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

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

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

Association between chemistry and taste of tea: A review

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

Influence of enzyme source and catechins on theaflavins formation during in vitro liquid-state fermentation

(2020) Jinjie Hua et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chinese oolong tea: An aromatic beverage produced under multiple stresses

(2020) Lanting Zeng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A predictive model for astringency based on in vitro interactions between salivary proteins and (−)-Epigallocatechin gallate

(2020) Qing-Qing Ye et al.   FOOD CHEMISTRY

Effects of novel fermentation method on the biochemical components change and quality formation of Congou black tea

(2020) Jinjie Hua et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effects of fermentation time and shooting period on amino acid derivatives and free amino acid profiles of tea

(2020) Sinem Salman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Does tea extract supplementation benefit metabolic syndrome and obesity? A systematic review and meta-analysis

(2019) Xiumin Li et al.   CLINICAL NUTRITION

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

(2019) Liang Zhang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Identification and quantification of key odorants in the world’s four most famous black teas

(2019) Suyoung Kang et al.   FOOD RESEARCH INTERNATIONAL

Investigation of free amino acids, bioactive and neuroactive compounds in different types of tea and effect of black tea processing

(2019) Cemile Yılmaz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Optimization of reactions between reducing sugars and 1-phenyl-3-methyl-5-pyrazolone (PMP) by response surface methodology

(2018) Weizheng Wang 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

Yellow tea ( Camellia sinensis L . ), a promising Chinese tea: Processing, chemical constituents and health benefits

(2018) Jingyi Xu et al.   FOOD RESEARCH INTERNATIONAL

Formation of N-(carboxymethyl)lysine and N-(carboxyethyl)lysine during black tea processing

(2018) Ye Jiao et al.   FOOD RESEARCH INTERNATIONAL

Improving the taste of autumn green tea with tannase

(2018) Qing-Qing Cao et al.   FOOD CHEMISTRY

Rapid Determination of the Monosaccharide Composition and Contents in Tea Polysaccharides from Yingshuang Green Tea by Pre-Column Derivatization HPLC

(2016) Yujie Ai et al.   Journal of Chemistry

Determination of oligosaccharides and monosaccharides in Hakka rice wine by precolumn derivation high-performance liquid chromatography

(2015) Weidong Bai et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Processing and chemical constituents of Pu-erh tea: A review

(2013) Hai-peng Lv et al.   FOOD RESEARCH INTERNATIONAL

Purification, characterization and anticoagulant activity of the polysaccharides from green tea

(2012) Weirong Cai et al.   CARBOHYDRATE POLYMERS

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

(2012) Cesarettin Alasalvar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Unraveling the structure of the black tea thearubigins

(2010) Nikolai Kuhnert   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

The chemistry of low molecular weight black tea polyphenols

(2010) James Warren Drynan et al.   NATURAL PRODUCT REPORTS

Oxidative cascade reactions yielding polyhydroxy-theaflavins and theacitrins in the formation of black tea thearubigins: Evidence by tandem LC-MS

(2010) Nikolai Kuhnert et al.   Food & Function