Novel insight into the effect of fermentation time on quality of Yunnan Congou black tea

Roasting process shaping the chemical profile of roasted green tea and the association with aroma features

(2021) Yu-Meng Zhu et al.   FOOD CHEMISTRY

Growth of tumor due to Arsenic and its mitigation by black tea in Swiss albino mice

(2020) H.M. Srivastava et al.   Alexandria Engineering Journal

The effects of regular consumption of green or black tea beverage on blood pressure in those with elevated blood pressure or hypertension: A systematic review and meta-analysis

(2020) Marjan Mahdavi-Roshan et al.   COMPLEMENTARY THERAPIES IN MEDICINE

Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS

(2020) Yanqin Yang et al.   FOOD RESEARCH INTERNATIONAL

Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances

(2020) Huajie Wang et al.   FOOD RESEARCH INTERNATIONAL

Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar ‘Zhonghuang 1′

(2020) Xueli Liao et al.   FOOD RESEARCH INTERNATIONAL

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

Polyphenol oxidase dominates the conversions of flavonol glycosides in tea leaves

(2020) Xiao-Yuan Guo et al.   FOOD CHEMISTRY

Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

(2020) JianCai Zhu 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

Evaluating taste-related attributes of black tea by micro-NIRS

(2020) Yu-Jie Wang et al.   JOURNAL OF FOOD ENGINEERING

The impact of oolong and black tea polyphenols on human health

(2019) Hua Zhang et al.   Food Bioscience

The new insight into the influence of fermentation temperature on quality and bioactivities of black tea

(2019) Fengfeng Qu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phytochemical comparison of different tea (Camellia sinensis) cultivars and its association with sensory quality of finished tea

(2019) Jia Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

(2019) Meng-Qi Wang et al.   FOOD RESEARCH INTERNATIONAL

Assessing biochemical changes during standardization of fermentation time and temperature for manufacturing quality black tea

(2013) Tanmoy Samanta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE