Identification of the age of white tea using proton transfer reaction time‐of‐flight mass spectrometry (PTR‐TOF‐MS) coupled with multivariate analysis

Rapid and direct identification of the origin of white tea with proton transfer reaction‐time of flight‐mass spectrometry

(2020) Dandan Zhang et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Geographical traceability of Chinese green tea using stable isotope and multi‐element chemometrics

(2019) Zhi Liu et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

The effect of white tea on serum TNF-α/NF-κB and immunohistochemical parameters in cisplatin-related renal dysfunction in female rats

(2019) Sinan Saral et al.   BIOMEDICINE & PHARMACOTHERAPY

Geographic authentication of the traditional Chinese medicine Atractylodes macrocephala Koidz. (Baizhu) using stable isotope and multielement analyses

(2019) Ling Hu et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

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

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

Responses of Different Cancer Cells to White Tea Aqueous Extract

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

An alternative pathway for the formation of aromatic aroma compounds derived from l-phenylalanine via phenylpyruvic acid in tea (Camellia sinensis (L.) O. Kuntze) leaves

(2018) Xiaoqin 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

Chemical constituents analysis of white tea of different qualities and different storage times

(2016) Jing-Ming Ning et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Identification of the Origin of White Tea Based on Mineral Element Content

(2016) Xiaohui Ye et al.   Food Analytical Methods

Rapid and direct volatile compound profiling of black and green teas (Camellia sinensis) from different countries with PTR-ToF-MS

(2016) Sine Yener et al.   TALANTA

Daily consumption of white tea (Camellia sinensis (L.)) improves the cerebral cortex metabolic and oxidative profile in prediabetic Wistar rats

(2015) Ana R. Nunes et al.   BRITISH JOURNAL OF NUTRITION

Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea

(2015) Robin Joshi et al.   FOOD CHEMISTRY

White tea (Camellia sinensis) inhibits proliferation of the colon cancer cell line, HT-29, activates caspases and protects DNA of normal cells against oxidative damage

(2015) Fatemeh Hajiaghaalipour et al.   FOOD CHEMISTRY

Characterization of N-glycan heterogeneities of erythropoietin products by liquid chromatography/mass spectrometry and multivariate analysis

(2014) Noritaka Hashii et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

In vitro hypoglycaemic and hypolipidemic potential of white tea polyphenols

(2013) Gian Carlo Tenore et al.   FOOD CHEMISTRY

Cytoprotective effect of white tea against H2O2-induced oxidative stress in vitro

(2013) Wen-Jye Yen et al.   FOOD CHEMISTRY

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

Tea: A native source of antimicrobial agents

(2013) Sumit Bansal et al.   FOOD RESEARCH INTERNATIONAL

A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and multivariate data analysis

(2013) Lei Zhang et al.   JOURNAL OF CHROMATOGRAPHY A

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

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

Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer

(2011) Kunbo Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Proton-Transfer Reaction Mass Spectrometry

(2009) Robert S. Blake et al.   CHEMICAL REVIEWS

A high resolution and high sensitivity proton-transfer-reaction time-of-flight mass spectrometer (PTR-TOF-MS)

(2009) A. Jordan et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

Antioxidant and antimicrobial activities of tea infusions

(2007) M. Pilar Almajano et al.   FOOD CHEMISTRY