Targeted and untargeted metabolomic analyses and biological activity of Tibetan tea

Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions

(2021) Jieyao Yu et al.   FOOD CHEMISTRY

State-of-the-art review of dark tea: From chemistry to health benefits

(2021) Fang-Jun Lin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2021) Huajie 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

HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process

(2021) Wenji Zhang et al.   FOOD CHEMISTRY

Comparative study on the effect of extraction solvent on the physicochemical properties and bioactivity of blackberry fruit polysaccharides

(2021) Zu-Man Dou et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Structure characterization of Oudemansiella radicata polysaccharide and preparation of selenium nanoparticles to enhance the antioxidant activities

(2021) Yuntao Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Untargeted metabolomics approach reveals the tissue-specific markers of balloon flower root (Platycodi Radix) using UPLC-Q-TOF/MS

(2021) Xiangwei Chang et al.   MICROCHEMICAL JOURNAL

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

Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas

(2021) Lizeng Cheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea

(2020) Qin Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Association between chemistry and taste of tea: A review

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

Chemical composition, sensory qualities, and pharmacological properties of primary leaf hawk tea as affected using different processing methods

(2020) Yan Liu et al.   Food Bioscience

Dark tea extracts: Chemical constituents and modulatory effect on gastrointestinal function

(2020) Zhi-ping Gong et al.   BIOMEDICINE & PHARMACOTHERAPY

Characterizing relationships among chemicals, sensory attributes and in vitro bioactivities of black tea made from an anthocyanins-enriched tea cultivar

(2020) Yueling Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant, α-amylase and α-glucosidase inhibitory activities of bound polyphenols extracted from mung bean skin dietary fiber

(2020) Yuting Zheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitro saliva-gastrointestinal digestion and fecal fermentation of Oudemansiella radicata polysaccharides reveal its digestion profile and effect on the modulation of the gut microbiota

(2020) Yuntao Liu et al.   CARBOHYDRATE POLYMERS

Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

(2020) Xiangyang Guo et al.   FOOD CHEMISTRY

Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process

(2020) Qin Li et al.   FOOD CHEMISTRY

Dynamic Profiling of Phenolic Acids during Pu-erh Tea Fermentation Using Derivatization Liquid Chromatography–Mass Spectrometry Approach

(2019) Yahui Ge 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

Optimizing synchronous extraction and antioxidant activity evaluation of polyphenols and polysaccharides from Ya'an Tibetan tea ( Camellia sinensis )

(2019) Qiaoran Zheng et al.   Food Science & Nutrition

Microbial bioconversion of the chemical components in dark tea

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

Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: A study using response surface methodology

(2018) Yan Liu et al.   FOOD CHEMISTRY

Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties

(2018) S. Pérez-Burillo et al.   FOOD CHEMISTRY

Antioxidant and anticoagulant activities of mycelia polysaccharides from Catathelasma ventricosum after sulfated modification

(2018) Yuntao Liu et al.   INDUSTRIAL CROPS AND PRODUCTS

Characterization and antioxidant activities of polysaccharides from thirteen boletus mushrooms

(2018) Lan Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Antioxidant and Cytoprotective Effects of Tibetan Tea and Its Phenolic Components

(2018) Hong Xie et al.   MOLECULES

Effect of different drying methods on the sensory quality and chemical components of black tea

(2018) Fengfeng Qu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2018) Wenjie Yue 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

Nontargeted metabolomics approach for the differentiation of cultivation ages of mountain cultivated ginseng leaves using UHPLC/QTOF-MS

(2017) Xiangwei Chang et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Antioxidants from black and green tea: from dietary modulation of oxidative stress to pharmacological mechanisms

(2016) Ilaria Peluso et al.   BRITISH JOURNAL OF PHARMACOLOGY

Esculentic acid, a novel and selective COX-2 inhibitor with anti-inflammatory effect in vivo and in vitro

(2014) Xiaofeng Niu et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Comparison of Phenolic Compounds and Taste of Chinese Black Tea

(2014) Kunbo Wang et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Catechins play key role in green tea extract–induced postprandial hypoglycemic potential in vitro

(2013) Ying Xu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY