ultra-high pressure liquid chromatography coupled with quadrupole-orbitrap ultra-high resolution mass spectrometry

(2019) Feng Zhao et al.   FOOD RESEARCH INTERNATIONAL

Comparative Effect of Black, Green, Oolong and White Tea Intake on Body Weight Gain and Bile Acid Metabolism

(2019) Lili Sun et al.   NUTRITION

Neuroprotective and Anti-Amyloid β Effect and Main Chemical Profiles of White Tea: Comparison Against Green, Oolong and Black Tea

(2019) Xinlei Li et al.   MOLECULES

A high performance liquid chromatography method for simultaneous detection of 20 bioactive components in tea extracts

(2019) Bo Nian et al.   ELECTROPHORESIS

UPLC–Q-TOF/MS-based untargeted metabolomics coupled with chemometrics approach for Tieguanyin tea with seasonal and year variations

(2019) Peng Zhou et al.   FOOD CHEMISTRY

Methyl Jasmonate-Induced Changes of Flavor Profiles During the Processing of Green, Oolong, and Black Tea

(2019) Jiang Shi et al.   Frontiers in Plant Science

Microbial bioconversion of the chemical components in dark tea

(2019) Ming-zhi Zhu et al.   FOOD CHEMISTRY

Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea

(2018) Lu Wang et al.   FOOD CHEMISTRY

Accumulating pathways of γ-aminobutyric acid during anaerobic and aerobic sequential incubations in fresh tea leaves

(2018) Qin Yan Wu et al.   FOOD CHEMISTRY

Hydrophilic interaction liquid chromatography coupled with quadrupole-orbitrap ultra high resolution mass spectrometry to quantitate nucleobases, nucleosides, and nucleotides during white tea withering process

(2018) Feng Zhao et al.   FOOD CHEMISTRY

Responses of Different Cancer Cells to White Tea Aqueous Extract

(2018) Liyue Liu et al.   JOURNAL OF FOOD SCIENCE

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

Colon Bioaccessibility and Antioxidant Activity of White, Green and Black Tea Polyphenols Extract after In Vitro Simulated Gastrointestinal Digestion

(2018) Giuseppe Annunziata et al.   Nutrients

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

(2018) Wenjie Yue et al.   FOOD CHEMISTRY

Aroma formation and dynamic changes during white tea processing

(2018) Qincao Chen et al.   FOOD CHEMISTRY

Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies

(2017) Hai-peng Lv et al.   FOOD RESEARCH INTERNATIONAL

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

(2017) Weidong Dai et al.   FOOD RESEARCH INTERNATIONAL

Appropriately raising fermentation temperature beneficial to the increase of antioxidant activity and gallic acid content in Eurotium cristatum -fermented loose tea

(2017) Yanni Yao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Healthy properties of green and white teas: an update

(2017) S. Pastoriza et al.   Food & Function

Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation

(2016) Yuchen Zhu et al.   FOOD CHEMISTRY

Serum metabolomics for early diagnosis of esophageal squamous cell carcinoma by UHPLC-QTOF/MS

(2016) Jialin Wang et al.   Metabolomics

White Tea as a Promising Antioxidant Medium Additive for Sperm Storage at Room Temperature: A Comparative Study with Green Tea

(2013) Tânia R. Dias et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Epidemiological Evidence Linking Tea Consumption to Human Health: A Review

(2012) Quan V. Vuong   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Discrimination of the Production Season of Chinese Green Tea by Chemical Analysis in Combination with Supervised Pattern Recognition

(2012) Wenping Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of catechins and flavonol glycosides in Chinese tea varieties

(2011) Chunyan Wu et al.   FOOD CHEMISTRY

Tentative identification, quantitation, and principal component analysis of green pu-erh, green, and white teas using UPLC/DAD/MS

(2010) Yang Zhao et al.   FOOD CHEMISTRY